You’ve roasted the turkey, enjoyed the feast, and now you’ve got leftovers — the best part, right? This creamy turkey tetrazzini recipe is the ultimate way to turn that extra turkey into a cozy, family-favorite dinner.

This dish is everything you love about comfort food — tender noodles coated in a rich, cheesy sauce, bits of juicy turkey in every bite, and a perfectly golden topping. It’s easy to make, reheats beautifully, and honestly tastes even better the next day.

Whether you’re using leftover Thanksgiving turkey or rotisserie chicken, this easy turkey tetrazzini comes together in just a few simple steps. No fancy ingredients or complicated techniques — just real, creamy, delicious food that makes everyone at the table happy.

As I was finishing off the recipe I felt like it needed a little crunch on top, much like a perfect macaroni and cheese with a breading. I remembered that we had these Honey Dijon chips in our storage room so on a whim I ran down, grabbed the bag and crushed them up.

Dear sweet mercy, it was perfection!!

This post is sponsored by Kettle Brand.

Why You’ll Love This Turkey Tetrazzini Recipe

• Creamy, rich sauce without being heavy
• The perfect use for leftover Thanksgiving turkey
• Family-friendly comfort food
• Simple ingredients, easy prep

What is Turkey Tetrazzini?

Tetrazzini is an American main dish with diced poultry (yes you could use chicken as well) and mushroom in a butter/cream and parmesan sauce. It is served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley.

Ingredients You’ll Need

Every ingredient in this best turkey tetrazzini recipe has a job to do! Here’s a quick look at what each one adds…

• Spaghetti: The base of the dish that holds the creamy sauce and gives that classic, comforting texture.
• Turkey: Adds hearty protein and mild flavor that pairs perfectly with the creamy sauce.
• Olive Oil: Used for sautéing to build flavor and prevent sticking.
• Button Mushrooms: Add earthy, savory depth and balance the richness of the sauce.
• Garlic Cloves: Infuse the sauce with delicious, aromatic flavor.
• Butter: Adds richness and forms the base of the creamy sauce.
• Flour: Thickens the sauce when combined with butter to make a roux.
• Chicken Broth: Thins the sauce slightly and adds savory depth.
• Kosher Salt & Black Pepper: Adds flavor and subtle heat.
• Heavy Cream: Adds richness and makes the sauce extra velvety.
• Milk: Creates a smooth, creamy texture and helps mellow the flavors.
• Frozen Peas: Add color, sweetness, and freshness to balance the dish.
• Parsley: Adds fresh herby flavor.
• Mozzarella Cheese: Melts beautifully for a creamy, cheesy finish.
• Parmesan Cheese: Gives salty, nutty flavor and helps thicken the sauce.
• Kettle Brand Honey Dijon Chips: Give the casserole a crispy, golden crust for contrast in texture.

How to Make Turkey Tetrazzini

1. Prep: Preheat the oven to 350˚F.
2. Cook the Pasta: In a large pot of salted water, cook the pasta until al dente.
3. Chop: Grab your leftover turkey meat and chop/shred it.
4. Sauté: Add a drizzle of olive oil to a large dutch oven over medium-high heat, add the mushrooms and cook until softened. Then add the garlic and sauté another minute or two.
5. Create a Roux: Add the butter to the pan and let it melt, then add the flour and whisk until smooth. Add the cream and milk to the mixture and bring it to a simmer until it thickens. Add the chicken stock and season with salt and pepper to taste.
6. Combine: Add the cooked pasta and turkey to the pot and then add the parsley, peas, mozzarella and parmesan cheese. Stir everything to combine.
7. Bake: Cover the dutch oven and then bake for 30min. Remove the lid and sprinkle with the crushed chips. Then bake for another 10min without the lid.
8. Serve: Serve immediately!

Kettle Brand Chips

This holiday season, be totally ready for every drop-in guest, late night munchies while you chat with loved ones and of course, holiday meals. Keeping Kettle Brand potato chips around isn’t just smart for snacking and playing games with family and friends, it’s actually a great way to finish off a holiday meal.

Kettle Brand potato chips are non-GMO, totally packed full of flavor and I hear that they are literally an obsession among some of our neighbors and friends.

Kettle Brand chips are the ultimate crunchy chip. You chip lovers know what I’m talking about, chips aren’t at all just about the flavor, you want that crazy crunch thing going on and not all chips are created equally. Kettle Brand chips win the prize for the biggest crunch!

Variations and Substitutions

If you don’t have leftover turkey, no worries at all! You can use chicken instead! Here are a few ideas for variations and substitutions:

• Use rotisserie chicken instead of turkey
• Make it lighter with half-and-half instead of cream
• Swap the spaghetti noodles for penne or linguine
• Add other veggies: broccoli, carrots, green beans

What to Serve with Turkey Tetrazzini

Pasta is always tricky isn’t it. You feel like you have to serve only a salad with pasta dishes, but if you’re smart about it, you can actually ditch the side dish completely.

If you add some extra veggies into your turkey casserole with noodles, I see no need to even worry about sides. I mean, carbs, protein and veggies are covered.

Heck, you could even say you’ve got dairy as well!

Alright, but I get it, you are like me and one dish sometimes feels like you at least need a salad. Here are a few ideas.

• Spinach Salad with Poppy Seed Dressing
• Roasted Pear Salad
• Broccoli Salad
• Strawberry Spinach Salad with Feta

Storing and Reheating

Leftover turkey tetrazzini should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.

To reheat a single serving, I use the microwave, but if I’m going to reheat a large portion of the turkey pasta bake, I’ll reheat it in the oven at 300 degrees F for about 10-15 minutes or until heated through.

Can Turkey Tetrazzini Be Frozen?

Because turkey tetrazzini is a cream-based sauce and full of pasta it’s best to never freeze it. Your sauce will separate and the pasta will continue to bloat and take on the liquid. This will make for a mushy pasta which no one wants.

There’s something so satisfying about turning leftover turkey into something completely new — and this creamy turkey tetrazzini does just that. It’s warm, comforting, and easy enough for a weeknight, but special enough for company.

Use Your Thanksgiving Leftovers with these Recipes…

• Leftover Turkey Sandwich (The Gobbler)
• Leftover Thanksgiving Turkey Sliders
• Turkey Club Sandwich
• Turkey Pot Pie
• Leftover Turkey Soup

There’s nothing quite like a classic pumpkin pie made completely from scratch. Forget the store-bought stuff—this homemade version has a creamy, spiced filling, a buttery crust, and that nostalgic Thanksgiving flavor we wait all year for. If you’ve ever felt nervous about making pumpkin pie from scratch, don’t worry…I’m walking you through every step so your pie bakes up smooth, creamy, and perfect every time.

Whether you’re hosting Thanksgiving or just craving a cozy fall dessert, this is the only pumpkin pie recipe you’ll need.

Oh, pumpkin pie, oh pumpkin pie, thy flavor is so lovely… Who needs the Christmas tree song when we could be singing about pie?

I know we have some haters out there (haters gonna hate, hate, hate. Thank you Taylor Swift.) I can’t even understand the hate, but it’s fine. It exists. I believe that every blog should share their favorite classic recipes and this one is one of my favorites. Well this, and Mom’s Lemon Meringue Pie. 

Thanksgiving For Me Growing Up

Thanksgiving was always one of my favorite holidays growing up. We’d pack into my grandpa’s house in Le Grande, Oregon—cousins, aunts, uncles, everyone—filling every corner with folding tables and chairs. There were always more people than the house could technically hold, and more than once we kids ended up on the floor with our plates.

If we stayed home in Vancouver, Washington, the house still filled with family, plus a few people from church who didn’t have anywhere to go. Dad always made sure no one spent Thanksgiving alone. The cousins played nonstop, the adults snacked and chatted, and we’d finally sit down for “dinner” in the middle of the afternoon. After cleanup (always paper plates because… sanity), the ladies and kids did Christmas crafts, the men watched football, and then—pie time!

Honestly though, my favorite part was the next day: lazing around with movies, leftovers, and turkey sandwiches on rolls. I loved those even more than the big meal.

Thanksgiving at Our House Now

As an adult, Thanksgiving looks a little different. Where we live now, most people have deep roots and big family gatherings of their own, so it can feel a bit lonely when you’re not traveling. It’s not the bustling holiday I grew up with, but it’s taught me something important—be like Dad and always look around to see who might need a place at the table.

Our traditions have changed, but we still have pie… and honestly, pie makes everything okay.

Ingredients for Pumpkin Pie

You’ll want to start by making my favorite pie crust recipe or Mom’s failproof magic crust. Both recipes make a double crust, so you’ll only need half the dough for this pumpkin pie. You can freeze the other half, or make two pumpkin pies! Or use the other half for a lemon meringue pie!

Here is your grocery list for the filling:

• Pumpkin Purée: The base of the filling—provides body, moisture, and classic pumpkin flavor.
• Heavy Cream: Adds richness and creates a silky, custard-like texture.
• Half and Half: Balances the heavy cream so the filling stays creamy without being overly dense.
• Salt: Enhances flavor and brings out the spices and pumpkin.
• Sugar: Sweetens the pie and helps the filling set smoothly.
• Brown Sugar: Adds deeper caramel flavor and extra moisture, enriching the pie’s taste.
• Eggs: Bind the filling and help it firm up into a smooth custard as it bakes.
• Cinnamon: The primary warming spice that defines classic pumpkin pie flavor.
• Nutmeg: Adds warmth and a slightly sweet, nutty note that pairs perfectly with pumpkin.
• Cloves: Provides bold, aromatic depth—just a little gives that signature fall flavor.
• Ginger: Adds brightness and a gentle spicy kick that balances the sweetness.

How to Bake Pumpkin Pie

Pumpkin pie is one of the easiest pies you can make. It is literally, mix everything together and pour it into the crust. That’s it! Here are the basic steps:

1. Prep: Preheat the oven to 400℉.
2. Make the Pie Crust: Make the pie crust according to the recipe card on our all butter pie crust recipe. Split the dough in half and roll half of the dough out into a circle and place it in the pie pan.
3. Chill the Pie Crust: Poke the bottom of the crust all over and place in the fridge for 30 minutes.
4. Blind Bake the Pie Crust: Add pie weights to the crust, place a piece of foil loosely over the top of the crust and bake for 15 minutes. Remove the foil and then bake for another 6-8 minutes.
   • PRO TIP: Blind baking the crust helps avoid a soggy crust once the filling goes in.
5. Make the Pie Filling: In a large pot, mix the pumpkin, salt, sugars and spices and heat to medium and bring to a simmer. Let the filling cook for 5 minutes, stirring constantly. Add the heavy cream and half and half, stirring for another minute over medium to medium high heat until sputtering and popping as a simmer. Whisk the egg and yolk in a separate small bowl and slowly add a tablespoon of the pumpkin mixture at time to the eggs to temper them.
6. Bake: Bake at a high heat for 25 minutes and then lower the heat to 350℉ and bake for another 10 minutes. If the crust starts to get dark, cover the crust with foil.
   • PRO TIP: You will know the pie is cooked through when it is puffed up a little in the middle and barely moves in the center.
7. Cool: Remove the pie from the oven and put it on a cooling rack. Let it sit for 2 hours to allow it to set up.
8. Topping: Top it with some fresh whipped cream or powdered sugar on top.

How to Top Pumpkin Pie

Have you seen the meme of the pumpkin pie covered on all sides with like 4 inches of whipped cream? It makes me laugh every time. Whipped cream is delicious on top of pumpkin pie. I recommend making stabilized whipped cream so you can make those pretty piped dollops on top.

I’m also sort of obsessed with the pie stamps shown in these photos. Don’t they look so cute?! And I normally don’t do cute. They are super easy too. Roll out your extra half of the pie crust and stamp the leaves. Bake for 15-20 minutes at 375 degrees F.

Pumpkin Pie FAQs

Make-Ahead, Storage & Freezing Instructions

Make-Ahead: Pumpkin pie is a great make-ahead pie, which makes it perfect for Thanksgiving. It is one less thing we have to make on Thanksgiving day. Make and bake as directed in the instructions and let it cool completely. Wrap it securely in plastic wrap in the fridge for up to 2 days before your meal. Top with whipped cream just before serving.

Storing: Pumpkin pie should be kept in the refrigerator. Wrap loosely with plastic wrap or aluminum foil. Leftovers will keep in the fridge for 3-4 days.

Freezing: Pumpkin pie holds up great in the freezer. It should be completely cooled, and then wrapped tightly with plastic wrap and then placed in a sealed bag. It will keep in the freezer for up to 1 month. To serve, remove from the freezer and let thaw in the refrigerator for 10-12 hours before you serve it.

It’s just not Thanksgiving without homemade pumpkin pie from scratch! Gather your family, friends, or anyone who needs a place to feel loved around your table and serve up a perfect pumpkin pie!

More PIE RECIPES You’ll Love:

• Homemade Apple Pie
• Razzleberry Pie
• Pecan Pie
• Dulce de Leche Banana Cream Pie
• French Chocolate Silk Pie
• Sweet Potato Pie
• Blueberry Pie
• ALL OF OUR PIE RECIPES!

Watch How This Recipe is Made…

These potato rolls don’t require any kneading, and honestly, they’re hands down the best rolls we’ve ever had. Soft, buttery, and melt-in-your-mouth delicious, they’re our #1 most requested roll recipe.

These rolls are ridiculously easy to make — no fancy equipment, no complicated techniques — and perfect for any meal, holiday dinner, or special occasion. Once you try them, you’ll see why everyone keeps asking for this recipe.

These are seriously the best potato dinner rolls ever. They are so soft and seriously melt in your mouth. They are ridiculously buttery. 

Suggested Products

These are all affiliate links for amazon but you can go to a store to find a lot too. Amazon is just easiest.

• Potato Gems or Pearls – We use these dehydrated potatoes as they seem to give the best flavor and texture.
• Dough Scraper – Any ol’ scraper will do but we prefer a plastic scraper to scrape the dough and flour off our counter and out of bowls for 10x faster clean up.
• Silpat Baking Mat – We bake everything on a silpat; cookies, rolls and even loaf breads cook evenly and without sticking! No spray needed!
• Nordic Ware Cookie Sheet – The cookie sheet you use absolutely can make or break your recipe. If it’s too dark it will cause your food to look dark and over-bake. You want a cookie sheet that bakes evenly and won’t affect color.
• Stainless Mixing Bowls – I love glass mixing bowls, but the truth is, everyone should have good stainless bowls in all sizes and these are great ones.

Ingredients You’ll Need

• Sugar: Feeds the yeast to help the dough rise and adds a touch of sweetness that enhances flavor. It also promotes browning, giving your rolls that beautiful golden color.
• Unsalted Butter: Butter adds richness, tenderness, and flavor to the rolls. The fat coats the flour proteins, which limits gluten development — that’s why your potato rolls turn out so soft and melt-in-your-mouth.
• Milk: Milk makes the dough tender and adds subtle sweetness and flavor. The natural sugars in milk also help with browning, while the proteins contribute to a soft, rich crumb.
• Potato Flakes: This is your secret weapon! Potato flakes (or mashed potatoes) make the rolls extra soft and moist by attracting and holding onto moisture.
• Salt: Balances the sweetness, enhances flavor, and strengthens the gluten structure so your rolls rise evenly and hold their shape.
  • PRO TIP: Always add salt after the yeast has been mixed in with other ingredients to avoid slowing yeast activity.
• Instant Yeast: The leavening agent that makes your rolls rise. Instant yeast works quickly and doesn’t require proofing in water first — just mix it right in with the dry ingredients.
• Eggs: Eggs add richness, flavor, and beautiful golden color. They also help bind the dough and contribute to a soft, tender texture.
• Flour: The backbone of the recipe! Flour provides structure and gluten formation — the framework that traps air and gives your rolls their shape and lightness.

How to Make Potato Rolls

1. Scald the Milk: Heat a saucepan over medium heat and add the milk. Cook until the edges begin to foam but don’t let it come to a boil. Remove from heat.
2. Add: Stir in the sugar, butter, potato flakes and salt until combined and then let it cool to luke warm.
3. Stir: Add the yeast and stir them in followed by the eggs.
4. Combine: Place the flour in a large bowl then add the wet ingredients and stir until the dough comes together. The dough will be sticky.
5. Rise: Cover the bowl with a towel or plastic wrap and let it rise for an hour.
6. Divide: Punch the dough down and divide into 4 equal parts.
7. Roll: Roll out each of the portions into a circle that is 1/2″ thick and butter 2 of the 4 circles. Place the unbuttered circles on top of the buttered circles so that the butter is between the two circles and press around the edges to seal.
8. Form: Cut each circle either into 1″ wide strips or 16 wedges depending on how you want to form the rolls. Tie the strips into knots or roll the wedges into a crescent shape (see section below).
9. Rise: Place formed rolls on a baking sheet lined with parchment and cover with a towel. Let them rise for 1.2 hours or until doubled in size.
10. Bake: Once they have risen, bake in a preheated oven at 350℉ until golden brown, (14-20 min).
    • PRO TIP: Make sure you eat one straight out of the oven. Oh my goodness, it’s like heaven. The best potato rolls literally melt in your mouth.

Can You Make Potato Rolls Ahead of Time?

Yes! You can make potato rolls ahead of time!

1. Method 1 is making the dough, covering it in a bowl with plastic wrap and allowing it to sit in the fridge overnight. The next day, set the bowl until no longer chilly and proceed as normal.
2. Method 2 is to allow the dough to rise, roll out the dough on a cookie sheet and then cover in plastic wrap and rest in the fridge overnight. Place on the counter to take the chill off for an hour or two and then bake.

How Long Do Potato Rolls Last?

Potato rolls will stay soft for days thanks to the potato starch molecules’ ability to keep wheat starches from getting stale.

Let the rolls cool completely before storing and place in a plastic storage bag, or wrap in foil and store at room temperature.

Properly stored, rolls will last for about 5 to 7 days at normal room temperature. But, let’s be honest here-the BEST Potato Rolls are so darn good, you won’t have any left-overs to store!

Can You Freeze Potato Rolls?

Bake the rolls as usual — as if you were going to serve them right away. Let them cool completely, then wrap them tightly in aluminum foil.

Place the foil-wrapped package in a freezer bag or storage container and freeze for up to a month

OR

Freeze the rolled out dough on a cookie sheet then store in freezer bags in the freezer for up to 1 month.

How to Form into Knots

The really long pieces I generally cut in half, but I also love huge rolls (not on my body), so it’s up to you.

Create a knot by crossing the ends of the strip and pull one end through the hole. Just like when you are tying your shoe.

How to Shape Like Crescent Rolls

Cut in pizza slices and roll, starting at the fat end into crescent rolls.

Why are Potato Rolls Lighter Than Other Rolls?

When you boil potatoes, it enlarges the starch molecules. This makes it difficult for the proteins in the flour to form gluten (the enemy of light, airy bread and pastry).

Potatoes contain potassium which causes yeast to rise faster than it would with breads that contain only wheat. Potato starches absorb more water than wheat starches, leading to a moist texture.

And that’s it — the secret to the softest, most buttery potato rolls you’ll ever eat! No kneading, no stress, just fluffy, melt-in-your-mouth rolls that are perfect for any meal or holiday.

If you loved these rolls, don’t forget to try them with our Buttery Mashed Potatoes, Roasted Turkey, or with other Thanksgiving Side Dishes for the ultimate comfort-food feast. Once you make these potato rolls, they’ll become your go-to recipe too!

More BREAD SIDES You’ll Love:

• Herbed Focaccia Bread
• Homemade Baguette
• French Bread
• Buttermilk Biscuits
• Homemade Naan
• Easy No Knead Artisan Bread
• One Hour Rolls
• All our BREAD RECIPES here!

Watch This Video to See How They are Made…

Thanksgiving dinner is all about the sides, right?! As much as we love a beautifully roasted turkey, it’s the rolls, potatoes, veggies, and casseroles that truly make the meal unforgettable. These are the tried-and-true Thanksgiving side dishes we make year after year!

Whether you’re hosting for the first time or bringing a dish to share, you’ll find the perfect Thanksgiving sides right here.

Rolls & Breads

Warm, fluffy rolls are a total Thanksgiving MUST. Every one of these is soft, buttery, and perfect for soaking up gravy.

1. Potato Rolls

2. Homemade Dinner Rolls

3. Hawaiian Rolls

4. Sweet Potato Rolls

5. Pumpkin Rolls

6. Herb Focaccia Bread

Potatoes (Mashed, Sweet, & Roasted)

Because is it really Thanksgiving without potatoes?

Mashed Potatoes

7. Creamy Mashed Potatoes

8. Instant Pot Mashed Potatoes

9. Steakhouse Mashed Potatoes

Sweet Potato Side Dishes

10. Loaded Sweet Potatoes

11. Sweet Potato Casserole

12. Sweet Potato Soufflé

13. Orange Glazed Sweet Potatoes

Roasted Potatoes

14. Roasted Sweet Potatoes

15. Garlic Roasted Fingerling Potatoes

16. Herb and Garlic Roasted Potatoes

Baked

17. Cheesy Au Gratin Potatoes

18. Crispy Baked Potatoes

Stuffing & Dressing

Classic, cozy, carb-filled goodness — stuffing is the soul of the Thanksgiving table.

19. Make-Ahead No-Fuss Stuffing

20. Sausage Stuffing

21. Apple Cranberry Stuffing

Vegetable Sides

Fresh flavors, roasted veggies, and comforting casseroles — these sides bring color and balance to the meal.

Green Beans

22. Real Green Bean Casserole

23. Classic Green Bean Casserole

24. Heritage Green Bean Casserole

Carrots & Root Veggies

25. Honey Roasted Carrots

26. Lemon Roasted Carrots and Parsnips

27. Slow Cooker Orange Glazed Carrots

Corn

28. Creamed Corn Recipe

29. Cheesy Corn Casserole

Mixed Vegetables

30. Candied Pecan Bacon and Brussel Sprouts

31. Oven Roasted Vegetables

Salads & Pasta

A fresh bite to balance the feast — crisp, colorful, and festive!

32. Broccoli Salad

33. 7 Layer Pea Salad

34. Strawberry Spinach Salad with Feta

35. Roasted Butternut Squash Kale Salad

36. Spinach Salad with Poppy Seed Dressing

37. Southern Baked Mac & Cheese

38. Best Macaroni and Cheese

Jello Salads

The nostalgic Thanksgiving sides that always disappear first.

39. Raspberry Pretzel Jello Salad

40. Strawberry Pretzel Jello Salad

41. Cranberry Jello Salad

42. Lemon Mandarin Orange Jello Salad

Sauces & Condiments

You can’t plate a Thanksgiving dinner without them.

43. Cranberry Sauce Recipe

44. Spiced Orange Cranberry Sauce

45. How to Make Turkey Gravy

Thanksgiving is all about gathering the people you love around a table filled with comforting, memory-making food, and these Thanksgiving side dishes are the recipes we come back to year after year. Whether you’re craving classic mashed potatoes, fluffy rolls, cozy casseroles, or bright and fresh veggie sides, each dish brings something special to the feast.

Mix and match your favorites, prep a few ahead of time, and enjoy a holiday meal that feels warm, effortless, and absolutely delicious. Happy Thanksgiving from our kitchen to yours!

This easy creamed corn recipe takes simple corn and turns it into a sweet, creamy, and irresistible side dish. Perfect alongside roast chicken, prime rib, or your favorite weeknight meals, it’s packed with flavor and ready in minutes.

With butter, cream, and just the right seasoning, this creamed corn recipe is a classic that your whole family will love.

If you think creamed corn is just okay, wait until you try my version. It’s buttery and full of flavor, almost like a corn chowder turned into a side dish. I thought it might be just “pretty good,” but it’s actually amazing.

One of my favorite things about this season is taking a moment to reflect on the birth, life, and resurrection of Christ. As a member of the Church of Jesus Christ of Latter-day Saints, I believe He came to Earth with a real purpose, lived perfectly, and made the ultimate sacrifice because of His love for each of us. This knowledge makes everyday moments, and even something as simple as sharing a meal, feel meaningful and full of joy.

Ingredients For Creamed Corn

Creamed corn is simple, comforting, and full of flavor, and it starts with a few key ingredients that make all the difference. Here’s what you’ll need to create this amazing side dish:

• Butter: For cooking and adding richness.
• Flour: Thickens the cream sauce for a silky texture.
• Cream Cheese: Adds extra creaminess.
• Heavy Cream: Makes the corn luscious and smooth.
• Sugar: Balances the natural sweetness of the corn.
• Salt: Season to taste.
• Parmesan Cheese: Optional, for a savory kick.
• Frozen Corn: The star of the dish! You could also use fresh corn, but I would advise against canned corn.
• Black Pepper: To taste.
• Bacon: Cooked and crumbled, for a salty, crunchy topping.

With these simple ingredients, you’re just a few steps away from dreamy corn that will steal the show at any meal. It’s easy and always a crowd-pleaser.

Variations

You can easily switch things up with this recipe. Try using whole milk instead of heavy cream in the milk mixture for a lighter version, though the sauce will be a bit thinner. For a little heat, add diced jalapenos or a pinch of cayenne pepper to give the creamed corn a spicy kick.

How to Make This Creamed Corn Recipe 

Making this creamed corn recipe is seriously satisfying. Follow these simple steps to get flavorful corn every time:

1. Melt: On the stove, add butter to a saucepan over medium-high heat until the butter melts.
2. Whisk: Add the flour and whisk for 20 seconds to create a roux. While whisking, add the cream cheese and stir until it clumps together.
3. Add Cream: Pour in the heavy cream and continue whisking until smooth.
4. Season: Stir in the sugar, salt, and optional Parmesan cheese.
5. Add Corn: Mix in the corn kernels and reduce the heat to low. Cook until the corn is heated through.
6. Finish: Taste and adjust seasoning with pepper. Serve warm, topped with crumbled bacon.

This creamed corn is guaranteed to be a hit whether it’s a weeknight side or a holiday favorite.

Storage and Reheating

Leftover creamed corn keeps beautifully in the fridge in an airtight container for up to 4 days. To reheat, simply warm it in a saucepan over medium-low heat, stirring occasionally, or microwave in a covered dish until hot. Add a splash of cream or milk if it needs a little extra creaminess. This easy creamed corn recipe reheats perfectly and tastes just as delicious the next day, making it a stress-free side for busy weeknights or holiday leftovers.

What Goes Well with This Cream-Style Corn Recipe

This buttery corn pairs beautifully with classic comfort foods. Serve it alongside a hearty meatloaf, a pan of roasted chicken, or tender pork chops for a meal that feels cozy and satisfying. It also works well with simple weeknight favorites like baked ham, grilled burgers, or even a roast for special occasions. The sweet flavor of the corn complements almost any main dish and makes every bite feel indulgent.

If you’ve never made homemade creamed corn before, this is your sign. It’s rich, buttery, and so much better than anything that comes in a can. Whether it’s on your holiday table or a random Tuesday night, this recipe brings all the coziness you want in a side dish. Once you try it, you’ll wonder why you ever settled for the store-bought stuff.

More CORN RECIPES You Are Sure to Love:

• Secret the the Best Grilled Corn
• Slow Cooker Potato Broccoli Corn Chowder with Bacon
• Cheesy Zucchini Corn Casserole
• Elote Grilled Mexican Corn Salad
• All our SIDE DISHES here!

Learn How To Make This Creamed Corn in the Video Below

I’m a self-proclaimed pie fanatic and this easy, All Butter Pie Crust is my absolute favorite pie crust recipe! It’s super flaky, easy to make, and comes together quickly!

I’m here to teach you how to make a homemade pie crust that will be so easy, so delicious, and so flaky without any stress! Making a pie crust from scratch is one of the most intimidating recipes that a home baker will encounter. Yeast bread is almost equal, and I cannot only teach you how to make both, but I can make you an expert!

Your pie crust texture is 100% dependent on the fat that you choose to use. I’ve experimented with it all, and I’ve got a suggestion for you.

If you’re a beginner and you’ve already struggled with making a homemade pie crust recipe, let’s take a step back and make my mom’s fail-proof pie crust recipe. It is so easy and the addition of egg and vinegar along with using cold shortening makes for a really easy pie crust recipe.

However, if you’re really looking for the best pie crust recipe that’s not difficult and really brings flavor and texture, well that’s an all butter pie crust.

Ingredients in an All Butter Pie Crust

Making a flaky pie crust is one of the most basic recipes with perfectly basic ingredients:

• Flour: Forms the structure of the crust — it provides the gluten network that holds everything together while still allowing for a tender, flaky texture.
• Salt: Enhances flavor and balances the richness of the butter.
• Butter: The star of the crust! Cold butter creates steam pockets as it melts during baking, giving you that tender, flaky texture and rich buttery flavor.
• Ice Water: Brings the dough together without activating too much gluten. The cold temperature keeps the butter from melting before baking, which helps maintain flakiness.
• Sugar: I’ve found it does not sweeten the crust but does create a flakier, more golden crust.

**Keep reading to find out why I made this an all butter pie crust recipe! 

How to Pick the Best Source of Fat for Your Pie Crust

There are a few different fats that you can use for a pie crust. I’ve used lard a few times, but honestly I don’t find it to be worth it. Here’s a breakdown of each fat and why I’ve settled on butter.

Using Lard in Pie Crust

• Pros: Lard produces an extremely crisp, flaky crust. Its melting point is higher than butter, so it doesn’t soften as quickly while you handle it so you can really bust out a good crust.
• Cons: I don’t like lard because it’s too darn hard to find a good quality lard. And your pie can 100% taste like whatever lard you use. No thanks.

Using Shortening in Pie Crust

I have absolutely nothing against shortening. It’s cheaper to buy than butter, so there’s that going for us. Sometimes I use both shortening and butter so that I can get in the flavor but still end up with a decorative crust.

• Pros: Shortening has a higher melting point than any other fat, so it’s easy to cut into pie dough and roll out. It’s also awesome when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.
• Cons: The flavor is lacking with a shortening crust.

Using Butter in Pie Crust

Ahhhhh, the best ingredient in all the world. I love the flavor, I love the texture of the flaky crust and I love that I always have butter on hand.

• Pros: Butter has the best flavor and it forms light, flaky layers in pie crust. This comes in part from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough. It’s a heavenly thing.
• Cons: Butter can be a bit harder to work with than shortening because it warms and melts so quickly. If your dough feels too soft? Chill it for 15 minutes. Too hard? Allow it to sit on the counter for a few minutes.

How to Make a Pie Crust From Scratch (with Photos!)

Step 1: Make sure your fat is in the refrigerator keeping chilled. Place the flour, salt and sugar in a large bowl and mix to combine.

Step 2: Quickly cut the cold butter into large chunks and add to the flour. Cut in using a pastry blender depending on what you’ve decided on above. 

Step 3: Fill your measuring cup with ice and water to keep it extra cold and create a well in the center of the flour and quickly add using tablespoons and stirring together with a fork until the mixture is just starting to come together but is still very shaggy and floury.

Step 4: Place plastic wrap on the counter and dump the dough and flour bits out. Gather into a ball as best you can and wrap tightly in the plastic.

Step 5: Place in the fridge to chill again for a few minutes before using.

Tip: Do the squeeze test and if it stays in your hand the pie crust is ready even though it looks shaggy in the bowl. Also, when you form it into disks, a marble slab can help keep it cool.

Wrapping the pie dough in plastic wrap keeps the dough from drying out and allows it to chill in the fridge so that the butter isn’t melting in the crust.

Picking the Best Pie Crust for Your Pie

First, tell me what kind of filling you’re going to be making. Ahhhh, you didn’t think I’d be asking that, right? The way you make your pie crust is determined by the filling. Here’s why:

When to Make a Flaky Pie Crust

Flaky crusts are best for fruit pies, like our razzleberry pie. You want that tender, lofty flake when paired with a fruit. Flaky crusts are made by leaving the fat in larger pieces in the crust – the size of walnut halves or slightly smaller.

Why? Larger pieces of fat begin to evaporate moisture when the pie goes into the oven and the evaporation creates steam which forms air pockets in the crust, creating a flaky final texture

When to Make a Mealy Pie Crust

Mealy Crusts are best for cream or custard pies, like our French silk pie, because it won’t get soggy as the pie rests. Mealy crusts are made by mixing the butter into smaller pieces — pea-sized or smaller. Less evaporation occurs, making a tighter, firmer crust.

Here’s a great example. When making a chicken pot pie crust you would choose which kind of pie crust?

It’s not a fruit, but it’s not a custard either…

You’re right, still go with a more mealy crust because you want that sauce inside to not destroy the crust! Make sense?

Pie Crust FAQs

How to Crimp Pie Edges

I learned how to crimp a pie crust edge when I was growing up and because of that I haven’t really thought much of it until I needed to teach my own daughters.

To crimp the edges: Using the index knuckle or finger of one hand, push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand.

How to Blind Bake and Avoid a Soggy Pie Crust

The best ways to avoid a soggy pie crust are to blind bake with both a docking and weights method followed by an egg wash and further baking. For all the details on making a blind-bake pie crust, check out or lemon meringue pie recipe.

Essential Pie Baking Tools

Whether or not you’re a pie fanatic you’re going to want these few essentials to ensure your pie turns out.

• Pastry Blender: I’m a big fan of hand cutting in the fat over a food processor which can over work the dough. Look for one with a good handle and strong cutters. I prefer this OXO version.
• Silicone Baking Mat: It’s large, you don’t need extra flour which will dry out the crust and it’s got sizes on it so no ruler needed to roll out the perfect sized crust.
• Wooden Rolling Pin: I’ve always used a handled rolling pin but have recently decided that a French pin is much more my style as it’s easy to turn and smooth to roll the dough.
• Pastry Cutter: Making a lattice pie or just want a fancier edge? It’s all about this one simple tool and bonus, this one is double sided.
• The BEST Pie Dish: The gold in this pie dish will promote even baking without dark edges!
• Pastry Brush: To make a gorgeous crust you need an egg wash and this is the pastry brush I prefer.
• Pie Stamps: This is NOT essential but if the top crust makes you nervous you can stamp out cute shapes and bam, it’s beautiful!
• Pie Weights: Ditch the dried beans and buy reusable pie weights. They are a must for a blind pastry crust.

You’re never going to need another pie crust recipe again! This one is so buttery and flaky and perfect! I would almost just eat the crust plain, but why would I do that when I fill it with even more deliciousness?!

Our Favorite Pie Recipes:

• Banana Cream Pie
• Razzleberry Pie
• French Silk Pie
• Peach Pie
• Strawberry Pie
• No Bake Chocolate Pie
• Apple Pie
• Pumpkin Pie
• Blueberry Pie
• Pecan Pie
• Marionberry Pie
• All our PIE RECIPES!

Watch How This Pie Crust Comes Together…

Buttery, creamy mashed potatoes made in just 30 minutes in the Instant Pot! This is hands-down the best mashed potatoes recipe for Thanksgiving or any family dinner.

While our classic mashed potatoes will always have a place at the table, this Instant Pot version is a total lifesaver. It frees up stovetop space for holiday favorites like No Fuss Stuffing and still delivers that rich, buttery flavor you love from Yukon gold potatoes.

Follow this simple step-by-step recipe for Instant Pot mashed potatoes and get perfect, fluffy potatoes every single time.

Ingredients for Instant Pot Mashed Potatoes

You only need 5 simple ingredients to make the creamiest mashed potatoes ever in your pressure cooker, all in a fraction of the time. Here’s what goes in:

• Yukon Gold Potatoes: About 8 medium (or 4–5 large). Their buttery flavor makes them the best choice for mashed potatoes.
  • PRO TIP: Russet potatoes also work, but Yukon Golds give unmatched taste and texture.
• Salt: Essential for flavor.
• Cream Cheese: Always use full-fat for the richest mashed potatoes (skip the low-fat stuff).
• Whole Milk: Or swap in heavy cream for extra indulgence.
• Butter: Because no mashed potatoes are complete without it.

Exact measurements are listed in the recipe card at the end of this post.

How to Make Instant Pot Mashed Potatoes

Here are the step-by-step instructions for making mashed potatoes in the Instant Pot. It’s easy peasy!

1. Set: Set the cream cheese out to come to room temperature.
2. Melt: Melt the butter on the stove top or in the microwave.
3. Prep: Peel and quarter the potatoes.
4. Cook: Add the potatoes to the Instant Pot and add enough water to cover them. Add the salt.
5. Pressure: Put the lid on the Instant Pot and seal it. Set to manual high pressure for 8 minutes.
6. Warm: Measure the milk in a glass cup and warm milk in the microwave.
7. Drain: When the potatoes are done, quick release the pressure valve and drain. Leave the potatoes in the pot to steam dry for a few minutes.
8. Mash: Smash the potatoes with a masher or ricer, then stir in the butter, cream cheese, and warmed milk.
9. Season: Adjust salt and pepper to your preference.

The complete instructions can be found in the recipe card at the end of this post. Keep scrolling for all the details!

Best Potatoes for Mashing

The best potatoes for mashing are starchy potatoes like Yukon Gold, Russets, or Idaho. They break down easily and create a fluffy, creamy texture perfect for mashed potatoes.

Flavor Boosts and Add-Ins

Want to take these mashed potatoes to the next level? Try adding cooked crumbled bacon for a savory punch, sautéed or roasted garlic for extra depth, or fresh herbs like rosemary, thyme, parsley, or chives. For a cheesy twist, finely grated sharp cheddar melts beautifully and adds incredible flavor. These simple add-ins make your mashed potatoes even more irresistible.

What to Pair With Instant Pot Mashed Potatoes

Whether it’s Thanksgiving, Christmas, or a cozy weeknight dinner, these mashed taters are the ultimate comforting, carby side that comes together in just a few simple steps. Some of our family favorites to serve alongside are chicken, beef roast, salmon, or pork chops. I also love pairing them with a crunchy vegetable like a fresh salad, green beans, or roasted asparagus for the perfect balance.

Can This Recipe Be Made on the Stove Top?

Yes, it absolutely can. I will actually point you to our other mashed potatoes post for making mashed potatoes the traditional way.

Storing and Reheating Instant Pot Mashed Potatoes

Leftover mashed potatoes can be stored in an airtight container in the refrigerator for 3–4 days. To keep them creamy, add a splash of milk or a small pat of butter before reheating.

Reheat gently on the stovetop over medium heat, stirring occasionally, or warm single servings in the microwave. For larger batches, covering the container with foil and heating in a 350°F oven works well, too.

These mashed potatoes also freeze nicely for up to 2 months, just thaw in the fridge overnight before reheating.

Thanksgiving is not complete without the creamiest and best mashed potatoes recipe ever! Yukon gold potatoes make the tastiest mashed potatoes and the Instant Pot makes this recipe quick and easy!

More Irresistible Potato Recipes:

• Smoky Steak and Potato Recipe
• Oven Baked Potatoes with Crispy Skins
• Potato Salad
• Potato Casserole
• Scalloped Potatoes

How to Make the Best Mashed Potatoes Video

This Sizzling Oil Greek Feta Dip has become our family’s obsession! If you’re looking for a simple, crowd pleasing Greek appetizer that can be prepared in minutes, this is it! All you need is olive oil, herbs, feta and garlic! We love it served with crostini!

Why We Love Sizzling Oil Feta Dip with Crostini

As you know, our Sizzling Oil Appetizer and our Sizzling Oil Spaghetti have gone crazy online and for good reason. I honestly think that when something sounds, smells and looks appetizing it literally ends up more appetizing.

We are all obsessed with the show stopping moment that the sizzling, popping hot oil is poured out over the noodles. So what else could we make for that moment? A feta dip of course! Just wait until you serve this Herby Feta Appetizer!

Ingredients for Sizzling Oil Feta

• Olive Oil: Helps cook the garlic and acts as the “sauce” for the feta.
• Garlic: Use fresh garlic so it ends up a little toasted.
• Fresh Herbs: Parsley, Oregano (or Marjoram), Rosemary and Basil
• Red Pepper Flakes: Adds flavor and a little heat.
• Kosher Salt: Adds flavor.
• Balsamic Glaze: Adds acidity and a little sweetness as a cooked down syrup. (TIP: Balsamic Vinegar works fine too)
• Feta: Make sure you buy the block, even if you choose to break it up ahead of time for easier dipping.
• Crostini: The perfect vessel for carrying cheese straight to mouth

How to Make Sizzling Oil Feta Dip

1. Mix: Place all the herbs, garlic and spices in a shallow bowl and mix to combine. Or add the garlic to the oil for a toasted garlic flavor. Spread over the feta.
2. Heat: Add the oil to a small saucepan and heat over medium heat. When the oil is shimmering, add the garlic and let it toast.
   • PRO TIP: Pay close attention to the garlic because it will brown quickly and you don’t want it to burn.
3. Pour: Pour the hot oil and garlic over the top of the herbs mixture and feta. Drizzle with some balsamic vinegar and sprinkle with salt.
4. Eat: Dig in!

FAQs

Watch How This Greek Feta Dip is Made…

More Craveable Dip Recipes:

• Creamy Artichoke Dip
• Queso Fundido
• Cheese Fondue
• Cowboy Caviar

Make the most out of your Thanksgiving leftovers with this mouthwatering sandwich recipe. Filled with all your favorite holiday flavors, this leftover turkey sandwich is the perfect way to use up those extra turkey, stuffing, and cranberry sauce leftovers.

Inspiration for the Gobbler

Cade and I had noticed a little bread and sandwich shop in kind of an awkward little corner of a shopping area when our first daughter was just a little toddler. We’d passed it so many times and had become quite curious about it. I’d never been a fan of cranberry sauce nor stuffing but I’ll tell you what, this shop literally changed me.

A very nice man was there one evening when we stopped in and to this day it breaks my heart to remember him and his little dream he was trying to build. We bought some cinnamon bread for French toast and asked which sandwich to buy. He raved about his thanksgiving sandwich so we dove in.

My gosh, it was the most satisfying thing I’d ever sunk my teeth into. The flavors, the texture. All of it! I hate that his shop never took off. The bread and sandwiches were legit amazing. I think the location just killed the possibilities, but for me, it was the best of the best.

What Do I Need to Make a Leftover Turkey Sandwich?

It’s not every day that a sandwich or dish gets its own name. We have “The Soup” which is our most popular soup recipe here on the blog, and our Busy Day Casserole which has been a top performer for years. This leftover turkey sandwich needed it’s own name. It’s that good! The Gobbler was born! Pull out your Thanksgiving leftovers and here is everything you will need:

• White Bread
• Leftover Stuffing
• Turkey Gravy
• Cranberry Sauce
• Leftover Turkey
• Shredded Lettuce
• Mayo or Honey Mustard

What Type of Bread to Use

Usually I’m all about the multi-grain bread with loads of seeds and crunchies in it, but for this recipe, it’s all about the plain ol’ white bread. You want a good quality white bread that will hold up to all the delicious layers that will go into this sandwich. Sourdough bread would also be a delicious option!

How to Make the Gobbler

I love this sandwich recipe because I can use up leftovers in a creative and delicious way and it’s so quick and easy! Here are the basic steps:

1. Warm: Reheat the turkey, stuffing and gravy.
2. Spread: Slather both slices of bread with may or honey mustard (or both).
3. Layer: Add a layer of lettuce, sliced turkey, stuffing, a drizzle of gravy, and then cranberry sauce. Top with the other slice of bread.
4. Serve: Serve immediately!

Tips for the Best Leftover Thanksgiving Sandwich

After many years of Thanksgiving leftovers under my belt (literally, ha!), I’ve learned a few tricks for making the best sandwich using leftovers.

• Using gravy on the sandwich is a nonnegotiable! It adds that classic Thanksgiving flavor and helps keep the sandwich from being too dry.
• Mayonnaise and/or mustard on both bread slices is highly recommended. We love the taste of honey mustard the most, but use any type of mustard you love.
• I know people are anti-turkey for Thanksgiving, so if you have leftover, use that instead! Or use both turkey and ham!
• I prefer my leftover Thanksgiving sandwich with the turkey, stuffing and gravy warmed up, but you can try it with them cold. Except maybe not the gravy…cold gravy…eww, no thanks!
• The cranberry sauce is optional. For some people, it is an essential flavor of Thanksgiving, but I know some people are against it, so just skip it if you want.

Variations for the Gobbler

I honestly wouldn’t change anything on this sandwich, but if you want to augment the sandwich a little, you could add a couple slices of cheese. Pepper jack would honestly be delicious, or provolone, Havarti or white cheddar would all be amazing!

I haven’t ever tried it, but I’ve seen some people add mashed potatoes to their leftover Thanksgiving sandwich, so that might be a tasty addition too!

What to Eat with a Leftover Turkey Sandwich

If you’re eating this sandwich for lunch after Thanksgiving day, then you don’t need anything else to go with it. It is so hearty and filling that it’s all you need. Unless you are a chip lover, then a bag of crunchy potato chips is a great option!

If you’re scaling this recipe up and making several sandwiches for a crowd, then you could serving a delicious roasted butternut squash and kale salad or our harvest cobb salad on the side. Ooh, a winter fruit salad would be great too!

Since it’s Thanksgiving, then you better eat a slice of leftover pumpkin pie or razzleberry pie with it too!

Does The Gobbler Store Well?

Unfortunately this turkey sandwich does not store well. The bread gets soggy quite quickly so it is best to eat fresh. Warm up just enough of the turkey, stuffing and gravy you will need for the sandwich(es) you plan to make.

Don’t let your Thanksgiving leftovers go to waste! Transform them into the ultimate turkey sandwich, also known as The Gobbler. It’s like a full Thanksgiving meal in every bite! This delicious recipe will have you looking forward to leftovers every year.

More Ideas for Your Thanksgiving Leftovers:

• Leftover Turkey Club Sandwich
• Turkey Sliders
• Leftover Turkey Soup
• Turkey and Stuffing Acorn Squash
• Cranberry Sauce Muffins
• Turkey Pot Pie
• Turkey Tetrazzini

Who doesn’t love that over the top Texas Roadhouse sweet potato?! Oh, Mama!! Check this copycat recipe out!!!!

Tender sweet potatoes topped with marshmallows, that signature Texas Roadhouse honey cinnamon butter, and a heavenly caramel sauce. These sweet potatoes are the best side dish for Thanksgiving, Christmas, or just a nice Sunday dinner.

Why do I love Texas Roadhouse so much? Is it the house salad with that thick dressing and those darn hard boiled eggs? Is it those rolls that I shovel into my mouth faster than I can say, “one more please!” Actually, it is probably the rolls for me because I definitely don’t like how loud it is. Cade would for sure, 100% say it’s the Texas Roadhouse Loaded Sweet Potato. Hence this post and my need to create a copycat recipe.

Ingredients for Texas Roadhouse Sweet Potato Recipe

You’re only gonna need 7 simple ingredients for these beauties! And you know one of them is going to butter! Here is everything you’ll need:

• Sweet Potatoes
• Mini Marshmallows
• Honey Cinnamon Butter: butter, cinnamon, vanilla, and honey
• Caramel Sauce: butter, brown sugar, honey

The measurements for all the ingredients can be found in the recipe card at the end of the post. Keep scrolling for all the details!!

How to Make Texas Roadhouse Sweet Potatoes

First you’re going to start with the butter and I cannot emphasize enough, real butter is necessary. No margarine. Sorry. And if you’re like us you’ll want to make extra for soft rolls like our famous potato rolls or homemade rolls.

Then there’s the caramel sauce. I really think this is more of a dessert than anything else, but we can all pretend I didn’t say that when you eat it with your big, juicy steak at dinner. The caramel sauce actually keeps really well and heck, you could eat that caramel over ice cream if you wanted!

But really, these sweet potatoes are the best because it’s honey cinnamon butter, caramel and lots of gooey marshmallows. I tell Cade over and over it’s more like dessert than a side dish, but he just gives me that little smile and dives in.

All you do is bake the sweet potatoes, and then top with the butter, marshmallows, and caramel sauce. Then you bake it a little longer to get those marshmallows roasted, and you’re done! You could even switch the oven to broil to toast them up really quickly. You’ll only need a minute or so on broil, so keep a close eye on them!

Are Sweet Potatoes Healthier than Regular Potatoes?

Both regular potatoes and sweet potatoes are an excellent source of fiber with a great nutritional punch.

Sweet potatoes have fewer calories and fewer carbs, but more sugar. Sweet potatoes are also higher in fiber.

Sweet potatoes are higher in vitamin A, providing 400% of daily requirements. They also have more vitamin C.

Can Sweet Potatoes Be Yellow?

Sweet potatoes come in a large variety of sizes and colors.

The skin can be white, yellow, red, purple or brown, and the flesh can be white, yellow, orange or purple.

Can I Eat the Sweet Potato Skin?

The skin is actually one of the my favorite parts. I know, I’m a weirdo according to my kids! But it just adds the tiniest bit of texture and I love it! You can choose to scoop the flesh of the potato out of the skin, or just devour the whole thing like me!

Tips for the Best Loaded Sweet Potatoes

Use real butter for the honey cinnamon butter. It has to be real or it won’t be right!

Use an oven mitt or two when you pierce into the center of each potato because they will be piping hot! I usually put one over mitt on and slice each potato and then put another one on and then hold each end with each hand and push inward to open them up.

Don’t forget to stick the sweet potatoes back into the oven after you get all the toppings on so the marshmallows can melt a little and get all roasted and gooey!

How Many Calories in a Texas Roadhouse Sweet Potato?

If you don’t want to know, then just keep on scrolling! These are definitely a once-in-a-while, only-for-special-occasions type side dish, but some recipes are so delicious, it’s worth it to indulge every once in a while! One of these potatoes with all the toppings will have around 570 calories, 91g of carbohydrates, and 49g of sugar. Some things are just better left unknown! Haha!

I can’t wait for you all to dig into this totally irresistible Texas Roadhouse sweet potato! Now you can make this Texas Roadhouse favorite at home! Grab a fork and dig in!

More Sweet Potato Side Dishes Recipes:

• Cheesy Sweet Potato Stacks
• Sweet Potato Casserole
• Roasted Sweet Potatoes
• Loaded Sweet Potato Rounds
• Sweet Potato Souffle
• Orange Glazed Sweet Potatoes