This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

Buttery Sweet Potato Casserole is an appetizing and amazing side dish or dessert that will make any holiday dinner that much more special.

The holiday season is known as the coziest time of the year, and I couldn’t agree more. A time to relax, reflect and celebrate life with your loved ones is always a necessity.

I am so grateful for everything that I have achieved alongside with a very supportive family.

I make sure to seize maximum advantage during the holiday season to fully enjoy it. So, I prepare food in advance as well as include everyone in some sort of activity to make family dinners over the holiday season much easier on me.

Thanksgiving is right around the corner, and it honestly has to be one of my favorite celebrations. I must add that because of my profession, I have grown a love for food even more.

As well as admire experimenting out of my comfort zone when making different genres of it.

During Thanksgiving, I get the best of both worlds! I adore spending time with my dear family, and when we all gather together and share food around the table, it feels like my whole world is utterly complete.

Tap here for more tasty side dish recipes

One dish that will surely make it on a platter this year and many more to come is my sweet potato casserole. This delectable treat is delicate and so versatile.

You can traditionally serve it as a side dish delicacy, or a simple dessert. It’s naturally filling and sweet but not uncomfortably sugary.

It sits pleasantly after the savory main meal and abundantly satisfies any candied craving.

You can present it at any holiday party imaginable, or just on a cold, rainy night. Although Thanksgiving dinner is the most appropriate time of the year when this superb casserole is served the most.

Minerva Dairy Amish Butter undoubtedly makes this magnificent treat possible. I partnered with America’s oldest family-owned creamery once again to bring you an easy, yet fabulous recipe.

This butter is rich, creamy, and full of flavor because it has 85 present butterfat. It gives the casserole such a delicate and soft relish that is indescribable.

It melts in your mouth right after the first bite, and all of the munches that follow are left just as delicious as the initial one.

My family and I have been heartily enjoying fairly enough gourmet meals using Minerva Dairy Amish Butter.

Admirably, they have been in the business for 125 years, so you know they make phenomenal quality butter.

Minerva Dairy Amish Butter does slow-churned in small batches and they use only the freshest cream from pasture-raised cows on American family farms.

Furthermore, they provide many incredible flavors; unsalted, sea salt, garlic-herb, pumpkin spice, maple syrup, and smoked maple wood butter.

If you get inspired and make my Buttery Sweet Potato Casserole, please share it with me on Instagram by tagging me. @sandraseasycooking. Thank you in advance.

Yield: Serves 8

Buttery Sweet Potato Casserole

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time FOR SWEET POTATOES: 50 minutes

Total Time: 1 hour 25 minutes

Easy, tasty and amazing side dish or a dessert recipe for Buttery Sweet Potato Casserole.

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Ingredients

• 4 pounds sweet potatoes, drained and mashed
• 1/2 cup sugar
• 5 tablespoon maple syrup
• 2 large egg
• 1/4 cup sea salt Minerva Dairy Amish Butter, room temp.
• 1/2 teaspoon ground cinnamon
• Dash salt

TOPPING:

• 1 cup coarsely crushed butter-flavored crackers (about 20 crackers)
• 1/4 cup packed brown sugar
• 1/4 cup butter, melted
• 2 cups regular marshmallows, optional

Instructions

Sweet Potato Prep:

1. Wash them.

The worst way to ruin a sweet potato casserole or a BBQ stuffed sweet potatoes is with a gritty texture. Scrub the skin lightly before preparing.

2. Line your baking sheet with foil, parchment paper or a silicone mat.

Sweet potatoes tend to get a little juicy while baking, so lining the baking sheet first ensures easy cleanup. Mess-free baking!

3. Poke holes!

The pricking technique is always used when baking regular or sweet potatoes—it reduces the baking time and ensures the potatoes won't burst. Use a fork to prick the potatoes all around.

4. Bake until tender.

How can you tell when they’re done? Stick a fork into the thickest part of the potato, if there’s no resistance and goes in almost smoothly, it’s done. For the casserole, scoop all the potato flash out and transfer into the large mixing bowl.

CASSEROLE:

1. Preheat oven to 375°.
2. In a large bowl, combine 7 casserole ingredients. Transfer to a baking casserole size dish (9×13-inch rectangular casserole pan, 8×8 or 9×9 square dishes; 9×13 also holds about 3 quarts of volume).
3. Combine topping casserole ingredients; sprinkle over sweet potato mixture. This is a personal preference, you may add marshmallows on top of the casserole topping mixture and press it slightly down; if you desire classic sweet potato casserole use it, however, without it just as tasty.
4. Bake, uncovered between 20-25 minutes. Serves warm!

Notes

You may use marshmallows or leave them out. You could make two smaller casseroles one with marshmallows and one without it to please everyone's palate.

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This is a sponsored post written by me on behalf of the Family Fare. All opinions are entirely my own.

I do not know about you, but I could live on these Potato and Beef Everything Bagel Croquettes. My family is completely and utterly obsessed with the exquisite taste of this delightful side dish.

Can you imagine how amazing this would be served over football season, and to even be the star food during potlucks? Perhaps the perfect food to share with your loved ones over the holidays. If you ask me, this is a perfect party food for any occasion.

I have always enjoyed croquettes, but with the addition of everything bagel seasoning, this classic French delicacy just got a facelift.

CLICK HERE FOR MORE TASTY SIDE DISH RECIPES

At this moment in time, these beauties are loved all over the world, and every country likely has their own version of croquettes. My Potato and Beef Everything Bagel Croquettes are just a bit different and I love it!

I partnered with Family Fare, a supermarket in the mid-west that is the “go-to” neighborhood grocery store that provides REAL VALUES, for real people, to create a recipe using Our Family products and showcase their Everything Bagel Seasoning. Which I am a huge fan of.

The Everything Bagel is a classic, known for its savory and complex blend of spices.

You can find Everything Bagel Seasoning and all the other ingredients at all of SpartanNash’s retail stores located in the Mid-West. With nearly 2,000 items located throughout the store, Our Family has something for everyone and every occasion.

Let’s get back to the seasoning. Our Family has taken the best part of the Everything Bagel and bottled it for you and your family!

Our Family’s Everything Bagel Seasoning Blend combinessesame seeds, sea salt, garlic, onion and poppy seeds to create the seasoningblend you never realized your breakfast, lunch, and dinner was missing.

The Family Everything Bagel Seasoning Blend pairs well with anything your heart, or stomach, desires – pizza, popcorn, eggs, chicken, toast, macaroni and cheese, mashed potatoes, vegetables.

My family is obsessed with this seasoning, and I really believe that you will be as well. #OurFamilyEverythingSeasoning

Facebook: @shopfamilyfare

Instagram: @shopfamilyfare

If you make this recipe or any other from my blog please tag me on Instagram. @sandraseasycooking. Thanks in advance!

Yield: Serve 8

Potato and Beef Everything Bagel Croquettes

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 1 hour

Simple and easy recipe for amazingly delicious Potato and Beef Everything Bagel Croquettes

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Ingredients

Mashed Potatoes

• 1 box Our Family mashed potato, read the instruction on the box; Water, butter, salt, and milk
• 1 large egg, optional

Ground Beef

• 1 tablespoon oil + for frying
• 1//2 pound ground beef, 20/80
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt or to taste
• 1 teaspoon dried parsley

Assembly

• 1/4 cup all-purpose flour
• 2 large eggs
• 1 1/4 cup plain breadcrumbs, more if needed
• 2.5 oz Our Family Everything bagel seasoning

Instructions

1. Follow instruction on the back of the mashed potato box.
   You would need 4-6 servings, depending on how many serving you are planning to
   make. 2 patties are enough per person. You can make 15-16 equal-sized
   croquettes.
2. Heat a skillet with oil and sauté on the medium-high heat.
   Cook until the meat is completely cooked through, 5-7 minutes. Keep stirring
   and breaking the meat into small chunks. If you have any leftover grease,
   please drain it out before mixing it with the mashed potatoes. You may add one
   egg in the mixture, but it is not necessary.
   
3. Wait for a few minutes until the meat is a bit cooled then
   add to the mashed potato bowl. Using a wooden spoon or similar mix together
   very well the mixture. Taste and see if it needs any more salt or pepper. If
   the mixture is too warm to work with refrigerating for 20 minutes and then make
   croquettes.
4. Make patties between 2 oz to 3 oz. You may use the scale to
   measure. Not necessary, but sometimes handy if you wish your croquettes to be
   the same size. You may also make bite-size croquettes as shown on the pictures.
   They are about the size of a golf ball.
5. Make patties and place on the tray lined up with parchment
   or wax paper. Cover with it as well and place the tray in the fridge for 30
   minutes so the croquettes could chill. You may prep them overnight as well.
6. After chilling, place three plates; flour, mixed eggs,
   breadcrumbs with everything bagel seasoning.
7. Drench into the flour on both sides as well as around, dip
   in the egg mixture then into breadcrumbs mixed with everything bagel; set aside
   and back on the tray. Continue until everything is complete.
8. Now, you may place it back to the fridge if you do not plan
   to fry these right away or just heat the oil and fry.
9. Line paper towel on the plate or cookie rack.
10. Heat about 1 cup of oil for frying.
11. Never over crowed the frying skillet. Fry 3 or 4 croquettes
    at the time at medium-high heat. Fry for a minute then flip and fry again until
    you reach a deep golden color.
12. Take out and set on the lined up kitchen paper towel.

Notes

You may make these meatless and use mushrooms or just
chives to create an amazing appetizer.

I tried these with egg and without it. I like it both ways. Adding one egg makes it somewhat more creamy on the inside. It is really not neccecery but you may use it if you would like to test it yourself.

These hold well in the lunch boxes for school or work.

Our Family Everything bagel seasoning contain sodium so please be aware of that before adding too much salt into your croquettes.

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  Lodge Seasoned Cast Iron 5 Piece Bundle. 10.5” Griddle, 8” Skillet, 10.25” Skillet, 10.25” Dutch Oven, and 10.25” Lid

Easy Lyonnaise Potatoes are such a comfort food to me. Ever since I was little, I loved the combination of potatoes and onions sauteed in butter.

I do not think there is a better side dish to compliment pretty much any meat, fish. It goes even perfect with eggs.

Usually, I would finish everything and crack a few eggs on top. It is absolutely divine, but that is a recipe on its own.

CLICK HERE FOR MORE TASTY POTATO RECIPE

So, this recipe is coming from Lyon, France. That is why it is named Lyonnaise Potatoes. The city is known for its historical and architectural landmarks. Lyon, less than 300 miles away from Paris, has developed a reputation as the capital of gastronomy in France.

Anyhow, one of my favorite ways to serve this tasty classic French dish is with steamed or grilled fish. In my opinion, these sliced pan-fried potatoes just compliment fish very well.

Anyhow, my husband loves caramelized onions as much as I do so we had this at least a couple of times a month.

To be honest, we have been off potatoes completely since December of 2018, therefore now potatoes make an appearance at hour table ever once in a while.

It is just a wonderful side dish that must try if have not had a chance. I kept it petty classic so please do let me know how you like it?!

I am thinking this would be great with sweet potatoes over Thanksgiving. Sweet and savory type of side dish. I might even try it.

Ever since I became a food blogger my palate expanded and I am more adventures when it comes to food.

As I said many times before, sometimes you need to just to go with your taste regardless of what the recipe says. Honestly, I rarely follow a recipe. I have been cooking for so long now that approximately know how much seasoning I need to add.

CHECK OUT MY TASTY SIDE DISH RECIPES

Well, I am not ancient. Yes, I am knocking on the door of big 4-0 next February, which I am totally looking forward to. What I wanted to say here is that even though I am 39, I have been cooking for more than 25 years.

Cooking comes naturally to me and I enjoy cooking. Sandra’s Easy Cooking was named only because cooking is really not hard.

Yes, you will burn even eggs, perhaps blow your microwave, set your oven on fire, cut your finger or burn it, etc. but that is all learning experiences. Don’t be afraid to just experiment; taste, smell, look, season, mix, turn down the heat. Just use all your senses.

Okay, lovelies… I hope you try my yummy and might I add Easy Lyonnaise Potatoes. If you do, please tag me on INSTAGRAM @sandraseasycooking with hashtags #sandraseasycooking… and, hey, don’t forget to follow for more easy recipes. Thank you in advance!!!

Yield: Serves 4

Easy Lyonnaise Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Easy, tasty and amazing side dish that would wow you and your family.

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Ingredients

• 26 oz (750g) New Potatoes, about 4 medium potatoes), sliced into 1/4-inch-thick rounds
• 4 tablespoons unsalted butter, (2 tbsp. goes for Onions)
• 2 tablespoon Oil
• 2 sweet onion (7oz/200g), such as Vidalia, sliced into 1/4-inch-thick rounds
• 1/4 teaspoon freshly ground black pepper
• Kosher Salt to taste, about 1 teaspoon + for boiling potatoes
• 1/4 cup roughly chopped fresh parsley leaves + for garnish

Instructions

1. Place the sliced potatoes and a good pinch of the salt in a saucepan and add cold water a bit above the potatoes.
   Bring to a boil over high heat then boil potatoes for 10 to 12 minutes or until tender.
   Drain the potatoes and add cold water over it to stop cooking, drain again and set aside to cool down. I do not peel the as they are waxy new potatoes, but at this point you may peel them if you wish to do so.
2. Melt 2 tablespoons of the butter with 1 tablespoon of oil in a larger nonstick frying pan over medium heat.
   Add the onion and 1/4 teaspoon of the salt, and cook, stirring, until caramelized and lightly browned, about 10 minutes. Transfer the onions to a small bowl and set aside. We are looking for a lighter caramelization, not an onion jam.
3. Melt the remaining 2 tablespoons of butter with a drizzle of oil in the same frying pan over medium-high heat. Add the potatoes and season with a dash of pepper and salt, to taste. If there are too many slices of potatoes to cover the bottom of your pan, you may cook potatoes in batches then combine them together at the end with onions, or you may use more skillets to shorten the time of cooking.
4. So as soon as you place potato slices in the pan, in one layer, turn them on the other side to coat with the butter and oil and spread into an even layer. For each batch add a pinch of salt and pepper to season the potatoes.
5. Cook undisturbed, until the bottoms are lightly browned, 2 minutes then turn around to cook the other side. Keep turning until you get a nice golden color.
   Now put everything together in one skillet, returning the onions too, stir to combine. Cook for a minute or two with 1/4 cup of parsley. You may garnish with the chopped parsley before serving.

Notes

I like using larger waxy new yellow potatoes, but if you are using regular russet potatoes peel them after boiling and then slice to 1/4 inch slices. That way they will still stay in one piece. There are no right or wrong ways. This is my way of doing it so I do not peel mine when I use these types of potatoes.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Lodge Seasoned Cast Iron 5 Piece Bundle. 10.5” Griddle, 8” Skillet, 10.25” Skillet, 10.25” Dutch Oven, and 10.25” Lid
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  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black