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.

Creamy Parmesan Chicken and Rice

Creamy Parmesan Chicken and Rice – A Simple Comfort Food Classic

This creamy Parmesan chicken and rice recipe is one of those comforting meals that always brings back warm memories of family dinners. It comes straight from my mother’s recipe box and was something she liked to make on cold winter evenings when everyone wanted a hearty, satisfying meal.

Tender pieces of chicken are simmered with rice in a savory broth, then finished with cream and Parmesan cheese to create a rich and comforting sauce. Everything cooks together in one skillet, which makes it simple to prepare and easy to clean up afterward.

Recipes like this remind us that good home cooking doesn’t need to be complicated. With a few basic ingredients and a little time on the stove, you can create a warm and comforting meal the whole family will enjoy.

Ingredients:

1 1/2 pounds chicken breasts, cut into 1-inch pieces
4 Tbs. butter
1 onion, chopped
3 garlic cloves, minced
2 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
2 1/2 c. chicken broth
1 c. long-grain white rice
1/2 c. heavy cream
1/2 c. grated Parmesan cheese
Chopped parsley (optional garnish)

Directions: 

Melt the butter in a large cast iron skillet over medium-high heat.

Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until the onion begins to soften and become translucent.

Add the diced chicken to the skillet. Season with the Italian seasoning, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Stir in the minced garlic and cook for about 1 minute, stirring constantly so the garlic does not burn.

Pour in the chicken broth and add the rice. Stir well to combine all the ingredients.

Bring the mixture to a gentle boil, then reduce the heat to medium-low.

Cover the skillet and simmer for 17–20 minutes, or until the rice is tender and most of the liquid has been absorbed.

Stir in the heavy cream and Parmesan cheese until the sauce becomes smooth and creamy.

Serve warm and garnish with chopped parsley if desired.

Tips for Best Success:

• Use long-grain white rice. This type of rice cooks evenly and absorbs the broth well without becoming mushy.
• Cut the chicken evenly. Uniform pieces help the chicken cook at the same rate.
• Stir occasionally while simmering. This helps prevent the rice from sticking to the bottom of the pan.
• Add the cream at the end. This keeps the sauce smooth and prevents the cream from separating.

 Variations and Substitutions:

• Use chicken thighs. Boneless chicken thighs add extra flavor and stay very tender.
• Add vegetables. Frozen peas, mushrooms, or chopped spinach can be stirred in during the last few minutes of cooking.
• Try brown rice. Brown rice can be used, but it will require additional cooking time and more broth.
• Add extra cheese. If you love Parmesan, sprinkle a little more on top before serving.
• Make it a little lighter. Half-and-half can be used instead of heavy cream.

Serving Suggestions:

This creamy chicken and rice dish is a complete meal on its own, but it pairs nicely with simple side dishes.

Serve it with:

• Steamed green beans
• Roasted broccoli
• A crisp garden salad
• Buttery dinner rolls
• Garlic bread

A sprinkle of fresh parsley on top adds color and freshness.

How to Store:

Allow leftovers to cool completely before storing.

Place the chicken and rice in an airtight container and refrigerate for up to 3–4 days.

To reheat, warm gently on the stovetop or in the microwave. Add a small splash of chicken broth or milk to help restore the creamy texture.

This dish can also be frozen for up to 2 months, though the rice may soften slightly after thawing.

Frequently Asked Questions:

Can I make this recipe ahead of time?
Yes. You can prepare the dish earlier in the day and reheat it gently before serving.

Can I use pre-cooked chicken?
Yes. Stir in cooked shredded chicken during the final few minutes of cooking.

What type of rice works best?
Long-grain white rice is recommended because it cooks evenly and keeps a good texture.

Can I use milk instead of cream?
Yes, though the sauce will be slightly thinner. You may want to add a little extra Parmesan for thickness.

Can I cook this in a Dutch oven instead of a skillet?
Absolutely. A Dutch oven works very well and distributes heat evenly.

Perfection Salad

Old-Fashioned Perfection Salad with Pineapple and Cabbage

Perfection Salad is one of those wonderful vintage recipes that appeared on many family tables years ago. This recipe came from my mother's recipe box and was often served at family gatherings, church suppers, and holiday meals.

Even though it may sound unusual to combine vegetables with gelatin, the result is surprisingly light and refreshing. The finely shredded cabbage and carrots add a pleasant crunch, while the pineapple brings a touch of sweetness that balances the flavors beautifully.

My mother always liked recipes that could be made ahead of time, and this one was perfect. After a few hours in the refrigerator, the salad sets into neat slices that are easy to serve. It’s a colorful and nostalgic dish that still fits perfectly alongside many classic meals today.

Ingredients: 

1 c. cabbage, shredded very fine 
1/2 c. carrots, grated
1 8 oz. can crushed pineapple in juice, drain and save juice 
1(3ounce) box lime gelatin or orange
1 c. boiling water
1 c. water, with leftover pineapple juice

Directions: 

Using a food processor, finely shred the cabbage.  If you don't have a food processor, you can use a box grater.  I sometimes use a sharp knife and cut the cabbage in thin slices, then chop it up fine.

Next, grate the carrots. Add the cabbage and carrots into an 8x8 inch square dish, spreading them out evenly.  

Drain the crushed pineapple, reserving the juice in a measuring cup. Add ice to the juice until it measures 1 cup, then set aside. Spread the pineapple out over the cabbage and carrots.

In a medium bowl, pour in boiling water.  Add gelatin and stir until the gelatin is completely dissolved. Add the pineapple juice and ice mixture. Stir until the ice has fully melted, and the mixture is smooth.

Pour the gelatin mixture evenly over the cabbage, carrots, and pineapple in the dish. Gently stir to distribute the ingredients.

Refrigerate for about 2 hours, or until fully set.

Once firm, cut into 9 equal squares.  Serve chilled and enjoy!

Tips for Best Success:

• Shred the cabbage very fine. This helps the salad hold together better and improves the texture.
• Make sure the gelatin is completely dissolved before adding the cold liquid to prevent lumps.
• Chill long enough. The salad needs at least two hours to fully set before cutting.
• Use cold pineapple juice mixture. This helps the gelatin set properly.

Variations and Substitutions: 

Different Gelatin Flavors
Lime gelatin is the traditional choice, but orange or lemon gelatin works well too.

Add Celery
Finely chopped celery adds additional crunch and flavor.

Add Nuts
Some people enjoy adding chopped walnuts or pecans for extra texture.

Extra Fruit
You can add a small amount of mandarin oranges or chopped apples for additional sweetness. 

Serving Suggestions:

Perfection Salad pairs well with many classic family meals.

Serve it alongside:

• Baked ham
• Roast chicken
• Pork chops
• Meatloaf
• Holiday dinners
• Potluck meals
• Church suppers and family gatherings

Its refreshing flavor balances heavier main dishes nicely. 

How to Store:

Cover the dish tightly with plastic wrap or transfer leftover salad to an airtight container.

Store in the refrigerator for up to 3 days.

This salad is best served cold and freshly set. Freezing is not recommended, as gelatin does not hold its texture well after freezing and thawing.

Frequently Asked Questions:

Can I make Perfection Salad ahead of time?
Yes. This salad is perfect for making ahead. Prepare it several hours in advance or the night before serving so it has plenty of time to set.

Do I have to use lime gelatin?
No. Lime is traditional, but orange, lemon, or even pineapple gelatin will work.

Why does the cabbage need to be shredded so finely?
Finely shredded cabbage blends better with the gelatin and gives the salad a smoother texture.

Can I add other vegetables?
Yes. Finely chopped celery is a common addition that adds extra crunch.

Why do I add ice to the pineapple juice?
The ice cools the gelatin mixture quickly so it begins to set faster and evenly. 

Beef Taco Pie

 Beef Taco Pie

If you are short on time, then this recipe will serve you well for the supper dilemma of what to make. This recipe is a quick and easy way to get supper on the table in a hurry and only uses one skillet to prepare this meal in.  Top it with your favorite toppings of salsa, lettuce, sour cream and you have a great meal.  

This is one of our favorite go to recipes when we don't want to spend a lot of time in the kitchen cooking. 

Ingredients:

1 lb. ground beef

1 onion, chopped

1 red bell pepper, finely chopped

Salt and pepper to taste 

1 Tbs. chili powder

2 tsp. ground cumin

1 tsp. paprika (sweet or smoked)

1/2 tsp. dried oregano

1/2 tsp. onion powder

1/2 tsp. garlic powder

Pinch of cayenne pepper or crushed red pepper flakes

1 can (4.5 oz) chopped green chiles, drained (optional)

2 eggs

1 c. milk

1/2 c. baking mix like Bisquick

3/4 c. shredded Monterey Jack or Cheddar cheese 

3/4 c. chopped tomato

 

Additional ingredients, if desired 

Shredded lettuce

Salsa

Sour cream

 

Directions:

 

Heat oven to 400°F. 

 

In an ovenproof cast iron skillet over medium heat, cook ground beef, onions and pepper until the beef is browned and the onions are translucent. Season with salt and pepper to taste.

 

Stir in chili powder, cumin, paprika, oregano, onion powder, and garlic powder.

 

Top with chiles.

 

In a small bowl, beat eggs and milk together.  Add baking mix, mixing until blended. Pour the mixture evenly over the top of the ground beef mixture.

  

Bake about 25 minutes, or until a knife inserted in the center comes out clean. Sprinkle with cheese. Bake another 2 to 3 minutes, or until cheese is melted. Cool 5 minutes. Serve with lettuce, salsa and sour cream. 

 

Pumpkin Bars with a Crust

 Pumpkin Bars with a Crust: An Easy, Rich Dessert Everyone Loves

Pumpkin desserts aren’t just for one season—they’re delicious any time of year. If you love pumpkin pie but want something a little easier to serve, these pumpkin bars with a crust are the perfect solution. This simple, family-favorite recipe combines a creamy pumpkin filling with an easy homemade crust for a dessert that’s great for gatherings, holidays, or everyday treats. With straightforward steps and familiar ingredients, these pumpkin bars come together effortlessly and always disappear fast.

When you hear the word pumpkin, your mind probably jumps straight to pumpkin pie and Thanksgiving. My family and I absolutely love pumpkin pie, but every once in a while, we like to enjoy those classic flavors in a different way.

Many years ago, a neighbor shared her pumpkin bars with us. They were incredibly delicious, but they didn’t have a crust. Since we’re big fans of a good crust, we decided to make our own. The crust is super easy to put together—so easy, in fact, that my kids were able to make it when they were younger.

This recipe may look a little long at first glance, but don’t let that discourage you. It’s actually very simple to prepare.

In no time, your home will be filled with the cozy aroma of pumpkin and warm spices baking in the oven. These pumpkin bars are rich, flavorful, and absolutely delicious—perfect for sharing (or not 😉).

 Crust

1 stick butter melted

1 1/4 c. flour

1/3 c. brown sugar

3/4 tsp. cinnamon

1/2 c. finely chopped pecans (optional)

Filling

1 – 29 ounce can of pumpkin or 3 cups pumpkin purée

1 c. firmly packed brown sugar

1/4 c. sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
5 eggs, lightly beaten
1– 12 ounce can evaporated milk

Topping

3/4 c. of flour
1/2 c. oatmeal
1/2 c. brown sugar
1/4 c. plus 2 tablespoons cold butter cut into small pieces
1/2 c. chopped pecans (optional)

 

Directions:

 

Preheat oven to 350° F.   A 13×9-inch cake pan, ungreased.

Melt the butter in a small saucepan over low heat so it doesn't burn. Remove from heat. Stir in the flour, brown sugar, and cinnamon.  If you wish to add pecans, this is the time to mix them in as well. Mix thoroughly to combine.

Press the mixture into the cake pan. Set aside while you prepare the pumpkin filling.

 

In a large bowl, combine pumpkin, brown sugar and white sugar together.  Mix well.

 

Stir in the cinnamon, ginger and cloves. 

 

Add the lightly beaten eggs, mixing until the batter is smooth. Continue to stir the pumpkin mixture as you slowly pour in the milk.  Mix thoroughly.

Pour this mixture over the prepared crust.

Bake for 25 to 30 minutes, or until partially set. You do not want the pumpkin completely cooked yet.  

 

While the pumpkin is in the oven, assemble the topping. 

 

Combine the flour, oatmeal, and brown sugar into a medium-sized bowl. 

 

Add the cubed butter.  Using a pastry knife or two knives held together in one hand, cut the butter into the flour mixture until it becomes small particles about the size of peas. At this point, you can add the pecans if you desire.  Set aside.

Remove the pumpkin from the oven at the end of 25 to 30 minutes baking time.  Sprinkle the oatmeal, flour mixture over the top of the partially baked pumpkin. Return the pan into the oven and bake for another 15 to 20 minutes, or until a knife inserted in the center comes out clean.

Allow the pumpkin to cool before serving it with a dollop of whip cream. You can even add a sprinkle of cinnamon over the top, if desired.

 Pull Apart Garlic Bread

 

We love the taste of garlic at our house.  And that is a good thing because garlic is healthy for you.  This is an easy recipe so you can make your own garlic pull apart bread.  This fluffy bread is rich with the flavors of garlic, and butter.  

Garlic has been around for thousands of years. It can help protect you for a cold, It contains allicin, which acts as an antibiotic. It is good for your heart, it can help protect the liver from damage, improve bone health and protect against cancer.  

Dough

1/2 c. warm water
1 pkg. active dry yeast
1 Tbs. honey or sugar
1/2 c. warm milk
3 c.  flour
2 Tbs. butter, softened
1 tsp. salt

Garlic Butter Topping

5 Tbs. butter
2 to 4 cloves garlic, finely minced
1 tsp. parsley
2 tsp. Italian seasoning
1/4 tsp. salt

Directions

Set oven temperature to 350° when ready to bake. One 8 x 4 inch loaf pan, greased or buttered.

In a large mixing bowl, combine water, yeast, and honey.  Place in a warm location for 8 to 10 minutes until foamy.  

Add in milk, 1 cup flour, butter, and salt. Beat with a wooden spoon for 1 to 2 minutes. Gradually stir in the remaining flour until the dough becomes too stiff to stir.  

Turn the dough out onto a lightly floured surface.  

Knead the dough for 8 to 10 minutes until the dough is smooth and elastic.  Add more flour as needed. 

Place the dough into a lightly greased bowl. I use the same bowl that I mixed the dough in. Cover the bowl with a tea towel and place the bowl in a warm location until doubled in size.  This can take about an hour or a little longer depending on how warm the location is.

Make the garlic butter:

In a small saucepan, over low heat, melt the butter. 

Stir in the garlic, parsley, and Italian seasoning. Cook over low heat for 2 minutes, stirring frequently, so the garlic and butter do not burn.  Remove from heat and set aside while you shape the dough.

Turn the dough out onto a lightly floured surface.  Cut the dough into small 1 inch pieces.  Dip the bread into the warm, but not hot, garlic butter. Coat all sides of the dough pieces in the garlic butter, then, place them into the prepared loaf pan. Continue until every piece of dough is coated with the garlic butter and piled into the loaf pan.

Cover the pan with a tea towel and place it in a warm location for about an hour. Let rise until doubled in bulk.  Remove the tea towel.

Place the loaf pan in the oven and turn the oven on to 350°.  Bake for 30 to 35 minutes, or until golden brown.   

Baste the remaining butter mixture over the pull apart bread after you remove it from the oven.  You can also dip the pieces of bread in the butter mixture as well. Let rest for about 10 minutes before removing the pull apart bread from the pan.

Serve and enjoy.  They are always the best while warm from the oven.  

Spicy Mustard Chicken

This chicken recipe is quick and easy to prepare. You can prepare the dish in the morning and allow the chicken to marinate until supper time, or you can prepare the dish when you are ready to start supper.  The baked chicken meat turns out tender, juicy and flavorful from the tangy mustard marinade.

Ingredients

6 to 8 chicken thighs
1 onion, chopped or cut into half rings or 3/4 c. sliced shallots
2 Tbs. spicy mustard *See notes
2 Tbs. tomato paste
2 Tbs. lemon juice
2 Tbs. olive oil
1 tsp. dried thyme
1 to 2 garlic cloves, minced
1 tsp. salt
1/2 tsp.  pepper
1/2 tsp. red chili pepper flakes

Directions

Preheat the oven to 350°. Spray a 9 x 13-inch baking dish.

Put the chicken in the baking dish.

In a small bowl, combine mustard, tomato paste, olive oil, thyme, garlic, salt, pepper, and red chili pepper flake. Mix well.

Pour the marinade over the chicken. Turn the chicken over to coat both sides. Place chicken skin side up in the baking dish.

Scatter the onions over the top, allowing them to go between the chicken thighs.

Bake the chicken, uncovered, for 40 to 45 minutes until chicken is fully cooked, and the internal temperature is 175°F on a meat thermometer.

Serve warm. 

Notes:

I use spicy mustard, but you can use Dijon, or the mustard of your choice.