Tag: Southern Recipe

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.

Southwestern Chicken Pot Pie

Southwestern Chicken Pot PieSouthwestern Chicken Pot Pie White Lie!

I thought I was a genius when I first came up with the Southwestern Chicken Pot Pie, but as it turns out, I didn’t come up with it.  Here I was, making Southwestern Egg Rolls for the family and toying with the notion of filming them, which I didn’t,  then later that evening, I was scrolling through Pinterest when I saw a picture of a traditional Chicken Pot Pie made with Grands Flaky Layer Biscuits.  Needless to say, that’s the exact moment lightning struck my brain.  Southwest BlendSouthwestern Chicken Pot Pie!  I even knew how I was going to make it.  But did I do any research before it was done?  The answer isn’t just no, it’s Hell No!  I was sure my idea was so ingenious that I was just going to pave the way to a new Frontier Pie.  Boy was I wrong.  The only real reassuring and comforting thing I can say after discovering other recipes for the same thing is that my recipe tasted great, and I didn’t consult with any book or anyone to make it, and it was exactly how I envisioned it!  So check out the video and the ingredients below and hopefully you’ll be convinced to try this for yourself next time you’re craving a homemade Pot Pie.

Southwestern Chicken Pot Pie Ingredients:

1 bag Southwest Blend or 2 cups of assorted Black Beans, Corn, Onion and Peppers
3 chopped Boneless Chicken Thighs
2 Puff Pastry Sheets (Puff Pastry sheets should be thawed 40 Minutes in advance)
2 Cups Chicken Stock or Bouillon
1 thawed and strained Frozen Spinach
1 1/2 tsp Chili Powder
1/2 tsp Cumin
1 tbsp Butter
3 tbsp Flour
2 shakes of Garlic Powder (1 for veggies and 1 for the chicken)
Chopped Cilantro and Parsley (optional)
Oil for frying
 

Combine all the vegetables first and season with Garlic Powder and 1/2 tsp of the Chili Powder.  Prepare and Cook the Chicken in 1/8 cup cooking oil and season with the rest of the dry seasonings, then combine the cooked chicken with the Southwest Blend.  Using the same skillet melt 1 tbsp butter, add 3 tbsp flour, stir to form a light Roux, then slowly add 2 cups of Chicken Stock to make a gravy, then poor the gravy into the Southwest Blend.  Now fit one Puff Pastry Sheet to a well greased pie tin and trim the edges.  Add the Southwest Blend to the pie until it reaches the Brim.  Fit the Second Puff Pastry Sheet over the top and press the edges firmly in a circular motion around the pie to combine the top and bottom crust.  Again, trim the edges, then oil the top or egg wash and cut 3 small slits in the center of the Pastry dough for baking ventilation.  Bake the Southwestern Chicken Pot Pie at 425 degrees for 15-18 minutes, or until golden brown, and serve.