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…

If you’re craving something creamy, sweet, and a little bit fancy, these No Bake Mini Cheesecakes are just the thing! With a buttery graham cracker crust, smooth cheesecake filling, and a bright raspberry sauce on top, they are the perfect holiday dessert. No tying up the oven for hours, and they look so sophisticated but are really so simple to make!

I love treating myself to something sweet, especially when it’s simple to make and sure to impress. No-bake mini cheesecakes are perfect for sharing with the whole family or for a special Christmas treat or Valentine’s Day dessert.

A buttery graham cracker crust holds a rich, creamy cheesecake filling, all topped with a bright raspberry drizzle. The result is a stunning, bite-sized dessert that looks as good as it tastes. I promise you these won’t last on your counter for long!

Mini Cheesecake Ingredients

These mini cheesecakes come together with a handful of simple, easy-to-find ingredients. Here’s what you’ll need to make the crust, filling, and raspberry sauce. Best of all, there is no need to turn on the oven because these are no-bake.

The Crust

• Graham Cracker Crumbs: Base for the mini cheesecake crusts.
• Sugar: Adds sweetness to the crust.
• Unsalted Butter: Binds the crumbs together and adds richness.

Mini Cheesecake Filling

• Heavy Cream: Whipped to add lightness to the filling.
• Cream Cheese: Creates a creamy, tangy cheesecake base.
• Crème Fraîche: Adds richness and a slight tang.
• Confectioners’ Sugar: Sweetens the filling.

Raspberry Topping

• Cornstarch: Thickens the raspberry sauce.
• Sugar: Sweetens the raspberry sauce.
• Water: Combines with cornstarch to make a smooth sauce.
• Frozen Raspberries: Main flavor for the sauce.
• Fresh Raspberries: Garnish for serving.

Why Crème Fraîche?

This recipe uses crème fraîche, which adds a smooth, velvety texture and elevates the flavor compared to a standard cream cheese cheesecake batter. You can usually find it at Whole Foods, Trader Joe’s, or larger grocery stores.

How to Make Mini Cheesecakes

Follow these easy steps to assemble these creamy, no-bake treats!

1. Prep: Line 10–12 muffin tins with plastic wrap.
2. Crust: In a small bowl, combine the crumbs from the graham crackers and sugar, then stir in melted butter until it’s the texture of wet sand. Divide the mixture among the muffin tins and press into cups. Freeze while making filling.
3. Whip: Beat heavy cream with a whisk attachment until medium-stiff peaks form. Transfer to another bowl.
4. Mix: Beat cream cheese, crème fraîche, and confectioners’ sugar with paddle attachment until smooth, being sure to scrape the sides of the bowl periodically.
5. Fold: Gently fold the whipped cream into the cream cheese mixture until combined into a thick batter.
6. Assemble: Spoon filling into crusts and freeze until firm, about 30 minutes.
7. Sauce: In a small saucepan, combine cornstarch, sugar, and water. Add raspberries and cook over medium heat, stirring constantly until boiling. Cook one more minute. Strain to remove seeds and cool.
8. Serve: Remove cheesecakes from muffin tin using the plastic wrap. Drizzle with raspberry sauce and garnish with fresh raspberries.

Other Mini Cheesecake Topping Ideas

The cheesecake base is a blank canvas for endless flavor possibilities. We’ve tried caramel, strawberry, mixed berries, chocolate ganache, and more! The options are limitless. These mini cheesecakes also make a stunning presentation, especially when arranged on a serving platter for parties, showers, or any special gathering.

Can You Make No-Bake Mini Cheesecakes Ahead of Time?

Yes! The raspberry sauce can be prepared in advance and stored in the refrigerator until you’re ready to use it. The cheesecakes themselves are quick to assemble, but they need at least 30 minutes in the freezer to set. You can make them ahead, then transfer to the refrigerator until serving.

Any leftover raspberry sauce keeps well in the fridge and is perfect drizzled over yogurt or ice cream.

When it comes to dessert, it doesn’t get much easier — or prettier — than these no bake mini cheesecakes. I love that you can make them ahead of time, top them with fresh raspberry sauce, and pull them out when it’s time to celebrate.

Whether you’re hosting a dinner party, baby shower, or just want a sweet treat after dinner, these little cheesecakes always impress. They’re simple, delicious, and proof that you don’t need to turn on the oven to make something truly special.

You’ll Love These Cheesecake Recipes:

• Easy Baked Cheesecake with Fresh Cherry Sauce
• Mini Twix Caramel Cheesecakes
• Mini Dutch Apple Cheesecakes
• Mini Strawberry Cheesecakes
• No Bake Mini Chocolate Cheesecakes

Watch How These Mini Cheesecakes are Made…

This easy baked Cranberry Cream Cheese Dip is the perfect holiday appetizer this season. Only a few simple ingredients (cheese, cream cheese, leftover cranberry sauce, cranberries and spices) to this savory hot dip. Ever wondered what to make with leftover cranberry sauce? This is the answer!

This cheese dip is one of my favorite holiday dip recipes! I love that it looks as festive as it tastes and the kids love that it’s the perfect combination of sweet and salty!

The holiday season is here and that means a lot of parties, get-togethers and food. From the family Thanksgiving dinner to the “favorite things party” with girlfriends, our calendar is packed. When I need to bring a dish to share, quick and easy recipes are the way to go… like this Baked Cranberry Cream Cheese Dip.

We Love Cranberry Cream Cheese Dip!

Our family has a list of recipes that are a tradition every year. It’s not the holidays without our best cheeseball, soft and chewy gingerbread men cookies, peanut butter balls, and the best Christmas cookies ever! So why do we love this savory cranberry dip?

• Easy to make: There are only a few simple ingredients so no running to a million different stores to get what you need.
• Sweet and Cheesy: The tangy flavor of the cranberries are balanced with the savory cheeses and then you get that hint of sweet from the cranberry sauce.
• Everyone Asks For the Recipe: I love that this is the dip we often get asked for the recipe, guests just love it!
• Uses Up Leftovers: I don’t know about you, but I’m often googling “what to make with leftover cranberry sauce” This festive recipe solves that problem!
• Make Ahead: This dip is easy to make ahead of time, so you can spend more time with your guests. See more below.

Ingredients for our Holiday Dip Recipe

• Extra-Sharp White Cheddar Cheese, grated
• Mozzarella Cheese, grated
• Cream cheese, softened
• Cranberry Sauce
• Fresh Cranberries, May substitute with frozen, but do not thaw
• Fresh Rosemary (or dried)
• Nutmeg
• Orange zest, optional

How to Make Cranberry Cream Cheese Dip

1. Spray a small baking dish with nonstick spray and preheat the oven to 375.
2. Mix together the cream cheese, 3/4 of the cheeses, nutmeg, orange zest and rosemary.
3. Fold in the cranberries.
4. Spoon the cranberry mixture evenly into prepared baking dish.
5. Add dollops of the cranberry sauce with a spoon and swirl with the spoon or a knife.
6. Top with remaining shredded cheeses.
7. Bake until bubbly and the edges are browning.

Cream Cheese Cranberry Dip Tips

I like to place some homemade cranberry sauce in a freezer bag and toss it in the freezer around Thanksgiving, so that I can have it already prepared for this dip at Christmas. However, you can also prepare the cranberry sauce in advance and store covered in the refrigerator.

Use good quality white cheddar cheese like Tillamook. Buy a block and shred it yourself for a 10x better taste and gooeyness.

What to Serve With Cranberry Cream Cheese Dip

So, what can you use to dip into a cranberry cream cheese dip? You can serve it with crackers, crostini, pita chips or slices or even vegetables.

Slow Cooker Instructions

Lightly coat the inside of a small slow-cooker (3-quart slow cooker is ideal) with a non-stick spray. Prepare the dip ingredients as written in step #2. Add the mixture to the bowl of a slow cooker.

Cover and cook on low for 1 hour or until heated through and the cheese is melted. In the last 5-10 minutes of cooking, add the reserved cheese over the top.

To Make Ahead

Prepare and assemble the dip as written. Cover and refrigerate for up to 1 day. Cranberry sauce can be made up to 1 week in advance.

Storing Cranberry Cheese Dip

You can store leftover dip in an airtight container in the refrigerator for up to five days.  

Can You Freeze Cranberry Dip?

From my experience, the cream cheese in this dip can turn grainy and the cranberry sauce can become a little watery when reheated from frozen. However, wrapping well in foil and then defrosting in the fridge will help. If frozen, I highly recommend baking to reheat.

How to Reheat Baked Cream Cheese Dip

To reheat your dip in the microwave heat it on high for 30 seconds at a time, or bake, covered with foil at 350 until bubbly, about 20 minutes.

Can I Use Fresh or Frozen Cranberries

You can use either fresh or frozen cranberries to make a dip.

Variations & Substitutions

I love how versatile this dip is. Try out:

• Jalapeño Cranberry Dip  | Like it spicy? Add two tablespoons of chopped jarred jalapeños or 1 fresh chopped jalapeno to the dip!
• Love nuts? Add ¼ cup of your favorite chopped nuts, pistachios are my favorite!
• Make it indulgent! Crisp up prosciutto to sprinkle all over the dip before serving. It’s so good!

More Holiday Dip Recipes

• Baked Onion Dip
• Artichoke Dip
• Blue Cheese Dip
• Slow Cooker Mexican Street Corn Dip
• Queso with Chorizo Dip
• Slow Cooker Buffalo Chicken Dip
• Slow Cooker Queso Dip

Watch How This Recipe is Made…

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…

When I say this is the absolute best prime rib recipe, I mean it! This prime rib roast turns out melt-in-your-mouth tender every single time, with that perfect crust on the outside and juicy, flavorful center.

Whether you’re cooking for Thanksgiving or Christmas dinner, a special celebration, or just because you’re craving something incredible, this foolproof method will walk you through every step with confidence with lots of tips, tricks, things to avoid and the secret for making it the most flavorful!

Cade and I have tested this recipe for years to make sure it’s as easy and reliable as it is impressive—and trust me, once you try it, you’ll never make prime rib any other way.

Why This Prime Rib is the Best

I don’t know what it is about prime rib, but you throw that out there and people seriously come running.

Foolproof: If you follow the instructions step by step, you’ll get a perfect prime rib every time!

Texture: It is tender, melt-in-your-mouth, juicy with a delicious crust on the outside.

Flavor: The ingredients are so simple but the flavor is next level. Just salt, pepper, butter and garlic is all you need to compliment the deep beefy flavor of the prime rib.

Showstopper: You’ve invested some money into this cut of meat, let’s make it the showstopper of your holiday feast!

What is Prime Rib?

Standing Rib Roast and Prime Rib Roast are the same exact same thing. It’s just that different people call them different things. A prime rib is a cut of beef from the primal rib, one of the nine cuts of beef. While the entire rib section comprises ribs six through twelve, a standing rib roast may contain anywhere from two to seven ribs, just depending on what you buy as there are options!

Ingredients You’ll Need

People love the tender, mouthwatering beef but for me that’s not even the best part. I’m all about the outside. It’s all caramelized and packed full of flavor. I’m telling you, it’s like the burnt ends on a brisket. It’s so, so good!!!! Here is everything you’ll need to deliver that flavor:

• Standing Rib Roast, Prime Rib: The star cut—rich, juicy, and tender.
• Kosher Salt: Draws out moisture and seasons deeply.
• Black Pepper: Enhances flavor and adds warmth.
• Butter: Build an aromatic crust.
• Garlic: Helps crisp the exterior while keeping it juicy.

Seems too simple, right?! Now let’s see how it’s done…

How to Cook Prime Rib (Step-by-Step)

I’ve shared very detailed instructions on the best way to cook prime rib in the recipe card below. But the basic steps to making the best prime rib EVER are as follows: 

1. Carefully slice the meat off the bones and rub kosher salt all over the outside of the roast. Refrigerate, uncovered, for at least 24 hours. This is the step that will change everything!
2. Let the prime rib come to room temperature before searing it in an oiled skillet. 
3. Once cool enough to handle, tie the meat back onto the bones. 
4. Transfer roast to a wire rack set on top of a rimmed baking sheet. Season with pepper, then rub with garlic butter. 
5. Roast at 200ºF until the meat registers your desired internal temperature (see our notes below for doneness info). 
6. Remove roast from oven and tent loosely with aluminum foil. Let rest for at least 30 minutes before returning to oven to broil the very top. 
7. Cut twine from meat, slice, and serve! 

Is this the best prime rib roast recipe ever?? I think it might just be! Do you feel like you can do it? I hope so!

Prime Rib FAQs

Prime Rib Temperature Guide

Generally speaking, prime rib is served rare to medium rare, but I’ll be honest, I like mine more like medium. It’s entirely up to you and I’ll put all of the different prime rib temperatures and times below.

• Medium Rare Prime Rib — Medium rare means the meat is mostly pink with a deeper, nearly red center. The temperature should be 130 to 134ºF. 
• Medium to Medium Well Prime Rib — The temperature should be 135 to 140°F.
• Well Done Prime Rib — The temperature should be 140 to 145°F.

What to Serve with Holiday Prime Rib

When it comes to a holiday dinner spread with prime rib as the star, I love to accompany it with all our favorite side dishes. Here are some suggestions:

• Potatoes: baked potatoes, roasted herb potatoes or creamy mashed potatoes
• Salad: 7 layer pea salad, spinach salad with poppyseed dressing or broccoli salad
• Bread: potato rolls, buttermilk biscuits or herbed focaccia bread
• Vegetables: roasted acorn squash, garlic butter roasted carrots or oven roasted vegetables

And it would be a holiday dinner without some decadent desserts! A few of our favorites are

Storing, Freezing and Reheating

Prime rib leftovers store for 5 to 7 days in the fridge or up to a month in the freezer in an airtight container.

To reheat it, preheat the oven to 250 degrees F, place the sliced prime rib in a baking dish with a few tablespoons of beef broth, cover tightly with foil, and let it heat for about 10 minutes.

When you slice into that perfectly cooked prime rib and see the rosy, tender center, you’ll know all that love and patience were worth it. This recipe truly delivers every time — tender, juicy, flavorful, and worthy of any special occasion (or just a cozy Sunday dinner).

Pair it with your favorite sides, gather your people, and enjoy restaurant-worthy prime rib roast right in the comfort of your own kitchen. Once you try it, I promise — you’ll never make prime rib any other way.

More Decadent MAIN DISHES You Must Try:

• Korean Oven Braised Short Ribs
• Carolina Pulled Pork
• Authentic Italian Bolognese Sauce
• Oven Braised Short Ribs
• Smoked Prime Rib
• Oven Braised Beef Roast
• Herb Roasted Turkey Breast
• Smoked Tri Tip
• Easy Garlic Butter Steak
• All our MAIN DISH recipes!

Watch How to Make Prime Rib…

These Viral Candied Cranberries are a holiday hit! Sugared cranberries or Candied Cranberries are easily one of the most beautiful treats, made with only 3 ingredients! They are a sweet-tart snack that you’ll be popping into your mouth all throughout the party!

Last winter we went on a night hike to a Christmas star that’s lit up on a mountainside in Davis County, Utah. It was so much fun and the perfect way to bring a little magic to a mundane week. Afterwards we enjoyed a little birthday cake with a friend that was delicately decorated by their teenage daughter with candied cranberries!

Instantly I realized that I’d never shared our own recipe for the Viral Candied Cranberries!

Ingredients for Candied Cranberries

• Fresh Cranberries: These are the star of the recipe. Their natural tartness balances the sweet coating, and their firm skin helps them hold their shape during the candying process.
• Sprite: The soda acts as a sweet, citrusy soaking liquid that lightly infuses the cranberries with flavor and helps the sugar adhere. Its sugars also contribute to the sticky coating that allows the powdered sugar to cling.
  • NOTE: Any lemon lime soda works great — 7 Up, Starry, Fresca, even Mtn Dew would work. Just don’t use diet soda!
• Powdered Sugar: This provides the delicate, frosty coating. Its fine texture clings easily to the cranberries, creating that pretty snowy finish while adding a sweet counterpoint to the tart berries.

How to Make Sugared Cranberries

1. Prep: Preheat oven to 200℉ and the cranberries and remove any shriveled ones.
2. Soak in Sprite: Place in a bowl and cover with sprite. Allow to sit for 20 minutes and drain in a colander then pour back in a large bowl.
3. Coat in Sugar: Add the powdered sugar. Shake vigorously to evenly coat all berries evenly without clumps.
   • NOTE: If they look slimy, add more powdered sugar. They should look dry.
4. Bake: Using a slotted spoon, scoop the cranberries onto a cookie sheet. Bake at 200℉ for 3-5 minutes.

What to Do With Candied Cranberries (Besides Just Snacking!)

I love to put a bowl of these out during the holidays for the family or friends to snack on but they can be used for many things. They make a great topping for oatmeal or yogurt, and they add a delicious tart bite to a salad.

I’ve seen them used as a decorative garnish for holiday cakes or cupcakes as well just the one we had for my friend’s birthday. They are so gorgeous! You can add them to a charcuterie board for a gorgeous festive touch!

Can Orange Juice Be Used Instead of Sprite?

I haven’t ever tried it, but I can’t imagine orange juice working the same way that Sprite does.

Can I Use Frozen Cranberries?

Yes, I use frozen berries all the time. No need to thaw them first. Just rinse them and follow the instructions as written.

Storage Information

Candied cranberries should be stored in an airtight container at room temperature and will keep for up to 5 days. If they start to look a little damp, toss them in more powdered sugar.

You can freeze candied cranberries but they will become damp as they thaw. To help with this, toss them in more powdered sugar.

These candied cranberries are little sparkly bites of magic! They’re so simple to make, but look absolutely stunning on holiday desserts and are irresistible as a holiday snack. I love how the sugar crunch gives way to that juicy cranberry burst…it’s the perfect mix of festive and fun for the whole family.

More Holiday Snacks to Try:

• Chocolate Peanut Butter Balls
• White Chocolate Christmas Chex Mix
• 5 Minute Christmas Snack Mix
• Rolo Pretzel Bites
• Simple Fudge Recipe

Our Easy French Toast Casserole is a classic recipe for brunch or breakfast, especially a holiday breakfast! You’ll go nuts for the cinnamon crumb topping. 

It has been years and years since we’ve updated this old post for our favorite, simple french toast bake, but I’m finally getting around to it. Every year I’ve made it for a special breakfast, vowed to take new photos and then gobbled the entire thing up. 

Well, a few months back we lost a few of our older posts in a tragic mishap on the blog, so here we are, desperate to get this baked french toast back up because it’s the perfect holiday breakfast!

Ingredients for French Toast Casserole

There’s nothing too surprising here, but starting with a good bread is crucial! Other than the bread, you’ll probably have everything else at home already. Here is your ingredients list:

• Challah, Brioche or Sourdough Bread: you want a dense sturdy bread and day old is best
• Eggs: large eggs, medium and you’ll need more eggs, extra large and you’ll need less
• Milk: don’t use fat free milk, but any other milk will work fine, we prefer 2%
• Heavy Cream: essential for the custard base of the casserole and adds richness and flavor
• Sugar: any granulated refined sugar works great
• Brown Sugar: adds flavor and richness
• Cinnamon: any brand of cinnamon is great
  • NOTE: If you’re a nutmeg fan, you could add a little pinch of nutmeg too. I especially love that during the holidays!
• Vanilla: real vanilla extract is preferred

Topping

• Butter: chilled and cut into small (1/2 inch-ish) cubes
• Flour: just all purpose
• Brown Sugar: I never need a reason for brown sugar…haha…but really it’s all the flavor and sweetness
• Cinnamon: combined with the brown sugar and it’s all the flavor you need
• Salt: just a little pinch enhances all the flavors
• Optional: Top with powdered sugar and fresh raspberries, blueberries, strawberries, blackberries, etc.

How to Make French Toast Casserole

This is a great recipe for the holidays because you can make it the night before and just pop it in the oven in the morning. In fact, it’s better if you let it sit overnight. Overnight french toast casserole makes breakfast on Christmas morning so easy! Just a thought! Here are the simplified steps for making this breakfast casserole:

1. Prep: Tear or slice the bread into bite size pieces and prepare a baking dish by spraying with cooking spray. Place the bread into the pan.
2. Whisk: Whisk the eggs, milk and cream together and then add the rest of the ingredients and stir until smooth. Pour the mixture all over the bread.
3. Rest: Wrap in plastic wrap and let it rest in the fridge overnight.
   • NOTE: If you need to bake it earlier, let it rest for at least 1 hour before baking.
4. Make Topping: Prepare the crumble topping by adding all the ingredients except the butter to a bowl and whisk together. Cut in the butter and squeeze it together into clumps. Store in an airtight container until you’re ready to bake the casserole.
5. Prep: When you’re ready to bake, preheat the oven.
6. Bake: Remove the plastic wrap and sprinkle the crumb topping all over the soaked bread. Bake.
7. Garnish: Remove from the oven and dust with powdered sugar and sprinkle with fresh berries if desired. Serve with buttermilk syrup or your favorite syrup of choice.

What is the Best Bread for French Toast?

You want a good dense bread that can hold up to the egg custard mixture. My preferred types of bread are brioche or challah, but a good sourdough, french bread, or Texas toast will work fine too.

How to Avoid Soggy French Toast Casserole

The key to avoiding a soggy casserole is the bread. You want to use a good sturdy bread and cutting it into thick bread cubes so it can soak up the egg mixture.

Letting the casserole soak for a long time is also crucial. That way the egg mixture gets more evenly distributed throughout the dish and when it bakes, it bakes evenly and give you the texture you desire. You can also press the bread down into the egg to help it get coated.

Do You Eat French Toast Casserole with Syrup?

Yessssss…I mean, why wouldn’t you?!? I guess you don’t have to if you prefer less sweetness. It will be plenty moist if you don’t overbake it. But we love it with buttermilk syrup or our coconut buttermilk syrup!

If you want a thicker more caramel-y syrup, add a cup of brown sugar to our buttermilk syrup recipe.

What to Serve with French Toast Bake

I love a mix of savory and sweet for breakfast so a side of scrambled eggs or fried eggs and some bacon is a great option. Oooh some chorizo potatoes could be good too! However, this casserole is hearty enough to stand on it’s own.

Storing, Reheating, and Freezing French Toast Casserole?

Leftover french toast casserole stores really well in the fridge. Cover the leftovers with plastic wrap or put it in an airtight container. It will keep in the fridge for up to 5 days.

We usually reheat the casserole one serving at a time with a quick zap in the microwave. If you want to reheat the whole casserole, warm it up in the oven at 350 degrees until heated through.

This dish also freezes very well. Make and bake it as written in the instructions and let it cool completely. Be sure to bake it in a dish that is freezer safe. Once it is cool, wrap it in plastic wrap and then aluminum foil. It will freeze for up to three months. Allow it to thaw in the fridge overnight and then warm it up in the oven at 350 degrees for around a half hour.

So if an easy make ahead breakfast that everyone will devour is what you are after, then this french toast casserole recipe is exactly what you need. It makes the best breakfast for dinner too!

More Breakfast Casseroles to Try:

• Savory Hash Brown Casserole
• Cinnamon Roll French Toast Casserole
• Sausage Monterrey Jack Souffle
• Cheesy Sausage Hash Brown Casserole
• Apple French Toast Casserole
• Eggnog French Toast Casserole

Sweet potato rounds are roasted until perfectly tender and topped with your favorite flavors, making them a healthy and delicious side dish or appetizer for Thanksgiving, Christmas, or any family gathering. Your family will love this easy, naturally gluten-free recipe, and you won’t even miss the crostini!

Years ago I started making sweet potato rounds for Christmas dinner, usually with gruyere sweet potato stacks. One year I had leftover cranberry sauce and started experimenting, which eventually led me to an adapted version of Tidy Mom’s recipe. These little bites are surprisingly easy to make and taste amazing.

I love that you can top them with leftover cranberry sauce, fig spread, or swap out the cheese for something new. They look stunning on any holiday table, and best of all, they taste just as good as they look.

What Do I Need to Make Sweet Potato Rounds?

These sweet potato rounds are festive, flavorful, and guaranteed to disappear fast! Be sure to make a double batch because everyone will be coming back for more! Here’s what you’ll need to make them:

For the Base

• Sweet Potatoes: peel them if you like, but I prefer leaving the skins on for texture and nutrients
• Olive Oil: helps the rounds roast up golden and crisp
• Fresh Orange Zest: a bright pop of citrus that pairs perfectly with the toppings
• Kosher Salt: brings out all the flavors
• Black Pepper: just a tiny kick to balance the sweetness

The Toppings for Sweet Potato Rounds

• Cranberry Sauce: homemade is best, and it adds the most delicious tangy-sweet bite
• Crumbled Feta: buy a block and crumble it yourself for the creamiest texture and best flavor

The Nuts for Sweet Potato Rounds

• Hazelnuts: roasted hazelnuts are perfect for the holidays, but you can swap them out if needed
• Butter: helps roast the nuts and adds richness
• Cinnamon: brings warmth and depth

The Sweet Potato Rounds Drizzle

• Honey: adds natural sweetness
• Balsamic Vinegar: a tangy-sweet punch that balances everything
• Fresh Thyme: bright, earthy flavor to finish the dish

The measurements for all ingredients can be found in the recipe card below.

Substitutes and Variations for Sweet Potato Rounds

Don’t worry if you’re missing something, these sweet potato rounds are super flexible and easy to customize:

Base Substitutes

• Sweet Potatoes: swap with butternut squash slices or thick carrot rounds
• Olive Oil: avocado oil, coconut oil, or melted butter all work beautifully
• Orange Zest: lemon zest or a splash of orange juice for brightness

Topping Swaps

• Cranberry Sauce: try fig jam, apricot preserves, dried cranberries, or pomegranate arils
• Cheese: feta can be swapped with goat cheese, Gruyere, Parmesan, Manchego, mozzarella cheese, ricotta, gorgonzola, or sharp white cheddar
• Honey: swap for maple syrup or agave, brown sugar, or omit all together. 

Nut Options

• Hazelnuts: pecans, walnuts, or pistachios make great alternatives

Other Fun Additions

These baked sweet potato slices are endlessly customizable and can be dressed up or kept simple depending on what you have on hand. Add fresh herbs like rosemary, thyme, or basil and spices for extra flavor, and sprinkle on red pepper flakes, chili powder, or some spicy paprika if you like a little heat.

No matter how you make them, this is the kind of easy, flavorful side dish that looks impressive on the table but takes very little effort. Your whole family will love them, and you’ll love how simple they are to pull together!

How to Make Baked Sweet Potato Rounds

This is the perfect side dish for all your holiday gatherings! Here’s how to make them:

1. Preheat: Heat oven to 425°F and line a baking sheet.
2. Slice: Cut the sweet potatoes into thick rounds
3. Coat: Mix olive oil, orange zest, salt, and pepper in a bowl. Toss in sweet potato slices to coat.
4. Roast: Arrange on the baking sheet in a single layer and bake in a preheated oven for 10–12 minutes. Flip and roast another 10–12 minutes until golden brown and tender inside.
5. Toast: In a skillet, toast hazelnuts for 1 minute. Add butter and cinnamon, stir, then remove from heat.
6. Top: Place potatoes on a platter. Add cranberry sauce, feta, and hazelnuts.
7. Drizzle and Enjoy: Whisk honey and balsamic, drizzle over rounds, garnish with fresh thyme, and Serve!

What to Eat with Sweet Potato Rounds

We love serving these with Christmas dinner, but they’re delicious alongside just about any holiday meal or Sunday dinner. They pair perfectly with main dishes like prime rib, whole roasted chicken, smoked brisket, honey baked ham, or roasted turkey.

We can’t wait to hear what you think of these and what you eat them with!

Storing and Reheating Sweet Potato Rounds

Leftover sweet potato rounds can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, remove them from the fridge and place on a baking sheet in a 350°F oven for about 8–10 minutes until warmed through, which helps them crisp back up.

You can also use the air fryer for a quick reheat if you want them extra crisp. The microwave works in a pinch, but the texture will be softer. I don’t recommend freezing since the cranberry topping and cheese don’t hold up well after thawing.

Roasted sweet potatoes topped with sweet and tangy cranberry sauce, salty feta, fresh thyme, toasted spiced hazelnuts and a fabulous honey balsamic drizzle…are you drooling?! You should be! These sweet potato rounds are the best healthy side dish!

More Sweet Potato Recipes:

• Mini Sweet Potato Gratins
• Gruyere Sweet Potato Stacks
• Sweet Potato Rolls
• Loaded Sweet Potatoes
• Orange Glazed Sweet Potatoes

Watch How These are Made