Maple & Sage Sweet Potato Casserole

Alright people, listen up. I know that last week I wrote about a “lower calorie” option for Thanksgiving, but today I’m not messing around. This is a real butter, full-fat, you-only-eat-once-a-year kind of recipe. Skip breakfast, spend an extra hour at the gym, whatever you need to do, cause this one is worth it. I made this casserole for my first Thanksgiving while writing for A Cozy Kitchen, and I’m still in love with it. It has all the comfort of your standard sweet potato casserole, with the added layer of sage that really sings with each and every bite. This is undoubtedly a dish that my kids are going to be eating each year at our holiday meals.

However, I must be honest and admit that every year Chase and I have a debate on one aspect of this recipe. The potato filling is a done deal. Do not tweak, do not second-guess the proportions, do not pass Go, do not collect $200. Got it? Now, when it comes to the topping, I prefer a simple mixture of nuts tossed with maple syrup and butter, but Chase is always pushing me for marshmallows. I KNOW, he’s one of those.  I calmly tell him that the person who makes the dish gets to make the final decision, and I refuse to give up control of this dish. Perhaps one year he’ll finally talk me into it, but this year you’ll still be seeing the standard nuts over the creamy potatoes. As for you – as long as you use real butter, I’m good with anything else you want to choose.

I hope you give this recipe a try, and I also hope your holiday is filled with good food, family, friends and magical times. Thanks for reading. xoxo

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Sweet Potato Pierogis with Herb Butter Sauce

I am never one to get excited about winter coming. Usually, cold weather makes me mourn the loss of warm evenings and flowy sundresses. Maybe it’s because this summer was especially long and hot, or maybe it’s just because I’m a little older and more excited about saying good-bye to clothing that doesn’t hide the fact I’ve been neglecting the gym, but this year, winter couldn’t come fast enough. Sayonara bikinis! Heeelllloooooo hoodies!!!

These pierogis are everything that fall and winter are supposed to be about. Spring and summer are for fresh fruits, garden vegetables and slimming down to be in a bathing suit. Winter is meant to be filled with steamy, comforting, stick-to-your-ribs meals that can be enjoyed on the couch underneath a warm, baggy sweater. Mashed sweet potatoes stuffed in doughy little dumplings and tossed in butter? Yes please!

I first published this recipe on A Cozy Kitchen under the title of “raviolis” since that was what Giada, from whom* I stole the dough recipe, called them. Even then, I thought that ravioli wasn’t the best name given their doughy texture and dumpling-like shape, but it wasn’t until I finally had tried some pieorgis that I found a name that much more accurately described the dish. So…voila! I changed the name, but absolutely nothing else about the recipe, because that part was perfect as it was. I’m a freakin’ genius, clearly. If you need me to solve any more major world problems, please check my living room. For the next few months I’ll most likely be on my couch in some shapeless hoodie with a bowl of steaming winter food.

*Is that the proper use of whom?? Seriously, this is the one grammar lesson that just never sticks to me, which means I select “who” and “whom” by whatever “sounds right” to me, which is probably as effective as using a dart board. **

** Sorry, this had absolutely nothing to do with the recipe and just makes me seem less educated. Please disregard altogether.

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