Southern Candied Sweet Potatoes

With Thanksgiving FAST approaching I wanted to share this awesome side dish that I serve at my Thanksgiving dinner. I love Candied Sweet Potatoes. These Candied Sweet Potatoes are so yummy.

I am not normally a big sweet potato fan but at Thanksgiving I do love these Candied Sweet Potatoes, I must tell you. It just isn’t Thanksgiving in our house with out these on your plate. I hope you enjoy these this holiday season.

Southern Candied Sweet Potatoes

  • Servings: 8
  • Difficulty: easy
  • Print

Credit: allrecipes




  • 2 cups white sugar (you may substitute brown sugar here)
  • 1/2 cup butter
  • 1 tsp. ground cinnamon
  • 6 sweet potatoes, peeled and sliced
  • 1 TBS. vanilla extract
  • pinch of salt

Note: I prefer to use brown sugar on this recipe but the option is up to you on which sugar you prefer.



  1. In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
  2. Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat. Sprinkle sugar mixture over the sweet potatoes, and stir. Cover skillet, and reduce heat to low. Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied. They should be tender, but a little hard around the edges.
  3. Stir in vanilla, and serve.



I love love love a GREAT macaroni and cheese recipe. I especially love baked macaroni and cheese. It is one of my favorite side dishes and such a great comfort food. I make this as a side dish during my thanksgiving dinner and everyone always wants seconds on this awesome baked macaroni and cheese.

So creamy and just delicious. This baked macaroni and cheese also shares my two favorite cheese choices Cheddar and Parmesan Cheese.  Enjoy.

Homemade Baked Macaroni And Double Cheese

  • Servings: 4-6
  • Difficulty: easy
  • Print

credit: An Italian In My Kitchen


  • 4 cups cooked macaroni (extra al dente)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ¼ tablespoon prepared mustard
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • ¼ cup freshly grated Parmesan cheese


  • ½ cup cracker crumbs
  • 1½ tablespoons freshly grated Parmesan cheese
  1. Pre-heat oven to 400° (200° celsius). Grease well a medium-sized baking pan.
  2. In a small bowl mix together cracker crumbs and 1½ tablespoons Parmesan cheese, set aside.
  3. In a large pot over low-medium heat, melt butter, add flour, mustard and whisk well together, add milk and whisk until smooth add cheddar and Parmesan cheese, stir until almost completely melted, add macaroni and gently stir to combine, pour into prepared baking pan, top with cracker crumb mixture, bake until browned, approximately 25 minutes. Let sit 3-5 minutes before serving. Enjoy!

Creamy Mashed Potatoes Via @thepioneerwoman


Ok with Thanksgiving coming up you NEED a good good Mashed Potato recipe and hands down The Pioneer Woman has the best secret for Delicious Creamy Mashed Potatoes. I make these every Thanksgiving and EVERYONE always raves about my mashed potatoes. Drop me a comment below and let me know have you tried these mashed potatoes before?


  • 5 pounds Russet Or Yukon Gold Potatoes
  • 3/4 cups Butter
  • 1 package (8 Oz.) Cream Cheese, Softened
  • 1/2 cup (to 3/4 Cups) Half-and-Half
  • 1/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
  • 1/2 teaspoon (to 1 Teaspoon) Black Pepper


Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven, covered,  and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.