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Get ready to savor a delicious meal with my easy Crockpot White Chicken Chili recipe! Simply combine chopped onions, garlic, spices, rotisserie chicken, green chiles, beans, and chicken broth in your slow cooker. This hearty dish promises a delightful blend of flavors and textures that make the perfect meal!

Chili, soup, and stews are best for those chilly fall and winter nights. Try some more of my favorites that you can add to your rotation all season long! This Tuscan Vegetable Chicken Stew, this classic Chicken Noodle Soup or this Brunswick Stew that is a delicious cross between a stew and chili.

Slow Cooker White Chicken Chili

I’m sure you have all tasted some white chicken chili at a neighborhood gathering or even cookoff event. And yes, I’m sure they were delicious but… I am here to tell you that you have never tasted one as good as this!

Not only is this crockpot white chicken chili easy to make but it is packed with all sorts of flavors that pack a punch. Top of off with some avocados, cilantro and jalapeños and it will really take this chili to the next level. I love serving it with some homemade cornbread or delicious 1-Hour Rolls and this meal will be on rotation all season long!

Ingredients in White Chicken Chili

These ingredients are some of my favorites. The garlic with the coriander and cumin brings in a lot of great taste without making it spicy. Check out the recipe card at the bottom of the post for all of the exact measurements.

Onion: You can use a yellow or a white onion in this recipe.

Minced Garlic: I love the flavor that the garlic brings to this dish! In my opinion, you can never have too much garlic!

Cooked Chicken: To make it easy on myself, I use a rotisserie chicken or canned chicken so that it’s all cooked. All you have to do is shred it up!

Spices: The ground cumin, ground coriander, salt, and ground black pepper give this chili so much flavor!

Chicken Broth: Using chicken broth as the base gives this chili a lot more flavor than water would.

Green Chiles: Is it even a chili recipe without some green chilis?

Cannellini Beans: Drain and rinse your beans before adding them in with the rest of the ingredients.

Sour Cream: This makes the whole recipe come together and makes it nice and creamy.

Is White Chicken Chili Easy to Make?

Yes! This crockpot white chicken chili recipe is so simple and it’s the best because it just cooks in your slow cooker all day long!

Combine: Add all the ingredients except for the sour cream to a 4 or 6-quart slow cooker.

Cook: Cook on high for 4-6 hours or on low for 8-10 hours.

Add Sour Cream: When it is done cooking, then stir in the sour cream and let it cook for 10 minutes more until heated through.

Add Toppings: Serve hot with desired toppings.

Delicious Szechuan Beef is filled with mouthwatering bold flavor! Tender strips of beef, bell peppers, snap peas and broccoli are stir-fried together with a perfectly sweet, spicy, tangy sauce. It’s way better than takeout and cooks up in under 20 minutes!

Instead of picking up the phone to call for takeout, try some of my faves that are even better than what you could get from your local Chinese restaurant. Cook these up next: slow cooker General Tso’s chicken, Dan Dan noodles, and chicken Szechuan for some major deliciousness!

What is Szechuan Beef?

Szechuan beef is a popular dish served at many Chinese takeout joints. It originated from the Sichuan (hence the name) province of China, and it’s known for its sauce that is thick, tangy, slightly sweet with a bit of a kick. It’s a perfect blend of heat, tanginess, and umami flavors that make it an absolutely amazing meal.

This recipe is great for busy weeknights – make the multi-dimensional marinade ahead of time, prep the beef and veggies, and then it’s just a quick stir fry to dinner! It’s wonderful served over steamed rice or easy fried rice to help temper the heat. Other options include noodles, quinoa, vegetable lo mein or cauliflower rice.

Ingredients Needed

Restaurant-quality Szechuan beef, but from the comfort of your own home! These are all the ingredients you’ll need to make the most perfect tender beef smothered in an amazing sauce. All measurements can be found below in the recipe card.

Flank Steak: Tender, juicy steak that cuts easily and cooks perfectly!

Chinese Black Vinegar: A common ingredient of many Asian cooks, as it adds a sweet and sour note to the recipe. It can be found at your local Asian market or on Amazon.

Soy Sauce: Works with the black vinegar to add tanginess and a bit of saltiness to the dish.

Chinese Five Spice: A spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. For a spice mix that really packs a punch, make this simple homemade Chinese Five Spice.

Cornstarch: Thickens the sauce.

Oil: For cooking the beef and veggies. I typically use vegetable oil because it has a neutral flavor and a high smoke point.

Vegetables: To give this meal plenty of color, fresh flavor, and heartiness, we’re stirring in diced yellow onion, sugar snap peas, chopped broccoli and sliced red bell peppers. Feel free to switch any of these out with what you have in your fridge!

Garlic: Adds extra savory flavor.

Szechuan Sauce: Use this homemade Szechuan sauce to make the flavor of this dish even more wonderful!

How to Make Szechuan Beef

This recipe for Szechuan beef is so simple! Mix your sauce, heat up your wok, and then cook all of your ingredients together! You’ll have a flavorful meal ready in no time. Here’s how:

Prep: Slice the flank steak into ¼ inch slices about 3 inches long. Prep all your vegetables and set them aside.

Marinate the Steak: In a large freezer bag, mix together the black vinegar, soy sauce, Chinese five spice, and cornstarch. Add the flank steak to the bag and shake to coat evenly. Let the steak marinate for at least 30 minutes.

Sear the Beef: In a large skillet or wok, heat 2 tablespoons vegetable oil up over medium high heat. Add the marinated steak to the wok and sear the beef until it is all browned on each side. Don’t cook it for too long though, it will finish cooking with the vegetables.

Sauté the Vegetables: Remove the steak from the wok, add in another tablespoon of vegetable oil, onions, sugar peas, broccoli, and peppers. Sauté until the vegetables have begun to tenderize and the onions are transparent.

Combine Veggies and Beef: Add in the garlic, and the seared beef, sauté for a few minutes. Reduce the heat to medium. Pour the szechuan sauce over the steak and vegetables, saute all the vegetables and steak in the sauce, stirring continually, until the sauce is evenly coating everything.

Serve: Remove the Szechuan beef from the wok and enjoy it served over rice.

Tender pieces of flank steak are slow-cooked in the tastiest sweet and savory sauce. This slow cooker Mongolian beef is melt-in-your-mouth perfection and bursting with flavor. Quick and easy to prepare and one of our favorite slow cooker meals!

If you love restaurant Mongolian Beef, this super easy make-at-home rendition will be your new favorite dinner. Serve over this easy fried rice for a complete meal. And if you really want to wow your guests, egg rolls and vegetable stir-fry on the side would be amazing!

Slow Cooker Mongolian Beef

Mongolian beef made in the slow cooker is life-changing! Slow cooking the beef ensures that it’ll be delicate and succulent. This slow cooker Mongolian beef recipe is an explosion of flavors in every bite! Garlic, soy sauce, and brown sugar come together to create a caramelized sauce that coats the tender juicy pieces of steak.

This is hands down one of the BEST dinners that I have ever made. My family couldn’t get enough of it! It’s so easy to make restaurant-worthy meals for the family at home. If you love this slow cooker Mongolian beef recipe then I can’t wait for you to try more of our favorites. Make this sweet and sour chicken, these lettuce wraps, of this incredible bang bang chicken.

Mongolian Beef Ingredients

Slow cooker Mongolian beef is SO easy to make with minimal ingredients. The ingredients are simple, but the outcome is incredible! Your dinner is prepped and ready to go in under 10 minutes!

Flank Steak: Sirloin can be substituted here but avoid stew meat.

Corn Starch: This acts as a natural tenderizer for the beef.

Olive Oil: Use canola oil if you’d rather.

Garlic: Minced or chopped will give the most flavor.

Soy Sauce: Either low-sodium soy sauce or coconut aminos can be used here.

Water: This will help make it saucy.

Brown Sugar: Light or dark brown sugar is both great in the sauce.

Carrots: Grate a carrot or instead use pre-shredded carrots.

Green Onions and Sesame Seeds: Optional garnish, but make a stunning topping.

How to Make Mongolian Beef in a Slow Cooker

The beef literally just melts in your mouth! You can always count on the slow cooker for tender beef. The tasty sauce clings to the cornstarch-coated steak and every bite is bursting with flavor. See the recipe card below for exact measurements.

Cut and Coat: Cut the flank steak thinly and across the grain to ensure a tender bite. Place the steak in a ziplock bag with the cornstarch then shake to coat. Make sure to coat the beef evenly.

Add ingredients to the Slow Cooker: Mix the oil, garlic, soy sauce, water, brown sugar, and carrots in the slow cooker.

Coat the Beef: Stir the beef into the slow cooker making sure it’s well-coated

Cook: Set on high for 2-3 hours or on low for 4-6 hours.

Garnish and Enjoy: Garnish with chopped green onion and sesame seeds for added flavor and texture then enjoy over rice!

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Warm and nourishing Italian Pastina is comfort food at its best! This simple soup recipe is made with chicken broth, vegetables and tiny pasta stars. It’s the perfect cozy meal to enjoy when the weather turns cold!

Some of my favorite recipes come from Italy! If you enjoy a good Italian soup, try this classic Pasta e Fagioli, creamy  Zuppa Toscana and this Olive Garden copycat Chicken Gnocchi.

What is Pastina?

This recipe is also known as Italian Pastina, or Italian Penicillin. It is commonly used during cold and flu season to stave off, and treat illness. It’s so cozy and comforting, it’s like a warm hug in a bowl. Plus, with plenty of veggie goodness, it’s a delicious combination of fresh and hearty. After being simmered, the vegetables are blended to create wonderful creaminess without the need for heavy cream. Your family will love this Pastina soup, and will be running back for seconds!

Not only is Pastina incredibly tasty, it’s also really easy to make! My family typically enjoys this as a main course. I pair it with warm breadsticks and a fresh salad. However, you could serve it as starter for any favorite meal, or enjoy it alongside a grilled cheese. However you decide to serve it, you are going to turn to this flavorful dish again and again!

Ingredients in Pastina

Just a few simple ingredients are needed for this Pastina recipe. Once you have a bite, this be will one of your new favorite recipes! Both kids and adults enjoy it. Check out the recipe card at the bottom of the post for exact measurements.

Chicken Broth & Water: The base for all of the ingredients.

Vegetables: Carrots, celery, onions and garlic are simmered until soft, and then blended to add flavor and nutrients.

Salt: Start with 1 teaspoon of salt to bring out all of the flavors.

Pasta: The tiny Italian pasta is the main component in this recipe. Most major brands carry boxed pastina at the grocery store. It may be shaped like stars or very small spheres. You can also use stelline.

How to Make Pastina

I love simple and easy soup recipes, like this one, and this one is healthier too! That’s a win-win! Here’s the simple process to make it:

Simmer Ingredients: To a large stock pot, add the chicken broth, water, carrots, celery, onion, garlic, and salt. Bring everything to a boil over high heat. Reduce heat to medium low, cover and cook for about 45 minutes, until the vegetables are tender.

Cook the Pasta: While the vegetables are cooking, cook the pastina to al dente, drain and set aside.

Blend Veggies: Once the vegetables are soft, remove them from the liquid and add them to a blender along with 1 cup of the liquid. Blend until smooth.

Serve: Pour the puréed vegetables back into the liquid and stir. Serve the vegetable broth with the cooked pastina and enjoy!

A smooth and tangy cranberry filling sandwiched between buttery cookie layers. These creamy cranberry bars are so delicious and the perfect dessert for the holidays!

I love cranberry. I’m so happy when the holidays roll around because I get to break out some of my favorite desserts! (Although in my opinion, they should be enjoyed year-round, they’re that good!) Add these other great cranberry recipes to the dessert lineup: cranberry Christmas cake, cranberry orange cheesecake, or cranberry cheesecake fluff if you want something easy.

The Best Cranberry Crumb Bars

Cranberry bars are the perfect holiday dessert! They’re the perfect combination of tangy and sweet, with a jammy filling on top of a crumbly, buttery crust. The filling is made with cranberry sauce, orange zest, and a bit of lemon zest and orange juice. Nice and tart, and the perfect contrast to the sweet crust.

When you’re wondering what dessert to make for the holidays, cranberry bars are the best choice! They’re so easy to make and since they’re in bar form, making enough for a large crowd and serving them is a breeze. Trust me, you’re going to love them. Even if you’re not a big cranberry fan, they’ll make you a believer!

Ingredient List

These cranberry crumb bars use a lot of simple baking ingredients to make your life a little easier. The perfect way to use up extra cans of cranberry sauce! See the recipe card below for exact measurements.

Light Brown Sugar: Think of light brown sugar as the sweet, sugary base for our bars, adding that caramel-like sweetness to the crust.

All-Purpose Flour: Gives the cranberry bars structure.

Baking Soda and Baking Powder: You’ll need both to help the crust rise so it’s not too dense.

Salt: Just a tiny bit of salt to make everything taste even better.

Unsalted Butter: Melted butter is the magic that makes the crust so buttery and rich!

Cranberry Sauce: The base of the perfect tangy filling. You can use homemade cranberry sauce or canned for easy prep.

Orange Zest, Orange Juice, and Lemon Zest: Make the filling even more delicious and vibrant.

How to Make Cranberry Bars

Mix up your crust and filling mixture, layer both, and then it’s off to the oven! Waiting for them to come out of the oven is the hardest part here. Especially with how amazing they make your kitchen smell!

Preheat Oven, Prepare Pan: Preheat the oven to 375 degrees Fahrenheit. Prepare an 8×8 pan by lining it with parchment leaving a 1-inch overhang on two sides and then spraying the parchment with pan spray. Then set aside.

Crust Mixture: In a large bowl, whisk together the brown sugar, flour, baking soda, baking powder and salt. Stir in the butter and mix until combined. You may need to use a hand mixer or clean hands to fully combined the ingredients.

Press in Pan: Press about ⅔-½ of the dough evenly into the bottom of the pan for the crust.

Filling Mixture: Create the filling by mashing the cranberry sauce, both zests, and orange juice together. Add the filling to the pan on top of the crust. You can use all of the filling or about ½-⅔ of it. The more filling you use the more jammy the center of the bars will be.

Bake and Serve: Crumble the remaining dough evenly over the top of the filling and bake for 22-25 minutes, until the top crust is just beginning to turn a light golden brown. Let cool for 45-60 minutes before lifting out from the pan and cutting into bars. Cut 3×3 for 9 bars or 4×4 for 12 smaller bars.

This Slow Cooker Macaroni and Cheese is creamy, comforting and perfect for potlucks. Best of all, it comes together easily in the crock-pot — even the pasta!

When you want to enjoy a hearty pasta dinner with your family but are looking for recipes that are easy and hands-off, these are for you: Crockpot Olive Garden chicken with pasta, slow cooker ragu, and Instant Pot spaghetti! Along with this slow cooker mac & cheese, they make preparing weeknight dinners a cinch!

Macaroni & Cheese in the Slow Cooker

Fall is in full force which means bring on all the hearty comfort foods! Once the cooler weather hits, my kids crave for a giant bowl of mac & cheese regularly. They love a classic baked macaroni and cheese but with the busy school season we’ve had so far, we’ve been using our slow cooker a lot lately. This version couldn’t be easier since everything cooks right in the crock pot – even the pasta.

You can boil the pasta first if you prefer but I chose to keep things simple by throwing the uncooked macaroni together with the rest of the ingredients. For the cheeses, I used sharp cheddar and Monterey jack. They both melt so well! Slow cookers vary by brand and size, so be sure to keep your eye on this and stir every so often so that the pasta cooks evenly. Mine was perfectly al dente around 90 minutes in a 6-quart cooker.

Ingredient List

Trust me, you’re going to want to add in each of these ingredients so your crockpot mac and cheese turns out perfectly. Don’t be surprised if this becomes your new favorite mac and cheese recipe! It will win you over with its flavor and how easy it is to make.

Elbow Macaroni: To soak up all that cheesy goodness.

Unsalted Butter: Butter adds creaminess and flavor. It’s a must for rich and velvety mac and cheese.

Cheddar Cheese Soup: Makes the sauce creamy and super cheesy.

Half and Half: Half milk, half cream. It makes everything smooth and rich. If you don’t have half and half you can substitute it for 1 ¼ cups whole milk and 1 ¼ cups heavy whipping cream. You can also use whole milk, but your mac and cheese won’t turn out as creamy.

Evaporated Milk: So the sauce is even more creamy and delicious.

Shredded Sharp Cheddar Cheese: The star cheese that brings all the flavor. Save some for the topping, too!

Shredded Monterey Jack Cheese: A milder, smooth cheese that goes perfectly with the cheddar. Some other cheeses that you can try using are gruyere, colby jack, and gouda!

Sour Cream: Tangy and creamy, it gives a little zing to the sauce and makes it even more irresistible.

Salt, Black Pepper, and Garlic Powder: These are your main seasonings. Salt for the taste, pepper for a tiny kick, and garlic powder for a savory twist.

Freshly Chopped Parsley: Adds a pop of color and a bit of freshness to your slow cooker mac and cheese. I love garnishing my pasta dishes with fresh herbs!

Slow Cooker Macaroni and Cheese Recipe

This slow cooker macaroni and cheese is perfect for potlucks, parties, or those busy days when you don’t want to be tied down in the kitchen. Serve hot with some freshly chopped parsley and toasted panko breadcrumbs. Everyone will want seconds!

Add Pasta and Butter to Slow Cooker: Spray a 5-6-quart slow cooker with non-stick spray. Add the dry pasta to the slow cooker. Then evenly distribute the cubed butter over the pasta.

Top With Remaining Ingredients: To the crockpot add cheddar cheese soup, half and half, evaporated milk, 2 cups shredded cheddar cheese, monterey jack cheese, sour cream, salt, pepper, and garlic powder. Then stir to combine and evenly cover the pasta.

Cook: Cover and cook on low for 1 ½ to 2 ½ hours. After the first 30 minutes stir the macaroni and check on the pasta. Cover and continue to check the macaroni every 30 minutes, until the pasta has become tender and the cheese sauce is thick and creamy.

Sprinkle With Cheese and Serve: Add the remaining ½ cup cheddar cheese to the top of the macaroni, turn the slow cooker off and cover, let the cheese melt over the top for about 8-10 minutes. Serve slow cooker macaroni and cheese fresh with chopped parsley.

You must try this amazing and unique blend of sweet apples and sharp cheddar in this Apple Cheddar Pie! Wrapped in a flaky cheddar crust, it balances sweet and savory flavors perfectly.

I love any flavor of delicious pie, but once you add in those apples… I am sold! Try these other delicious apple desserts that your entire family will love. Start with these Apple Turnovers, this delicious Caramel Apple Skillet Cake or this Apple Pecan Crisp.

What is Apple Cheddar Pie?

Okay, I know that this isn’t your usual combo for a pie before the holidays, but trust me. Once you taste that flaky cheddar crust and combine it with this unique apple filling… you may never go back to classic apple pie again!

Cheddar Apple Pie is just like classic apple pie except for one secret ingredient. The cheddar! Infused with cheddar in both the apple filling and the crust, this apple pie is a twist on the classic. For the better! It combines sweet and savory, and it’s so delicious I bet you won’t be able to stop at one slice!

Ingredients in Apple Cheddar Pie

These ingredients are simple, yet when you combine them all together, they create a delicious dessert! Check out the recipe card at the bottom of the post for all of the exact measurements.

Cheddar Crust

Flour: I used all-purpose flour for this recipe.

Salt: The salt enhances all of the flavors in the crust.

Shortening: This binds all of the ingredients together so that you can form a nice crust.

Sharp Cheddar Cheese: This adds in the best savory flavor to the crust.

Filling

Apples: You can use any kind of apples that you prefer for the filling. I used Granny Smith in this pie.

Lemon Juice: The acidity in the lemon juice stops the apple from turning brown.

Sugar: The sugar adds sweetness to the tart apples.

All-Purpose Flour: The flour helps to thicken up the filling.

Ground Cinnamon and Ground Nutmeg: These give the pie the classic apple flavor you see around fall time.

Sharp Cheddar Cheese: Using sharp cheddar cheese helps the cheese flavor get noticed, but it isn’t too overpowering.

Egg Wash

Egg White: I always use large eggs when I am baking.

Water: The water and the egg whites combine to make a wash. This helps the top of the pie get nice and golden brown.

How do you Make Apple Cheddar Pie?

Luckily, this pie is easy to make! Adding in the cheddar is a simple step that really elevates the flavor and makes this pie so unique and different.

Stir and cut: In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea-sized. Toss the cheese in the mixture until it’s evenly distributed.

Add Water: Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don’t mix too much or the crust will be hard.

Chill: Form into a ball and spit in half. Roll out half on the floured surface, wrapping the remaining half in plastic wrap. Chill in the fridge until you need it.

Roll dough: As you roll out the dough, turn and flour it a few times till it’s the size you need to cover your pie dish, leaving a 1/2-1 inch overhang.

Filling

Mix: In a large bowl, mix the apple slices with lemon juice and the sugar, flour, and spices together. Fold in the cheese. Place in the fridge for 30 minutes.

Assembly and Baking

Prep: Preheat the oven to 400 degrees Fahrenheit with a rack in the lower third of the oven.

Add Apples to Crust: Pour the apples into the pie pan. Arrange as needed to make room for more apples, making sure there aren’t gaps or pockets.

Make pie top: Roll out the remaining dough into a 12-inch circle. Place on top of the apples. Trim excess dough (if desired), pinch the edges of the dough together, and roll it under itself. Flute the edges. Make 5-6 slits at the top of the pie to allow steam to escape.

Bake: Mix together the egg white and water, then brush over the top of the pie and sprinkle with coarse sugar. Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too browned.

Cool: Let the pie cool on a wire rack. It takes 2-4 hours for the pie filling to set.

Taco Spaghetti joins two classic family favorites, spaghetti and tacos, for an easy weeknight meal that is bound to become a winner in your home. This dish is loaded with taco seasoned beef, two types of cheese, and tomatoes for an explosion of flavor you’ll love!

I’m a fan of tacos in every form! Taco pizza, taco stuffed shells, and taco stroganoff are a few more delicious options to try that are loaded with all of the wonderful taco flavors you crave!

What is Taco Spaghetti?

Traditional spaghetti is an Italian-inspired dish, but this pasta recipe is flavored with the wonderful taste of tacos, instead! Noodles are like a blank canvas and can take on any flavors you add to them. Instead of using hard taco shells, combine soft pasta with taco meat, Rotel, cream cheese and shredded Colby Jack cheese. Everyone will go crazy for this new way to celebrate taco night! 

I adore this classic spaghetti sauce, but if you’re in the mood for Mexican food, this taco spaghetti recipe will not disappoint! For more taco-inspired recipes try this taco dip or this beef taco salad. They are both easy to make and so tasty!

Ingredients in Taco Spaghetti

Only simple, easy-to-find ingredients are needed for this taco spaghetti recipe! It’s one of those dishes you’ll want to recreate again and again. This is the perfect dinner for busy weeknights and lazy weekends. Check out the recipe card at the bottom of the post for exact measurements!

Olive Oil: For sautéing the onions and garlic.

Onion & Garlic: Adds texture and a nice savory flavor.

Ground Beef: Feel free to sub the ground beef with ground turkey, if preferred.

Taco Seasoning: This homemade taco seasoning is SO good but you can use store-bought, if preferred.

Rotel Tomatoes: The best combination of diced tomatoes and green chilies.

Beef Broth: Adds moisture to make the ground meat and everything else perfectly saucy.

Tomato Paste: Tomato paste adds color and a little acidity, which brings out all the amazing flavors.

Cream Cheese: Let this sit out on the counter for a few minutes before you start. Then it will soften up and mix in smoothly to give the sauce creaminess.

Noodles: I prefer regular spaghetti noodles here, but you can also switch it up and use fettuccine noodles, your favorite noodles, etc.

Shredded Cheese: I like to use Colby jack cheese in this recipe because it’s so flavorful and melty! Grated cheddar cheese or a Mexican blend cheese also works.

Cilantro: A sprinkle of freshly chopped cilantro is the perfect finishing touch!

How to Make Taco Spaghetti

Taco spaghetti is quick and easy to make. Cook your pasta, brown your meat and stir in the other ingredients. It can be ready to serve in under 30 minutes! Here’s how to make it:

Boil the Noodles: Cook the pasta according to package directions. Then drain and set aside.

Sauté Onions and Garlic: In a large skillet add the oil and onions and cook until the onions are tender and translucent. Add the garlic and cook an additional minute.

Brown the Beef: Add the ground beef and cook over medium-high heat until no longer pink. Drain the fat if needed.

Add Other Ingredients: Add the taco seasoning, Rotel tomatoes, tomato paste, beef broth, and softened cream cheese. Stir to combine and cook until the cream cheese is melted.

Add Spaghetti and Cheese: Stir in cooked spaghetti and shredded cheddar cheese. Heat through until the cheese melts.

Serve: Garnish with fresh cilantro and enjoy!

These soft and fluffy sweet potato rolls are brushed with a brown sugar glaze and will melt in your mouth! Adding sweet potatoes to the dough results in the most incredible texture. Meet your new favorite dinner roll!

Sweet potatoes are such a versatile ingredient that I love to use! It’s great for baking and cooking. Make my sweet potato pilaf, this casserole, or these easy sweet potato chips in the air fryer.

What Are Sweet Potato Rolls?

The addition of sweet potatoes to this bread dough is life-changing! The moisture in potatoes results in the fluffiest rolls with an INCREDIBLE texture. You will love the subtle sweetness and color the sweet potatoes add. However, the best part is the brown sugar glaze! It’s buttery and sweet with a hint of cinnamon. The perfect compliment to these rolls.

These sweet potato rolls are the world’s softest rolls! One bite of these warm sweet potato rolls and you’ll agree. If you’re looking for more roll recipes to make, try these easy 1-hour rolls. You’ll also love these Parker house rolls or everyone’s favorite Texas Roadhouse copycat rolls.

Ingredients in Sweet Potato Rolls

These ingredients are really simple, and you probably already have them all on hand. These are the perfect rolls to make ahead to enjoy with dinner or for Thanksgiving. Your guests will LOVE these fluffy rolls! Check out the recipe card at the bottom of the post for exact measurements.

Rolls

Active Dry Yeast: You will activate this yeast with some warm milk.

Sweet Potatoes: Dice, cook, and mash the sweet potatoes to add to the dough.

Sugar: You will add this in with the yeast.

Whole Milk: Your milk should be warm, not hot! Otherwise, it will kill the yeast.

Butter: I used unsalted butter in this roll recipe.

Flour: I used all-purpose flour in these sweet potato rolls.

Salt: This will enhance the flavor of the ingredients.

Brown Sugar Glaze

Butter: Melt the butter for the glaze so that you can brush it on the rolls.

Brown Sugar: Sweetens the glaze giving it a golden caramel flavor.

Cinnamon: Adds delicious flavor to the glaze.

How to Make Sweet Potato Rolls

There may be a lot of steps to making these sweet potato rolls, but they are surprisingly easier than you think! The dough comes together quickly then it just needs time to rise. You’ll have the softest homemade rolls ready to enjoy in no time.

Prepare the Dough

Dice the potatoes into 1-inch cubes, I used 2 small sweet potatoes. Bring a pot of water to a boil, add the sweet potatoes, and boil until it is fork tender. Mash the boiled sweet potato until smooth.

Mix the active dry yeast, sugar, and warm milk in the bowl of a stand mixer. Let sit until it starts to froth, about 5 minutes. This indicates that your yeast is active and ready to use.

To the yeast mixture, add the mashed sweet potato, butter, 3 ½ cups flour, and salt. Using a dough hook, mix on low until combined. Determine at this point whether or not you want to add additional flour. If the dough isn’t pulling away from the mixer, add flour in ¼ cup at a time.

Once the dough has the desired texture, mix for an additional 2 to 4 minutes on a medium speed to develop the gluten.

Rise the Dough

Remove the dough from the mixing bowl and put it into a separate, lightly greased bowl. Cover your dough with plastic wrap or a warm damp towel and let it rest for about an hour until the dough doubles in size.

Once the dough doubles in size, remove it from the bowl and fold. The goal of a fold is to degas and stretch the dough slightly then form it back into a ball. This helps develop the gluten. Return it back to the bowl and let it rest for another half hour.

While the dough rests, prepare your pan. Line a baking sheet with parchment paper and lightly spray with cooking spray.

Shape and Rise the Sweet Potato Rolls

Once the dough has risen again, dump it onto a lightly floured surface and stretch slightly into a square, about 12 inches by 12 inches. Cut 12 rolls out of the dough.

Roll the sections of dough into balls and place them, evenly spaced, onto the prepared baking sheet.

Cover the sweet potato rolls and let them proof until about double in size. While the rolls are proofing, preheat the oven to 375 degrees Fahrenheit.

Bake and Brush With Glaze

When the rolls are about double in size, place them in the oven and bake for 10-15 minutes. The rolls should be a light golden brown and have an internal temperature of 190 degrees Fahrenheit.

While the rolls are baking, make the brown sugar glaze. In a small bowl, whisk together the butter, brown sugar, and cinnamon.

When the sweet potato rolls are finished baking, brush them generously with the brown sugar glaze. Allow them to rest for a few minutes before serving.

Grandma’s famous pumpkin pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big dollop of whipped cream on top!

My grandma would make the best pies ever! If you love pumpkin pie as much as I do then try this Sheet Cake, Pie Bars, or Cupcakes.

Grandma’s Famous Pumpkin Pie

My grandma was an amazing cook but an even better baker! I don’t know anyone that could make better bread, cookies, and pies than her! And her pies… Those were truly a diamond in the rough! Her pies were truly the BEST! I would always go first for her cherry pie followed by pumpkin. Then another slice of cherry. Followed by another slice. There is always room for pie right??

The pie starts with her perfect pie crust! It’s tender and flaky and totally melts in your mouth. Then the pumpkin filling is smooth, thick, and creamy! It’s filled with the most delicious spices and flavors and really makes it the best pie around. While you are at it, you should try these Perfect Mini Pumpkin Pies. They are just as delicious and perfect for the little ones!

Ingredients for Grandma’s Famous Pumpkin Pie

Pumpkin pie is a must for the holiday season! You will love my grandma’s famous pumpkin pie recipe and will use it every time! It will become a family favorite! See the recipe card for a list of exact ingredient measurements.

Pie Crust: I use my grandma’s Perfect Pie Crust for any pie crust recipe.

Granulated Sugar: This is how you sweeten up the pumpkin pie.

Ground Cinnamon: This flavoring that makes it taste like fall.

Salt: You only need to use a dash! This will enhance the flavors of all of the other ingredients!

Ground Ginger: Flavorful spices that make this pie even more delicious!

Ground Cloves: These give it a bolder and richer flavor that tastes like fall in a pie.

Eggs: You don’t want to over beat the eggs, just slightly beaten together.

Canned pumpkin: Libby’s is my favorite! Or, you can make your own using this Homemade Pumpkin Puree recipe!

Evaporated Milk: This milk makes it rich and creamy.

Pecans: These are always a great topping for pumpkin pie if you love a crunch!

Whipped Cream: one of my favorite toppings!

Let’s Bake Grandma’s Famous Pumpkin Pie!

Your holiday season just got better with this pumpkin pie! It is a tried and true recipe that is simple to make and oh. so. delicious! My grandma knew just what to do when baking and made this pie PERFECTION every time!

Make Pie Crust and Filling: Preheat oven to 425 degrees. Prepare this pie crust recipe and set aside. In a large bowl mix together sugar, cinnamon, salt, ginger and cloves. Add eggs, canned pumpkin and evaporated milk. Mix until fully combined.

Combine and Bake: Pour the pumpkin mixture into the prepared pie crust. Bake at 425 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees and then bake for an additional 40-50 minutes or until toothpick inserted comes out clean.

Cool, Top and Serve: Cool on wire rack for 2 hours to completely cool. Then, top with pecans and whipped cream if desired. Serve immediately or refrigerate.