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Homemade Apple Pie Spice Recipe

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Making your own homemade apple pie spice blend could not be easier. Simply combine ground cinnamon, cardamom, nutmeg, and allspice and store in an airtight container, ready to add flavor to all your favorite apple desserts.

Jar of apple pie spice mix with green apples and a tablespoon

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

As soon as the leaves start to turn on the trees, my thoughts turn to all things Fall, and that usually means one of two things, apples or pumpkin!

Today it's apple and my favorite apple pie seasoning blend which will add the flavors of fall to your favorite apple-based desserts.

It takes just minutes to blend the spices together, using spices that most of you will already have in your stores. Once blended it's ready to use wherever you need a hint of those warming spices!

How to make apple pie spice blend

This easy apple pie spice blend can be made in minutes and ready to use immediately.

Top down image of green apples, a small white bowl of mixed spices and a teaspoon

Add the spices to a small bowl and stir to combine.

A glass jar with a funnel attached and a cup of spice blend pouring in

Pour the spice blend into an airtight container or jar with a tight-fitting lid. It's ready to use straight away or store for later use.

What's in an apple pie spice blend?

  • Cinnamon
  • Cardamom
  • Nutmeg
  • Allspice

Most apple pie spice blends will include ground cinnamon, nutmeg, and allspice; however, I like to add ground cardamom. This results in a warming spice blend that has a real depth of both sweet and earthy flavors.

Small white bowl of spice blend with a wooden teaspoon and jars of spice alongside

Are there other spices I can include in apple pie spice?

When making your own spice blends, it all comes down to personal taste. Here are some suggestions of other ground spices that work really well with apples.

  • Ginger
  • Anise (which will add a touch of licorice)
  • Cloves (just a pinch - don't be too heavy-handed or it can taste medicinal)

How to store homemade apple pie spice

Depending on the freshness of your spices, this blend will keep well for 3 to 6 months, so for sure, make up a big batch so it's on hand to use. Once mixed, store it in an airtight container or jar in a cupboard so it's out of direct sunlight.

Don't keep spices in the fridge, as this can dull the flavors.

Close up of a jar of apple pie spice blend

How do you use it?

This is an adaptable spice, and once made, I find a whole host of uses for it.

It works well with apple-based desserts like apple pies, crisps, or crumbles. Try adding some to my Southern Fried Apples or my Baked Air Fryer Apples.

It also works well in baked goods, so add a touch of warming spice to your favorite cookie recipe.

Another favorite use is to whisk some through a pancake or waffle batter, even better if I'm serving with a side of stewed apples.

Or how about adding a spoon to the egg mix in my Air Fryer French Toast recipe? Serve with a topping of fresh blueberries and maple syrup for the perfect weekend breakfast dish.

Small white bowl filled with spice blend and a wooden spoon

Recipe Tips

  • Double, triple, or quadruple the recipe if you like.
  • Store in an airtight container for future uses. Keep at room temperature and out of direct sunlight.
  • Check that your spices aren't stale before making this spice blend. To test their freshness, rub a little of each between your fingers, and they should release an aroma.
  • I prefer to make smaller batches of spice blends, that way, they always taste fresh.
  • A funnel makes it easy to pour spices into a jar.

FAQs

Do I need to use all the spices?

This spice blend is easily adapted to suit your own tastes, if there is a flavor you don't enjoy, then simply leave it out or add another flavor.

How long do homemade spice blends last?

A lot comes down to using fresh ground spices to start with. Then once combined, the blend will store in an airtight container for up to 6 months.

More Seasoning Mixes

If you enjoy making your own seasoning mixes, here are some other recipes for you to try.

If you have tried this homemade apple pie spice recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below.

Close up of a jar of apple pie spice blend
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Homemade Apple Pie Spice

Making your own homemade apple pie spice blend could not be easier. Simply combine ground cinnamon, cardamom, nutmeg and allspice and store in an airtight container, ready to add flavor to all your favorite apple desserts.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: apple pie spice, DIY apple spice mix, homemade apple pie spice, how to make apple pie spice
Servings: 3 ounces
Calories: 26kcal
Author: Tanya

Ingredients

  • 2 tablespoon ground cinnamon
  • 2 teaspoon ground cardamom
  • 2 teaspoon ground nutmeg
  • 1 teaspoon ground allspice

Instructions

  • Mix ingredients in a bowl until combined. Store in an airtight container.

Notes

This recipe will yield roughly ⅓ cup of spice mix. Double, triple, or quadruple the recipe if you like.
Store in an airtight container for future use and keep it in a cupboard out of direct sunlight.

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 50mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

Jamaican Cabbage Recipe

by 39 Comments

My Jamaican cabbage recipe is a family favorite recipe. Extra veggies are perfectly cooked, and the Scotch bonnet pepper adds a touch of heat, and a burst of fresh thyme, transforming the humble cabbage into something special.

Jamaican steamed cabbage in a bowl with serving spoon

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

My family loves cabbage, which I like to include in my family meal plans most weeks. This easy cabbage can be prepared and cooked in no time, making it a go-to recipe for busy weeknight dinners.

The addition of a Scotch bonnet pepper adds a nice fiery twist, elevating the flavor of the cabbage in this traditional Jamaican side dish.

This recipe is courtesy of my mother, who made us this flavorful dish weekly. We like to serve it along with our favorite Jamaican recipes, like oxtail or curry chicken.

What is Jamaican cabbage?

This authentic Jamaican cabbage recipe steams the cabbage with other vegetables, a Scotch bonnet pepper, and a few fragrant sprigs of fresh thyme. This is a stable side dish in Jamaican cooking, it uses ingredients that are not only easy to find in most stores but affordable too.

Ingredients

Jamaican steamed cabbage ingredients

You can find these simple ingredients in your local grocery store. Here is what you will need for this recipe.  

  • Head of cabbage - We typically use green cabbage for this recipe.
  • Carrots
  • Roma tomato
  • Yellow onion
  • Garlic
  • Green onions
  • Fresh thyme
  • Scotch bonnet pepper (or habanero pepper)
  • Water
  • Olive oil
  • Unsalted butter
  • Kosher salt
  • Freshly ground black pepper

How to make Jamaican steamed cabbage 

This simple side dish can be prepared, cooked, and on the table in less than 20 minutes, which makes this a winning side any day of the week. Here are the directions for making this easy 3-step dish. You can also print this out using the recipe card below.

Add all ingredients to a large pan over medium heat and cover with a lid. 

Jamaican cabbage ingredients in a skillet

Cook on medium heat for 10 minutes, stirring occasionally. 

Jamaican cabbage in a skillet with a glass lid

After 10 minutes, reduce the heat to low and continue to cook for an additional 5 minutes until the cabbage is soft and tender. Remove from heat and remove the stalks of thyme before serving.

Jamaican cabbage in a skillet

Expert Tips

These tips will help you make the best Jamaican steamed cabbage you've ever tried. 

  • The longer you cook your cabbage, the more it will soften. For crunchier cabbage, cook for 6-8 minutes; for softer cabbage, cook for about 10-12 minutes.
  • This dish is best served immediately while it's still hot so the cabbage does not overcook.
  • If you don't like too much heat in your food, cut back on the Scotch bonnet pepper, or leave it out altogether. You can also use a milder chili pepper if you prefer, or substitute the pepper with habanero pepper.   
  • To keep the carrot thin, use a vegetable peeler to thinly slice the carrot.

Variations 

This steamed cabbage recipe can be easily adapted to suit your tastes. Here are a few suggestions to get you started.  

  • Adapt the heat level in your dish by adding or reducing the amount of Scotch bonnet pepper or simply leaving it out.
  • For those who like their food really spicy, add cayenne pepper or Tabasco sauce for a little extra heat.
  • Buy pre-cut cabbage to cut down on prep time.
  • A teaspoon of paprika adds a hint of smoky flavor to the cabbage.  
  • Add extra depth of flavor by adding 1-2 allspice berries.
  • Vary the vegetables and add some colorful bell peppers. 
  • Make it a one-pot meal by adding protein, like thinly sliced chicken, shrimp, or saltfish.
Closeup of Jamaican steamed cabbage

What kind of cabbage to use 

There are many different types of cabbage, and they can all work with this dish. I prefer green cabbage but use whatever cabbage you have on hand.

Some options include napa cabbage or red cabbage. They all have slightly different flavors and textures, so you can play with them to see which one you like best.

Napa cabbage is softer and milder, red cabbage is more bitter and crunchier, and green cabbage sits between the two.

It's worth noting that a softer napa cabbage will cook a little quicker, whereas a crunchy red cabbage will take a little longer, so adapt cooking times to suit the variety of cabbage you use.

Jamaican steamed cabbage in a bowl with serving spoon

How to adjust this steamed cabbage recipe  

This recipe serves six but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To make a large batch of this cabbage, double all the ingredients; just make sure to use a big enough pan or cast iron skillet. If you don't have a big sauté pan, you can use a large dutch oven instead.

Halve: If you're only serving one or two people and don't need as many servings, you can cut the ingredients in half. Keep an eye on the cooking time as it will cook faster when there's less cabbage in the pan.

What meat goes well with steamed cabbage? 

If you want to serve this tender cabbage recipe with your favorite protein, you can absolutely do so!

This easy side dish is versatile and also pairs well with pork chops, chicken, sausages, steaks, and rich and hearty stews.

It also works well with fish and vegetable-based dishes, and I've included some serving suggestions below.  

Jamaican steamed cabbage in a bowl with serving spoon

How to serve this steamed cabbage recipe  

Jamaican steamed cabbage is easy to make and can be served with a variety of different main dishes, including meat, fish and vegetable-based dishes.

Try it with my Jamaican Brown Stew Chicken, or Jamaican Rice and Peas.

It also makes a great low-carb alternative to rice when served alongside stews and curries.

If you love cabbage as much as I do, here are some other great cabbage side options to serve with dinner, including my fried cabbage, instant pot buttered cabbage, sweet and sour cabbage, or Jamaican corned beef and cabbage.

How to store 

To refrigerate: Keep any leftover cabbage in an airtight container in the fridge for up to three days. You can reheat it in a small bowl in the microwave in 30-second increments until it's warm all the way through.

To meal prep: This is a great recipe to prep ahead of time; all you need to do is steam right before you're ready to eat. Slice the cabbage and prepare the other ingredients earlier in the day, then follow the instructions on the recipe card when ready to cook. 

Jamaican steamed cabbage in a bowl with serving spoon

FAQs:

How do you cut cabbage for steaming?

For this recipe, I prefer to slice the cabbage, but you can also shred or chop the cabbage. Keep in mind that thinner shredded or finely chopped cabbage will cook faster.

Should you wash cabbage before steaming?

I always rinse the outer layers of cabbage before chopping and cooking. Just be sure to shake off any excess water after rinsing.

Do you need to soak cabbage before steaming it?

There's no need to soak cabbage before you cook it. It will be slightly crunchier if it's not soaked beforehand.

How long does it take for cabbage to steam?

The longer you cook your cabbage, the more it will soften. For crunchier cabbage, cook for 6-8 minutes; for softer cabbage, cook for about 10-12 minutes.

If you have tried this Jamaican cabbage recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Jamaican steamed cabbage in a bowl with serving spoon
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4.80 from 40 votes

Jamaican Steamed Cabbage

Jamaican steamed cabbage is a family favorite. Extra veggies add crunch, the Scotch bonnet pepper adds a touch of heat, along with a burst of fresh thyme.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Jamaican
Keyword: Jamaican cabbage, Jamaican steamed cabbage
Servings: 6
Calories: 152kcal
Author: Tanya

Ingredients

  • ½ cabbage sliced, about 4 cups
  • 2 carrots peeled and sliced
  • 1 Roma tomato chopped
  • 1 yellow onion chopped
  • 4 cloves garlic chopped
  • 4 green onions chopped
  • 4 stalks thyme
  • ½ scotch bonnet pepper seeds and stem remove and chopped
  • 2 Tablespoons water
  • 2 Tablespoons olive oil
  • 4 Tablespoons unsalted butter
  • 2 teaspoons kosher salt or to taste
  • 1 teaspoons freshly ground black pepper or to taste

Instructions

  • Add all the ingredients to a large pan over medium heat and cover with a lid.
  • Cook on medium heat for 10 minutes, stirring occasionally.
  • After 10 minutes, reduce the heat to low and continue to cook for an additional 5 minutes, until the cabbage is soft and tender. Remove from the heat and remove the stalks of thyme before serving.

Notes

  • The longer you cook your cabbage, the more it will soften. It comes down to taste, so cook for 6-8 minutes for crunchier cabbage. For softer cabbage, cook for 10-12 minutes.
  • The heat in this cabbage side is easily adapted to suit tastes by adding or reducing the amount of Scotch bonnet pepper you add to the dish. If you don't like your food spicy, you can leave it out altogether.
  • To keep the carrot thin, use a vegetable peeler to slice the carrot thinly.
  • This recipe uses kosher salt. If using table salt, reduce the amount of salt suggested. 

Nutrition

Calories: 152kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 807mg | Potassium: 289mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3912IU | Vitamin C: 36mg | Calcium: 59mg | Iron: 1mg

Cheesecake Bites

by Leave a Comment

These adorable cheesecake bites are the perfect-sized treat. Served with a sweet strawberry topping, this is an easy dessert for any special occasion!

stacks of cheesecakes bites, one with a topping

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Mini treats are always a huge hit! Convenient and shareable they become an easy choice for any occasion. If you like more bite-sized treats you'll love my Chocolate Cake Bites!

Prefer a savory bite-sized snack? Give these Air Fryer Steak Bites or Air Fryer Bacon Wrapped Shrimp a try. You won't be disappointed.

Stacks of cheesecake bites, one with a bite taken out

Ingredients and Tools Needed

cheesecake bite ingredients

Ingredients you'll need for cheesecake bites & strawberry topping

  • Graham cracker crumbs
  • Melted butter
  • Salt
  • Cinnamon
  • Cream cheese, room temperature
  • Greek yogurt, room temperature
  • Sugar
  • Egg
  • Vanilla extract
  • Lemon juice
  • Cornstarch
  • Water
  • Strawberries, halved

Tools you'll need for this recipe

  • Mini muffin tin x2
  • Mini cupcake liners
  • Mixing bowls
  • Measuring cups & spoons
  • Hand mixer
  • Food processor *optional for graham cracker crumbs

How to make Mini Cheesecake Bites

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the graham cracker crumbs, melted butter, sugar, salt, and cinnamon.

graham cracker crust mixture in a small glass bowl

Line a mini muffin pan with muffin liners. Drop 1 heaping teaspoon of the graham cracker mixture into each muffin liner. Press the graham crackers into the bottom of the liner.

Bake for 5 minutes, then remove from the oven to cool.

graham cracker crust mixture pressed into two mini muffin tins

Add softened cream cheese, greek yogurt, sugar, egg, vanilla extract, and lemon juice in a large bowl and beat until smooth and creamy. 

cheesecake filling in a large bowl

Drop 1 heaping tablespoon of the cream cheese mixture into each mini cupcake liner. 

cheesecake filling in 2 mini muffin tins

Bake for 15-20 minutes or until the center of the cheesecake is set.

chilled and finished cheesecake bites in 2 mini muffin tins

Let the cheesecake bites cool to room temperature. Then place them in the fridge to cool for at least 2 hours before serving. 

In a small bowl, mix the cornstarch and the water

small bowl of cornstarch and water mixed

Place the cornstarch mixture along with the remaining ingredients in a small saucepan over medium heat. 

cornstarch slurry and remaining ingredients in a sauce pan

Bring to a boil, then reduce the heat to low and simmer for about 6-7 minutes.

Let cool completely before using it as a topping for cheesecake.

strawberry topping cooked in a saucepan

Other topping options for Cheesecake Bites

The possibilities are truly endless! Here are some of my favorite toppings that would be perfect for these mini cheesecakes.

Can you freeze cheesecake?

Yes! Mini cheesecakes freeze very well. This is nice if you have to make cheesecake bites ahead of time for a party, and they'll still taste amazing.

Freeze cheesecake bites in an airtight container for up to 2 months. Freeze them without a topping; when you're ready to serve the cheesecake bites, allow them to thaw in the fridge overnight before topping and serving.

Serve cold to avoid having them fall apart.

stacks of mini cheesecake bites with strawberry topping

Do I need to cook these in a water bath?

Nope! Normally when you bake a cheesecake, it does call for a water bath. I love this recipe for the ease of baking them without a water bath. Simply baking in a mini muffin tin is all that's required.

How to store Cheesecake Bites

Store cheesecake bites in an airtight container in the fridge for 3-4 days. Avoid topping them if stored before serving. When you're ready to serve, top them with the strawberry topping.

When serving, do note that you'll want to place your cheesecake bites back in the fridge before they've been sat at room temperature for close to 2 hours. After 2 hours, cream cheese can start to grow bacteria.

stacks of cheesecake bites

Notes

  • You can use store-bought graham crackers crumbs or you can make your own.
  • Swap out the graham crackers for Oreos and make mini oreo cheesecakes.
  • When serving, do note that you'll want to place your cheesecake bites back in the fridge before they've been sat at room temperature for close to 2 hours. After 2 hours, cream cheese can start to grow bacteria.

Looking for more bite-sized recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

stacks of cheesecakes bites, one with a topping
Print Recipe
No ratings yet

Cheesecake Bites

These adorable cheesecake bites are the perfect-sized treat. Served with a sweet strawberry topping, this is an easy dessert for any special occasion!
Prep Time20 minutes
Cook Time20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake bites
Servings: 24 servings
Calories: 83kcal
Author: Tanya

Equipment

Ingredients

Crust

  • ⅔ cup Graham cracker crumbs
  • 2 tablespoons Butter melted
  • 2 tablespoons Sugar
  • pinch Salt
  • pinch Cinnamon

Filling

  • 8 ounces Cream Cheese room temperature
  • ¼ cup Greek Yogurt room temperature
  • ¼ cup Sugar
  • 1 Egg room temperature
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Lemon juice

Topping

  • ½ tablespoon Cornstarch
  • 1 ½ tablespoon water
  • 1 pound Strawberries halved
  • ¼ cup Sugar
  • Juice of half a lemon

Instructions

Crust

  • Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the graham cracker crumbs, melted butter, sugar, salt, and cinnamon.
  • Line a mini muffin pan with muffin liners. Drop 1 heaping teaspoon of the graham cracker mixture into each muffin liner. Press the graham crackers into the bottom of the liner.
  • Bake for 5 minutes, then remove from the oven to cool.

Filling

  • Place all the ingredients for the filling in a large bowl and beat until smooth and creamy.
  • Drop 1 heaping tablespoon of the filling into each muffin liner.
  • Bake for 15-20 minutes or until the center of the cheesecake is set.
  • Let the cheesecake bites cool to room temperature. Then place them in the fridge to cool for at least 2 hours before serving.

Topping

  • In a small bowl, mix the cornstarch and the water
  • Place the cornstarch mixture along with the remaining ingredients in a small saucepan over medium heat.
  • Bring to a boil, then reduce the heat to low and simmer for about 6-7 minutes.
  • Let cool before using it as a topping for cheesecake.

Notes

  • You can use store-bought graham crackers crumbs or you can make your own.

Nutrition

Serving: 1g | Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 56mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 168IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 0.2mg

Sweet Potato Salad Recipe

by 3 Comments

This Sweet Potato Salad Recipe is a warm and comforting dish made with sweet potatoes, red onions, bacon, cranberries, feta cheese, and drizzled with a creamy honey mustard dressing. It's ready to eat in just 25 minutes and is the perfect side dish for weeknight dinners or to serve at a party.    

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

We're all about sweet potatoes in our house, and I'm always looking for new and fun ways to use them. Traditionally, candied sweet potatoes, sweet potato pie, and sweet potato casserole always appear on our dining room table. But this salad right here is making a statement.

What is a sweet potato salad recipe?

This healthy potato salad recipe is the perfect way to use those extra sweet potatoes in your pantry or a great way to use fresh potatoes from the farmer's market. 

Roasting the sweet potatoes gives them a wonderful caramelized flavor that combines wonderfully with the crunchy bacon and red onions, sweet cranberries, salty feta cheese, and tangy vinegar dressing.

This dish is a delicious twist on traditional potato salad and one that your family will request again and again.

Ingredients

You can find the ingredients for this simple salad at your local grocery store or in your pantry. Here is a list of what you'll need.

Salad: 

  • Sweet potatoes 
  • Olive oil 
  • Salt 
  • Pepper 
  • Red onion 
  • Bacon 
  • Cranberries 
  • Feta cheese 

Dressing: 

  • Dijon mustard
  • Mayonnaise 
  • Honey 
  • Apple cider vinegar 
  • Salt 
  • Pepper 
  • Parsley 

How to make sweet potato salad

Preheat the oven to 400 degrees Fahrenheit. In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper.

Place the sweet potatoes on a baking sheet. Bake for 15-20 minutes or until tender. 

While the potatoes are cooling, make the dressing. Add the dressing ingredients to a small bowl and whisk to combine.

In a large bowl, combine the roasted sweet potatoes, red onions, cooked bacon, dried cranberries, and crumbled feta. Pour the dressing over the salad and toss to combine. Top with fresh parsley if desired. 

Expert Tips

These tips will help you make the best warm salad that your whole family will love. 

  • Don’t over-roast the sweet potatoes, or they’ll be mushy. 
  • Squeeze some lemon juice over the top right before serving for a bright end note.
  • Cube the potatoes and then microwave them for a few minutes to cut down on the time in the oven and to help them cook all the way through.   

Variations 

This healthy sweet potato salad recipe can be adjusted to fit your tastes and preferences. Use these ideas or come up with your own! 

  • Use blue cheese crumbles or goat cheese instead of feta cheese.  
  • Exchange the sweet potatoes with butternut squash or another hard winter squash. 
  • Add seasonings like garlic powder, onion powder, or paprika.

Other ingredients to add 

You can add other ingredients and healthy veggies to this delicious side dish.

Here are some tasty options you can try:

  • Kale
  • Pumpkin seeds
  • Pistachios
  • Baby spinach
  • Avocados
  • Green onions
  • Shallots
  • Black beans
  • Red bell peppers
  • Yellow pepper
  • Sunflower seeds
  • Fresh cilantro
  • Cooked wild rice
  • Crunchy pecans or walnuts   

What are good dressings for sweet potato salad?  

This recipe uses a homemade honey mustard dressing that tastes amazing with these ingredients.

You can make a salad dressing with other ingredients or change it up and make a dressing with a creamy texture instead.

Here are some ideas to get you started: 

Creamy dressings: spicy ranch, avocado, Greek yogurt

Vinegar: balsamic vinegar, lemon juice, red wine vinegar, white wine vinegar, champagne vinegar, lime juice    

Oil:  avocado oil, grapeseed oil, sunflower oil, rapeseed oil

Flavorings: maple syrup, garlic, shallots

Can I make this salad in the air fryer?  

You can make this homemade potato salad in an air fryer. The great thing about air fryers is that they heat up quickly and cook food evenly.

To make this salad in the air fryer, cube the potatoes and lay them in a single layer in the basket or on a small sheet pan covered with parchment paper. Cook the potatoes until they're soft all the way through, then toss them with the other ingredients and salad dressing in a serving bowl. 

Enjoy warm or at room temperature.  

How to serve 

Serve this easy sweet potato salad with other side dishes like fried cabbage, dirty rice, or southern green beans.

You can also pair it with your favorite main dishes like smothered pork chops, air fryer turkey thighs, or a mushroom tart. 

How to store sweet potato salad 

Refrigerate: Store the leftover salad in an airtight container in the fridge for up to five days.

Reheat: This dish is even better the next day. You can eat cold sweet potato salad, or you can set it on the counter and allow it to come up to room temperature.

Freeze: This salad doesn't freeze well because when the sweet potatoes thaw, they're mushy and don't have much texture. The next time you want to eat this delicious salad, you can easily make it from scratch. 

FAQs

Can I make this salad with other types of potatoes?

Yes, you can make this salad with baby red potatoes, russet, or other firm white potatoes.

Why are the sweet potatoes in my salad hard?

If the cubed sweet potatoes are still hard in the middle, that means they didn't cook long enough to soften all the way through.

How can I make sweet potato salad spicy?

You can easily make this salad spicy by adding red pepper flakes, cayenne pepper, diced jalapenos, or spicy ranch dressing. If you use a spicy dressing, each person can choose if they want it spicy or not.

sweet potato salad in a serving bowl
Print Recipe
5 from 3 votes

Sweet Potato Salad Recipe

This Sweet Potato Salad Recipe is made with sweet potatoes, red onions, bacon, cranberries, feta cheese, and creamy honey mustard dressing.
Prep Time10 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: sweet potato salad
Servings: 4 people
Calories: 555kcal
Author: Tanya

Ingredients

  • 3 large sweet potatoes peeled and cubed
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ¼ cup red onions thinly sliced
  • 5 slices bacon cooked and crumbles
  • ½ cup dried cranberries
  • ½ cup feta cheese crumbles

Dressing

  • 1 tablespoon dijon mustard
  • 1 tablespoon mayonnaise
  • 2 tablespoons honey
  • 1 ½ tablespoons apple cider vinegar
  • salt and pepper
  • fresh parsley for serving

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Toss the sweet potatoes with olive oil, salt, and pepper in a large bowl.
  • Place the sweet potatoes on a baking sheet. Bake for 15-20 minutes or until tender.
  • While the potatoes are cooling, make the dressing. Add the dressing ingredients to a small bowl and whisk to combine.
  • In a large bowl, combine the sweet potatoes, red onions, cooked bacon, dried cranberries, and crumbled feta. Pour the dressing over the salad and toss to combine. Top with fresh parsley if desired.

Nutrition

Serving: 4g | Calories: 555kcal | Carbohydrates: 75g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 1764mg | Potassium: 964mg | Fiber: 9g | Sugar: 31g | Vitamin A: 36271IU | Vitamin C: 7mg | Calcium: 178mg | Iron: 2mg

Homemade Italian Seasoning

by Leave a Comment

Homemade Italian Seasoning can be yours in minutes, you likely have all of these ingredients on hand already! No more fishing out multiple bottles of spices to create your weeknight dinner. Absolute time saver!

small white bowl of spices

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Creating your own seasoning costs nothing but a few minutes of your time. Use Italian Seasoning on your next chicken or turkey dish! Not only is this seasoning very easy to make, Homemade All-Purpose Seasoning is also just as quick and SO delicious!

Looking for more homemade spices? Check out this awesome list of 9 Homemade Seasonings I've put together for you! Curious about how to use other dried herbs in your recipes? Here you'll find The Best Ways to Use Dried Herbs.

small jar filled with Italian seasoning labeled with tape

Ingredients and Tools Needed

Ingredients needed for this recipe

  • Basil
  • Dried Oregano
  • Crushed Dried Rosemary
  • Dried Thyme leaves
  • Black Pepper
  • Rubbed Sage

Tools needed for this recipe

  • Measuring spoons
  • Small bowl
  • Spoon for mixing
  • Small jar for storing

How to make Italian Seasoning

Mix ingredients in a bowl. Enjoy 🙂

ingredients mixed together in a white bowl

How to store homemade Italian Seasoning

Store your own homemade Italian seasoning the same way you'd store any store-bought seasoning mixes. Store in a cool dark spot, typically the spice cupboard where other spices are stored.

Depending on the amount of seasoning you've made a small or large mason jar will work perfectly. Don't have a mason jar? An empty spice jar with the label removed is a great way to reuse it.

Most importantly storing dried herbs in an airtight container will keep them fresh and tasty longer.

For more information on storing herbs, I've put together The Best Ways to Use Dried Herbs for you here.

Can I double this recipe?

Yes, please do!

Just make sure the container you've chosen is large enough and seals tightly.

small white bowl filled with spices

What is the main Italian seasoning blend?

You can still enjoy the wonderful flavors of your own Italian seasoning if you don't have all of the ingredients listed for this recipe. The combination of the following dried Italian herbs will still bring life to your dishes.

  • Oregano
  • Basil
  • Thyme
  • Rosemary

My recipe for Italian seasoning has black pepper added. We like the extra bite of flavor black pepper brings to this recipe. Other great additions are garlic powder and red pepper flakes.

Are there other spice blends I can include in Italian seasoning?

Yes! In addition to the ingredients in this recipe, you can add some other flavorful spices to boost it up a notch. Personalize this to your taste.

Spice: Add some warmth with red pepper flakes or cayenne pepper powder.
Garlic: If you love garlic, add garlic powder or dried minced garlic to this mixture.
Onion: Another flavor boost you can add is onion powder or dried minced onions.

Small jar filled with italian seasoning

Notes

  • Double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.
  • Store in an airtight container for future uses. Keep it in a cupboard out of direct sunlight.
  • Make sure that your ingredients aren’t stale. Rub a little of each between your fingers, if they release an aroma they are good to use.

Looking for more seasoning recipes? Try these out:

 If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

small bowl with spices mixed together
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Italian Seasoning

Homemade Italian Seasoning can be yours in minutes, you likely have all of these ingredients on hand already!
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning, spices
Cuisine: Italian
Keyword: Italian Seasoning
Servings: 0.5 Cup
Calories: 97kcal
Author: Tanya

Ingredients

  • 2 Tablespoons Basil
  • 2 Tablespoons Oregano
  • 1 Tablespoon Crushed Rosemary
  • ½ Tablespoon Thyme Leaves
  • ½ Tablespoon Black Pepper
  • ½ Tablespoon Rubbed Sage

Instructions

  • Mix the ingredients in a bowl. Enjoy 🙂

Notes

  • Double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.
  • Store in an airtight container for future uses. Keep it in a cupboard out of direct sunlight.
  • Make sure that your ingredients aren’t stale. Rub a little of each between your fingers, if they release an aroma they are good to use.

Nutrition

Serving: 1teaspoon | Calories: 97kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 9mg | Potassium: 458mg | Fiber: 14g | Sugar: 1g | Vitamin A: 1371IU | Vitamin C: 16mg | Calcium: 473mg | Iron: 11mg

How to Cut Up a Whole Chicken

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This easy step-by-step guide will show you how to cut up a whole chicken perfectly in no time. With just a few cuts, you can quickly transform an entire chicken into smaller pieces that are perfect for any recipe.

raw cut up chicken pieces on parchment paper

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Growing up, my family only used whole chickens for recipes mainly because we raised our own chickens but also because it was cheaper. 

Cutting your raw chicken is a great way to save money at the grocery store. Plus, you can break a chicken down in less than 10 minutes. 

My mom could break down a chicken in 5 minutes. 

It takes me about 8 minutes, but those 8 minutes save my family a ton of money. Plus, it's nice to have a variety of chicken pieces for dinner. 

Here's a quick and easy guide on how to break down a whole chicken:

Tools Needed:

You'll want to gather a few tools before you get started. There are some mandatory tools, and others are optional. 

raw chicken and tools needed to cut the chicken, like gloves, knife, kitchen shears
  • A sharp Chef's knife - the knife can be 6 inches or 8 inches, whichever feels comfortable in your hands. You want it sharp so it can easily cut through the skin and cartilage. I use a 6-inch chef's knife. 
  • Cutting board - the cutting board must be sturdy and shouldn't slip. Place the cutting board on a damp towel will help it stay in place. 
  • A large platter for placing chicken pieces - you'll want to set the pieces aside while you cut them. 
  • Paper towels - to dry the chicken before cutting it. 
  • Food-safe gloves (optional) makes it easier for me to grip the chicken, but I've cut plenty of chickens without them. 
  • Kitchen shears (optional) - may help cut through small bones and the breast bone. I find a sharp kitchen knife can do this with ease.

Ingredients Needed: 

You'll need a whole chicken. A 3-4 pound bird is a good starting point until you get the hang of cutting your own chicken.  

How to cut up a whole chicken

First, if your chicken is wrapped in plastic, remove the plastic. You'll want to do this step over an empty bowl or sink as the liquid may have accumulated in the package. 

Then, check the cavity of the chicken to ensure there aren't any giblets or plastic-wrapped giblets inside the chicken. Some chickens will not have any giblets, while others may have them. Remove it if you see it inside. Set the giblets aside. You can discard them or use them in recipes, like giblet gravy or stuffing. 

Pat the chicken dry, so it's easier to handle. 

hand reaching inside chicken cavity
hand drying chicken

Place the chicken on a sturdy cutting board, breast side up. 

Remove the wing tips from the chicken by cutting them off with the Chef's knife. 

cutting wing tips away from chicken

Set aside. These are great for making homemade chicken broth. 

Next, remove any additional fat you see around the chicken near the cavity. You can also remove the little nub at the bottom. 

Remove the legs 

Grab the chicken drumstick and slice the skin where the drumstick meets the breast, exposing the area under the skin.

Pull the leg away from the chicken and push it upward to pop the bone out of the socket. Cut around this bone and remove the chicken leg from the body, making sure to cut around the oyster, the little bit of the meat that sits closest to the spine.

chicken leg being cut off
bone on inside of chicken lef being popped out

* Tip - I find it easiest to hold the leg in my hand while I cut around the leg to remove it from the chicken. 

Repeat on the other leg. You have just cut chicken leg quarters. 

hand cutting chicken leg from chicken body
hand holding up chicken leg quarter

Once you have your chicken leg quarters, you can break these down further by separating the drumstick from the thigh. Turn the chicken leg, skin side down, and use your fingers to locate the ball joint between the thigh and drumstick. There will be a white line of fat at this point. Cut on the line to separate the drumstick from the thigh. Repeat with the other leg. 

Remove wings from the chicken

Next, remove the wings from the chicken breast by cutting around the skin to expose the shoulder joint. Cut through the joint to separate the wing from the breast. Repeat on the other side. 

To further break down the wings, feel for the joint between the drumette and the flat and cut through the joint. 

wing being cut into flats and drumettes

Remove the backbone from the breast

Lift the chicken, so it stands vertically on the cutting board, holding the backbone in your hand, with the opening facing upwards. Use the knife to cut through the skin and cartilage between the back and the breast bone. 

Once you get to the shoulder bones, you may need to use a little extra force to get them to separate. 

Once you have removed the backbone from the breast, set it aside. The backbone can be used to make stock. 

cutting the breast from the backbone
backbone and breast removed from each other

Cut the breast into two

Lay the breast on the cutting board, breast skin side up. Use the knife to slice the chicken breast's skin and meat vertically until you see the bone. Then use a chef's knife and place it over the chicken and apply pressure to cut/crack through the bone with the knife. 

slicing between skin and meat of chicken breast
cutting through chicken breast bone

Pro tip: You can break the breast down further by cutting horizontally through the center bone of the breast. This is perfect for getting equal-sized pieces of chicken. 

And there you have it, my friend, you just cut up a whole chicken. 

whole chicken pieces cut up

Clean up

Make sure to disinfect and sanitize any and everywhere your chicken has come in contact with. Wash your knife and cutting board and disinfect your sink and countertops. 

What to do with a whole cut-up chicken?

For the giblets:

If you're lucky enough to have giblets in your chicken, use them in recipes! Giblet gravy, stuffing, and dirty rice are a few of my favorite recipes using giblets. 

For the chicken back and wing tips

Make broth! Chicken broth is made from chicken meat and bone. You can use the raw chicken or roast the pieces first. Roasting the pieces of chicken before making the broth makes dark broth, which is incredibly flavorful. 

For the chicken pieces: Use them in your favorite recipe, but my all-time favorite way to make them is to roast them. Season them and roast them in a 425-degree oven for 35-40 minutes. You could also grill them, fry them, or chop them further and use them in dishes like curry chicken or brown stew chicken. 

I hope you found this tutorial helpful. Looking for more knife skill tutorials: Try these out

Expert tips:

  1. Cut through the skin before cutting, disconnecting any chicken pieces. Cutting through the skin will allow you to see the inside of the chicken and determine where to cut the chicken. 
  2. Cut through joints when removing the chicken wings and legs. You should not cut through bone until you have to cut through the carcass and breast bone. 
  3. Wash your kitchen tools with hot soapy water and disinfect your kitchen after cutting the chicken. 
raw cut up chicken pieces on parchment paper
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How to Cut Up a Whole Chicken

This easy step-by-step guide will show you how to perfectly cut up a whole chicken in no time!
Prep Time10 minutes
Total Time10 minutes
Keyword: how to cut up a whole chicken
Author: Tanya
Cost: $5

Equipment

  • 1 Sharp Chef's Knife

Ingredients

  • 1 whole chicken patted dry

Instructions

  • Place the chicken on a sturdy cutting board, breast side up.
  • Remove the wing tips from the chicken by cutting them off with the Chef's knife.
  • Next, remove any additional fat you see around the chicken near the cavity. You can also remove the little nub at the bottom.
  • Grab the chicken drumstick and slice the skin where the drumstick meets the breast, exposing the area under the skin. Pull the leg away from the chicken and push it upward to pop the bone out of the socket. Cut around this bone and remove the chicken leg from the body, making sure to cut around the oyster, the little bit of the meat that sits closest to the spine. Repeat on the other leg
  • Once you have your chicken leg quarters, you can break these down further by separating the drumstick from the thigh. Turn the chicken leg, skin side down, and use your fingers to locate the ball joint between the thigh and drumstick. There will be a white line of fat at this point. Cut on the line to separate the drumstick from the thigh. Repeat with the other leg.
  • Next, remove the wings from the chicken breast by cutting around the skin to expose the shoulder joint. Cut through the joint to separate the wing from the breast. Repeat on the other side. To further break down the wings, feel for the joint between the drumette and the flat and cut through the joint.
  • Lift the chicken, so it stands vertically on the cutting board, holding the backbone in your hand, with the opening facing upwards. Use the knife to cut through the skin and cartilage between the back and the breast bone. Once you get to the shoulder bones, you may need to use a little extra force to get them to separate.
  • Lay the breast on the cutting board, breast skin side up. Use the knife to slice vertically through the chicken breast's skin and meat until you see the bone. Then use a chef's knife and place it over the chicken and apply pressure to cut/crack through the bone with the knife.

Notes

  • You can break the breast down further by cutting horizontally through the center bone of the breast. This is perfect for getting equal-sized pieces of chicken.
  • The backbone and wing tips are great for making homemade chicken broth.

Fried Cabbage Recipe

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This Fried Cabbage Recipe is a delicious comfort food using sliced cabbage, a bit of salt, a pinch of sugar, and crushed red pepper flakes for a little heat. White cabbage is a humble vegetable but really packs a flavor punch when cooked with these other flavorful ingredients.

fried cabbage on white plate

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

We're big cabbage eaters in our house, and I'm always looking for new ways to make it. But this quick and easy fried cabbage recipe always tends to appear on our menu. It's so quick and easy and can be adapted any way you like. There are a variety of ways to use your extra cabbage, but this is one of the best!

What is fried cabbage?

Fried cabbage is cooking cabbage in a little fat until it's softened. The fat you choose is up to you, but I tend to go for either bacon fat or butter when making this dish.

This cabbage recipe is slightly crunchy, and you can easily make it southern-style cabbage by adding a smoky flavor, like adding bacon or smoked paprika. Once you take that first bite of this cabbage side dish, it will be your new favorite way to eat cabbage. 

Ingredients

ingredients with labels for fried cabbage recipe in small white bowls on a white background

You can find these simple ingredients in your local grocery store at almost any time. Here is what you will need for this recipe.  

  • Butter 
  • Head of cabbage 
  • Worcestershire sauce
  • Brown sugar 
  • Kosher salt 
  • Fresh ground black pepper 
  • Crushed red pepper flakes

How to make fried cabbage 

This simple side dish is only two steps and can be ready to eat in under 20 minutes. Here are the directions for making this dish. You can also print this out using the recipe card below.

butter melting in a hot pan

Melt butter in a large skillet over medium heat. 

spices added to the top of the shredded cabbage in the pan

Add cabbage, Worcestershire sauce, brown sugar, kosher salt, black pepper, and crushed red pepper flakes to the skillet and stir.

sautéing cabbage in a pan

Cook for 8-10 minutes until the cabbage is coated in butter and softens. Serve and enjoy.

Expert Tips

These tips will help you make the best southern-fried cabbage you've ever tried. 

  • The longer you cook your cabbage, the more it will soften. For crunchier cabbage, cook for 6-8 minutes; for softer cabbage, cook for about 10-12 minutes.
  • Use a large frying pan in order to spread the cabbage in the pan. The cabbage will shrink and get smaller while it cooks.
  • This dish is best served immediately while it's still hot.
  • Add a splash of water or stock if the cabbage is cooking too quickly or if you want it nice and soft.    

Variations 

Here are some different ways to make this sautéed cabbage into your special dish. Try a few of these suggestions, depending on what you like best.  

  • Sauté some chopped onions and garlic before adding the cabbage.
  • Pour in some whisked eggs for a stir fry flair.
  • Add cayenne pepper or Tobasco sauce for a little extra heat.
  • Buy pre-cut cabbage to cut down on prep time.
  • Add crispy bacon, pancetta, or sausage for a rich and delicious flavor.  
  • Cook the cabbage in bacon grease.
  • For extra flavor, stir in chopped yellow onion, minced garlic, or garlic powder.  
  • Add a little apple cider vinegar to offset the bitterness of the cabbage.  
  • Sprinkle in some smoky paprika.    
serving fork and spoon in a pan of fried cabbage

What kind of cabbage to use 

There are many different types of cabbage, and they can all work with this dish. I prefer green cabbage but use whatever cabbage you have on hand.

Some options include napa cabbage, green cabbage, or red cabbage.

They all have slightly different flavors and textures, so you can play with them to see which one you like best.

Napa cabbage is softer and milder, red cabbage is more bitter and crunchier, and green cabbage is between these two.   

How to adjust this fried cabbage recipe  

Depending on your preferences, you can easily adjust this sautéed cabbage recipe to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To make a large batch of this pan-fried cabbage, double all the ingredients. Make sure to use a big enough pan or cast iron skillet. If you don't have a big sauté pan, you can use a large dutch oven instead.

Halve: If you're only serving one or two people and don't need as many servings, you can cut the ingredients in half. Keep an eye on the cooking time as it will cook faster when there's less cabbage in the pan.

shredded cabbage on a white plate

What meat goes well with fried cabbage? 

If you want to serve this tender cabbage recipe with your favorite protein, you can absolutely do so!

This easy side dish pairs well with pork chops, chicken breasts, sausages, or spice-rubbed steak.

It's totally up to you and your family's tastes and preferences.  

How to serve this fried cabbage recipe  

Southern fried cabbage is an easy recipe to make and can be served with many different types of main dishes like juicy air fryer turkey thighs, air fryer tilapia, steak with garlic herb butter, or air fryer cornish hens.    

Some other cabbage options to serve with dinner include instant pot buttered cabbage, sweet and sour cabbage, or Jamaican corned beef and cabbage.

cabbage on a white plate with a fork next to a blue napkin

How to store 

To refrigerate: Keep any leftover cabbage in an airtight container in the fridge for up to five days. You can reheat it in a small bowl in the microwave in 30-second increments until it's warm all the way through.

To meal prep: This is a great recipe to prep ahead of time and fry right before you're ready to eat. Slice the cabbage and prepare the other ingredients. When you're ready to cook, follow the instructions on the recipe card. 

FAQs:

How do you cut cabbage for frying?

For this recipe, I prefer to chop the cabbage. I find that the butter sticks to the cabbage better. You can also shred the cabbage. Keep in mind that the thinner shredded or small chopped cabbage will cook faster.

Should you wash cabbage before frying?

I rinse the outer layers of cabbage before chopping and frying. Be sure to dry the cabbage after rinsing it in water.

Do you need to soak cabbage before frying it?

There's no need to soak cabbage before frying it. It will be slightly crunchier if it's not soaked beforehand.

Should you blanch cabbage before frying?

No need to blanch the cabbage before frying.

If you have tried this fried cabbage recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

overhead view of cabbage on a white plate with a fork next to a blue napkin
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4.80 from 5 votes

Fried Cabbage Recipe

This Fried Cabbage Recipe is a delicious comfort food using sliced cabbage, a bit of salt, a pinch of sugar, and crushed red pepper flakes for a little heat.
Prep Time5 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: fried cabbage
Servings: 4 servings
Calories: 83kcal
Author: Tanya

Ingredients

  • 3 tablespoons unsalted butter
  • 6 cups chopped green cabbage
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes

Instructions

  • Melt butter in a large skillet over medium heat.
  • Add cabbage, Worcestershire sauce, brown sugar, kosher salt, black pepper, and crushed red pepper flakes to the skillet and stir.
  • Cook for 8-10 minutes until the cabbage is coated in butter and softens. Serve and enjoy.

Notes

The longer you cook your cabbage, the more it will soften. For crunchier cabbage, cook for 6-8 minutes. For softer cabbage, cook for about 10-12 minutes.

Nutrition

Calories: 83kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 931mg | Potassium: 44mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg

Southern Style Sweet Potato Casserole

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Southern Style Sweet Potato Casserole is a delicious dish made with creamy sweet potato filling and topped with an oat and brown sugar mixture. This dish is perfect for Sunday dinner or as a side with a beautifully roasted turkey.  

a scoop removed from the corner of the casserole dish with a spoon sticking out

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

When it comes to sweet potatoes, I have my favorite ways to make them. We like candied sweet potatoes, and we also love a good Southern sweet potato pie. But I had to share this delicious sweet potato casserole to round out our love of sweet potatoes. This will be your favorite way to make this southern-style casserole this year!  

What is a southern-style sweet potato casserole?

This version of sweet potato casserole is lighter and made without a marshmallow topping. It's topped with light brown sugar, melted butter, oats, and cinnamon for a wonderfully warm flavor combination. 

The best part of this southern sweet potato casserole recipe is how easy it is to make and the sweet yet comforting flavors. You won't be able to put down your fork!  

Ingredients

ingredients labeled in small bowls for southern style sweet potato casserole

These everyday ingredients can be found in grocery stores at any time of year.

Filling: 

  • Sweet potatoes 
  • Sugar 
  • Eggs 
  • Butter 
  • Heavy cream 
  • Vanilla extract 
  • Salt 

Topping: 

  • Butter 
  • Brown sugar 
  • Flour 
  • Oats 
  • Cinnamon 

How to make sweet potato casserole 

Preheat the oven to 425 degrees Fahrenheit. Wash and dry sweet potatoes. Use a fork and poke the sweet potatoes all over. Place the sweet potatoes on a lined sheet pan and bake in the preheated oven for 45-50 minutes, until the sweet potatoes have softened. Remove from the oven and allow the sweet potatoes to cool. 

Reduce the heat of the oven to 350 degrees Fahrenheit. 

Once the sweet potatoes are cool enough to handle, remove the skin from the sweet potatoes and place the sweet potatoes in the bowl of a stand mixture. Beat the potatoes on low speed until smooth. Add granulated sugar, eggs, butter, heavy cream, vanilla extract, and kosher salt, and beat the mixture for about 1-2 minutes until combined. Pour the mixture into a 2-quart baking dish and set aside. Rinse and dry the bowl of the stand mixture. 

sweet potatoes in a mixing bowl

Next, prepare the topping by combining cold butter, brown sugar, all-purpose flour, oatmeal, and ground cinnamon in the bowl of the stand mixture. Beat the mixture on low speed until combined, and it starts to stick together in about 1 minute.

brown sugar topping in a mixing bowl with a white paddle

Break the topping up and place the topping over the sweet potato mixture in the baking dish. 

casserole sprinkled with brown sugar topping in a white casserole dish on a white background

Bake in the preheated oven for 55 minutes to 1 hour, until the top is golden and the bottom is bubbly around the edges. Remove and allow to cool for 5 minutes before serving.

topping spread out over the casserole

Expert Tips

These tips and tricks will help you make the best southern-style casserole you've ever tried.

  • You can also air fry or microwave your sweet potatoes if you need them done a bit quicker. To air fry, cook them at 400° F for 35-40 minutes. To microwave, cook them for 8-10 minutes, flipping halfway, until they're fork tender.
  • You can combine the filling by hand if you don’t have a stand mixer using a large bowl, a potato masher, or a hand mixer. For the topping, use a pastry cutter, two butter knives, or your fingers to combine.
  • Use cold unsalted butter in the oat topping. It'll allow the oat topping to be nice and crunchy, which is the perfect pair to the smooth sweet potato filling.

Variations 

Here are some different options you can try when making your casserole dish.

  • Add mini marshmallows for a different topping.
  • Make a streusel topping with pecans or walnuts.  
  • Add a splash of bourbon for a classic southern flavor.
  • Use white, orange, or purple sweet potatoes for a fun color change.  
a scoop removed from the corner of the casserole dish with a spoon sticking out

What’s the difference between yams and sweet potatoes?  

Sweet potatoes and yams are often confused by shoppers looking to make classic southern sweet potato casserole.

There are a couple of ways you can distinguish the two.

Sweet potatoes can be sold in white, orange, or purple and have soft exterior skin. The flesh is sweet and starchy like a regular white potato.

Yams have tough brown skin and white flesh. They aren't as starchy as other potatoes and are not sweet.

If you've found that you've purchased yams instead of sweet potatoes, don't worry! You can still make an amazing casserole with them. 

Add some pure maple syrup to the dish to sweeten it up a bit, and everyone will enjoy a different dish this year.

How to freeze southern-style sweet potato casserole  

If you're a prepper, you can make this sweet potato casserole recipe up to three months before the holiday season! 

This is a great way to prepare a large Thanksgiving dinner with many side dishes. You'll need to let it thaw in the fridge overnight and then pop it in the oven when you're ready to serve. 

This can cut down on the time you spend in the kitchen and allow you to enjoy the holiday rather than worrying about preparing everything.

This classic recipe can also be frozen if you have leftover casserole. Put it in an airtight container or freezer bag and keep it in the freezer for up to three months. 

It's also a good idea to write the date and title on the bag or piece of tape and stick it to the container. This will help you remember what you saved all those months ago.  

a scoop removed from the corner of the casserole dish with a spoon sticking out

How to serve 

Serve this easy sweet potato casserole with other side dishes depending on your traditions and your meal.

If you're making it for Sunday dinners, serve it with southern green beans, cornbread, or a beet and orange salad.   

Pair it with candied sweet potatoes, cheesy scalloped potatoes, or soft dinner rolls to serve for special occasions.

How to store southern style sweet potato casserole

To refrigerate: Store leftover creamy sweet potatoes in an airtight container in the refrigerator for up to five days. You can easily reheat a scoop in a small bowl in the microwave in 30-second increments. Stir when the time ends and continue microwaving until the potatoes are warm all the way through.

To meal prep: This dish is perfect for making ahead to have with your Thanksgiving meal or Christmas dinner. You can prepare it through baking or bake it the day you're going to eat. Either way, wrap it tightly in plastic wrap and keep it in the fridge for up to three days. When you're ready to serve, follow the directions for baking or reheating.

How to make sweet potato casserole ahead of time

You can prep this dish 2-3 days in advance. Prepare the sweet potato mixture and place it in the casserole pan. Store this in the refrigerator. Store the crumble topping in a separate container in the refrigerator. When ready to assemble, preheat the oven to 350 degrees Fahrenheit, and remove the casserole pan from the refrigerator 30 minutes before baking. Add the crumble topping at this time. Bake in the preheated oven for 55 minutes to 1 hour.

a scoop removed from the corner of the casserole dish with a spoon sticking out

FAQs

Why do you add eggs to sweet potato casserole?

Eggs bind the sweet potatoes together and provide a bit of liquid to help keep the casserole moist.

Can you use canned sweet potatoes?

You can use canned potatoes for this recipe; fresh sweet potatoes have the best flavor and texture.

How do you thicken sweet potato casserole?

This casserole shouldn't need to be thickened since the potatoes are a natural thickener. If you find it does need to be a little thicker, you can cook the dish a little longer until the moisture evaporates.

Can I boil the sweet potatoes for sweet potato casserole?

I recommend roasting your sweet potatoes for the best results. Sweet potatoes release natural sugars when roasting, giving this dish the best flavor. If you prefer to boil your sweet potatoes, peel and chop your sweet potatoes before placing them in a pot with water that covers the potatoes by 2 inches. Boil the sweet potatoes until tender before draining.

If you have tried this Sweet Potato Casserole recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

a scoop removed from the corner of the casserole dish with a spoon sticking out
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5 from 5 votes

Southern Style Sweet Potato Casserole Recipe

Southern Style Sweet Potato Casserole is a delicous dish made with creamy sweet potato filling and topped with an oats and brown sugar mixture.
Prep Time1 hour
Cook Time1 hour
Course: Side Dish
Cuisine: American
Keyword: sweet potato casserole
Servings: 8 servings
Calories: 540kcal
Author: Tanya

Ingredients

Filling

  • 3 pounds sweet potatoes (about 6 medium-sized sweet potatoes, about 8 ounces each) or 4 cups mashed sweet potatoes
  • ¾ cup granulated sugar
  • 2 large eggs lightly beaten
  • 4 Tablespoons unsalted butter softened
  • ½ cup heavy cream
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon kosher salt

Topping

  • 8 Tablespoons cold unsalted butter diced
  • ½ cup brown sugar packed
  • ½ cup all purpose flour
  • ½ cup old fashioned oats
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 425 degrees Fahrenheit. Wash and dry sweet potatoes. Use a fork and poke the sweet potatoes all over. Place the sweet potatoes on a lined sheet pan and bake in the preheated oven for 45-50 minutes, until the sweet potatoes have softened. Remove from the oven and allow the sweet potatoes to cool.
  • Reduce the heat of the oven to 350 degrees Fahrenheit.
  • Once the sweet potatoes are cool enough to handle, remove the skin from the sweet potatoes and place the sweet potatoes in the bowl of a stand mixture. Beat the potatoes on low speed until smooth. Add granulated sugar, eggs, butter, heavy cream, vanilla extract, and kosher salt, and beat the mixture for about 1-2 minutes until combined. Pour the mixture into a 2-quart baking dish and set aside. Rinse and dry the bowl of the stand mixture.
  • Next, prepare the topping by combining cold butter, brown sugar, all-purpose flour, oatmeal, and ground cinnamon in the bowl of the stand mixture. Beat the mixture on low speed until combined, and it starts to stick together, about 1 minute. Break the topping up and place the topping over the sweet potato mixture in the baking dish.
  • Bake in the preheated oven for 55 minutes to 1 hour, until the top is golden and the bottom is bubbly around the edges. Remove and allow to cool for 5 minutes before serving.

Notes

  • You can also air fry or microwave your sweet potatoes if you need them done a bit quicker. To air fry, air fry on 400 degrees Fahrenheit for 35-40 minutes. To microwave, for 8-10 minutes, flipping halfway.
  • You can mix the mixture by hand if you don’t have a stand mixer. For the topping, use a pastry cutter, two butter knives, or your fingers to combine the mixture.

Nutrition

Calories: 540kcal | Carbohydrates: 76g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 413mg | Potassium: 657mg | Fiber: 6g | Sugar: 40g | Vitamin A: 24943IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 2mg

Smothered Pork Chops

by 5 Comments

Seasoned and seared perfectly, these bone-in Pork Chops are tender, smothered in rich onion gravy, and done in 30 minutes! Serve with creamy mashed potatoes or fluffy rice.

smothered pork chop on a plate with a fork and bite taken out

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This recipe is an inspiration from childhood, pork chops and gravy with Creamy Garlic Mashed Potatoes and either green beans or corn. Don't forget to soak up that leftover gravy lingering on your plate! Whip up some soft Air Fryer Dinner Rolls to serve with pork chops with gravy.

A true easy weeknight recipe you'll want to make again and again.

I use a hot cast-iron pan to get the perfect sear on these pork chops, but feel free to use any large skillet you have. Ready in less than 30 minutes, these pork chops are perfect for any night of the week.

cast iron pan with three pork chops

Ingredients and Tools Needed

ingredients for smothered pork chops with labels on it

Ingredients you'll need are:

Tools you'll need are:

  • Sheet pan
  • Whisk
  • Spatula
  • 12-inch skillet or cast iron skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Meat thermometer

How to make Pork Chops in Onion Gravy

Add kosher salt, black pepper, onion powder, poultry seasoning, and smoked paprika in a small bowl and mix until combined. Pat pork chops dry and season pork chops on both sides.

Three seasoned pork chops on a paper towel

Heat olive oil in a large skillet over medium-high heat. Add pork chops and brown on both sides, about 4-5 minutes per side. 

three pork chops seared in a cast iron pan

Remove pork chops from heat and let the chops rest while you make the gravy. 

Decrease the heat to medium and add butter and onions to the skillet. Use a wooden spoon to sauté the onions until softened, for about 5-7 minutes, deglazing the pan by removing any brown bits from the bottom.

Add garlic and cook for an additional minute. 

caramelized onions in a cast iron pan

Sprinkle the flour over the onions and garlic in the pan and stir for about one minute. 

onions and flour in a cast iron pan

Slowly pour the chicken broth into the pan while stirring. Allow the mixture to cook for about 8-10 minutes, occasionally stirring, until it has thickened slightly. Pour in the heavy cream and stir. 

gravy in a cast iron pan
cream being added to the gravy in a cast iron pan

Add the pork chops back to the skillet and cover them with the gravy. Continue to cook pork chops for about 3-4 minutes until the pork chops reach an internal temperature of 145 degrees Fahrenheit. 

pork chops in gravy in a cast iron pan

Remove from heat and serve. 

pork chops covered in gravy in a cast iron pan

What to serve with Smothered Pork Chops

While the star of the show is our creamy gravy-smothered pork chops, what to serve it with is just as important.

How to know when your pork chops are done

A meat thermometer will give the best indication of when the pork chops are perfectly cooked.

The internal temperature for perfectly juicy and tender pork chops should be a minimum of 145 Fahrenheit. This also goes for any other cut of pork except ground pork and is true for bone-in pork chops and boneless pork chops.

If cooked to the typical 160 Fahrenheit, your pork chops may not be as tender and juicy. Do note that only ground pork should be cooked at 160 Fahrenheit.

pork chops in a cast iron pan ready to be served

Gravy variations

  • Mushrooms: In addition to onions and garlic, including mushrooms in your gravy will add another layer of delicious flavor.
  • Spice: Add a pinch of Cayenne pepper for a bit of spice.
  • Extra caramelized onions: Sauté your onions until dark golden brown to release those sweet umami flavors onions have.

Picking out a Pork Chop

For this recipe, I have used a Rib Chop. This will be the most tender of the pork chops to choose from.

Bone-in or Boneless Pork Chops? While all delicious, a bone-in chop will yield more flavor. A nice fat marbling will also provide more flavor. Fat = Flavor!

Rib Chop or Center Loin Chop, Bone-in: Tender & thick. Approx 1 inch thick.

Loin Chops: A leaner cut of pork. May not yield as much flavor as a bone in chop.

Storing leftover Smothered Pork Chops

Refrigerate pork chop in gravy in an airtight container for 3-4 days.

pork chop with gravy on a plate over rice

Notes

  • The pork chops will not be done once they are browned. They should finish cooking in the gravy. 
  • Use a quick-read thermometer to ensure the pork has reached an internal temperature of 145 degrees Fahrenheit. Overcooked pork can result in rubbery meat. 
  • I use center-cut rib chops that are all-natural. Using all-natural or organic chops will allow your pork chops to brown nicely. You can also sub with loin chops or boneless chops.

Looking for more delicious recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

pork chop with gravy on a plate over rice
Print Recipe
5 from 3 votes

Smothered Pork Chops

Seasoned and seared perfectly in a hot cast iron pan these bone-in Pork Chops are tender, smothered in rich onion gravy, and done in 30 minutes! Serve with creamy mashed potatoes or fluffy rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: Smothered Pork Chops
Servings: 4 servings
Calories: 507kcal
Author: Tanya

Equipment

  • cast iron skillet
  • meat thermometer

Ingredients

  • 2 teaspoons Kosher salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Poultry seasoning
  • ½ teaspoon Smoked paprika
  • 3 Bone-in rib pork chops 1 inch thick, patted dry (about 2 lbs.)
  • 2 tablespoons Olive oil
  • 3 tablespoons Butter
  • 1 Yellow onion halved and sliced
  • 2 Garlic cloves chopped
  • ¼ cup All purpose flour
  • 1 ½ cups Chicken broth
  • ½ cup Heavy cream

Instructions

  • In a small bowl, add kosher salt, black pepper, onion powder, poultry seasoning, and smoked paprika and mix until combined. Sprinkle the seasoning over both sides of the pork chops.
  • Heat olive oil in a 12-inch skillet over medium-high heat. Add pork chops and brown on both sides, about 4-5 minutes per side.
  • Remove pork chops from heat and set aside on a plate.  Decrease the heat to medium and add butter and onions to the skillet. Use a wooden spoon to sauté the onions until softened, about 5-7 minutes, deglazing the pan in the process by removing any brown bits from the bottom. Add garlic and cook for an additional minute.
  • Sprinkle the flour over the onions and garlic in the pan and stir for about one minute.
  • Slowly pour the chicken broth into the pan while stirring. Allow the mixture to cook for about 8-10 minutes, occasionally stirring, until it has thickened slightly. Pour in the heavy cream and stir.
  • Add the pork chops back to the skillet and cover them with the gravy. Continue to cook the pork chops, for about 3-4 minutes, until the pork chops reach an internal temperature of 145 degrees Fahrenheit.
  • Remove from heat and serve. 

Notes

  • The pork chops will not be done once they are browned. They should finish cooking in the gravy. 
  • Use a quick-read thermometer to ensure the pork has reached an internal temperature of 145 degrees Fahrenheit. Overcooked pork can result in rubbery meat. 
  • I use center-cut rib chops, that are all-natural. Using all-natural or organic chops will allow your pork chops to brown nicely. You can also sub with loin chops or boneless chops.
 

Nutrition

Serving: 1Pork Chop | Calories: 507kcal | Carbohydrates: 11g | Protein: 29g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 146mg | Sodium: 1638mg | Potassium: 558mg | Fiber: 1g | Sugar: 3g | Vitamin A: 849IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg