Sweet Potato Casserole – Southern Style with Marshmallow and Walnuts

Sweet Potato Casserole main pic

The Best Sweet Potato Casserole

This is, hands down, the absolute best Sweet Potato Casserole I have ever had, I swear!  And if that’s not enough of a selling point, I’m talking about Butter, Sugar, Cinnamon, Marshmallows and an awesome Walnut Crisp Crunch on top.  This is a classic Southern recipe that can be served for any dinner; especially Thanksgiving.  But this dish is so fresh and sweet you could top this off with some Vanilla Bean Ice Cream and serve it for dessert, it’s that good.

Youtube Sweet Potato Casserole main pic

How I like my Sweet Potato Casserole

I’ve mixed the ideas of several different Sweet Potato recipes to develop this dish.  I love the traditional way my Grandmother always made it; sliced with toasted marshmallows over the top.  But, I also love the Southern style with a Walnut Apple pie style crisp or with Pecans, if you prefer.  Either way is delicious but when you combine the two, you end up with a symphony of flavors that just dance around your mouth with every bite.

If you’re interested in more great Thanksgiving recipes, give these a try:
Garlic Mashed Potatoes, The Ultimate Green Bean Casserole, Pumpkin Pie Turnovers, Acorn Squash, Garlic Parmesan Brussels Sprouts, Croissant Stuffing!

Sweet Potato Casserole Ingredients:

4 Sweet Potatoes, peeled and sliced

Sugar Butter Sauce
1 stick Butter, melted
1/2 Cup Brown Sugar
1/2 tsp Nutmeg, ground
1 tsp Cinnamon, ground
3/4 tsp Salt
1 tbsp Vanilla

Topping
1 Cup Dark Brown Sugar
1/3 Cup Flour
1/4 Cup Melted Unsalted Butter
1/2 Teaspoon Sea Salt
1 Cup Chopped Pecans
2 cups Marshmallows, small

Bake Sliced Sweet Potatoes in the Melted Sugar Butter Sauce, covered, for 1 hour at 350 degrees f.  Mix The topping ingredients, minus the Marshmallows, in a bowl and add it with the Marshmallows to the top of the cooked Sweet Potatoes.  Cook the Sweet Potato Casserole, uncovered, for 30 more minutes at 350 degrees f.

Jalapeno Popper Dip

Jalapeno Popper Dip Main pic

I Love Jalapeno Popper Dip

This Jalapeno Popper Dip is a fun way to kick off any meal.  It’s also great for parties and barbecues.  I mean, who doesn’t love Poppers?  The great thing is you don’t have to fight over who gets the last one.  When you’ve got a dip like this one, the only thing you have to watch for is those sneaky double dippers!

Jalapeno Popper Dip

Jalapeno Popper Dip with Chips

If you’ve ever had bacon wrapped Jalapeno Poppers, you know they rock.  So I made sure to add some bacon to this recipe as well.  In the video recipe, I dip with Corn Chips but, truth be told, I honestly think it’s better with a Ritz or House Cracker.  I’ve even seen some people go for the toasted baguette but that’s entirely up to you.  This Jalapeno Popper Dip Rocks either way.  Just be sure to tell your friends where you got this recipe.

Also, check out my actual Jalapeno Poppers recipe and my Chili Con Queso Dip!

Jalapeno Popper Dip Ingredients:

5 Large Jalapenos, de-seeded & chopped
5 pcs Bacon, chopped
1 Green Onion, chopped
1/4 cup Fresh Cilantro, Chopped
2 pkg Cream Cheese
1 cup Colby Jack Cheese, grated
1 cup Sour Cream
1 cup Seasoned Bread Crumbs
1 Cup Parmesan Cheese
2 tbsp butter
Salt and Pepper to taste

Bake the Jalapeno Popper Dip at 350 degrees Fahrenheit for 15 minutes.

Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas Ingredients:

Makes 16
Chicken Mix
2 Boneless Chicken Breasts
4 Boneless chicken thighs
1/2 Onion, chopped
1 can Corn
1 Chipotle Pepper
1 tbsp Chipotle Pepper Juice
2 Garlic Cloves, chopped
1 tsp Cumin
3 tbsp Olive Oil
1 Juice from Lime
Crock Pot Juice, all of it
Salt and Pepper to taste

1 pkg Corn Tortillas
1 Can Whole Green Chili’s
1 Can Enchilada Sauce, (Click HERE for Red & HERE for GREEN)

Garnish
1 cup Mild Cheddar Cheese
Fresh Cilantro, chopped
2 Green Onions, chopped scallions
1/2 cup Lettuce, chopped
Sour Cream, preference amount

Season the Chicken with Salt and Pepper then place in a Slow Cooker and cook for 6 hours on Low.  Prep Vegetables and Combine the Onion, Corn, Chipotle Pepper and Garlic in a Bowl.  Set everything else aside.  When the Chicken is done, carefully remove and separate from the accumulated crock-pot liquid, but save the liquid for later.  Finger pull or fork apart the Chicken into torn pieces and season with Cumin.  Then, in a hot pan set on Med-High, add olive oil and the Corn and Onion Mixture, then salt and pepper to taste.  Cook for 2 Minutes, then add the Chicken, Lime and Crock-pot Juice and stir until everything is mixed thoroughly, then kill the heat.

For each Enchilada, completely dip and submerge 1 Tortilla in the Enchilada Sauce, then lay flat on a plate, cutting board or counter top.  Add 1 Green Chili to the center and a 2 to 3 tbsp of Chicken Mix, then starting from the back back of the Tortilla, roll towards the front and lay each Enchilada down in a Baking Pan or Casserole Dish.  Repeat until it’s full.  Ladle in 1 cup of Enchilada Sauce over the tops of all the rolled Tortillas, then cover with cheese.  Bake at 350 degrees for 20 Minutes, then garnish and Serve!