Sweet Potato Casserole is always a part of our family’s Thanksgiving meal! I know a few people who top their sweet potatoes with marshmallows, but I personally prefer crispy brown sugar pecans as my topping. This side dish could almost belong on the dessert table with the crisp sugar topping but this casserole is too good to pass up. Check out my Cranberry Sauce, Pumpkin Pie, and Pecan Pie recipes to complete your Thanksgiving meal. Enjoy! xoxo

Images via Alex Phillips.

Print Sweet Potato Casserole recipe.

2 1/2 cups cooked mashed sweet potatoes – about 3 potatoes

1 cup sugar

2 eggs

1 tsp baking powder

1 tsp vanilla

1/4 cup melted butter

1/2 teaspoon lemon juice

3/4 cup milk

1/3 cup flour

1 cup brown sugar

1/3 cup melted butter

1 cup chopped pecans

Peel, cut, and boil sweet potatoes until tender. Mash potatoes and mix with sugar, eggs, baking powder, vanilla, butter, lemon juice, and milk until well combined. In a separate bowl, mix flour, brown sugar, butter, and pecans until well combined. Pour sweet potato mixture into a casserole dish and top with brown sugar mixture. Bake at 375 for 25-30 mins until the topping is crispy. Best served warm.

Now that we have a backyard, Alex and I love hosting our friends for a cookout. With the help of lawn bug repellent (this stuff is amazing) and a variety of meat and veggies, we have a party. I do have a hard time coming up with party appetizers that please most crowds. Spinach Artichoke Dip is my go-to for cooler weather, but I needed something chilled for summer. Alex quickly reminded me how much “I” like pimento cheese (it is one of his favorite dishes)! This dish is not great if you have diary-free guests, but it can be paired with celery for gluten-free guests to enjoy. My pimento cheese recipe is super simple and can be tailored to fit your preference. I am not wild about mayonnaise and love spicy foods, so sometimes I only add about 3/4 cup of mayo and closer to 1/2 teaspoon of cayenne pepper. Enjoy! xoxo

Images via Alex Phillips.

Print recipe for Pimento Cheese

1 1/2 cups (about 6 oz.) grated extra-sharp yellow cheddar

1 1/2 cups (about 6 oz.) grated extra-sharp white cheddar

1 cup mayonnaise

1/4 cup (about 2.5 oz) diced drained pimento peppers

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon black pepper

Grate yellow and white cheddar on a medium or fine grate. Mix grated cheese, mayonnaise, pimento peppers, cayenne pepper, salt, and black pepper in a bowl until well combined. Cover and chill until cold (about 1 hour). Serve with crackers, celery, or on bread.

If Alex and I were to divide up household duties, I would always cook and he would always wash dishes. I do about 90% of the cooking, but occasionally Alex will surprise me with a delicious meal (usually on the grill). Alex grew up eating artichokes often and even claimed it as his favorite food in Kindergarten. I wasn’t as wild about them, but after trying grilled artichokes I was sold. I loved Alex’s grilled artichokes so much, that I asked him to be a guest “chef” for today’s blog post! Enjoy! xoxo

Print recipe for Grilled Artichokes

2 large artichokes

1 lemon (quartered)

1/2 cup olive oil

1 tablespoon garlic minced

1 teaspoon salt

1 teaspoon black pepper

Fill a large bowl with cold water and add juice from one lemon wedge. Trim the tops and stems of artichokes, then cut in half lengthways. Place artichokes in cold lemon water to prevent them from turning brown. Bring a large pot of water to a boil and add artichokes for about 15 minutes. In a small bowl mix the remaining lemon, olive oil, garlic, salt, and pepper. Drain artichokes and bush olive oil mixture on both sides. Add artichokes to a preheated grill at medium/high, and use foil for easier cleanup. Grill for about 8 minutes while frequently turning and brushing on the olive oil mixture. Serve immediately.

Finding time to cook dinner during the week and maintaining a (somewhat) healthy diet is very difficult to do. I have started to keep a few simple recipes in our dinner rotation, including these somewhat healthy Toasted Brussels Sprouts! I added pecans to the brussels sprouts for myself and the bacon for Alex of course. This side pairs perfectly with steak, chicken, or fish. On this occasion, I paired it with pesto salmon, which is beyond easy to make as well. I just top each piece of salmon with pesto, bake at 425 degrees for 12-16 minutes and boil for 2 minutes to finish. I have induced the full recipe for the Toasted Brussels Sprouts below. Enjoy! xoxo

Images via Alex Phillips.

Print Toasted Brussels Sprouts Recipe

1 pound thick-cut bacon

2 pounds Brussels sprouts, trimmed and halved

extra virgin olive oil

salt and pepper

3 tablespoons unsalted butter

2 cups coarsely chopped pecans

balsamic reduction

Preheat the oven to 400 degrees. Arrange bacon slices on a baking sheet and bake until crispy (about 20 minutes). Cut horizontally and set aside. Toss Brussels sprouts with olive oil, salt, and pepper, then arrange on a baking sheet cut sides down. Roast until browned and the edges are crisp. In a sauté pan, melt butter and add in pecans, stirring frequently until toasted (about 5 minutes). Remove from heat and set aside. Transfer Brussels sprouts to a large mixing bowl. Add cut bacon, and toasted pecans, and top with balsamic reduction. This dish is best when served warm. SaveSave SaveSave