Pecan Sweet Potato Casserole

I hosted my first Thanksgiving on Thursday and had such good intentions of posting all my recipes that day, but once the food coma and exhaustion set it, I didn’t do much of anything. So, better late than never! Over the next few days, I’ll share some of my favorites.

Pecan Sweet Potato Casserole
Serves 8
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Ingredients
  1. 6 sweet potatoes
  2. 2 eggs
  3. 1/4 cup half and half
  4. 1/4 cup butter, softened
  5. 1 teaspoon vanilla extract
  6. 1/8 teaspoon salt
Topping
  1. 1/2 cup packed brown sugar
  2. 2 tablespoons all-purpose flour
  3. 1/4 cup cold butter
  4. 1/2 cup chopped pecans
For the topping
  1. Combine the brown sugar and flour in a bowl, cut in butter until crumbly, and stir in the pecans.
For the potatoes
  1. Peel and chop the sweet potatoes and place them in a large pot of cold water. Bring to a boil, and cook for about 20 minutes, or until tender.
  2. Drain and mash the potatoes. (You should have about 3 cups total.)
  3. In a large bowl, combine the potatoes, eggs, half and half, butter, vanilla extract, and salt. Beat until light and fluffy.
  4. Transfer to a greased 11 x 9-inch baking dish. Sprinkle with topping.
  5. Bake uncovered at 350 degrees for 30-35 minutes.
Adapted from Taste of Home
Adapted from Taste of Home
Seasoned to Impress https://seasonedtoimpress.com/

Roasted Pumpkin Seeds

Pumpkin seeds are one of my favorite healthy snacks, and since it was time to throw out my Halloween pumpkins, I salvaged the seeds  and roasted them. If you can get past digging through the slimy pumpkin guts, the rest of the process is easy. I keep the flavor of the seeds simple, with just some salt, black pepper, and garlic powder, but the options are limitless: cumin, chili powder, cayenne pepper, dried chipotle seasoning, onion powder, dried Ranch dressing mix, or even pumpkin pie spice.

Roasted Pumpkin Seeds
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
Ingredients
  1. 2 cups raw pumpkin seeds (about 2 medium-size pumpkins)
  2. 2 tablespoons extra virgin olive oil
  3. 1/2 teaspoon kosher salt
  4. 1/4 teaspoon garlic powder
  5. Pinch of ground black pepper
Instructions
  1. Cut pumpkins in half and pull out the seeds.
  2. Place seeds in a colander and rinse thoroughly with cold water.
  3. Spread seeds on a kitchen towel and let dry for about 15 minutes.
  4. While the seeds are drying, preheat oven to 375 degrees.
  5. Spread seeds on a large rimmed baking sheet and toss with olive oil and seasonings.
  6. Roast for 15 minutes, stirring once halfway through.
  7. Remove from oven, let cool on the baking sheet, and then store in an airtight container.
Seasoned to Impress https://seasonedtoimpress.com/

Quick Spanish Rice

 This rice is the perfect accompaniment to any Mexican meal. It’s great as a side dish or in burritos or tacos. And the best part is it’s super easy and quick to make. Just make sure you use instant brown rice, which is what significantly cuts down the cooking time.

Quick Spanish Rice
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1/2 medium onion, diced
  2. 1/2 bell pepper, diced
  3. 1 jalapeno pepper, finely diced
  4. 2 cloves garlic, minced
  5. 1 14.5 oz can diced tomatoes
  6. 1 cup water
  7. 1 cup uncooked instant brown rice
  8. 1 tablespoon olive oil
  9. 1 teaspoon cumin
  10. 1 teaspoon chili powder
  11. 1/2 teaspoon dried oregano
  12. Dash of cayenne pepper
  13. 2 teaspoons sugar
  14. 1/2 teaspoon salt
Instructions
  1. Heat olive oil in a large nonstick skillet over medium heat.
  2. Add the onion and peppers, and sauté for about 5 minutes, until soft.
  3. Add garlic and sauté for about 1 minute or until fragrant.
  4. Stir in the uncooked rice and seasonings.
  5. Add the can of diced tomatoes and water.
  6. Bring to a simmer, cover, and reduce heat to medium-low, and cook for 15-20 minutes until rice and tender and liquid is absorbed.
Seasoned to Impress https://seasonedtoimpress.com/