Old-Fashioned BBQ Chicken with Homemade Family Sauce

 A cozy oven-baked family recipe passed down through generations.

BBQ chicken has always been one of those meals that brings my family straight to the table. It’s simple, comforting, and full of flavor—but the real star of the dish is the sauce.

This particular recipe came from my mother’s recipe box. I’m not exactly sure where it originally came from, but it was handwritten, which usually means it was shared by a friend or family member long ago. Over the years it has become the BBQ sauce we reach for most often.

The sauce is thick, rich, a little spicy, and balanced with just a touch of sweetness. It coats the chicken beautifully and bakes into a slightly sticky glaze that’s full of bold flavor.

This same sauce is also the base I use when making homemade BBQ sauce for canning once our garden tomatoes are ready. It’s incredibly versatile and works just as well brushed onto ribs, pork chops, or grilled meats.

Whether baked in the oven or brushed onto meat on the grill, this old-fashioned BBQ sauce always delivers the kind of homemade flavor that keeps everyone coming back for seconds.

Ingredients

1/4 c. butter
2 c. ketchup 
1/4 c. vinegar
1 Tbs. brown sugar
3 tsp. paprika
1 onion, finely chopped
2 tsp. chili powder
1 1/2 tsp. Worcestershire sauce
1/4 tsp. Tabasco Sauce, or more according to taste
1 tsp. black pepper 

1–1½ teaspoons salt (adjust to taste)

1 fryer Chicken, cut into pieces 

Directions: 

Preheat the oven to 375°F. Line a heavy baking sheet or roasting pan with aluminum foil for easier cleanup if desired.

In a large saucepan, combine the butter, ketchup, vinegar, brown sugar, paprika, chopped onion, chili powder, Worcestershire sauce, Tabasco sauce, black pepper, and salt.

Cook the mixture over medium heat, stirring frequently, until the butter melts and the sauce comes to a gentle boil.

Reduce the heat to low and allow the sauce to simmer for about 15 minutes, stirring occasionally so it does not stick to the bottom of the pan. This helps the flavors blend together and thicken slightly.

Pour a portion of the sauce into a separate bowl. Dip each piece of chicken into the sauce, turning to coat all sides.

Arrange the coated chicken pieces in the prepared baking pan.

If any sauce remains in the dipping bowl, pour it over the chicken in the pan. Do not return this sauce to the main saucepan to avoid contamination from the raw chicken.

Bake the chicken uncovered for 40–60 minutes, or until the chicken is fully cooked and reaches a safe internal temperature of 165°F.

If desired, baste the chicken occasionally with some of the reserved, unused sauce while it bakes.

Serve the BBQ chicken hot with extra sauce on the side.

Tips for Best Success:

• Simmering the sauce for at least 15 minutes helps deepen the flavor.
• Finely chopping the onion allows it to cook down into the sauce smoothly.
• For extra caramelized flavor, baste the chicken during the last 15 minutes of baking.
• Bone-in chicken pieces tend to stay juicier than boneless cuts.

Variations and Substitutions:

• Honey or maple syrup can replace the brown sugar for a slightly sweeter sauce.
• A small amount of smoked paprika can be added for extra smoky flavor.
• Garlic powder or minced garlic can be added for more depth.
• Boneless chicken thighs or drumsticks work well in place of a whole fryer chicken.
• Use half ketchup and half store-bought BBQ sauce for a slightly different flavor — both versions are delicious.
• This sauce is excellent for basting while cooking and also works wonderfully as a dipping sauce.

This recipe makes enough sauce for approximately 5 pounds of chicken and works beautifully on ribs, pork, or other meats. 

Serving Suggestions:

This BBQ chicken pairs beautifully with classic comfort sides.

Serve it with baked beans, potato salad, or creamy coleslaw.

Cornbread, biscuits, or warm dinner rolls also make wonderful additions.

Grilled corn, roasted potatoes, or macaroni and cheese round out the meal perfectly.

How to Store

Allow leftover chicken to cool completely before storing.

Place in an airtight container and refrigerate for up to 4 days.

Reheat gently in the oven at 325°F until warmed through.

The BBQ sauce itself can also be stored in an airtight container or jar in the refrigerator for up to one week.

Frequently Asked Questions:

Can I use boneless chicken instead?
Yes. Boneless thighs or breasts work well but may cook slightly faster.

Can this recipe be grilled instead of baked?
Yes. Grill the chicken over medium heat and brush with the sauce during the last several minutes of cooking.

Can the sauce be made ahead of time?
Yes. The BBQ sauce can be prepared several days in advance and stored in the refrigerator.

Is this sauce very spicy?
No. The small amount of hot sauce adds flavor more than heat, but you can adjust it to taste.

 

 

 

 

 

 

 

 

 

Helpful Tips & Notes

Ketchup option: Sometimes we use half ketchup and half store-bought BBQ sauce for a slightly different flavor — both versions are delicious.

This sauce is excellent for basting while cooking and also works wonderfully as a dipping sauce.

Store any leftover BBQ sauce in an airtight container or jar in the refrigerator.

This recipe makes enough sauce for approximately 5 pounds of chicken and works beautifully on ribs, pork, or other meats.

Serving Suggestions

Serve this BBQ chicken with classic sides like baked beans, homemade biscuits, coleslaw, or corn on the cob for a comforting, home-style meal everyone will love.

Old Fashioned Baked Beans

Slow-cooked navy beans with smoky bacon, molasses, and brown sugar for rich homemade flavor.

Cold winter weather, snow falling softly outside, and the oven warming the house—this is the season for comfort cooking. When the days turn chilly, I find myself baking more often: cookies, breads, casseroles, and especially a pot of slow-cooked baked beans.

This baked beans recipe comes from my great-grandmother, and it has been lovingly passed down through our family for generations. Long before canned versions lined grocery store shelves, she started with dry beans and let them cook slowly, filling the house with the comforting smell of home.

Every time I make this recipe, it brings back that same feeling of warmth, patience, and care that only an old family recipe can carry.

Yes, you can buy baked beans already prepared, but they never quite compare. When time is short, I’ll sometimes make a quicker version with canned beans and the same seasonings. But when I have a quiet day at home, I reach for a bag of dry beans and let them simmer just as she did.

What truly sets these beans apart is the bacon. A rich, smoky bacon slowly cooks into the beans, creating deep flavor in every bite. These baked beans are hearty, comforting, and deeply satisfying—the kind of dish that warms you from the inside out.

Ingredients:

1 pound dry Navy beans
8 c. water
1/2 lb. bacon
1 onion, chopped fine
1/2 c. ketchup
1/4 c. brown sugar
2 to 3 Tbs. molasses
1/4 tsp. dry mustard (but I have used liquid mustard)
1 Tbs. Worcestershire sauce
1/4 to 1/2 tsp.  hot pepper sauce
1/4 tsp. pepper
2 tsp. salt

Directions:

Rinse the dry beans thoroughly in a colander to remove any dust or debris. Sort through them carefully and discard any damaged beans or small stones.

Place the beans in a large Dutch oven or heavy pot and add the water. Bring the beans to a boil over high heat, then reduce the heat to a gentle simmer. Cover and cook for 2–4 hours, or until the beans are tender. Cooking time will vary depending on the age of the beans. Stir occasionally and add more water if needed to keep the beans covered.

While the beans cook, cut the bacon into small pieces and cook it in a skillet over medium heat until browned and crisp. Transfer the bacon to paper towels to drain.

When the beans are tender, most of the liquid should be reduced. Ideally, about 2 cups of liquid should remain in the pot. If there is more than that, carefully remove and reserve the extra liquid.

Stir the cooked bacon into the beans, followed by the chopped onion, ketchup, brown sugar, molasses, mustard, Worcestershire sauce, hot pepper sauce, pepper, and salt.

Mix well and continue cooking over low heat with the lid slightly ajar. Stir occasionally to prevent sticking and add some of the reserved bean liquid if the mixture becomes too thick.

Allow the beans to simmer slowly until the sauce thickens and the flavors blend together.

Serve warm.

Oven Method (Optional)

For a deeper baked flavor, finish the beans in the oven.

Preheat the oven to 325°F.

Transfer the bean mixture to a 2-quart bean pot or casserole dish, or leave them in the Dutch oven if it is oven safe.

Bake uncovered for 3–4 hours, stirring occasionally, until the sauce becomes thick and rich. Add a little of the reserved bean liquid if the beans begin to dry out.

Tips for Best Success:

• Older dried beans may take longer to soften, so allow extra cooking time if needed.
• Soaking the beans overnight can reduce cooking time, although it is not required.
• Choose a good smoky bacon, as the flavor carries through the entire dish.
• If the beans become too thick during cooking, add a little of the reserved bean cooking liquid.

Variations and Substitutions:

• Salt pork or ham can be used instead of bacon for a traditional flavor.
• Maple syrup can replace some of the molasses for a slightly sweeter flavor.
• A little smoked paprika can be added for extra smoky depth.
• For a milder flavor, reduce or omit the hot pepper sauce.

Serving Suggestions:

Old-fashioned baked beans pair beautifully with many comfort foods.

Serve them alongside roasted chicken, pork chops, or grilled sausage.

They are also wonderful with cornbread, biscuits, or fresh homemade bread.

For a classic country-style meal, add coleslaw, potato salad, or roasted vegetables.

How to Store:

Allow the beans to cool completely before storing.

Place them in an airtight container and refrigerate for up to 4 days.

Baked beans also freeze well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Frequently Asked Questions:

Do I have to soak the beans overnight?
No, soaking is optional. It can shorten the cooking time but is not required.

Why are my beans still firm after cooking?
Older beans sometimes take longer to soften. Continue simmering until tender.

Can I make this recipe in a slow cooker?
Yes. After the beans are tender, combine all ingredients and cook on low for 4–6 hours.

Can canned beans be used instead?
Yes. Use about 3–4 cans of drained navy beans and simmer with the seasonings for about an hour.

Crazy Bread Sticks

Soft, chewy breadsticks brushed with garlic butter and finished with Parmesan and parsley.

Breadsticks were always a favorite in our house, especially when we’d go out for pizza or pasta. But my mom believed that most restaurant foods could be made just as well—if not better—right at home. Breadsticks were one of those things she enjoyed making from scratch.

With simple pantry ingredients and a little patience while the dough rises, you can create soft, flavorful breadsticks that are every bit as delicious as the ones from your favorite pizza place. These homemade breadsticks bake up tender and chewy on the inside with a lightly crisp crust on the outside.

Brushed with garlic butter and sprinkled with Parmesan and parsley, they make the perfect companion for pasta dinners, soups, salads, or even just a warm snack straight from the oven.

Ingredients:

1 3/4 c. warm water
2 1/2 tsp yeast
2 tsp. sugar
4 c. flour
1 1/2 tsp. salt
2 Tbs. olive oil
3 Tbs. butter, melted of softened
1/2 tsp. garlic powder
2 garlic cloves, or more, finely minced
1 Tbs. parsley
3 Tbs. Parmesan cheese

Directions:

Preheat the oven to 375°F and line an 11 × 15-inch baking sheet with parchment paper.

In a large bowl, combine the warm water, yeast, and sugar. Stir gently and allow the mixture to sit in a warm spot for about 10 minutes, until it becomes foamy. This shows that the yeast is active.

Stir in 1½ cups of the flour and mix well with a wooden spoon. Add the salt and olive oil and stir until combined.

Gradually add the remaining flour, mixing until a soft dough forms. Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.

Place the dough back into the bowl, cover with a towel, and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.

Turn the risen dough out onto the prepared baking sheet. Using your hands or a rolling pin, press the dough into a large rectangle.

For thinner breadsticks, press the dough to about ¼ inch thick. For thicker breadsticks, leave it closer to ⅜ to ½ inch thick.

Use a pizza cutter to slice the dough into 1-inch-wide breadsticks. Leave them side by side on the pan.

Cover the pan with a towel and allow the dough to rise again in a warm place for 1 to 2 hours, until puffy.

Bake for about 18 minutes, or until the breadsticks are lightly golden.

While the breadsticks bake, combine the butter, garlic powder, and minced garlic in a small bowl.

As soon as the breadsticks come out of the oven, brush the garlic butter generously over the tops. Sprinkle with Parmesan cheese and parsley.

Serve warm and enjoy!

Quick-Rise Option:

If you’re short on time, you can speed things up:
Use instant yeast instead of active dry yeast (same amount).

Skip the first long rise. After kneading, cover the dough and let it rest for 20–30 minutes in a warm spot.

Shape, cut into breadsticks, then let them rise on the baking sheet for 30–40 minutes, until puffy.

Bake as directed.

This won’t develop quite as much flavor as a long rise, but the breadsticks will still be soft, fluffy, and delicious.

Make-Ahead Option:

These breadsticks are great for prepping in advance:

Overnight Dough Method

Prepare and knead the dough as directed.

Place it in a lightly greased bowl, cover tightly, and refrigerate overnight.

The next day, let the dough sit at room temperature for 30–45 minutes, then shape, cut, and allow the dough to rise until doubled.

Bake as directed.

Freezer-Friendly Option:

Shape and cut the dough, then freeze the unbaked breadsticks on a baking sheet.

Once frozen, transfer to a freezer bag.

When ready to bake, thaw in the refrigerator overnight or at room temperature until puffy, then bake as directed. 

Tips for Best Success:

• Use warm water around 105–110°F to properly activate the yeast.
• Knead the dough until it feels smooth and elastic for the best texture.
• Let the dough rise in a warm, draft-free place.
• Brushing the breadsticks with butter immediately after baking helps the toppings stick and adds flavor.

Variations and Substitutions:

• Mozzarella or Asiago cheese can be used instead of Parmesan.
• Add Italian seasoning to the butter mixture for extra flavor.
• For cheesy breadsticks, sprinkle shredded mozzarella over the dough during the last few minutes of baking.
• For a sweeter version, brush with butter and sprinkle with cinnamon sugar instead of garlic and cheese.

Serving Suggestions:

These breadsticks are wonderful served alongside pasta dishes such as spaghetti, lasagna, or baked ziti.

They also pair well with soups like tomato soup, minestrone, or creamy chicken soup.

Serve them with marinara sauce, ranch dressing, or garlic butter for dipping.

They make a perfect addition to a salad dinner as well.

How to Store:

Refrigerator:
Store leftover breadsticks in an airtight container at room temperature for up to 2 days.

Reheating:
Reheat them in a 350°F oven for 5–7 minutes to refresh their texture.

Freezer:
Breadsticks can also be frozen for up to 2 months. Reheat from frozen in a warm oven until heated through.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount and you can shorten the rising time.

Can the dough be made ahead of time?
Yes. The dough can be refrigerated overnight and baked the next day.

Why didn’t my dough rise?
The yeast may have been inactive, or the water may have been too hot or too cold.

Can I freeze the dough?
Yes. Shape the breadsticks and freeze them before baking. Thaw and allow them to rise before baking.

Hamburger Rice Dish

Quick and Easy Hamburger Rice Dish

This hamburger rice dish comes from my mother’s recipe box and has always been a favorite for weeknight dinners. Made with simple pantry ingredients, it’s cooked all in one skillet for minimal cleanup. Ground beef, rice, vegetables, and melted cheese come together in a hearty, comforting, and flavorful meal. Bacon and olives are optional but add extra richness and texture. 

Ingredients: 

1 c. rice
2 c. water
Pinch of salt 
6 strips bacon, cooked and crumbled (Optional)
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 can (14.5oz.) can diced tomatoes, undrained
1 (11 oz) can whole kernel corn, drained or undrained (see notes)
2 Tbs. Olives, cut up (Optional)
2 tsp. chili powder
2 tsp. cumin
1 tsp. garlic powder 
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. shredded cheddar cheese, divided

Directions:

Preheat the oven to 350°F. 

Bring the water and a pinch of salt to a boil in a medium saucepan. Stir in the rice, cover, and reduce the heat to a simmer. Cook until the rice is tender, then fluff with a fork and set aside.

While the rice is cooking, prepare the bacon and ground beef. Cook the bacon in a Dutch Oven until crisp, then transfer to paper towels to drain and crumble when cool. Drain the bacon grease from the skillet if desired, but don't throw it away. You can use it in other recipes, like frying potatoes. 

In the same Dutch Oven, cook the ground beef with the chopped onion and green pepper over medium heat, breaking up the meat, until browned and fully cooked. 

Stir in the cooked rice, diced tomatoes, corn, crumbled bacon, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, until everything is heated through. 

Mix in 1 cup of shredded cheddar cheese until melted and well combined.

Leave the hamburger mixture in the Dutch Oven or you can transfer the mixture to an 11×7-inch baking dish if desired. 

Sprinkle the remaining 1/2 cup of shredded cheese over the top and bake for 15–20 minutes, or until the cheese is melted, bubbly, and the dish is heated through. Serve warm.

Tips for Best Success:

• Do not overcook the rice initially, as it will continue cooking in the oven. Adjust seasoning to taste before baking. 
• Bacon adds a smoky richness, but the dish is flavorful even without it. 
• Use a heavy skillet or cast iron for even cooking.

 Variations and Substitutions:

• Swap cheddar cheese for Monterey Jack, pepper jack, or a Mexican cheese blend. 
• Substitute cooked shredded chicken for ground beef if preferred. 
• Add diced jalapenos or hot sauce for extra heat. 
• Olives, corn, or bacon can be omitted or increased to taste.

Serving Suggestions:

• Serve with a green salad, steamed vegetables, or crusty bread. 
• Pairs well with cornbread for a comforting meal. 
• Perfect for weeknight dinners or potlucks.

How to Store:

Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 3 days. 

Reheating: 
Reheat in the microwave or oven until warmed through. 

Freezer:
Can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions:

Can I make this without baking it?
Yes, serve straight from the skillet after mixing in the cheese. It will be slightly less bubbly but still delicious.

Do I have to use bacon?
No, bacon is optional. It adds flavor, but the dish is tasty without it.

Should I drain the corn?
Leaving the corn undrained adds moisture and flavor to the rice. Draining it results in a firmer texture.

Can I make this ahead of time?
Yes, prepare the skillet mixture, cover, and refrigerate for a few hours before baking.

Pumpkin Cake

Easy Pumpkin Cake with Rich Cream Cheese Frosting

There’s something comforting about the smell of pumpkin and warm spices baking in the oven. This pumpkin cake is a family favorite—moist, flavorful, and topped with a rich cream cheese frosting. It’s the kind of dessert that feels right at home on the table during fall, holidays, or any time you’re craving something cozy.

Ingredients:

2 c.. flour
1 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking soda
2 tsp. baking powder
1 c. vegetable oil
4 large eggs
1 c. brown sugar
1/2 c. white sugar
1 (15 ounce) can pumpkin
1 1/2 tsp. vanilla

Cream Cheese Frosting:  Optional

1 (8 oz.) room temperature cream cheese
1/2 c. room temperature butter
3 c. powdered sugar
1 tsp. vanilla

Directions:  

Preheat your oven to 350°F and lightly butter, grease or spray a 9×13-inch baking pan. 

In a large mixing bowl, beat together the vegetable oil, eggs, brown sugar, white sugar, pumpkin, and vanilla until smooth and well combined. 

Stir in the cinnamon, pumpkin pie spice, baking soda, and baking powder until evenly incorporated. 

Add the flour and mix gently on low speed until combined, then slightly increase the speed until the batter is smooth. Be careful not to overmix.

Pour the batter into the prepared pan and spread it evenly. 

Bake for 30 to 36 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

To prepare the frosting, beat the cream cheese and butter together until smooth and creamy. 

Gradually add the powdered sugar and vanilla, beating first on low to incorporate, then on high for about two minutes until fluffy. 

Adjust the consistency with a little milk if the frosting is too thick, or add more powdered sugar if too thin. Spread the frosting over the cooled cake and refrigerate for about 30 minutes before cutting.

 Tips for Best Success:

• Use room-temperature cream cheese and butter for a smooth frosting. 
• Avoid overmixing the cake batter to keep it moist and tender. 
• Ensure the cake cools completely before frosting to prevent melting. 
• Always check doneness with a toothpick; it should come out clean or with a few crumbs.

 Variations and Substitutions:

• Cupcakes: Make 24–28 cupcakes. Bake at 350°F for 18–21 minutes.
• Gluten-Free: Substitute with 2 cups gluten-free flour blend.
• Spices: Adjust cinnamon and pumpkin pie spice to taste. Nutmeg or ginger can be added for extra warmth.
• Frosting Alternatives: Use a simple powdered sugar glaze or whipped cream topping.

Serving Suggestions:

• Serve warm with a cup of coffee, hot cocoa, or spiced tea.
• Pair with vanilla ice cream for a decadent dessert.
• Decorate cupcakes with frosting and a light sprinkle of cinnamon or chopped nuts. 

How to Store:

• Store in an airtight container in the refrigerator for up to 5 days.
• Cupcakes can also be stored in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5 days.
• The cake can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw in the refrigerator before serving. 

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?
Yes, use 2 cups of cooked, mashed pumpkin and adjust moisture as needed.

Can I make this cake dairy-free?
Yes, substitute non-dairy butter and cream cheese alternatives.

Do I have to use cream cheese frosting?
No, a simple powdered sugar glaze or whipped cream topping works just as well.

Can this cake be made in a different pan?
Yes, a 9×9-inch pan can be used, though baking time may need adjustment.

Pork Loin with Honey Glaze

Tender, Flavorful Honey Garlic Pork Loin from Mom’s Recipe Box

 

This honey garlic pork loin comes straight from my mother’s recipe box and has been a family favorite for years. It’s tender, juicy, and full of flavor, yet simple enough to make on a busy weeknight. The pork is first seared to lock in the juices, then baked in a glaze of honey, garlic, soy sauce, and mustard, creating a sweet-and-savory finish that everyone will love. Warm spices like paprika, rosemary, and thyme add depth, while the honey balances the savory flavors.

This dish is versatile, works beautifully for family dinners, and is elegant enough to serve for guests or a Sunday meal.

Ingredients: 

3 lb. pork loin
salt and pepper to taste
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. rosemary
1/2 tsp. thyme
4 cloves garlic, minced
1/4 c. honey
3 Tbs. soy sauce
2 Tbs. cooking oil, divided
1 Tbs. prepared mustard

Directions: 

Preheat the oven to 375°F.

Pat the pork loin dry with paper towels, then season all sides generously with salt and pepper.

In a small bowl, combine the paprika, garlic powder, onion powder, rosemary, and thyme. Sprinkle the seasoning mixture evenly over the pork loin, rubbing it into the meat on all sides.

Heat the cooking oil in a cast iron skillet or a Dutch oven over medium heat. Add the pork loin and sear for 3–5 minutes per side, until nicely browned. This step helps lock in the juices and keeps the pork tender.

In the same bowl used for the seasoning, mix together the minced garlic, honey, soy sauce, Olive oil, and prepared mustard until well combined.

Pour half of the sauce over the pork loin in the skillet. Cover with a tight-fitting lid and place in the oven. Bake for 30 minutes.

Remove the skillet from the oven and carefully pour the remaining sauce over the pork loin. Cover again and return to the oven. Bake for an additional 25–30 minutes, or until the internal temperature reaches 145°F.

Remove from the oven and allow the pork loin to rest for 5–10 minutes before slicing. Serve warm, spooning the pan sauce over the top.

Tips for Best Success:

• Use a meat thermometer: Ensures the pork is cooked perfectly without drying out.
• Don’t skip searing: Browning the pork locks in flavor and creates a nice crust.
• Adjust sweetness: Add more honey for a sweeter glaze or reduce slightly for less sweetness.
• Rest before slicing: Allows the juices to redistribute, keeping the pork tender. 

Variations and Substitutions:

• Mustard options: Dijon, yellow, or whole-grain mustard can be used.
• Soy sauce alternatives: Coconut aminos or tamari for gluten-free.
• Spice variations: Add a pinch of cayenne for heat or smoked paprika for depth.
• Gluten-free option: Use gluten-free soy sauce.  

Serving Suggestions:

• Serve with mashed potatoes or roasted sweet potatoes.
• Pair with steamed green beans, roasted carrots, or glazed baby carrots.
• A side of rice pilaf or buttered egg noodles works beautifully.
• Drizzle pan sauce over sliced pork and veggies for extra flavor.

How to Store:

Let the pork cool completely before storing.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently in the oven or microwave, covering with foil to retain moisture. 

Frequently Asked Questions:

Can I prepare this ahead of time?
Yes, you can season the pork and prepare the glaze a day in advance. Store separately until ready to bake.

Can I use bone-in pork loin?
Yes, adjust baking time accordingly. Bone-in cuts may take 10–15 minutes longer.

Is this glaze sticky?
The honey and mustard create a slightly thick glaze that lightly coats the pork, giving it a beautiful shine without being overly sticky.

Can I make this in a slow cooker?
Yes, sear first for flavor, then cook in a slow cooker on low for 4–5 hours, adding the glaze in the last hour.

Easy Creamy Mashed Sweet Potatoes

Creamy Homemade Mashed Sweet Potatoes – With Fresh or Canned Potatoes from My Mothers Recipe Box

Mashed potatoes were always a regular part of our family meals growing up. They seemed to appear on the dinner table almost every week. Sweet potatoes, however, were usually reserved for holidays and special occasions.

Over the years, I’ve found myself reaching for sweet potatoes more often. Their naturally sweet flavor and creamy texture make them a wonderful side dish that pairs well with everything from roasted chicken to pork chops.

This recipe comes from my mother’s recipe box and has become one of my favorite ways to prepare sweet potatoes. It’s simple, comforting, and easy to make. Since fresh sweet potatoes are not always available where we live, I often use canned sweet potatoes during the rest of the year. They are already cooked, which makes preparation quick and convenient.

Below you’ll find instructions for both raw and canned sweet potatoes, so you can choose the option that works best for you. Either way, the result is a comforting, buttery side dish that pairs beautifully with just about any meal.

Ingredients:

2 pounds sweet potatoes, washed and peeled
2½ Tbs. butter, cut into pieces
2½ Tbs. half-and-half, evaporated milk, or whole milk (warmed)
Salt and black pepper, to taste.

Directions (Using Raw Sweet Potatoes)

Cut the peeled sweet potatoes into 2-inch chunks.

Bring a large pot of salted water to a boil. Add the sweet potatoes and cook for about 15 minutes, or until they are fork-tender.

Drain the potatoes well and allow them to sit in the strainer for a few minutes so excess moisture can evaporate.

Place the drained potatoes in a bowl. Add the butter and mash using a potato masher.

Slowly add the warmed cream or milk, a little at a time, until the potatoes reach your desired consistency.

Season with salt and black pepper to taste. Serve hot.

Ingredients (Using Canned Sweet Potatoes)

1 (29-ounce) can sweet potatoes or yams or 2 (15-ounce) cans sweet potatoes
2½ Tbs. butter, cut into pieces
2½ Tbs. half-and-half, evaporated milk, or whole milk (warmed)
Salt and black pepper, to taste

Directions (Using Canned Sweet Potatoes)

Place the canned sweet potatoes in a saucepan and bring them to a gentle boil.

Reduce the heat and simmer until the potatoes are fully heated through.

Drain the sweet potatoes well.

Add the butter and mash with a potato masher.

Slowly add the warmed cream or milk, a little at a time, until the potatoes reach your desired texture.

Season with salt and black pepper to taste. Serve hot.

Tips for Best Success

• Drain well. Excess water can make the potatoes watery, so allow them to sit in the strainer briefly before mashing.
• Warm the milk or cream. Cold liquid can cool the potatoes and affect the texture.
• Mash while hot. Sweet potatoes mash more easily while they are warm.
• Control the texture. Add the milk gradually, so the potatoes don’t become too thin.

Variations and Substitutions

• Make them sweeter. Add 2 tablespoons brown sugar with the butter.
• Add warm spices. A pinch of cinnamon, nutmeg, or pumpkin pie spice adds wonderful flavor.
• Garlic sweet potatoes. Stir in roasted garlic for a savory version.
• Use cream cheese. A few tablespoons of cream cheese creates an extra creamy texture.
• Extra rich version. Replace the milk with heavy cream.

Serving Suggestions:

Mashed sweet potatoes pair well with many main dishes.

Try serving them with:

• Baked pork chops
• Roast chicken
• Meatloaf
• Honey mustard pork chops
• Turkey dinners
• Ham or roast beef

They also make a wonderful side dish for holiday meals like Thanksgiving or Christmas.

How to Store

Allow the mashed sweet potatoes to cool completely before storing.

Place leftovers in an airtight container and refrigerate for up to 4 days.

To reheat, warm them gently on the stovetop or in the microwave. Add a splash of milk or cream if needed to restore the creamy texture.

Mashed sweet potatoes can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make mashed sweet potatoes ahead of time?
Yes. Prepare them up to two days ahead and reheat gently before serving.

Are sweet potatoes and yams the same thing?
Most canned “yams” sold in the U.S. are actually sweet potatoes.

Can I bake the sweet potatoes instead of boiling them?
Yes. Bake them at 400°F for about 1 hour, or until fork-tender, then scoop out the flesh and mash.

Can I make them dairy-free?
Yes. Substitute olive oil or dairy-free butter and use almond or oat milk.

How do I make extra smooth mashed sweet potatoes?
Use a hand mixer or immersion blender for a smoother texture.