These CREAMY Mashed Sweet Potatoes are the next-level in goodness. They are packed with sweet & savory flavors, super easy to make and all done in 30 minutes.
Creamy Mashed Sweet Potatoes
read more
Recipe Types
side
Latest Recipes
Roasted Sweet Potato Salad with Peanut Dressing
This warm sweet potato salad from Deliciously Ella makes eating peanut butter everyday easy. Add optional chopped radicchio, for crunch.
Crusty Baked Shells and Cauliflower
Even sautéed cauliflower feels decadent in this cheesy-crunchy baked pasta from Ina Garten. Be careful not to overcook your pasta, as it will continue to cook in the oven.
Best Vegetarian Stuffing
To really build the flavor (and keep anything from getting too mushy), ingredients are added in stages, and the sage goes in at two different times. Things do move quickly, though, so it’s best to chop everything before you begin.
Cranberry-Walnut Stuffing
Rustic hunks of toasted bread form the backbone of this stuffing; a buttery sauteed mixture of onion, celery, herbs, and cooked sausage fills it out with rich flavor. Simmering the cranberries first in vinegar and sugar both intensifies and rounds out their distinctive tartness.
Fresh Yam Casserole
If you want to make your next holiday feast a success, add a side that’s sweet and refreshingly easy to make. In other words, add this fresh yam casserole.
Cabbage Au Gratin
This cabbage au gratin recipe puts a healthy twist on the potato classic, without compromising flavor or cheesy goodness.
Sweet Carrot Casserole
And no sooner are we throwing out the last Halloween candy wrapper, and we’re already dreaming of pumpkin pie, yams, and that sweet carrot casserole side that mom always serves on Thanksgiving — the one with the sweet potatoes and the raisins and the pecan-crusted top.
Raffy’s Turkey Sausage and Chestnut Stuffing
Use regular sausage – turkey sausage is not sausage…
Calzone
A number of Calzone recipes – choose whatever you have on hand.
Pissaladiere
Pissaladière is a classic dish in Provence. Its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.
Baked Broccoli Polenta with Roasted Mushrooms
This crispy baked polenta recipe with broccoli and roasted wild mushrooms works well as an easy, autumn side dish or meatless main course. Salad for President and Arty Parties author Julia Sherman shows us how it’s done.
Baked Barley Risotto With Mushrooms and Carrots
Wholesome and nutty in flavor, barley makes a superb alternative to arborio rice when making risotto, since it’s a grain that’s naturally plump and chewy when cooked. Make sure to use pearl barley, not hulled barley, since it cooks much faster and is more tender.
Bacon Jam
Brightened by apple cider vinegar and tomatoes, our bacon jam adds sweet, tart and smoky flavors to countless dishes. We like this condiment spread on toast and served with an egg, layered into a grilled cheese sandwich or spooned on goat-cheese topped crostini.
BA’s Best Bread
This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake.
Asparagus and Zucchini Frittata
Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad.
Asparagus, Leek, and Mushroom Frittata
Frittatas are just about one of the easiest, nutrient-dense meals you can make….and they can be whipped up in minutes!