low angle shot of a bowl of cranberry sauce and a spoonful being lifted up

Easy Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce is so easy to make it is ridiculous. And the flavor is amazing. I make mine with orange zest, orange juice, a cinnamon stick and couple … Read more

Sweet Potato Biscuits with Honey Butter

Sweet potato biscuits stacked on top of each other

There’s a decent chance that you’ll be finding yourself with some leftover sweet potatoes on your hands this Friday morning. If you love buttery baked dough as much as my family does, you might want to try this sweet potato biscuits recipe for your post-Thanksgiving breakfast. It doesn’t matter how your potatoes were originally cooked, but food writer Adam Ried maintains that roasted sweet potatoes yield a more flavorful biscuit than boiled.

You can cut the butter into the dry ingredients using a hand-held pastry blender, or by pulsing in a food processor for a couple of seconds. Sometimes I just rub the ingredients together by hand, but this is kind of a tedious and time-consuming technique, plus you run the risk of warming the butter with the heat from your hands. (For you pastry newbies, the goal of “cutting” butter into dry ingredients is to wind up with a mixture of uniform consistency. Some recipes call for a coarse cornmeal-like texture, while others might call for tiny pearls of butter to remain intact and visible. Read more about the process here.)

Because Robin mentioned to me that she likes to eat sweet potato biscuits with honey butter, I’ve included a recipe here for that as well. Really good idea, Robin!

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Sweet potato casserole

Sweet Potato Casserole with Bourbon and Pecans

My mother’s sister, Janet, was quite possibly sweetest person I’ve ever known. A pretty lady who had a kind word for everyone and always—and I mean that quite literally—had a smile on her face. But my mom used to tell me tales of the feisty and rebellious girl Janet was back in the day.