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Gingerbread Pancakes Recipe

This Gingerbread Pancakes Recipe is the perfect easy breakfast to celebrate the holiday season with its subtle hints of molasses and cinnamon. 


Breakfast is hands down my favorite meal of the day (hello carbs!), and I love taking the opportunity to make breakfast special for whatever holiday or season we're celebrating. This Gingerbread Pancakes Recipe was one of the very first recipes I shared over on this blog nine years ago, and it's still a seasonal favorite today! If you're in the market for Gingerbread Pancakes, these ones are super simple and delicious!

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Gingerbread Pancakes Recipe:

This Gingerbread Pancakes Recipe is super simple to make with mostly pantry staples! You'll need common ingredients: flour, cocoa powder, ginger, cinnamon, cloves, baking powder, baking soda, and salt. Then you have your wet ingredients: an egg, brown sugar, oil, milk, and molasses. Most ingredients you probably already have on hand!

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Turn Them Into Festive Christmas Pancakes:

If you want to make these pancakes a little more festive, you can certainly dress them up for the holiday season! For these pancakes I made some homemade whipped cream (1 cup heavy cream, 1 tablespoon sugar, and 1/2 tablespoon vanilla extract, whipped with electric mixer until whipped cream consistency!), and then topped with some red, green and white holiday sprinkles! This would make for a super easy breakfast on Christmas morning that your kids will love!

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How to Properly Cook A Pancake:

I firmly believe there is a right and wrong way to do everything, and I'm very particular in how I cook my pancakes. I set my pancake griddle to 350º. After it's heated up I rub butter onto the surface. Than I use a 1/4 cup measuring cup to scoop the batter and pour it onto the griddle. This ensures the pancakes are all the same size.

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After the pancakes have cooked for a couple minutes they'll start to get bubbly on top. At this point you can flip your pancake, and then wait another minute or two before removing it from the heat. I would rather a pancake sit on the heat a little longer, then a little shorter. No one likes pancakes that are mushy in the middle, at least I don't. 

Make These Gingerbread Pancakes Vegan:

The recipe I used below is not vegan. If you're looking to make these into vegan gingerbread pancakes you can do so by replacing the egg with one flax egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water, and let it sit for 15 minutes. You can then use this mixture to replace the egg in this recipe. While I used cows milk for this recipe, you could also replace that with any dairy free milk that you like. 
Gingerbread Pancakes Recipe
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Gingerbread Pancakes Recipe

Yield: 10 Pancakes
Author: Paige Flamm
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
This Gingerbread Pancakes Recipe is the perfect easy breakfast to celebrate the holiday season with its subtle hints of molasses and cinnamon.

Ingredients

  • 1 cup flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cloves
  • 1 egg
  • 1/4 cup packed brown sugar
  • 2 tablespoons oil
  • 1 cup milk
  • 1 tablespoon molasses

Instructions

  1. In one bowl whisk together the flour, cocoa powder, ginger, cinnamon, baking powder, baking soda, salt, and cloves.
  2. In a separate bowl, whisk together the egg,  brown sugar, oil, milk, and molasses.
  3. Pour the wet mixture into the dry mixture and stir well until completely combined and you can't see any dry mixture.
  4. Preheat your griddle to 350º or medium high heat, and grease with butter. 
  5. Pour 1/4 cup of batter onto the griddle for each pancake. Let cook for 1-2 minutes until it starts to bubble on the top. Then carefully flip over, and cook for another 1-2 minutes until the inside is cooked all the way through. 
  6. Serve hot with powdered sugar, whipped cream, Christmas sprinkles, or syrup! (Or all of the above, I'll never tell!)

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Best Apple Pie Recipe In The World

If you're looking for the best apple pie recipe in the world, look no further. The filling in this recipe is made with apples, butter, maple syrup, and apple juice, making it incredibly flavorful and satisfying!

If I could only eat one pie on Thanksgiving, I would choose this apple pie every time. I've had some apple pies before that are just not good. If the filling doesn't have a good balance of sweet, with a hint of fall spice like cinnamon, it just isn't very good and not worth eating in my opinion. This apple pie has the perfect balance of fall flavors and will wow the crowd at Thanksgiving dinner. 

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Best Apple Pie Recipe in the World:

What sets this apple pie apart from other recipes I think is the great balance of flavor in the apple pie filling. You get a lot of tartness from the granny smith apples, but then the combination of sugar, maple syrup, and cinnamon really balances it out well. The mixture is super easy to throw together, by tossing the ingredients together in a bowl and then dumping into your pie crust. It has such a perfectly balanced flavor profile that is not too sweet and not too tart!

Best Apples for Apple Pie

I personally like to use tart apples in an apple pie. This recipe calls for five granny smith apples, which may seem like a lot, but it's really balanced well with the sugar, maple syrup, and apple juice in this recipe. I would also use pink lady apples which offer a great bite and tartness, but I personally wouldn't use a more mild apple such as a red delicious. 

Homemade Vs Store Bought Pie Crust

I personally don't have a huge preference and you could use either for this recipe. my pie crusts are typically hit or miss, and I think there are a lot of great quality crusts on the market in the refrigerated section. I know there will be people who disagree, but if making pie crust isn't your thing, buy a pre-made one, and skip straight to the filling. 


Best Apple Pie Recipe in the World
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Best Apple Pie Recipe in the World

Yield: 8
Author: Paige Flamm
Prep time: 10 MinInactive time: 60 MinTotal time: 1 H & 10 M
If you're looking for the best apple pie recipe in the world, look no further. The filling in this recipe is made with apples, butter, maple syrup, and apple juice, making it incredibly flavorful and satisfying!

Ingredients

  • 5 large granny smith apples
  • 4 tbsp butter
  • 1/2 tsp maple extract
  • 1/2 cup white sugar
  • 2 tsp cinnamon
  • 2 tbsp apple juice
  • 2 tbsp flour
  • 1 box of refrigerated pie crust (make sure it's a box with two crusts in it, one for the top and one for the bottom)

Instructions

  1. Peel, core, and slice the apples into very thin slices. Mix the slices with flour, sugar, cinnamon, maple extract, apple juice, and butter.
  2. Press one of the pie crusts into the bottom of the pan. Then dump all the apple slices, and juices into the crust. Then place the other crust on top and fold the bottom crust under and crimp. Trim away extra crust as necessary. Cut two inch vents in the top crust.
  3. Bake at 375° for 1 hour. If crust browns too quickly, cover with foil.

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Libby's Pumpkin Pie Recipe

Libby's Pumpkin Pie Recipe is a classic pumpkin pie recipe that will bring back all the classic nostalgia of Thanksgiving dinner to your table.

Pumpkin pie has always been one of my favorite pies of the holiday season. I'm a sucker for all things pumpkin everything, and being that pumpkin pie is the only pie my son will touch, this will definitely be making an appearance at our Thanksgiving dinner. My grandmother always made this classic Libby's Pumpkins Pie Recipe, and it's the same recipe that I use today. It's classic, easy, no bells and whistles, and turns out perfect every time! 

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Libby's Pumpkin Pie Recipe:

Libby's pumpkin pie recipe is super easy to make. You're going to need one can of Libby's Pumpkin Puree (not pumpkin pie mix!), and to that you'll mix in your eggs, sugar, cinnamon, salt, cloves, ginger, and evaporated milk. Then you're simply going to pour the mixture into a 9inch deep dish pie crust and then back in the oven for 40-50 minutes. Make sure you let it setup on a cooling rack for at least two hours after baking. 

The Best Pumpkin for Pumpkin Pie:

I've tried to make pumpkin pie both from fresh pumpkin and canned pumpkin. Your results are much better, and more consistent when using canned pumpkin. I personally recommend the Libby's brand, but any brand of pumpkin puree will work!

What Type of Pie Crust for Pumpkin Pie?

I'm not a huge crust snob when it comes to pit. If you're really good at making your own crust and you enjoy doing it, then make your own crust. I see nothing wrong with getting a premade crust from the fridge or frozen section at your local grocery store, and either of them will work well for this recipe. If you're using a frozen crust, be sure to thaw it ahead of time according to the package insturctions.

Can You Make Pumpkin Pie Ahead of Time?

YES! In fact, I would recommend doing so since this pie needs two hours to set before you can cut and serve the pie. Make your pie the night before and then let it cool for two hours on a cooling rack. Cover with plastic wrap and store in the fridge until you're ready to serve. 


Libby's Pumpkin Pie Recipe

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Libby's Pumpkin Pie Recipe
Yield: 8
Author: Paige Flamm
Prep time: 10 MinCook time: 50 MinInactive time: 2 HourTotal time: 3 Hour
Libby's Pumpkin Pie Recipe is a classic pumpkin pie recipe that will bring back all the classic nostalgia of Thanksgiving dinner to your table.

Ingredients

  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can pure pumpkin
  • 1 (12 fluid ounce) can evaporated milk

Instructions

  1. Preheat oven to 425°F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

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Karo Syrup Pecan Pie Recipe

The only pecan pie recipe you need is this Karo Syrup Pecan Pie Recipe. It brings together all the warm and delicious flavors of the holiday season with the delicious nutty goodness from Karo Syrup. 


Pecan pie is not a pie I grew up eating during the holidays. When I was a senior in high school my dad was dating someone who had an amazing pecan pie recipe that she would make for my friend and I. We might have been bribed to like her with pie... I think it worked? But my dad and her also aren't together anymore so maybe it didn't? Hard to tell. When Derek and I hosted Thanksgiving in 2013 I made this Karo Syrup Pecan Pie Recipe and it turned out perfectly. If you're looking to make Pecan Pie this year, you're in the right place. 

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Karo Syrup Pecan Pie Recipe:

Pecan pie is actually really easy and straightforward to make as long as you have the proper tools, and follow the directions closely. You're going to boil your sugar and Karo Corn Syrup for two minutes and allow it to cool slightly. Then in a different bowl you'll beat your eggs while slowly pouring the sugar mixture into the eggs, while you keep beating. You must keep beating while you pour the sugar mixture into your eggs, otherwise the eggs will scramble from the heat of the sugar and you'll have a clumpy mixture. 

Once your sugar and eggs are mixed together, get a mesh strainer and strain the the mixture into another bowl to make sure it's nice and smooth. Then mix in your remaining ingredients, pour into a pie crust, and bake in the oven for about 50 minutes!

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What type of pecans to use for this Karo Syrup Pecan Pie Recipe?

For this recipe I used either pecan pieces or halves because that is what was available at our grocery store the Thanksgiving of 2013. You'll still want to use those because the recipe calls to chop them for the mixture anyways, however, I think the next time I make this pie I would purchase some whole pecans as well to lay on top of the pie in a pretty design, but that is totally optional and not required.

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Can I make Karo Syrup Pecan Pie ahead of time?

Yes! You can actually make this pie, cool it all the way, and then freeze in an airtight freezer bag for up to three months. Simply thaw it in the fridge 24 hours before serving and you're good to go. You can also make this the day before Thanksgiving, cover it with plastic wrap, and store in the fridge until you're ready to serve!


Ingredients: 
3/4 cup light  corn syrup
3/4 cup dark corn syrup
1 cup sugar
4 eggs
1/4 cup butter, melted
1 1/2 tsp vanilla
1 1/2 cup pecans, coarsely chopped 
1 unbaked deep dish pie crust (I used frozen, thawed)

Directions: 
Preheat oven to 350. In a sauce pan boil together sugar and corn syrup for 2 minutes and then cool slightly. 

In a large bowl beat the eggs lightly while slowly pouring the syrup mixture into the bowl, stirring constantly so the eggs don't scramble. Strain the mixture over a large mixing bowl to remove any lumps and then add the butter, vanilla, and pecans. Stir together and then pour into pie crust. 

Bake for 50-55 minutes or until set. Make sure to bake it with tin foil covering it, not tightly, just lay a sheet gently on top to prevent the crust from browning too fast.
Karo Syrup Pecan Pie Recipe
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Karo Syrup Pecan Pie Recipe

Yield: 8
Author: Paige Flamm
Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M
The only pecan pie recipe you need is this Karo Syrup Pecan Pie Recipe. It brings together all the warm and delicious flavors of the holiday season with the delicious nutty goodness from Karo Syrup.

Ingredients

  • 3/4 cup light corn syrup
  • 3/4 cup dark corn syrup
  • 1 cup sugar
  • 4 eggs
  • 1/4 cup butter, melted
  • 1 1/2 tsp vanilla
  • 1 1/2 cup pecans, coarsely chopped
  • 1 unbaked deep dish pie crust (I used frozen, thawed)

Instructions

  1. Preheat oven to 350º. In a sauce pan boil together sugar and corn syrup for 2 minutes and then cool slightly.
  2. In a large bowl beat the eggs lightly while slowly pouring the syrup mixture into the bowl, stirring constantly so the eggs don't scramble. Strain the mixture over a large mixing bowl to remove any lumps and then add the butter, vanilla, and pecans. Stir together and then pour into pie crust.
  3. Bake for 50-55 minutes or until set. Make sure to bake it with tin foil covering it, not tightly, just lay a sheet gently on top to prevent the crust from browning too fast.

If you liked this post, Karo Syrup Pecan Pie Recipe, you might also like:

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Recipe for Dutch Apple Pie

Dutch apple pie, or apple crumble pie, is a delicious spin on a traditional apple pie. It's sugary crumble topping makes this the perfect dessert for Thanksgiving!

If someone made me choose between a traditional apple pie, and a dutch apple pie, I don't think I could choose. Although they both seem similar, they're just so different! This recipe for dutch apple pie has been in my family for years, and it's a dessert I love having at least once a year. I'm a sucker for all things apple crisp and cobbler, so putting it into a pie just feels right. If you need a recipe for Dutch apple pie this Thanksgiving, look no further, this one is perfect. 

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Recipe for Dutch Apple Pie:

This recipe for dutch apple pie is super easy to make! You start off by cooking water, apple juice, sugar, cinnamon, nutmeg, clove, and cornstarch together in a pot on the stove. Once it's thickened remove it from the heat and stir in your apples and vanilla extract. Then you'll pour the apple mixture into a frozen pie crust, bake for 10 minutes, add your crumble topping, and then bake for another 35 minutes. It's a super easy process and turns out fabulous every time. 

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Can You Make Dutch Apple Pie Ahead of Time?

Yes! I love to make all my pies the night before Thanksgiving so that it's one less thing I have to worry about the day of. Does it make it incredibly hard for me to exercise self control and not eat all the pies ahead of time? Yes. But definitely a time saver. This pie can be covered with foil, and sit at room temperature until you're ready to serve.

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Difference Between Apple Pie and Dutch Apple Pie:

The major difference between apple pie and dutch apple pie is that a traditional apple pie typically has two crusts. One on the top, and one on the bottom. A Dutch apple pie, or apple crumble pie, has one crust on the bottom, and a brown sugar crumble baked on top. Both pies are amazing, but if you love a good apple crisp, this pie might be the one for you!


Recipe for Dutch Apple Pie

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Recipe for Dutch Apple Pie
Yield: 8
Author: Paige Flamm
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Dutch apple pie, or apple crumble pie, is a delicious spin on a traditional apple pie. It's sugary crumble topping makes this the perfect dessert for Thanksgiving!

Ingredients

Filling
  • 1 cup water
  • 1 Tbsp apple juice, apple cider, or lemon juice
  • 1 cup sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1/4 cup cornstarch
  • 1/4 tsp vanilla
  • 3 cups apples, cored, peeled, and chopped
  • 1 Frozen Pie Crust
Crumb Topping
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 3/4 cup rolled oats
  • 1/2 cup butter, softened
  • 1/2 tsp cinnamon

Instructions

Filling
  1. In a large saucepan, combine water, juice, sugar, cinnamon, nutmeg, clove, and cornstarch. Stir over medium heat until thickened and bubbly. Cook for 2 minutes, constantly stirring. Remove from heat and stir in vanilla and apples. Cool to room temperature then pour into frozen pie crust.
  2. Bake for 10 minutes covered with foil and then add the crumb topping, reduce heat to 375, and then continue baking for another 35 minutes, still covered with foil.
Crumb Topping
  1. Mix all ingredients together until it becomes crumbs and then sprinkle on top of pie.

If you liked this post, Recipe for Dutch Apple Pie, you might also like:

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Baked Sweet Potato Casserole

Baked sweet potato casserole is a classic Thanksgiving side dish. If you're looking for the best sweet potato casserole recipe, this one will be a crowd pleaser.

I will admit sweet potato casserole was never a part of my Thanksgiving growing up. However, after having Thanksgiving dinner with several families in my adulthood, I have to say baked sweet potato casserole is a dish I look forward to eating each Thanksgiving. This baked sweet potato casserole has a little flare with orange spice that brings out the perfect bright and fresh flavor from this otherwise sweet dish!

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How to Make Sweet Potato Casserole:

To make this sweet potato casserole, you start by cooking your potatoes in the microwave until tender. Then you scoop the flesh out into a bowl and mash. Then you're going to mix in your orange zest, orange juice, brown sugar, 3 tbsp  butter, eggs, and maple syrup. 

Then to make the topping you'll crush some graham crackers, and then add in your sugar, two tbsp butter, sugar, cinnamon, and salt to your crumbs and then mix until well combined. 

Put your sweet potato mixture into a 9x13 baking dish, and then top with your crumb mixture and bake in the oven! It's pretty straight forward and easy!

Can I make Baked Sweet Potato Casserole ahead of time?

Yes! Make the sweet potato mixture and store in the fridge in an airtight container for up to 24 hours. Then make the crumb mixture and store in a zip lock bag in the fridge for up to 24 hours as well. Allow to come to room temperature for one hour before baking, and then place your crumb mixture onto your sweet potato mixture. 


Baked Sweet Potato Casserole
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Baked Sweet Potato Casserole

Yield: 8
Author: Paige Flamm
Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 4 M
Baked sweet potato casserole is a classic Thanksgiving side dish. If you're looking for the best sweet potato casserole recipe, this one will be a crowd pleaser.

Ingredients

  • 3 lbs sweet potatoes
  • non stick cooking spray
  • 1 tbsp orange zest
  • 1/2 cup fresh squeezed orange juice
  • 1/4 cup plus 1 tbsp brown sugar, divided
  • 5 tbsp unsalted butter, melted, divided
  • 2 eggs, lightly beaten
  • 2 tbsp pure maple syrup
  • 1/2 tsp plus 1/8 tsp salt, divided
  • 1/2 tsp cinnamon, divided
  • 1/4 tsp nut meg
  • 1/4 tsp ginger
  • 6 graham crackers

Instructions

  1. Prick the sweet potatoes all over with a fork. Place on paper towels in the microwave and cook on high power for 15 to 20 minutes or until tender, turning after 10 minutes. Remove from microwave and cool slightly. When potatoes are just cool enough to handle, slice each one in half and scoop the flesh into a large bowl. Mash well with a potato masher (you should have about 4 cups).
  2. Coat a 2-quart square baking dish with nonstick cooking spray; set aside. To the sweet potato flesh, add the orange zest, orange juice, 1/4 cup of the sugar, 3 tablespoons of the butter, eggs, maple syrup, 1/2 teaspoon of the salt, half of the cinnamon, all of the nutmeg, and the ginger. Stir to combine. Spoon mixture into prepared dish, spreading evenly. Cover and chill until baking time or up to 24 hours.
  3. Place the graham crackers in a quart-size resealable plastic bag. Seal and use a rolling pin to crush into fine crumbs (you should have 1 cup crumbs). Add remaining butter, sugar, cinnamon, and salt to crumbs. Seal bag and shake and knead to combine. Chill crumbs until baking time or up to 24 hours.
  4. If chilled, allow sweet potato mixture to stand at room temperature for 1 hour before baking. Preheat oven to 350 degrees F. Sprinkle the crumbs over the sweet potato mixture. Bake for 35 minutes or until heated through (165 degrees F) and crumbs are golden.

If you liked this post, Baked Sweet Potato Casserole, you might also like:

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