Sweet Potatoes Galore!

Sweet Potato Collage

Left to Right: Sweet Potato Casserole, Mashed Sweet Potatoes with Cinnamon Maple Butter, and Cinnamon Honey Sweet Potatoes.

As with my other post this week, this is also dedicated to the Pilgrims and Indians! 

Ahhhh, Thanksgiving dinner. Easily described as one of the best dinners of the year! You get to eat ALL. DAY. LONG. and not one person can judge you. All the feels of the turkey, cranberry, gravy, corn, green bean casserole, and buttery biscuits marrying each other in your mouth make for a wonderful experience. Buuuuuut wait, you’re missing something! Where’s the sweet potatoes!?

If your family is like mine, then sweet potatoes are a staple at the dinner table! The only problem is…

What kind of sweet potatoes would you like to add to dinner?! No, seriously! There are SO many different ways you can make them. You can mash them, bake them, throw them up and shake them. Fry them, thyme them, and even french fry them. Chop them, skin them, and even butter cream them. Whatever method you choose, they always make a delicious addition to any Thanksgiving meal.

This year, when it came down to me thinking about what I’d like to make for my three families’ Thanksgiving dinner, I jumped on Pinterest. {Of course!} I stumbled upon these three very different ways to make sweet potatoes: this casserole, these cinnamon honey potatoes, and these mashed potatoes covered with maple butter.

Rather than tell you which to choose, I’m going to compare and contrast some notes about each type and let you decide what you’ll make for your family on Thursday!


Sweet Potato Casserole

  • Overview: 
    • The pecan topping is so decadent, it seeps through the sweetness of the marshmallows. Bound to be a hit with every sweet tooth adult and child at the table.
  • Advantages:
    • The actual mashed sweet potatoes turn out smooth, sweet, and yummy.
    • The addition of the vanilla, brown sugar, and eggs to the mashed sweet potatoes make them edible by themselves. You don’t even need to put the toppings on it!
    • A rather quick recipe considering the three separate steps!
  • Downsides:
    • When boiling the potatoes for this recipe, it may take a while, but it’s rather fast (30-45 minutes) compared to baking them.
    • The process of pulling the skins off can be messy and hurt. You should probably wait until after they cool down…
  • Storage:
    • This is a definite do not store ahead side and should be made the day of.
    • Once you put the marshmallows on top, it will not taste as good reheated and will loose the crispness/gooeyness of the marshmallows.
  • End notes:
    • You should keep your limit down. It may cause diabetes if you eat more than two squares full. But, it’s worth it. Just sayin’.


Cinnamon Honey Sweet Poatoes

  • Overview:
    • It’s not too sweet at all, it’s just the right amount of pepper and sugary sweetness. Perfect balance for the palate.
  • Advantages:
    • They come out beautifully covered!
    • You may not think there is enough sauce to cover all the potatoes, but it’s just perfect amount without overpowering your palate.
    • Quickest way to cook sweet potatoes out of all the recipes.
  • Downsides:
    • The longest part of making this recipe is just cutting up the potatoes to make them cubed.
    • If you don’t take your time to cube them correctly it could take longer to bake. Take it from someone who may have experienced it…
  • Storage:
    • Great store ahead because it won’t harm the flavor or crispness from being placed in the fridge.
  • End notes:
    • This is my new favorite side dish! You can pair these with any meal, not just with Thanksgiving.
    • You don’t have to be too sweet and too plain with this side dish, making it a good balance.


Mashed Sweet Potatoes with Cinnamon Maple Butter Sauce

  • Overview:
    • One bite of this recipe and you’ll never go back to the plain-jane sprinkling of cinnamon sugar on your sweet potatoes! It captures the essence of a real mashed sweet potatoes with a pizazz to it.
  • Advantages:
    • The cinnamon maple butter sauce is perfection! It’s sweet and thick without overwhelming you with a sugar high.
  • Downsides:
    • The LONGEST part of this recipe is the actual baking time of the potatoes.
    • It took about 2 hours in the oven for those suckers to soften!! Ain’t nobody got time for dat!
    • I’d definitely recommend just boiling and mashing them to save time.
  • Storage:
    • Easily stored ahead of time, even the sauce. Just put them into two separate containers.
  • End notes:
    • Without the cinnamon maple butter sauce, the sweet mashed potatoes just taste natural. They don’t have a distinct flavor.
    • If you keep the sauce on the side, this gives your family and friends an option to behave themselves at dinner or indulge in sweet bliss—two birds with one stone.


{Results}: Each and everyone is an EPIC WIN!

*Trust me when I say this, {you can} make these, too.

Drop a comment below and let me know which one you’ll be trying for the holidays!

Have a Happy Thanksgiving! 🙂



{Sweet Potato Casserole}


  • 5 pounds sweet potatoes, peeled and cut into 2 inch pieces
  • 1 cup of water
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1/2 cup of butter, melted
  • 1 cup of brown sugar
  • 2-3 teaspoons of salt (or to taste)
  • 1/2 cup of milk or heavy cream {I chose the heavy cream :)}


  • 1/2 cup of brown sugar
  • 1/3 cup of flour
  • 1/3 cup of butter, melted
  • 1 cup of chopped pecans
  • 3-4 cups of mini marshmallows


  1. Take the sweet potatoes and boil them in a pan on the stove. Then drain and mash them. Preheat the oven to 375.
  2. To the mashed potatoes: add eggs, vanilla, 1/2 cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth.
  3. Spread potato mixture in the bottom of a greased 9×13 baking dish.
  4. In a bowl combine brown sugar, flour, 1/3 cup of melted butter, and pecans, and mix well with a fork. Sprinkle mixture over potatoes.
  5. Bake uncovered for 15-20 minutes until pecans are caramelized.
  6. Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned.
  7. Enjoy!

IMG_3991 IMG_4012 IMG_4015

Click {here} for the original casserole {pin}.

{Cinnamon Honey Sweet Potatoes}


  • 2 large sweet potatoes, peeled and cut into 1 inch cubes
  • 2 tablespoons of honey
  • 2 tablespoons of olive oil
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper



  1. Preheat oven to 375 degrees. Grab a baking sheet and set aside.
  2. In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat.
  3. Dump potatoes onto the baking sheet. Roast for 25-30 minutes, stirring halfway through cooking.
  4. Enjoy!

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Click {here} for the original cinnamon honey potatoes {pin}.

{Sweet Potatoes with Cinnamon Maple Butter Sauce}


  • 2-4 sweet potatoes, scrubbed
  • 1/4 cup of melted butter
  • 1/4 cup of maple syrup
  • 1 tablespoon of flour
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of vanilla



  1. Preheat the oven to 400 degrees F, cut off the ends of the potatoes and line a pan with foil. Bake potatoes directly on the pan, until the internal temperature reaches 210 degrees or until a fork inserted into the middle pierces through easily {around 1-2 hours depending how big your sweet potatoes are}.
  2. While the potatoes are cooking, combine the butter, maple syrup, flour, cinnamon and vanilla. Whisk until smooth. Microwave for 1 minute, just until mixture begins to boil. Sauce will thicken as it cools.
  3. Once potatoes are done baking, remove skins and mash with a fork or potato masher. {Optional: Sprinkle with a little coarse salt to enhance the flavors}.
  4. Serve drizzled with Cinnamon Maple Butter Sauce and a dollop of whipped cream. Enjoy!

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Click {here} for the original cinnamon butter sauce potatoes {pin}.






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