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Baked Sweet Potatoes are one of my favorite Autumn treats. It warms your heart and soul, and the pleasant aroma is just enchanting.
I did not grow up with sweet potatoes. The first time I tried sweet potatoes I was 18 or 19 years old.
That being mentioned, when I tried them I instantly fell in love with the taste, texture, and aroma.
It reminded me of these delightful winter squash that we had every fall season. It was not a pumpkin, but not a butternut squash either, somewhere in between.
I dearly savored it when I was a little girl. I could not wait until squash slices come out of the wood-burning oven. Mmhmm! It was all I wanted and more. The 80s were special in every possible way.
Nevertheless, my kids are not enormous fans of the sweet potatoes, but they would eat a spoon or two. Well, I heartily enjoyed them mostly by myself through the season and I am entirely fine with it.
Typically, I carefully wrap them with alum foil and roast a couple of them to last me a few days. However, since many do not like to use aluminum making them just like this is just fine as well.
I would recommend making them both ways; sweet and savory. As I said before, I make many of them for later.
I love adding a pat of butter in the hot sweet potato and drizzle with delicious maple syrup. I would rather have that over any dessert, plus it is quite healthy.
Sweet Potato Casserole is coming soon. I cannot wait to share my tasty recipes in two ways, and just before Thanksgiving!
Recipes you might like:
If you get inspired and make these delightful Baked Sweet Potatoes, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!
An easy and tasty recipe for delicious Baked Sweet Potatoes
- 3-4 pounds organic sweet potatoes
- sea salt butter, a tablespoon of each potato
- dash of salt
- dash of ground black pepper
- a sprinkle of dried parsley
- A drizzle of olive oil
- sea salt butter
- Maple syrup or honey
- chopped nuts
1. Wash them.
The worst way to ruin a sweet potato casserole or stuffed sweet potatoes is with a gritty texture. Scrub the skins lightly before preparing. Pat dry after with kitchen paper towel or just regular kitchen towel.
2. Line your baking sheet with parchment paper or silicone mats.
Sweet potatoes tend to get a little juicy while baking, so lining the baking sheet first ensures easy cleanup. From time to time I forgot to do it or don't have any parchment paper on hand, but it is so much easier to clean up when you do have it.
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 while baking. Poke the potato skin with a fork or knife in a few places before you bake it. We can't predict which potato might burst so this is always a wise idea.
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 it’s good to go.
- Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork.
- Bake until tender, 50 to 60 minutes, depending on the size of the potatoes.
- Let cool, then split the top open with a knife and top with a pat of butter.
- Season with salt and pepper dried parsley and serve. You may drizzle with olive oil just before serving.
- For the sweet option, add a pat of butter in each potato, then drizzle with maple syrup or honey, perhaps some chopped nuts or even chocolate and marshmallows.
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This is a sponsored post written by me on behalf of Holiday Baking at Publix. All opinions are entirely my own. French Toast Casserole is most definitely a staple food to bake during the joyous holiday season at my house. We use so many amazingly appetizing […]
This post is sponsored by RITZ Crackers. All opinions are entirely my own. No-Bake Chocolate Almond Butter RITZ Bars are easy, tasty and fantastic to serve over the holiday season. I have made this type of no-bake bar many times. What I love about this […]
You either love matcha or despise it. I love matcha, aka green tea powder. One of my favorite ice creams is Matcha Ice Cream with Dark Chocolate.
We all know green tea powder is very healthy. It gives us energy without the anxiety, crash or jitters. Make us all younger as well as calms the mind and relaxes the body.
Not to mention that green tea powder is packed with antioxidants, vitamins, and minerals. I mean it is a powder house, so I do not have to add all the other matcha benefits.
When I made this ice cream, I had in mind healthy summer treat as well as matcha and chocolates caving satisfaction.
My family was blown away with the pleasant taste of this homemade ice cream, especially my husband who is a matcha enthusiast as much as I am.
I love the cross between mild sweetness and a slight bitterness from both matcha and dark chocolate.
Before glorious summer is over I genuinely wanted to share one more delightful ice cream. It is very simple, and all the ingredients accessible.
I use keto-friendly sweetener which is a sugar alternative if you are following a low-carb lifestyle. We were supplementing three types of sweeteners for the last year or so;
If you make Matcha Ice Cream with Dark Chocolate recipe or any other from my blog please tag me. Instagram: @sandraseasycooking using hashtags #sandraseasycooking. Thank you in advance!
Simple and easy green tea (matcha) ice cream. It is very delicious and perfect ice cream for hot summer days.
- 3 cups heavy whipped cream (700 g)
- 1 cups half & half (230 g)
- 2 tbsp matcha, green tea powder (12 g)
- 1 cup granulated sugar (I used keto-friendly sweetener) (200 g)
- 1 tablespoon vanilla extract
- Pinch salt
- 1 cup dark chocolate chunks (or chips), you may use chocolate shreds as well (175 g)
- Dash of Matcha Powder
- Magic Shell Ice Cream Topping
- Freeze the ice cream container for at least one hour.
- Heat 1 cup of half & half with 2 tablespoons of green tea powder and sugar. Stir and simmer until everything is dissolved.
Use a fine strainer and drain matcha and sugar milk in the bowl. This is just in case if there are any leftover matcha lumps.
- Now to that add whipped cream, vanilla extract, and salt. Place the mixture to the fridge for about 30 minutes to up to one hour. The ice cream mixture should be cold before transferring it to the ice cream machine container.
- After the mixture is cold enough, mix it well and transfer to a frozen ice-cream machine container.
- Follow instructions of your ice cream maker; mine is an old fashioned ice cream maker so I use ice and ice cream salt.
- Allow it to churn for 30 minutes, turn off the machine, then stir in chocolate chunks, shaved chocolate or chocolate chips.
- Transfer ice cream to a freezer-safe container with a lid and freeze for a couple of hours before serving.
You may add any chocolate you prefer. Sometimes I use dark and sometimes milk chocolate.
I added additional time for freezing the container and ice cream before it gets completely done. Technically you would need about 40 minutes to finish it, but freezing the container is important to step to start your ice cream, chilling ingredients as well as freezing finished product.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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This post is sponsored by General Mills. All opinions are entirely my own. Brownies — a scrumptious, mouthwatering, enticing dessert that leaves all with nothing but a smile. The chocolaty goodness bestowed by this sweet treat is definitely a personal favorite in my family! Not […]
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I know that all of you love Fluffy Pancakes, but Fluffy Cream Cheese Pancakes are even better.
My family went bananas over these. Yes, even I tried them because of YOLO! Well, the verdict is that I absolutely loved them. Then again, there is no pancake that I have not liked.
On the other thought, I made these “Keto” pancakes with almond flour, and it was not a pancake. In my humble opinion, it was cornbread hot cake? Perhapsâ¦ question mark, question mark.
Haha, it was really questionable in form of pancake. By the way, I do love cornbread, but with almond flour, it was just weird.
Anyhow, the good news is that these are not even close to cornbread. These are delicious, fluffy and super easy. I will have one more recipe for pancakes soonâ¦ meantime, please do enjoy these.
I will not drag this post because to be quite honest I have been under major writer block. I have so many recipes to share and nothing valuable or informative is coming out of me.
Definitely not the time to have a writer block because grilling season is coming and have amazing recipes for that.
Ahh! Hopefully, it will all come back to me. I just need to get inspired, ’cause my inspiration at the moment is down the toilet. So I apologize for a rather plain and boring post. At least this recipe is
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- 2 cups All-purpose flour
- 2 tablespoons Sugar or any other sweetener I used Swerve
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 Pinch Kosher Salt
- 2 large Eggs separated yolks, and egg whites
- 1 teaspoon Apple Cider Vinegar
- 1 1/4 cup buttermilk
- 6 ounces cream cheese room temperature
- 2 tablespoons Unsalted butter melted
- 1 teaspoon Vanilla Extract
- Ghee or unsalted butter for the skillet
- Whisk together dry ingredients: all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl.
- In a separate bowl, whisk together wet ingredients: egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter and vanilla extract. Combine everything together by adding the dry ingredients to the wet ingredients and stir to combine. I like use electric mixer to make these as smooth as possible
- Now, In another bowl, using electric mixer mix the egg whites with a splash of apple cider vinegar until soft peaks form, then gently fold into the pancake batter. This will make pancakes fluffy.
- Heat a cast-iron pan or a skillet over medium heat then brush with melted butter or ghee.
- Drop the batter into the pan by 1/3-1/4 cup, leaving space between each pancake. It's good to have measuring cup close and use it as a ladle.
- Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes do not get too dark about 2 to 3 minutes.
- Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet or a platter. You can keep warm in the oven until ready to serve.
- Serve with whatever you desire; fresh fruit, whipped cream, maple syrup or honey, jam, etc.
For the low carb you may use Almond flour. I must add that they do not taste like traditional pancakes, more like cornbread. However it is a great way to satisfy the cravings.