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Honey Whole Wheat Dinner Rolls

Mix up your bread side game with this delicious homemade honey whole wheat dinner rolls. Perfectly fluffy with an amazing depth of flavor, these slightly sweet rolls are the perfect accompaniment to any meal.

Three honey whole wheat dinner rolls on a white plate.

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

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

If you are in the mood for some baking, you have got to try these yummy homemade honey whole wheat dinner rolls! They are seriously good!

Whether you are a novice baker or a seasoned pro, these tried and tested dinner rolls are not going to disappoint!

Made with whole wheat flour, they have a robust flavor whilst remaining light and airy, and honey naturally sweetens them for a subtle but distinctive bite.

Be sure to try my Vegan Dinner Rolls too!

How to make honey whole wheat dinner rolls

  • Gather your ingredients.
Ingredients to make the recipe.
  • Add water, yeast, and 1 teaspoon of granulated sugar to a small measuring cup. Stir and set aside for 10 minutes, until the yeast has bloomed.
Two photos of the yeast activating.
  • Add whole wheat flour, bread flour, 1 teaspoon granulated sugar, and salt in the bowl of a stand mixer. Mix until combined. Add yeast mixture, milk, honey, and 3 Tablespoons of softened butter and mix until combined.
The bread dough during mixing.
  • Switch to the dough hook and knead on low speed for 7-8 minutes. The dough should be slightly sticky.
The dough once it is kneaded.
  • Remove dough from mixing bowl and place on lightly floured surface and knead 2-3 times, until it forms a round ball.
  • Place in a greased bowl, cover, and allow it to proof in a warm area until it’s almost double in size, about 2-3 hours.
The dough before and after rising.
  • Meanwhile, grease a 13x9 baking dish and set aside. Preheat the oven to 375 degrees Fahrenheit.
  • Place dough on lightly floured surface and cut dough into 16 pieces. Roll each piece into a roll.
Making the dough into rolls.
  • Place in a greased baking dish. Cover and allow to rise again for 45 minutes - 1 hour.
Two photos before and after the bread rolls have risen.
  • Bake in a preheated oven for 25-30 minutes, until golden brown on the top. Remove from the oven and brush the top of the rolls with remaining butter.
Baked honey whole wheat dinner rolls in a glass baking dish.

How long do they keep?

Once you have baked your dinner rolls, let them cool completely before storing in an airtight container. They will keep well for 5 to 7 days at room temperature. You can enjoy them as is, or warm them up quickly in the oven for a couple of minutes at 360F.

Can you freeze them?

Yes! These dinner rolls are perfect for he freezer. This recipe makes enough for 16 rolls, so if you aren't going to get through all of them, freeze them for later use.

Let the baked rolls cool, then wrap them individually in foil and place in a bag to protect them from freezer burn. They will keep well for up to a month and can be defrosted at room temperature.

What so you serve them with?

These honey whole wheat dinner rolls are a great accompaniment to any meal. They are perfect to serve up at big family feasts like Christmas and Thanksgiving, or make up a big batch to enjoy with soups and stews in the week. Try them with:

A hand holding a baked dinner roll.

Recipe Notes and Tips

  • Doughs made with whole wheat flour take longer to proof, hence the 2-3 hour proofing time. I proof my dough in my oven on the bread proof setting, which maintains a temperature of 90F.
  • If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes.
  • Let cool completely before storing.
Close up of baked honey whole wheat dinner rolls.

More Bread Recipes

Three honey whole wheat dinner rolls on a white plate.
Print Recipe
4.75 from 4 votes

Honey Whole Wheat Dinner Rolls

Mix up your bread side game with this delicious homemade honey whole wheat dinner rolls. Perfectly fluffy with an amazing depth of flavor, these slightly sweet rolls are the perfect accompaniment to any meal.
Prep Time25 minutes
Cook Time25 minutes
Rising time3 hours
Total Time3 hours 50 minutes
Course: Side Dish
Cuisine: American
Keyword: homemade whole wheat dinner rolls, honey dinner rolls, how to make honey wheat rolls
Servings: 16 rolls
Calories: 164kcal
Author: Tanya

Ingredients

  • ¼ cup warm water 100F-110F degrees
  • 2 ¼ teaspoons active dry yeast
  • 2 teaspoons granulated sugar separated
  • 2 cups whole wheat flour 250g
  • 1 ¾ cups bread flour 218g
  • 2 teaspoons salt
  • 1 cup milk
  • ⅓ cup honey
  • 4 Tablespoons unsalted butter softened (separated)

Instructions

  • Add water, yeast, and 1 teaspoon of granulated sugar to a small measuring cup. Stir and set aside for 10 minutes, until the yeast has bloomed.
  • Add whole wheat flour, bread flour, 1 teaspoon granulated sugar, and salt in the bowl of a stand mixer. Mix until combined. Add yeast mixture, milk, honey, and 3 Tablespoons of softened butter and mix until combined. Switch to the dough hook and knead on low speed for 7-8 minutes. The dough should be slightly sticky.
  • Remove dough from mixing bowl and place on lightly floured surface and knead 2-3 times, until it forms a round ball.
  • Place in a greased bowl, cover, and allow it to proof in a warm area until it’s almost double in size, about 2-3 hours.
  • Meanwhile, grease a 13x9 baking dish and set aside. Preheat the oven to 375 degrees Fahrenheit.
  • Place dough on lightly floured surface and cut dough into 16 pieces. Roll each piece into a roll and place in a greased baking dish. Cover and allow to rise again for 45 minutes - 1 hour.
  • Bake in a preheated oven for 25-30 minutes, until golden brown on the top. Remove from the oven and brush the top of the rolls with remaining butter.

Notes

  • Doughs made with whole wheat flour take longer to proof, hence the 2-3 hour proofing time. I proof my dough in my oven on the bread proof setting, which maintains a temperature of 90 degrees fahrenheit.
  • If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes.
  • Let cool completely before storing.

Nutrition

Calories: 164kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 300mg | Potassium: 109mg | Fiber: 2g | Sugar: 7g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

by 2 Comments

Cream Cheese Stuffed Mushrooms

If you are looking for a tasty crowd pleasing appetizer, these cream cheese stuffed mushrooms tick all the right boxes. Full of flavor, these baked stuffed mushrooms are the perfect vegetarian finger food!

Baked cream cheese stuffed mushrooms garnished with fresh parsley.

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

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

When we are entertaining, more often than not, these cream cheese stuffed mushrooms will make an appearance. Super easy to make, they can be prepped ahead of time too, so they are perfect for a fuss free bite.

Creamy and cheesy, these vegetarian stuffed mushrooms are always a hit. Italian breadcrumbs add some great texture and flavor to each bite, and the baked mushrooms come out so juicy.

Be sure to try my Air Fryer Fried Mushrooms and Slow Cooker Garlic Herb Mushrooms too!

How to make cream cheese stuffed mushrooms

  • Preheat oven to 400F. Carefully remove the stems from the mushrooms. Place the mushrooms on a baking sheet. Chop the mushroom stems.
  • Heat the olive oil and butter in a pan over medium/high heat. Add the mushroom stems, garlic cloves and onions. Saute for 2-3 minutes, stirring frequently. 
Onions, garlic and mushroom stems in a skillet.
  • Remove the mushroom and onion mixture from the pan and place it in a bowl with the remaining ingredients. Mix until combined.
The filling ingredients mixed together in a bowl.
  • Place a spoonful of the cream cheese mixture in each mushroom.
The mushrooms stuffed with the cream cheese filling.
  • Bake for 20 minutes or until the mushrooms are golden brown.
Close up of baked cream cheese stuffed mushrooms.

How do you prep the mushrooms?

You need to clean the mushrooms to remove any loose dirt. If you prefer to rinse them under running water, make sure to fully dry them before proceeding with the recipe. Or you can simply wipe them with a damp cloth. If you like, you can also peel away the outer skins. Carefully remove the stems by pulling and bending them a little.

Can you make them ahead of time?

This is a great dish that you can prep ahead of time, so all you have to do is pop them into the oven when you are ready to serve. You can make the filling and stuff the mushrooms, then keep them covered in the fridge for up to 24 hours.

If you have any leftovers, they will keep well for around 3 days, and can be reheated in the oven at 360F for 5 to 10 minutes to warm them through to serve.

You can also freeze them. You can freeze them uncooked, though you'll get better results freezing once cooked as they'll absorb less moisture. Let them cool and freeze solid on a baking sheet before storing them in an container or freezer bag. You can reheat them from frozen at 360F for around 15 to 20 minutes.

What are the best mushrooms to use?

I used white cremini mushrooms for this recipe, and baby bella will also work well. If you want to turn these into a sit-down appetizer, you can easily adapt this recipe to make them with larger portobello mushrooms.

One of the stuffed mushrooms cut in half on a plate.

Recipe Notes and Tips

  • Avoid soggy mushrooms by not soaking the mushrooms to clean them, and bake them at a high temperature (400F) to allow the steam to escape.
  • If you are making a double batch, don't overcrowd your baking sheet. Allow them some room so that the moisture can easily escape.
  • You can easily add in other ingredients to suit your tastes. A little Dijon mustard or Worcestershire sauce works wonders!

More Easy Appetizers

Cream cheese stuffed mushrooms served on a white plate.
Print Recipe
4.25 from 8 votes

Cream Cheese Stuffed Mushrooms

If you are looking for a tasty crowd pleasing appetizer, these cream cheese stuffed mushrooms tick all the right boxes. Full of flavor, these baked stuffed mushrooms are the perfect vegetarian finger food!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: baked stuffed mushrooms, cheesy stuffed mushrooms, vegetarian stuffed mushrooms
Servings: 6 servings (4 mushrooms)
Calories: 239kcal
Author: Tanya

Ingredients

  • 24 white mushrooms large
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 2 garlic cloves minced
  • ½ sweet onion diced
  • 1 8 ounce package cream cheese softened
  • ⅓ cup grated Parmesan
  • ¼ cup chopped parsley
  • ¼ cup Italian breadcrumbs
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400F. Carefully remove the stems from the mushrooms. Place the mushrooms on a baking sheet. Chop the mushroom stems.
  • Heat the olive oil and butter in a pan over medium/high heat. Add the mushrooms, garlic cloves and onions. Saute for 2-3 minutes, stirring frequently.
  • Remove the mushroom and onion mixture from the pan and place it in a bowl with the remaining ingredients. Mix until combined.
  • Place a spoonful of the cream cheese mixture in each mushroom. Bake for 20 minutes or until the mushrooms are golden brown.

Notes

  • Avoid soggy mushrooms bu not soaking the mushrooms to clean them, and bake them at a high temperature (400F) to allow the steam to escape.
  • If you are making a double batch, don't overcrowd your baking sheet. Allow them some room so that the moisture can easily escape.
  • You can easily add in other ingredients to suit your tastes. A little Dijon mustard or Worcestershire sauce works wonders!

Nutrition

Calories: 239kcal | Carbohydrates: 10g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 491mg | Potassium: 376mg | Fiber: 1g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

by 2 Comments

Creamed Corn

This simple side dish is a true Southern favorite! Creamed corn is so quick and easy to make, and it all comes together in one skillet for a fuss-free recipe that everyone is guaranteed to love!

A spoon in a skillet of creamed corn.

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

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

If you're like me and have a bit of a blind spot when it comes to side dishes, this creamed corn recipe is a lifesaver!

Made with a few simple ingredients, it's ready to serve in around 15 minutes. I love that it all comes together in one skillet too, so even the clean-up is a breeze! I'm a huge fan of creamy side dishes, like this creamed spinach.

This dish is creamy with a hint of sweetness, so it's easy to see why this recipe is a favorite!

Be sure to try my Cornbread Muffins and Air Fryer Corn on the Cob too!

How to make creamed corn

  • Heat the olive oil in a large pan with high sides over medium heat. Add the shallots into the pan and cook for 1-2 minutes or until fragrant.
Cooking the shallots in a skillet.
  • Add the heavy cream and whole milk into the pan. Bring to a simmer, then reduce the heat to low. Simmer on low for 5 minutes, stirring occasionally. 
  • Whisk in the flour, followed by the sugar. Then stir in the corn and add the butter.
Corn added to the skillet.
  • Simmer for 5-6 more minutes. Season with salt and pepper to taste. Garnish with chopped chives.
A skillet of creamed corn.

What's the best corn to use?

If it's in season, then fresh corn right off the cob is wonderful to use in this side dish recipe. Frozen corn works great though, and that's how I made this dish. Thaw the corn before adding it to the skillet, by running it under cold water. Frozen corn is picked at the peak of ripeness, so this recipe is perfect to enjoy throughout the year.

In a pinch, you can use canned corn, but I find that the kernels are generally softer. Drain and rinse well before using.

Can you make it ahead of time?

This is a great make-ahead side dish, so it's a great option if you are planning a big feast. Make up the dish, let it cool, and then it will keep well, covered in the fridge, for up to 3 to 4 days. Simply reheat it on the stovetop to warm through to serve.

What do you serve it with?

Creamed corn is great to serve with all of your Southern favorites, or do as I do, and eat it straight out of the skillet! Try it with:

Creamed corn in a skillet with fresh herb garnish.

Recipe Notes and Tips

  • Don't boil the cream and milk as it can separate. Instead, gently simmer it.
  • Thaw your sweetcorn before adding it to the skillet, or the liquid can become too watery.
  • Shallots are a little sweeter and have a milder falvor so they work great in this dish. You can use a white onion in a pinch.

More Side Dish Recipes

A spoon in a skillet of creamed corn.
Print Recipe
5 from 1 vote

Creamed Corn

This simple side dish is a true Southern favorite! Creamed corn is so quick and easy to make, and it all comes together in one skillet for a fuss free recipe that everyone is guaranteed to love!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: how to make creamed corn, simple creamed corn recipe, skillet creamed corn
Servings: 6 servings
Calories: 303kcal
Author: Tanya

Ingredients

  • 1 Tablespoon olive oil
  • 1 shallot finely diced
  • ¾ cup heavy cream
  • 2 Tablespoons butter
  • 1 cup whole milk
  • 2 Tablespoons flour
  • 2 Tablespoons sugar
  • 3 ½ cups frozen corn thawed
  • Salt and pepper to taste
  • Chives for garnishing

Instructions

  • Heat the olive oil in a large pan with high sides over medium heat. Add the shallots into the pan and cook for 1-2 minutes or until fragrant.
  • Add the heavy cream and whole milk into the pan. Bring to a simmer, then reduce the heat to low. Simmer on low for 5 minutes, stirring occasionally.
  • Whisk in the flour, followed by the sugar. Then stir in the corn. Add the butter. Simmer for 5-6 more minutes. Season with salt and pepper to taste. Garnish with chopped chives.

Notes

  • Don't boil the cream and milk as it can separate. Instead, gently simmer it.
  • Thaw your sweetcorn before adding it to the skillet, or the liquid can become too watery.
  • Shallots are a little sweeter and have a milder falvor so they work great in this dish. You can use a white onion in a pinch.

Nutrition

Calories: 303kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 72mg | Potassium: 377mg | Fiber: 3g | Sugar: 6g | Vitamin A: 624IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1mg

by 4 Comments

The Easiest Pumpkin Cookies Ever (Only 3 Ingredients!)

Fall baking just got easy with these delicious pumpkin cookies! Made with just 3 ingredients, it takes minutes to make up a big batch for the whole family to enjoy. I know you are going to love these!

Pumpkin cookies stacked on top of each other on a plate.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Let's get the fall baking off to a tasty start with these delicious and easy 3-ingredient pumpkin cookies! So simple to make, this is a great recipe to get the kids to help you out in the kitchen!

pic of Tanya

These pumpkin spice cookies are made with white chocolate chips, making them a perfect treat that the whole family will love. Made with a box cake mix and pumpkin puree, they come together in minutes. Even the most novice of bakers will easily master these!

Be sure to try my Pumpkin Pie and Pumpkin Waffles too!

♡ Tanya

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Spice cake mix – Provides structure, sweetness, leavening, and warm spices in one step.
  • Pure pumpkin – Adds moisture, acts as a binder, and delivers pumpkin flavor.
  • White chocolate chips – Add creamy sweetness and a contrasting texture. You can also use milk chocolate, dark chocolate, or peanut butter chips.
  • Cooking spray (optional) – Prevents sticking when flattening cookies before baking. You can also use parchment paper as an alternative to cooking spray.
Ingredients to make the cookies.

How to make easy pumpkin cookies

Step 1: Preheat the oven to 350°F. Prepare a baking sheet with parchment paper or a silicone liner. Set aside. 

    Step 2: Add the cake mix and pumpkin puree to a bowl. Stir until smooth.

    Cake mix and pumpkin puree in a mixing bowl.
    Mixing the ingredients together.

    Step 3: Then fold in the chocolate chips. 

      Folding in the white chocolate chips.

      Step 4: Place dough on a cookie sheet by rounded Tablespoons, about 2 inches apart. Spray the top of the cookies with cooking spray if using.

      Balls of cookie dough on a baking sheet.

      Step 5: Lightly flatten each cookie with the back of a fork or a piece of parchment paper. I spray the cookies with cooking spray if using a fork, so the fork doesn't stick to the dough.  

      A fork pressing the cookies flat.

      Step 6: Bake in the preheated oven for 15-17 minutes, until cookies are set. Remove from the oven and allow to cool on the pan for about 5 minutes. Transfer cookies to a cookie sheet and continue to cool. 

      Six cookies cooling on a wire rack.

      How long do they keep?

      These pumpkin cookies will keep well for around 3 to 4 days. Let them cool completely before placing them in an air-tight container at room temperature. They will keep well in the fridge for around 5 days. If kept this way, I like to allow them to sit at room temperature for 20 minutes before enjoying.

      Can you freeze them?

      Yes, these cookies freeze really well! Place the cooled cookies on a baking sheet and freeze them solid before transferring them to a freezer bag or container. They will keep well for up to 3 months, and you can allow them to thaw at room temperature for a couple of hours before devouring!

      Recipe Variations

      These easy 3-ingredient pumpkin cookies are delicious as they are, but you can easily mix things up! I love these with white chocolate chips, but you can use milk or dark if you prefer. If you are a chocolate lover, you could even finish them with a drizzle of melted chocolate.

      I made these with a spiced cake mix to get that signature fall flavor, but you could use a plain cake mix and add in some of my homemade pumpkin spice.

      Close up of pumpkin cookies with white chocolate chips.

      Tanya's Top Tips

      • Make sure to combine the pumpkin and cake mix thoroughly; it should be nice and smooth before adding the chocolate chips.
      • Use a canned pumpkin puree for this recipe. Homemade puree can often be too watery to use in these recipes. Use a puree rather than one with added sweeteners or spices.
      • These cookies don't spread much while baking, so be sure to flatten them slightly before placing them in the oven. The cooking spray in this recipe is optional. Use it to lightly oil the top of the cookies before flattening them with a fork. Alternatively, you could use parchment paper.

      I hope you love this pumpkin recipe as much as we do. If you give it a try, I’d truly appreciate it if you left a comment to let me know how it turned out. I always enjoy hearing from you!

      Overhead shot of pumpkin cookies ready to eat.
      Print Recipe
      5 from 2 votes

      Easy 3 Ingredient Pumpkin Cookie Recipe

      Fall baking just got easy with these delicious pumpkin cookies! Made with just 3 ingredients, it takes minutes to make up a big batch for the whole family to enjoy. I know you are going to love these!
      Prep Time10 minutes
      Cook Time15 minutes
      Total Time25 minutes
      Course: Dessert
      Cuisine: American
      Keyword: 3 ingredient pumpkin cookies, simple pumpkin cookies
      Servings: 20 cookies
      Calories: 56kcal
      Author: Tanya

      Equipment

      Ingredients

      • 1 15.25 oz box spice cake mix
      • 15 oz can pure pumpkin
      • 1 cup white chocolate chips
      • Cooking Spray optional

      Instructions

      • Preheat the oven to 350 Fahrenheit.
      • Prepare a baking sheet with parchment paper or silicone liner. Set aside.
      • In a large bowl, combine cake mix and pumpkin and stir until smooth. Then fold in the chocolate chips.
      • Place dough on a cookie sheet by rounded Tablespoons, about 2 inches apart. Spray the top of the cookies with cooking spray if using. Lightly flatten each cookie with the back of a fork or some parchment paper.
      • Bake in the preheated oven for 15-17minutes, until cookies are set. Remove from the oven and allow to cool on the pan for about 5 minutes. Transfer cookies to a cookie sheet and continue to cool.

      Video

      Notes

      • Make sure that you combine the pumpkin and cake mix really well, it should be nice and smooth before you add the chocolate chips.
      • Use a canned pumpkin puree for this recipe. Homemade puree can often be too watery to make these. Use a pure puree rather than one with added sweeteners or spices.
      • Make sure that your oven is fully pre-heated so that the cookies bake through evenly.
      • Allow the cookies to fully cool before serving or storing.
      • These cookies don't spread much while baking, so make sure to flatten them a little before placing them in the oven. The cooking spray in this recipe is optional. Use it to lightly oil the top of the cookies before flattening them with a fork. In the alternative, you could use parchment paper.

      Nutrition

      Calories: 56kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 10mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3312IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

      This post was originally published on August 23, 2021. It has been updated with new information.

      by Leave a Comment

      Lamb Meatballs with Herb Yogurt Sauce

      These juicy spiced lamb meatballs make the perfect appetizer or entree. Serve them with a herbed yogurt sauce for a delicious combo of flavors. 

      lamb meatballs on white plate

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

      You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

      There’s nothing like a delicious juicy meatball! And these meatballs made with ground lamb are the business! Spiced with a few herbs, seasoning, and feta cheese (I love cheese in a meatball), these meatballs are full of bold flavors. 

      I opted for ground lamb because I wanted a change from ground beef. The herb mixture and flavors in this meatball pair well with the lamb, making this one amazing meatball. 

      How to make Lamb Meatballs

      Preheat your oven to 425F and line a sheet pan with parchment paper. 

      Gather your ingredients. 

      Add red onion, parsley, and garlic cloves to the bowl of a mini processor to finely chop them up. This will ensure that your meatballs stay juicy and you won’t have big bits of veggies and herbs in your meatballs. If you don’t have a food processor, just chop them up finely with a knife. 

      • onions and herbs inside mini dicer
      • chopped veggies in mini food processor

      Add this mixture to a large bowl with the ground lamb, crumbled feta cheese, breadcrumbs, ground coriander, kosher salt, dried oregano, and black pepper. Use your hands to mix until just combined. Don’t overmix. 

      • ingredients for lamb meatballs
      • ingredients for lamb meatballs combined in bowl

      Roll them into about 20 meatballs and place them on the prepared sheet pan. 

      Bake in the oven on the middle rack for 20 minutes, until the meatballs are done and have reached an internal temperature of 165F.

      • raw lamb meatballs on lined sheet
      • cooked lamb meatballs

      Meanwhile, prepare the sauce by combining Greek yogurt, lemon juice, parsley, cilantro, minced garlic, salt, and pepper in a bowl and whisk to combine. Serve alongside the finished meatballs. 

      yogurt sauce in glass bowl with white spoons ticking out

      Can I make these meatballs in an air fryer?

      Of course! Making meatballs in the air fryer is perfect when you want to cut down on the cooking time for these meatballs. For the air fryer, place the meatballs in your air fryer basket and cook the meatballs at 400F for 10-12 minutes or until the internal temperature reaches 165F.

      lamb meatballs on white plate

      How should I serve these Lamb Meatballs?

      I like to throw some of these meatballs on a pita and top it with the yogurt sauce with some added veggies. You could also put them in your favorite tomato sauce or eat them as is as an appetizer. 

      close up of lamb meatballs on pita bread and toppings

      What to serve with Lamb Meatballs?

      These Lamb Meatballs are great with the following:

      Other Lamb Dishes

      lamb meatballs on white plate
      Print Recipe
      5 from 1 vote

      Lamb Meatballs with Herb Yogurt Sauce

      These juicy spiced lamb meatballs make the perfect appetizer or entree. Serve them with a herbed yogurt sauce for a delicious combo of flavors.
      Prep Time10 minutes
      Cook Time20 minutes
      Total Time30 minutes
      Course: Appetizer
      Cuisine: Mediterranean
      Keyword: ground lamb meatballs, lamb meatballs
      Servings: 4 people
      Calories: 418kcal
      Author: Tanya

      Equipment

      Ingredients

      Meatballs

      • ⅓ cup chopped red onion
      • ¼ cup fresh parsley
      • 2 garlic cloves
      • 1 lb ground lamb
      • 1 egg lightly beaten
      • ⅓ cup crumbled feta cheese
      • 2 Tablespoon breadcrumbs
      • 1 teaspoon ground coriander
      • 1 teaspoon kosher salt
      • 1 teaspoon dried oregano
      • ½ teaspoon ground black pepper

      Herb Yogurt Sauce

      • ½ cup Greek yogurt
      • 2 Tablespoon lemon juice
      • 1 Tablespoon fresh parsley
      • 1 Tablespoon cilantro
      • 2 garlic cloves minced
      • ¼ teaspoon kosher salt
      • ⅛ teaspoon black pepper

      Instructions

      Meatballs

      • Preheat your oven to 425F and line a sheet pan with parchment paper.
      • Add red onion, parsley, and garlic cloves to the bowl of a mini processor to chop them up. If you don’t have a food processor, just chop them up finely with a knife.
      • Add this mixture to a large bowl with the ground lamb, crumbled feta cheese, breadcrumbs, ground coriander, kosher salt, dried oregano, and black pepper. Use your hands to mix until just combined. Don’t overmix. 
      • Roll them into about 20 meatballs and place them on the prepared sheet pan.
      • Bake in the oven on the middle rack for 20 minutes, until the meatballs are done and have reached an internal temperature of 165F.

      Herb Yogurt Sauce

      • Meanwhile, prepare the sauce by combining Greek yogurt, lemon juice, parsley, cilantro, minced garlic, salt and pepper in a bowl and whisk to combine. Serve alongside the finished meatballs.

      Notes

      To make these in an air fryer, place the meatballs in your air fryer basket and cook the meatballs at 400F for 10-12 minutes or until the internal temperature reaches 165F.

      Nutrition

      Calories: 418kcal | Carbohydrates: 9g | Protein: 26g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 998mg | Potassium: 398mg | Fiber: 1g | Sugar: 3g | Vitamin A: 533IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 3mg

      by 4 Comments

      Mashed Sweet Potatoes (Sweet or Savory)

      These mashed sweet potatoes are a deliciously creamy and filling side dish. Make them sweet or savory and enjoy them as part of your favorite meal. 

      sweet potatoes with butter on top and spoon sticking out

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

      You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

      Sweet Potatoes are my favorite root vegetable and there's a good reason why. There’s so much you can do with them and they’re delicious in all kinds of ways. From sweet potato wedges, sweet potato pie, and sweet potato cake. So many possibilities! For the Holidays, I like making my candied sweet potatoes too.

      However, most days, I keep it simple by roasting them and sometimes, when I'm feeling fancy, I mash them up and flavor them. You can make these sweet potatoes sweet or savory by just adding a few simple ingredients.

      How to make Mashed Sweet Potatoes

      First, you’ll need to cook your sweet potatoes. You can choose your favorite method whether it’s bake, steam, air fry, pressure cook, or boil. Cook them until they are nice and softened. My preferred method for getting this done is to cook the sweet potatoes whole, with the skin on, until they are softened. Then I remove the skin and proceed with my recipe.

      Gather your ingredients

      Use a potato masher to mash the potatoes. I'm actually using my meat chopper because it's what I hand on hand.

      sweet potato in bowl with masher

      Add other ingredients and use a spoon to stir the sweet potatoes.

      mashed sweet pottaoes in bowl

      Sweet Mashed Sweet Potatoes

      To make them sweet, season your sweet potatoes with the following:

      • 3 tablespoon maple syrup
      • 2 tablespoon butter
      • 2 tablespoon brown sugar
      • ¼ teaspoon allspice 
      • ⅛ teaspoon cloves
      • ⅛ teaspoon kosher salt or to taste
      • Pinch of salt
      sweet potatoes with butter on top

      Savory Mashed Sweet Potatoes

      To make them savory, season your sweet potatoes with the following:

      • ¼ cup Parmesan cheese
      • ½ teaspoon salt (or to taste)
      • ½ teaspoon black pepper 
      • ¼ teaspoon smoked paprika
      • ⅛ teaspoon rubbed sage
      sweet potato in bowl with spoon sticking out topped with sage

      Or wing it and add your favorite spices.

      What’s the best way to cook sweet potatoes before mashing?

      I prefer to cook my sweet potatoes whole either in the oven, air fryer, or Instant Pot before mashing them. These methods get my sweet potatoes tender without losing any flavor. I'm not a fan of boiling them before mashing but it can be done.

      If you prefer to boil the sweet potatoes, cover peeled and cut sweet potato cubes with about 1 inch of salted water. Boil until tender and drain the water.  

      Times and Methods for Sweet Potato:

      • Oven: Place on a lined baking sheet and pierce the skin with a fork. Bake at 425F til tender, around 50 minutes.
      • Slow Cooker: Place in your slow cooker and close the lid. They will take around 6 hours on low and 3 hours on high.
      • Air Fryer: Place sweet potatoes in air fryer basket and cook on 400F for 35-40 minutes. Check out my recipe for Air Fryer Sweet Potatoes, served with hot honey butter.
      • Microwave: If you are in a real hurry, you can cook a sweet potato in around 5 to 8 minutes on full power, Pierce with a fork and cook for 5 minutes, then in 30 second increments til tender. It’s great if you are in a hurry, though I much prefer the texture with the Instant Pot.
      • Instant Pot Pressure Cooker: Place sweet potatoes in pressure cooker insert along with 1 cup of water and cook for 15-25 minutes depending on the size of your sweet potatoes. Check out my Instant Pot Sweet Potatoes for full detailed instructions.

      How to mash a sweet potato?

      Sweet Potatoes are so tender that they can be mashed with a potato masher or even a fork. If you prefer a creamier potato, you can add them to a food processor and process them until smooth.

      What should I serve mashed sweet potatoes with?

      I could eat them with just about anything but here are some of my favorite recipes to serve mashed sweet potatoes with:

      sweet potato topped with butter
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      Mashed Sweet Potatoes (Sweet or Savory)

      These mashed sweet potatoes are a delicious creamy and filling side dish. Make them sweet or savory and enjoy them as part of your favorite meal.
      Prep Time5 minutes
      Cook Time35 minutes
      Total Time40 minutes
      Course: Side Dish
      Cuisine: American
      Keyword: mashed sweet potatoes
      Servings: 4 people
      Calories: 114kcal
      Author: Tanya

      Ingredients

      • 3 lbs cooked sweet potato about 4 medium sweet potatoes *see note below on cooking methods

      For Sweetened Sweet Potatoes

      • 2 Tablespoon butter
      • 3 Tablespoon maple syrup
      • 2 Tablespoon brown sugar
      • ¼ teaspoon allspice
      • ⅛ teaspoon cloves
      • ⅛ teaspoon salt or to taste
      • Pinch of salt

      For Savory Sweet Potatoes

      • ¼ cup grated Parmesan cheese
      • ½ teaspoon salt or to taste
      • ½ teaspoon black pepper or to taste
      • ¼ teaspoon smoked paprika
      • ⅛ teaspoon rubbed sage

      Instructions

      • Remove the skin from the cooked sweet potatoes and mash the sweet potatoes with a potato masher or fork.
      • Add other ingredients and use a spoon to stir the sweet potatoes.

      Notes

      Methods for Cooking Sweet Potatoes:
      • Oven: Place on a lined baking sheet and pierce the skin with a fork. Bake at 425F til tender, around 50 minutes.
      • Slow Cooker: Place in your slow cooker and close the lid. They will take around 6 hours on low and 3 hours on high.
      • Air Fryer: Place sweet potatoes in air fryer basket and cook on 400F for 35-40 minutes. 
      • Microwave: If you are in a real hurry, you can cook a sweet potato in around 5 to 8 minutes on full power, Pierce with a fork and cook for 5 minutes, then in 30 second increments til tender. It’s great if you are in a hurry, though I much prefer the texture with the Instant Pot.

      Nutrition

      Calories: 114kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 126mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

      by 1 Comment

      Slow Cooker Garlic Herb Mushrooms

      If you love the rich and umami flavor of mushrooms, then you'll love this easy and delicious slow cooker garlic herb mushroom recipe. With minimal ingredients and prep, it's the perfect side dish to make in your slow cooker.

      garlic herb mushroom with fork sticking out

      Mushrooms are the culinary world's hidden gem when it comes to dynamic flavor. They're great when added to a dish, like this Italian chicken and mushroom dish. They're also great when added to soup, like this cream of mushroom soup. But mushrooms also shine when they're left whole and cooked nice and slow.

      I opted for making these in my slow cooker as it's pretty hands-off and yields delicious results.

      How to make Slow Cooker Garlic Herb Mushrooms

      Place all the ingredients except the butter and parsley in the slow cooker. Stir to combine.

      mushrooms in slow cooker

      Cook the mushrooms on high for 1-2 hours or low for 2-3 hours, until the mushrooms become tender. You'll notice a lot of liquid in the slow cooker at this point as the mushrooms release liquid.

      Place the butter in the slow cooker during the last 15 minutes.

      mushrooms in liquid and butter in slow cooker

      Serve with a slotted spoon (or not) and garnish with chopped parsley before serving. 

      garlic herb mushrooms in bowl

      Best mushrooms to use for this recipe?

      I use baby Bella (also known as cremini) mushrooms for this recipe for their deeper and meatier flavor. However, white button mushrooms will also work.

      What should I serve these with?

      These mushrooms are best served as a side dish to your favorite recipe. I like them with steak, whole roasted spatchcock chicken, or meatloaf.

      close up ohoto of garlic herb mushroom
      mushrooms in slow cooker
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      5 from 1 vote

      Slow Cooker Garlic Herb Mushrooms

      If you love the rich and umami flavor of mushrooms, then you'll love this easy and delicious slow cooker garlic herb mushroom recipe. With minimal ingredients and prep, it's the perfect side dish to make in your slow cooker.
      Prep Time10 minutes
      2 hours
      Total Time2 hours 10 minutes
      Course: Side Dish
      Cuisine: American
      Keyword: garlic herb mushroom, slow cooker mushrooms
      Servings: 6 people
      Calories: 98kcal
      Author: Tanya

      Equipment

      Ingredients

      • 24 ounces cremini mushrooms
      • 4 garlic cloves minced
      • 1 teaspoon dried oregano
      • 1 teaspoon dried Basil
      • ½ teaspoon dried thyme
      • ¾ cup vegetable broth
      • Salt and pepper to taste
      • 4 tablespoons unsalted butter
      • Fresh parsley for garnishing

      Instructions

      • Place all the ingredients except the butter and parsley in a 4-qt slow cooker. Stir to combine.
      • Cook the mushrooms on high for 1-2 hours or low for 2-3 hours, until mushrooms are tender.
      • Place the butter in the slow cooker during the last 15 minutes. Garnish with chopped parsley before serving.

      Notes

      • I use baby Bella (also known as cremini) mushrooms for this recipe for their deeper and meatier flavor. However, white button mushrooms will also work.
      • Lots of liquid will release in the slow cooker while the mushrooms cook. Serve with a slotted spoon (or not).

      Nutrition

      Calories: 98kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 196mg | Potassium: 528mg | Fiber: 1g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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      Vegan Dinner Rolls

      These Vegan Dinner Rolls are so fluffy, soft, and completely dairy-free! Made with minimal ingredients, these rolls will impress everyone.

      close up photo of finished vegan dinner roll

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

      You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

      Easy dinner rolls, without any dairy? Yes, my friends, you can make delicious fluffy rolls without any dairy and they are delicious!

      Although I'm not a Vegan, this recipe came about when I kept on making Jamaican coco bread for my family. That bread was so fluffy that I decided, why not swamp a few ingredients and shape them into rolls and make these Vegan. The results are perfect and seriously amazing.

      Trust me, you won't miss the dairy in these.

      How to make Vegan Dinner Rolls

      First, pour a can of coconut milk into a microwave-safe container and heat the milk until it's about 100-110 degrees Fahrenheit. It took me about 45 seconds. Set aside.

      Add bread flour, instant yeast, kosher salt, organic cane sugar to a stand mixer mixing bowl and stir to combine.

      Pour in the coconut milk and 2 tablespoon of plant-based melted butter and stir until just combined and the flour is moistened.

      • dry ingredients in mixing bowl
      • ingredients stirred in mixing bowl with spoon

      Using the dough hook on a stand mixer, knead the dough for about 5-7 minutes, until the dough is smooth and elastic. It may be slightly sticky.

      Once the dough is kneaded and smooth, place in an oiled bowl, cover, and allow to rise for 1 hour or until it's about double in size.

      • kneaded dough in mixing bowl
      • dough in glass bowl covered with plastic wrap

      Place the dough on a floured board and cut it into 15-16 equal-sized pieces. Roll the pieces into dinner rolls.

      graphic of dough being put into dinner rolls

      Place into a greased 9x13 baking dish. Cover and allow to rise for an additional 30 minutes.

      dough formed into rolls

      Meanwhile, position a rack in the middle of the oven and preheat the oven to 375F.

      Brush the top of the dinner rolls with melted plant-based butter and bake in the oven on the middle rack for 25-30 minutes, until the tops are golden brown.

      Once they are done baking, remove them from the oven and brush with more plant-based butter. Serve and enjoy.

      • butter being spread on raw dough
      • finished rolls with more butter being spread

      Do these taste like coconut?

      They don't! The coconut does add a depth of flavor but these don't taste like coconut. They taste like bread.

      Can these be made by hand if I don't have a stand mixer?

      Yes! To make these by hand, follow the directions but knead on a lightly floured work surface for about 8-10 minutes until the dough becomes smooth and elastic.

      What's the best pan to bake these in?

      I suggest baking these in a glass 9x13 pan. I found this gave the bread a nice golden top and didn't make the bottoms too dark. You could also bake these on a sheet pan lined with parchment paper.

      hand pulling one of the finished rolls

      Recipe Notes and Tips

      • Heating the coconut milk before adding it to the flour helps activate the yeast. If you forget, don't stress. It'll just take a little longer for your dough to rise.
      • If you don't have organic cane sugar, granulated sugar can be used, but then it won't be Vegan, but it will still be dairy free.
      • The amount of flour used will depend on many factors. Start with 3 ½ cups and add more flour if needed.
      hand breaking finished vegan roll
      close up photo of finished vegan dinner roll
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      Vegan Dinner Rolls (Dairy Free)

      These Vegan Dinner Rolls are so fluffy, soft, and completely dairy-free! Made with minimal ingredients, these rolls will impress everyone.
      Prep Time10 minutes
      Cook Time25 minutes
      Rising Time1 hour 30 minutes
      Total Time2 hours 5 minutes
      Course: Side Dish
      Cuisine: American
      Keyword: dairy free dinner rolls, dinner rolls, vegan dinner rolls
      Servings: 16 people
      Calories: 303kcal
      Author: Tanya

      Equipment

      Ingredients

      • 3 ½ - 4 cups bread flour 434-496g
      • 2 ¼ teaspoon instant yeast 7g
      • 2 teaspoon kosher salt 7g
      • 2 Tablespoon organic cane sugar 26g
      • 13.5 Oz can coconut milk
      • 4 Tablespoon plant based butter melted

      Instructions

      • Pour a can of coconut milk into a microwave-safe container and heat the milk until it's about 100-110 degrees Fahrenheit. It took me about 45 seconds. Set aside.
      • Add bread flour, instant yeast, kosher salt, organic cane sugar to a stand mixer mixing bowl and stir to combine.
      • Pour in the coconut milk and 2 tablespoon of plant-based melted butter and stir until just combined and the flour is moistened.
      • Using the dough hook on a stand mixer, knead the dough for about 5-7 minutes, until the dough is elastic. It may be slightly sticky.
      • Once the dough is kneaded and smooth, place in an oiled bowl, cover, and allow to rise for 1 hour or until it's about double in size.
      • Place the dough on a floured board and cut it into 15-16 equal-sized pieces. Roll the pieces into dinner rolls.
      • Place into a greased 9x13 baking dish. Cover and allow to rise for an additional 30 minutes.
      • Meanwhile, position a rack in the middle of the oven and preheat the oven to 375F.
      • Brush the top of the dinner rolls with melted plant-based butter and bake in the oven on the middle rack for 25-30 minutes, until the tops are golden brown.
      • Once they are done baking, remove them from the oven and brush with more plant-based butter. Serve and enjoy.

      Video

      Notes

      • Heating the coconut milk before adding it to the flour helps activate the yeast. If you forget, don't stress. It'll just take a little longer for your dough to rise.
      • If you don't have organic cane sugar, granulated sugar can be used, but then it won't be Vegan, but it will still be dairy-free.
      • The amount of flour used will depend on many factors. Start with 3 ½ cups and add more flour if needed.

      Nutrition

      Calories: 303kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 323mg | Potassium: 138mg | Fiber: 2g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

      by 7 Comments

      How to make Creamy Grits

      There’s nothing like a nice bowl of creamy grits to start the morning. Learn how to make rich and creamy grits every time following this method.

      grits with spoon sticking it it

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

      You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

      One of my favorite breakfast items is a nice side of creamy and well-seasoned grits. I like my grits creamy, with a little thickness, and salty. Some people like to add sugar which is cool if that’s what you like. I think we can all agree that creamy grits are the very best. 

      A Quick Look at the Ingredients

      Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

      Before we get to the recipe, I’d like to establish some ingredients needed for the creamiest grits:

      1. Grits - You’ll find all kinds of grits in the market, but I suggest sticking with either old-fashioned or stone-ground grits for texture or flavor. They do take longer to cook, but are worth the wait. If you’re in a hurry, quick cooking grits will do just fine. They won’t be as thick, but they will still be delicious. I don’t recommend instant grits if you’re looking for creamy grits.  
      2. Heavy cream - my go-to option for rich and creamy grits. Milk and half-and-half work too, but I prefer heavy cream. You can keep it dairy-free by omitting dairy, but the results won't be as rich.
      3. Water 
      4. Butter, Salt, and Pepper to add flavor. 
      different grains of grits

      Measurements: The measurements I use for grits are 4 cups liquid and 1 cup grits, give or take. The liquid can be whatever you choose and you can adjust your ratio of water and dairy. For example, for shrimp and grits, I go heavier on the cream to make the grits richer.  

      You can also sub chicken broth for the water but that’s best used for savory dishes, like blackened fish and grits. 

      How to make creamy grits

      Gather your ingredients

      ingredients for grits in marble board

      Place water and heavy cream in a saucepan and bring to a gentle boil over medium-high heat.

      ingredients for grits in saucepan

      Whisk in grits and reduce heat to low.

      grits being cooked with whisk sticking in it

      Cover and cook for the allotted time, depending on the kind of grits used, stirring occasionally with a spoon.

      grits with spoon in it

      Season to taste with butter, salt, and pepper.

      grits with butter on top

      Serve with your favorite breakfast items and enjoy.

      Frequently Asked Questions about Grits

      What are grits?

      Grits are coarsely ground grain that is often eaten in the Southern states for breakfast. Grits are cooked in liquid until softened. Some people choose to season their grits with salt and pepper while some opt for sugar. My household is split on this one.

      Can you make grits creamy without the dairy?

      Word on the street is you can if you cook them longer. However, I’ve had grits and oatmeal without milk or any kind of dairy. Dairy gives a richness that I tend to miss, so I make mine with dairy. 

      Why are my grits thin?

      If you find your grits are thin, it may be that you’re using instant grits. Those tend to be thin while old-fashioned and stone-ground grits are often thicker, which is why they take longer to cook. You may also have too much thin liquid in comparison to grits.

      How do I make cheesy grits?

      Simply stir in about 1 cup of shredded cheese once the grits are finished cooking and removed from heat.  

      What kind of pot should I use to make grits?

      Make sure you use a heavy-bottomed pot or high-quality quart pan for your grits. Cheaper pot options tend to have thinner bottoms and may cause the grits to stick to the bottom of the pot. 
      You can also make grits in a pressure cooker, like this jalapeño cheddar grits recipe made in the pressure cooker.

      How to Reheat Grits?

      Grits will thicken as they sit and even more if you chill them after cooking. To reheat, add a little milk or water and heat over low heat in a pot. You can also reheat them in the microwave, just add a little liquid before reheating.

      Serve with these side options for a Southern Breakfast

      grits with spoon sticking it it
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      4.72 from 7 votes

      How to make Creamy Grits

      There's a technique to getting delicious rich and creamy grits on the stovetop. Learn how to make rich and creamy grits every time following this method.
      Prep Time5 minutes
      Cook Time20 minutes
      Total Time25 minutes
      Course: Breakfast
      Cuisine: American
      Keyword: creamy grits, how to make grits from scratch, southern grits
      Servings: 4 people
      Calories: 400kcal
      Author: Tanya

      Ingredients

      • 3 cups water
      • 1 cup heavy cream
      • 1 cup grits old fashion, stone ground recommended
      • 2 Tablespoon unsalted butter
      • salt and pepper to taste

      Instructions

      • Place water and heavy cream in a saucepan and bring to a gentle boil over medium-high heat.
      • Whisk in grits, reduce heat to low, and cover. Cook over low heat for 15-20 minutes, stirring occasionally.*
      • The grits are done when the majority of liquid has been absorbed and the grits are nice and creamy.
      • Remove from heat and stir. Season to taste with butter, salt, and pepper.

      Video

      Notes

      *Adjust the cooking time for the kind of grits you’re cooking. Follow the times below:
      • Quick Cooking Grits: 5-7 minutes
      • Old Fashioned Grits - 15-20 minutes
      • Stone Ground Grits - 25-30 minutes

      Nutrition

      Calories: 400kcal | Carbohydrates: 33g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 40mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1133IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

      by Leave a Comment

      Instant Pot Sweet Potatoes

      Cook whole sweet potatoes quickly and easily in your Instant Pot. Perfectly tender, cooking these in your pressure cooker is a great option when you need to get dinner on the table in a hurry, and it's a bonus that you don't have to turn your oven on!

      Cooked sweet potatoes in an Instant Pot, split open and topped with butter and fresh herbs.

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

      You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

      Sweet potatoes make a regular appearance at mealtimes in our home, and cooking them in the Instant Pot is so hassle free!

      They come out perfect every time, and make for a great side dish that will work with all of your favorite mains. Dinner times should be effortless, and this method makes sure it is!

      Be sure to try my Instant Pot Mashed Potatoes and Instant Pot Green Beans and Potatoes too!

      How to make Instant Pot Sweet Potatoes

      • Place water and sweet potatoes in Instant Pot (Pressure Cooker) insert. I usually make about 4-6 medium sized sweet potatoes at a time.
      Sweet potatoes and water in an Instant Pot.
      • Cook on high pressure from anywhere between 15-25 minutes according to the size as noted below. Allow to naturally release for 10 minutes, then quick release any remaining pressure.
      Cooked sweet potatoes in an Instant Pot.

      Serve and enjoy 🙂

      Other Cooking Methods

      Cooking sweet potatoes in the Instant Pot guarantees perfect results every time, they are perfectly tender and you can just set it and forget it. If you don't have an electric pressure cooker, you can use these other methods:

      • Oven: Place on a lined baking sheet and pierce the skin with a fork. Bake at 425F til tender, around 50 minutes.
      • Slow Cooker: Place in your Crockpot and close the lid. They will take around 6 hours on low and 3 hours on high.
      • Air Fryer: Check out my recipe for Air Fryer Sweet Potatoes, served with hot honey butter, they take around 35 minutes to cook.
      • Microwave: If you are in a real hurry, you can cook a sweet potato in around 5 to 8 minutes on full power, Pierce with a fork and cook for 5 minutes, then in 30 second increments til tender. It's great if you are in a hurry, though I much prefer the texture with the Instant Pot.

      Do you have to pierce the skins?

      I don't pierce the skins of the sweet potatoes. I find that they will split slightly when they cook, but that's fine as I'm going to break them open anyway! You can use a fork to pierce the skin a few times if you prefer.

      How do you serve them?

      These make for a great side dish, topped with some Garlic Herb Butter with a pinch of salt and pepper, or add other favorite toppings like sour cream, shredded cheese or bacon bits. They are great to mash too, and they sit wonderfully alongside meat, seafood, chicken and veggie dishes. Try serving them with:

      You could also use this method to prepare the sweet potatoes for my sweet potato pie recipe.

      Four sweet potatoes on a white plate cut in half.

      Recipe Notes and Tips

      • Your pressure cooker will take about 15 minutes to reach pressure before the cook time begins.
      • If your sweet potatoes are cooked to your liking following the time, just cover the pressure cooker again and add an additional 5-10 minutes. Your pressure cooker will come to pressure in about 2 minutes in this instance.
      • Allow the Instant Pot to natural release the pressure for 10 minutes, this will ensure that they are tender all the way through.
      Cooked sweet potatoes in an Instant Pot, split open and topped with butter and fresh herbs.

      More Sweet Potato Recipes

      Cooked sweet potatoes in an Instant Pot, split open and topped with butter and fresh herbs.
      Print Recipe
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      Instant Pot Sweet Potatoes

      Cook whole sweet potatoes quickly and easily in your Instant Pot. Perfectly tender, cooking these in your pressure cooker is a great option when you need to get dinner on the table in a hurry, and it's a bonus that you don't have to turn your oven on!
      Prep Time5 minutes
      Cook Time15 minutes
      Natural release10 minutes
      Total Time30 minutes
      Course: Side Dish
      Cuisine: American
      Keyword: how to cook sweet potatoes in an Instant Pot, pressure cooker sweet potatoes, Quick sweet potato recipe
      Servings: 4 servings
      Calories: 194kcal
      Author: Tanya

      Ingredients

      • 1 cup water
      • 4-6 sweet potatoes

      Instructions

      • Place water and sweet potatoes in Instant Pot (Pressure Cooker) insert. Cook on high pressure from anywhere between 15-25 minutes according to the size as noted below. Allow to naturally release for 10 minutes, then quick release any remaining pressure.
      • Top with your favorite toppings or mash it for any given recipe.

      Cooking Times for Sweet Potatoes

      • Small sweet potatoes (6-9oz) - 15 minutes
      • Medium sweet potatoes (9-12oz) - 20 minutes
      • Large sweet potatoes - (12-16 oz) - 30 minutes

      Notes

      • Your pressure cooker will take about 15 minutes to reach pressure before the cook time begins.
      • If your sweet potatoes are cooked to your liking following the time, just cover the pressure cooker again and add an additional 5-10 minutes. Your pressure cooker will come to pressure in about 2 minutes in this instance.

      Nutrition

      Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 127mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg