Vegetables

Bourbon Pecan Mashed Sweet Potatoes

These Bourbon Pecan Mashed Sweet Potatoes are sure to be a favorite for your fall holidays and beyond.

Bourbon Pecan Mashed Sweet PotatoesNote: This post contains Amazon affiliate links.

Here’s a healthier version of the classic sweet potato casserole of yesteryear. Remember the gooey marshmallows on top and the overly sugary taste? I could never figure out why it was on the table as a side item at Thanksgiving when it clearly belonged on the dessert table! As a kid, I loved that casserole.

But now? No way! So unhealthy and full of sugar. But I still love sweet potatoes, so here’s a healthy alternative to last century’s sugary potato casserole offering.

Bonus: this recipe can and should be customized to your tastes. I seriously considered writing the recipe as “a pinch of this, a dash of that…” since it really does need to be created according to your tastes. I made the effort and actually wrote down particular portions and amounts, but please note these are guidelines.

Bourbon Pecan Mashed Sweet Potatoes

So here’s how you put it together; it’s so simple. Peel, chop, and boil the sweet potatoes until just tender. Do not overcook; otherwise, the whole thing will be just too watery and won’t hold together well. Drain the potatoes, return to pot and start adding the ingredients as you mash. (Full instructions included in the recipe details down below.)

And here’s the crucial part – you must taste as you go. For example, you might like a more pronounced bourbon flavor; just add a little more. You might think it doesn’t need the addition of maple syrup; so don’t add it. You might want a little more cinnamon to shine through; add a dash more…you get the idea.

A word on the pecans: I like a smattering of pecans in my sweet potatoes, but someone else in the house wants a smattering of sweet potatoes with his pecans. ::ahem:: So my answer is to garnish heavily on top with the nuts, and he can dig in from there, while I go for the ‘taters underneath.

And of course, you can always leave them out altogether. Your choice, your ‘taters. Enjoy!
Bourbon Pecan Mashed Sweet Potatoes

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You may also like:
Roasted Sweet Potato Wedges with Maple and Cinnamon
Baked Scalloped Potatoes with Cheese
Roasted Garlic Mashed Potatoes
Loaded Baked Potato Salad

Bourbon Pecan Mashed Sweet Potatoes
 
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Bourbon Pecan Mashed Sweet Potatoes
Author:
Serves: 4-6 servings
Ingredients
  • 3 medium organic sweet potatoes, peeled and cut into chunks
  • 2-3 Tablespoons butter, more or less to taste
  • 2 Tablespoons organic maple syrup, more or less to taste
  • 2 -3 Tablespoons of bourbon whisky, more or less to taste
  • 1 teaspoons vanilla extract
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground ginger
  • ⅛ tsp ground cloves
  • Pinch of salt
  • ½ cup chopped pecans
Instructions
  1. Place the sweet potato chunks in a large pot, cover with water and bring to a boil.

  2. Cook until tender, about 15 minutes. Do not over cook.

  3. Drain the cooked sweet potatoes and return them to the pot on the stove.

  4. Turn off the burner heat.

  5. Add the butter to the pot and let it melt just a bit before beginning to mash with a potato masher.

  6. Add salt, vanilla and bourbon and continue mashing, tasting as you go.

  7. Add maple syrup, cinnamon, ginger and clover and mix.

  8. Pecans: either add into the potatoes, reserving a little for garnish, or just add the entire chopped pecans as a topping/garnish.

  9. Serve immediately while hot.

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Dutch Oven Balsamic Chicken And Vegetables

Savory Dutch Oven Balsamic Chicken And Vegetables are a fall and winter favorite!

Dutch Oven Balsamic Chicken And VeggiesNote: This post contains affiliate links for products on Amazon.

I used a dutch oven for this meal, but you can also use a large baking/casserole dish if you prefer. Just make sure it’s large enough to hold all the ingredients without spilling over because you’ll need to cover it tightly with foil.

Lightly oil the bottom of your dutch oven with olive oil. Nestle 2-4 boneless chicken breasts in the bottom. Then pile on the veggies. I used a bag of tri-colored potatoes, a few rainbow carrots, and one large sweet onion. I chopped them into large chunks and seasoned them with salt and pepper. I also added a few cloves of garlic, rough-chopped. Look how pretty they are!

Want more dutch oven recipes? Check out this amazing cookbook with oodles of recipes for soups, stews, desserts, savory meals and more. It’s a keeper!

Dutch Oven Balsamic Chicken And Veggies

Add 1 cup water or white wine, and 1/3 cup balsamic vinegar to the pot. Lastly, add some herbs – I used about 1 tablespoon of an Italian seasoning blend. Fresh herbs would be amazing if you have them on hand. Put the lid on and bake for an hour at 350°.

Dutch Oven Balsamic Chicken And Veggies

About half way through I added some frozen peas to the pot and checked the liquid levels. You may or may not need to add a little more wine or water. Depending on how tender you like your veggies, continue cooking for another 30 to 40 minutes.

(Here’s my favorite dutch oven. Everything cooks evenly and cleanup is a breeze!)

When ready, serve up this deliciousness!

Dutch Oven Balsamic Chicken And Veggies

If you’re a balsamic vinegar lover, you might want to add just a dash more of that yumminess to the final product. Enjoy!

Dutch Oven Balsamic Chicken And Veggies

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Dutch Oven Balsamic Chicken And Vegetables
 
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Dutch Oven Balsamic Chicken And Vegetables
Author:
Serves: 2-4
Ingredients
  • 2-4 boneless chicken breasts
  • 1 bag (1.5 lbs) tri-colored potatoes
  • 4-5 large carrots
  • 1 large sweet onion,
  • 2 cloves garlic
  • 1½ cups frozen peas
  • 1 cup white wine (or water)
  • ⅓ cup balsamic vinegar
  • 1 Tablespoon Italian Seasoning
  • Salt and Pepper, to taste
Instructions
  1. Equipment: Dutch Oven or large baking/casserole dish

  2. Preheat oven to 350° F.

  3. Lightly oil the bottom of your dutch oven with olive oil. Nestle 2-4 boneless chicken breasts in the bottom.

  4. Wash and scrub potatoes. Cut in half and add to pot.

  5. Wash carrots. Cut off ends. Peel if desired. Chop into large chunks and add to pot.

  6. Peel and chop onion and garlic cloves into large chunks and add to pot.

  7. Salt and pepper generously.

  8. Add 1 cup water or white wine, and ⅓ cup balsamic vinegar to the pot.

  9. Lastly, add Italian seasoning blend.

  10. Put the lid on and bake for 30 minutes.

  11. Carefully remove dutch oven and/or lid and add frozen peas to the pot. Also check liquid level and add more wine or water if needed.

  12. Continue baking for another 30-40 minutes, depending on how tender you want your vegetables.

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Dutch Oven Balsamic Chicken and VegetablesDutch Oven Balsamic Chicken and Vegetables

Savory Dutch Oven Balsamic Chicken and Vegetables
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Creamed Corn Casserole

Here my easy recipe for how to make a creamed corn casserole using fresh corn off the cob.

Creamed Corn CasseroleNote: This post contains affiliate links for products on Amazon.

This recipe is so easy and the end result is a sweet, creamy corn casserole that you won’t be able to stop eating!

Begin with fresh corn. Remove the corn from their husks, rinse and remove the corn silks. It’s okay if you don’t remove them all – I’m not sure that’s even possible! It won’t hurt if there are a few silks hanging out in the end product.

You’ll need a large, deep bowl for cutting the kernels, as well as a smaller bowl, turned upside down, to fit inside the larger bowl. Rest and hold an ear of corn, vertically, on top of the smaller bowl while you slice off the kernels of corn. This will allow your knife room to slice all the way to the bottom of the ear of corn while the kernels fall into the larger bowl. Work your way around each ear of corn, slicing the kernels off. Flip your knife over to the dull side and using a little pressure, scrape the ear of corn, vertically, to release any milky residue left on each ear of corn. Repeat this process for each ear of corn.

Creamed Corn Casserole

Then, you’ll just add some heavy cream, butter, salt and pepper and stir to combine. Pour the mixture into a baking or casserole dish and bake until done. (I love my Le Creuset casserole dish – clean up is a breeze!)

Creamed Corn Casserole

I like to get a little brown color on the top, but make sure you don’t over-bake it. You don’t want it to be dry.

Creamed Corn Casserole

You’ll be amazed at how sweet the corn tastes! That’s pure fresh corn, no sugar added, that gives it the sweet taste. Oh, the cream helped, too!

Not in the mood for creamed corn? Check out my Grilled Corn On The Cob recipe!

YOU MAY ALSO LIKE:
Baked Scalloped Potatoes With Cheese
Fried Okra Recipe
Bacon Brussels Sprouts Au Gratin

Creamed Corn Casserole
 
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Creamed Corn Casserole, adapted from The Pioneer Woman
Author:
Serves: 4-6 servings
Ingredients
  • 6 - 8 ears of corn, removed from husk
  • ⅔ cup heavy cream
  • 3 Tablespoons of butter, softened
  • ½ teaspoon, salt
  • Pepper, to taste
Instructions
  1. Remove the corn from the husks, rinse and remove corn silks.

  2. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

  3. Add heavy cream, softened butter, salt and pepper, to taste; mix well. Pour mixture into a baking dish. Bake at 350Fº for 45 - 60 minutes or until thoroughly warmed through.

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Here my easy recipe for how to make a creamed corn casserole using fresh corn off the cob.Here my easy recipe for how to make a creamed corn casserole using fresh corn off the cob.Here my easy recipe for how to make a creamed corn casserole using fresh corn off the cob.

Easy Creamed Corn Casserole

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Fried Okra Recipe

Here’s my easy recipe for fried okra, a classic southern side dish, made in a cast-iron skillet!

Fried OkraNote: This post contains affiliate links for products on Amazon.

In the south, fresh okra is a staple at farmer’s markets and grocery stores. It’s so easy to prepare in a cast iron skillet. This classic southern fried okra dish is very simple and easy to make. I’ll even show you how to minimize any slime factor when preparing this okra recipe!

Fried Okra

When purchasing okra at the market, look for and choose the smaller pods. Smaller pods will equal less slime factor. Plus, the larger pods are usually less tender, so really seek out small to medium pods. Wash, rinse and completely dry the okra before slicing the pods for this recipe. Dry okra pods equal less slime when slicing and cooking.

Cut off the ends and tips of each okra pod and then slice each pod into small pieces, about half an inch per piece. If you slice the pieces too small, you’ll induce the slime factor. Once the okra is sliced, set aside.

If you love southern produce, check out this amazing cookbook with recipes specifically for southern style veggies!

Fried Okra

In a mixing bowl, combine flour, corn meal and salt and pepper. Add the sliced okra and stir to combine and coat each pod in the cornmeal mixture.

In a cast iron skillet, add oil and heat until sizzling. Use a slotted spoon to add okra to skillet. The slotted spoon will help shake off any cornmeal mixture that didn’t adhere to the okra. You don’t want the excess cornmeal in the skillet because it will fry quickly and burn. Layer the okra on the bottom of the skillet and let fry until lightly brown on the bottom. Turn heat down and gently turn the okra over and brown the other side. Make sure all sides have fried to a golden brown before removing from skillet.

Fried Okra

Drain okra on a paper towel before serving.

Fried Okra
If you love cooking with a cast iron skillet, check out more skillet recipes:
Skillet Chicken Fajitas
Skillet Garlic Chicken With Sun-Dried Tomatoes
Quick & Easy Chicken Fiesta Skillet

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Fried Okra Recipe
 
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Fried Okra Recipe
Author:
Serves: 2-4
Ingredients
  • 2 pounds okra, sliced
  • ¾ cup corn meal
  • ½ cup all-purpose flour
  • Salt and pepper, to taste
  • ¼ cup Sesame oil (or vegetable oil)
  • Note: best prepared in a cast iron skillet.
Instructions
  1. Wash and completely dry okra before slicing. Slice in half-inch thick pieces, or slightly smaller. Set aside.

  2. In mixing bowl, combine flour, cornmeal and salt and pepper.

  3. Add sliced okra to cornmeal mixture and stir to coat each piece.

  4. Heat oil in iron skillet until sizzling.

  5. Use a slotted spoon to add okra to skillet. The slotted spoon will help shake off any cornmeal mixture that didn't adhere to the okra.

  6. Layer the okra on the bottom of the skillet and let fry until lightly brown on the bottom.

  7. Turn heat down to medium, and gently turn the okra over and brown the other side. Make sure all sides have fried to a golden brown before removing from skillet.

  8. Drain okra on paper towels before serving.

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Here's my simple recipe for fried okra, a classic southern side dish, made in a cast-iron skillet!

Easy Fried Okra Recipe
Easy Fried Okra Recipe

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