Sweet Potato Casserole

Second best part about winter- looking outside to a thick blanket of crisp snow.  All time best part about winter- Sweet Potato Casserole. (Using the word casserole makes me feel like an old country granny, so please give me better name ideas!) No doubt this is my absolute favorite recipe for fall and winter.  It is also super versatile in the sense you can make it as decadent or healthy as you want.  Ingredients just change a bit, I will include both below.   Enjoy!

sweet potato casserole

Sweet Potato Casserole


Decadent version:                         Healthy Version:

5 sweet potatoes                         5 sweet potatoes

1/4 tsp salt                                 1/4 tsp salt

1/4 cup butter                            1/4 cup olive (or vegetable) oil

2 eggs                                        3 egg whites

2 tsp vanilla                                 2 tsp vanilla

1 tsp cinnamon                            1 tsp cinnamon

1/2 tsp nutmeg                              1/2 tsp nutmeg

1/4 cup sugar                               1/4 cup sugar

2 tbsp cream (or milk)                       2 tbsp milk

1/4 cup butter                               1/4 cup olive (or vegetable) oil

3 tbsp flour                                     3 tbsp whole wheat flour

1/2 cup brown sugar                         1/4 cup brown sugar

3/4 cup chopped pecans                    3/4 cup chopped pecans


-Preheat oven to 350F. Grease a 2 quart casserole dish.

-Place sweet potatoes in a pot and fill with water until just covered.  Boil over the stove until soft enough to easily prick with a fork. (Microwaving sweet potatoes with some water in a glass bowl works just as well)

-Once cool enough to handle, peel the sweet potatoes. (Run under cold water speeds the process)

-Mix salt, ¼ cup butter (oil), eggs, vanilla, spices, sugar, and milk.

-Combine to cool sweet potatoes mash.

-If mixture should have the thickness of Greek yogurt.  If too stiff, add more milk.

-Poor batter into the greased casserole dish.

-In a separate bowl, crumble together the remaining butter (oil), flour, brown sugar, and pecans.  -Sprinkle the crumble on top of casserole.

-Bake for 30 minutes.  Pecans should be aromatic and a deep golden brown.


I hate most Gazpacho because  it tastes like I’m choking down salsa.  However, my best friend’s mother introduced me to a new version of this cold soup that I simply crave.  It is best made from the freshest ingredients straight from the garden.  No reason to be exact with the measurements.  Just try as you go.  The secret ingredient here is surprise surprise – Worcestershire sauce!  Sounds weird, but give it a try, you will not be disappointed.


Fresh Gazpacho Recipe (3 quarts)

  • Mix together:

4 cups chopped tomatoes

2 cups chopped bell peppers

2 cups cucumber

1/2 cup sweet onion or shallots

2 minced cloves of garlic

2 tsp salt

1/3 cup sherry vinegar

Ground black pepper

5 cups tomato juice

1 tbsp worchestire sauce

1 tsp hot sauce

8 ice cubes

  •  Refrigerate to marinate for 4 hours to 2 days

(The longer the wait, the better the taste)

  •  Serve topped with:

Chopped avocado



Summer Gazpacho