Sweet Potato Apple Butter Casserole

Sweet potato apple butter casserole combines the delightful tastes of fall in a hearty dish that’s easy to assemble and cook. It’s delicious any time of year!

Sweet Potato Apple Butter Casserole

Sweet Potato Apple Butter Casserole

Course Side Dish
Servings 8
Calories 325 kcal


Sweet Potatoes:

  • 2 lbs sweet potatoes
  • ¾ cup old fashioned apple butter
  • ¼ cup butter, melted (½ stick)
  • 2 eggs
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt


  • ¾ cup pecans
  • ½ cup dates
  • ¼ cup almond flour
  • 2 tsp butter, melted


  • Preheat oven to 425℉  Line a baking sheet with parchment paper and lay whole sweet potatoes in a single layer.  Pierce each potato several times with a fork.
  • Bake potatoes for 40-60 minutes (depending on size) until they are puffed and fork-tender.  Remove from oven.  Allow to cool slightly and then remove potatoes from their skins.
  • Turn oven back to 350℉.  Coat 1½ quart casserole (or 8” square pan) with cooking spray.
  • Place apple butter, ¼ cup of melted butter, eggs, milk, vanilla, cinnamon, nutmeg and salt in a mixing bowl.  Combine with an electric mixer or whisk.  Add potatoes and continue to beat until the mixture is smooth.  Spread into the casserole.
  • Roughly chop pecans and dates.  Mix in 2 tbsp melted butter and almond flour.  Sprinkle over potatoes.
  • Bake for 20-30 minutes until bubbly and hot with an internal temperature of 160℉.  
  • Hack:  Leftovers can be kept in the refrigerator for up to 5 days or packaged in serving-sized portions and frozen for up to 12 months.
  • Hack:  The sweet potato portion of this dish can be made in advance and stored in the refrigerator for up to 5 days.  Sprinkle topping on before baking and allow a few extra minutes of baking time for the cold dish to come up to temp.
Keyword apple butter, date topping, gluten-free, pecan topping, potato casserole, side dish, sweet potato, sweet potato casserole, vegetarian, vegetarian side dish

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion:  Use leftover apple butter to make apple butter muffins or pork chops with apple butter and onions.

Curry Barley with Cranberries, Raisins and Pecans


Curry Barley with Cranberries, Raisins and Pecans
Curry Barley with Cranberries, Raisins and Pecans

Curry Barley with Cranberries, Raisins and Pecans


1 tbsp olive oil

¾ cup onion, chopped

2 cloves garlic, minced (2 tsp)

1½ tsp curry powder

½ tsp turmeric

½ tsp allspice

¼ tsp salt

⅛ tsp pepper

3 cups chicken broth

1 cup dried pearl barley

⅓ cup cranberries

⅓ cup raisins

⅓ cup pecans, coarsely chopped


Heat oil in a skillet over medium heat.  Add onions and saute until crisp-tender, about 4 minutes.  Add garlic and saute for an additional 2 minutes.

Stir curry, turmeric, allspice, salt, pepper and chicken broth. Bring to a boil.

Add barley, cranberries and raisins.  Reduce heat to medium-low, cover and simmer for 40 minutes or until barley is tender and all water is absorbed.

Remove from heat and allow barley to stand, covered, for 10 minutes.  Stir in pecans and serve immediately.

6 servings, 200 calories per serving

Hack:  Leftovers can be stored in the fridge for up to one week or frozen for up to 3 months.


Homemade Fruit Nut Granola

My favorite way to eat this homemade fruit nut granola is stirred into Greek yogurt with a little honey and vanilla! It’s a great way to start my day!

Homemade Fruit Nut Granola

Homemade Fruit Nut Granola

Course Breakfast, Snack
Servings 0.5 cup
Calories 235 kcal


  • 4 cups old-fashioned rolled oats
  • 1 cup pecan halves
  • ½ cup sliced almonds
  • ¾ tsp salt
  • ¾ tsp cinnamon
  • ½ cup olive oil
  • ½ cup honey
  • 1 tsp vanilla extract
  • cup dried cherries
  • cup dried chopped dates


  • Preheat the oven to 350℉.  Line a 15”x10” rimmed baking sheet with parchment paper.
  • In a large bowl, mix oats, nuts and salt and cinnamon until well blended.
  • In a separate bowl, whisk olive oil, honey and vanilla until smooth.
  • Add olive oil mixture to oats.  Mix until well incorporated and all nuts and oats are coated.  Spread evenly on the lined baking sheet.
  • Bake in the oven for 10 minutes.  Remove from the oven and use a spatula to flip the granola in sections.  Press granola down with the back of the spatula to make it more cohesive.
  • Return to the oven and bake until golden brown (10-12 minutes).  Don’t worry if it doesn’t seem crunchy enough at this point.  It will continue to crisp up as it cools.
  • Remove from the oven and immediately sprinkle cherries and dates evenly over the top.  Use the back of the spatula to gently press the fruit down.
  • Allow to rest undisturbed until completely cool then crumble or break into pieces.
  • Store in a tightly sealed container at room temperature for up to 2 weeks or freeze for up to 3 months.
  • Hack:  Granola is incredibly versatile.  Feel free to use whatever nuts or seeds you have on hand.  The same goes for dried fruit.  Alternative sweeteners such as maple syrup or applesauce can also be used.  Go crazy!
Keyword almonds, cereal, cherries, dates, dried fruit, granola, graula, healthy, muesli, nuts, oatmeal, pecans, rolled oats, vegetarian

Did you know?   Oats are a great way to start your day.  They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health.  Check out the facts here!

Suggestion: Serve this in a bowl with milk for a fast and easy meal any time of day!  It can also be used to make a yogurt granola cup or in overnight oats.

Cranberry Pecan Chicken Salad

Cranberry pecan chicken salad is a fresh twist on a classic treat. Try it in a sandwich or on a bed of fresh greens. It’s sure to tantalize your taste buds!

Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad

Course lunch, Sandwiches
Servings 2
Calories 265 kcal


  • 1 cup chicken, cooked and shredded (1 small breast)
  • 2 tbsp red onion, chopped
  • ¼ cup celery, chopped
  • 2 tbsp dried cranberries, chopped (10-12 dried cranberries)
  • 2 tbsp pecans, chopped (5 -6 pecan halves) 
  • 3 tbsp mayonnaise
  • tsp lemon juice
  • ½ tsp dijon mustard
  • ½ tsp dried parsley
  • Dash salt and pepper


  • In a small mixing bowl, combine chicken, onion, celery, cranberries and pecans.
  • In a separate bowl, whisk mayonnaise, lemon juice, mustard, parsley, salt and pepper.  Pour over the chicken mixture and stir to combine.
  • Allow to chill for an hour to combine flavors.
  • Hack: Store leftovers, tightly covered, in the refrigerator for up to 5 days.
  • Hack:  For a delicious change of pace, replace cranberries with ¼ cup red grapes.
  • Hack:  I've used pecans in this recipe but you can use your favorite nut or whatever nuts you have on hand.
Keyword chicken, chicken salad, cranberries, grapes, leftover, pecan, protein salad, sandwich

Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.

Suggestion: Serve this salad on simple white bread or oatmeal honey sandwich rolls!


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