It’s almost time to start setting the Thanksgiving table, but first, be sure that you have the plans for Thanksgiving Day ready and done.

Are you going to have a traditional Thanksgiving feast? Or are you looking for new recipes and ideas for your Thanksgiving meal? 

Use these tips as a way to prep for your family gatherings, so that you can stress less and relax more.

It’s my favorite time of year, and planning ahead of time is the perfect way for me to continue looking forward to it. 

Planning your Thanksgiving Menu

First things first — how many people will you be serving at your holiday table? 

Once you have a number, you’ll be able to decide which Thanksgiving dishes will work best and whether or not they need to be scaled up or down.

Keep in mind any food allergies or dietary concerns you may need to plan for. 

If any of your guests don’t eat meat, plan an extra vegetarian main course so they won’t be left feeling hungry!

Lastly, print out all of the recipes for your Thanksgiving dinner menu and use any blank space to take notes. 

Write down when to start prepping and cooking so you can use your time efficiently.

Deciding What To Make

• Main Course: When choosing a turkey, plan for about 1-1.5 pounds per person depending on if you want leftovers. Or, pick an alternative to turkey if you’d prefer.
  
• Side Dishes: Pick a variety of flavors and try a new recipe or two! 
  
  If you’re only cooking for a few people, maybe stick with one type of potato dish and a green vegetable to break up the heavier sides.
  
• Dessert: For smaller groups, one dessert should be fine. However, the more people you add to your table, the more variety you will want.
  
• Extras: Don’t forget the gravy, rolls, and cranberry sauce — staples for a traditional Thanksgiving dinner menu!

If you’ll be feeding a crowd, select your Thanksgiving dinner recipes more carefully so you don’t spend all day in the kitchen.

Pick at least a few side dishes that don’t require the oven or even ones that can be made ahead of time.

Make Ahead Tips for Your Thanksgiving Dinner Menu

• Prep in advance – Chop your vegetables, then make any sauces and toppings you’ll need. Place them in storage containers and refrigerate so they are ready to go.
  
• Cook ahead of time – Many side dishes can be made the day before and reheated just before serving. 
  
  Pie crusts can be frozen well in advance, and desserts are often fine in the refrigerator overnight.
  
• Use small appliances – This is the time to break out your slow cooker, Instant Pot, and air fryer. 
  Even your microwave can come in handy! Do whatever you can to free up valuable oven space.

Want to learn how to carve a turkey? Watch the video in this post!

The Star of Your Traditional Thanksgiving Dinner Menu

It’s all about that Thanksgiving turkey!! I’ve included my favorite recipe that I make every year, plus a few others if you’re craving something different. Any classic Thanksgiving dinner has turkey, so why not use one of my recipes to make it perfect? 

This Slow Roasted Turkey Recipe is the one I make every single year. All you need is butter and a handful of spices to get moist, flavorful meat without the need for basting! This is one of my favorite ways to cook turkey. 

Our ultimate guide to Smoking a Turkey shows you how to get crispy skin on a perfectly juicy bird. While it may seem intimidating, the flavor is incredible — and it frees up your oven too!

Bacon Wrapped Herb Roasted Turkey is proof that literally everything tastes better wrapped in bacon! Don’t worry… it only takes an extra 10 minutes or so, and the results are well worth the effort.

If you’ll be cooking for fewer people, try this Crock Pot Turkey Breast instead! 

There’s no need to carve up the bird before serving, and you don’t even need to check it while it cooks. Plus, you’ll have plenty of space in the oven for everything else!

Delicious Gravies and Sauces

I can’t decide which homemade gravy is my favorite, so I typically alternate which one I serve each year.

You’ll find recipes for both below, plus an unexpected addition that you’re sure to love!

This Homemade Brown Gravy Recipe doesn’t use any turkey drippings so you can make it in advance or while you wait for other dishes to cook. And with just 5 simple pantry ingredients, it’s one of those easy Thanksgiving recipes you’ll be reaching for again and again.

If you prefer to use drippings, this is the Best Turkey Gravy Recipe for them! It takes a little extra time to make, but the flavor is absolutely incredible.

Yes, you’ll want to make this Creamy Three Cheese Sauce too. 

Set it out with chips and vegetables as an easy appetizer, or place a bowl on the dinner table for any cheese lovers you may have!

The first time I made it, it was a huge hit! It may not be a Thanksgiving classic, but it will be one of your family favorites. 

Best Thanksgiving Recipes for Side Dishes

This is where the magic happens. Our family has discovered so many favorites over the years that it was hard to narrow these down! 

Linked below are (what we consider to be) the best Thanksgiving recipes for stuffing, mashed potatoes, veggies, and more. 

We look forward to them every year and never get tired of them.

And if you want to test out some non-traditional options with your Thanksgiving menu, give one of these Thanksgiving sides a try:

• Beer Cheese Bacon Stuffing – A hint of citrus beer pairs perfectly with loads of savory flavor.
• Easy Jiffy Corn Casserole – So easy to make with a couple of boxes of Jiffy, it’s like all your favorite corn dishes rolled into one!
• Cheesy Green Bean Casserole – This isn’t your grandma’s recipe! Crisp bacon and tender mushrooms put this dish over the top.

I could eat this Sausage Apple Cranberry Stuffing all year round! It’s got savory, sweet, and tart flavors plus a variety of textures for the perfect bite. Be sure to have the recipe handy because everyone will be asking for it! It’s the star of the show. 

No traditional Thanksgiving dinner menu is complete without the Best Ever Mashed Potatoes! They’re super creamy with the perfect balance of buttery garlic flavor. Delicious plain or smothered in extra gravy. This pair really well with my homemade cranberry sauce. 

This Crockpot Mac and Cheese is the absolute cheesiest, and it doesn’t require much effort to make. Layer everything in a slow cooker, stir halfway, then melt extra cheese over the top before serving. It’s the perfect addition to a big meal. 

Bacon Wrapped Brussels Sprouts are savory and sweet with a touch of maple syrup. Delicious as is or with a variety of dipping sauces, they also double as an easy appetizer!

Make Crockpot Creamed Corn from scratch in a few easy steps. Let it cook while you work on everything else — a true set-it-and-forget-it recipe! It’s so thick and creamy, you may want to make a double batch.

3 Ingredient Fresh Cranberry Sauce is one of the best Thanksgiving recipes for both dinner and leftovers. It adds a tart and sweet punch to every bite of the main meal, and it’s the perfect spread for turkey sandwiches the next day!

This Boston Market Sweet Potato Casserole Recipe always steals the show. With gooey marshmallows, a crisp streusel topping, and plenty of creamy, spiced sweet potatoes, it just screams fall flavors! Use your fancy casserole dish and enjoy! 

Southern Sweet Potato Casserole is perfect for those who refuse to add marshmallows to their sweet potatoes. It’s got a simple pecan streusel topping, just like grandma used to make, which adds nutty flavor and plenty of texture. 

Homemade Rolls and Bread

Instead of warming up store-bought packages (which tend to be dry, in my opinion), why not make this side from scratch?

Savory, sweet, or extra cheesy — you’re sure to find something to satisfy everyone at your table.

Copycat Texas Roadhouse Rolls are perfectly fluffy and taste just like the restaurant version. They’re a staple of my yearly Thanksgiving menu! Easy to make ahead and pop in the oven to warm.

This Texas Roadhouse Cinnamon Butter Recipe makes the perfect sweet and creamy spread for those buttery rolls. It’s ready in just 2 minutes and is delicious on pancakes, toast, banana bread, and more!

When I want to make something a little extra special, I swap the Texas Roadhouse rolls for these Pumpkin Honey Dinner Rolls instead. They’re packed with autumn flavor and are naturally dairy-free too.

Cheddar Bay Biscuits are easier AND tastier than a box mix! This Red Lobster copycat recipe is so easy — all you need is one bowl, one whisk, and 20 minutes from start to serve. 

Make No-Knead Roasted Garlic Skillet Bread for a bakery-style loaf without any special equipment! Perfect as an appetizer or on the dinner table, it’s one of those easy Thanksgiving recipes you’ll want to make year-round.

Easy Thanksgiving Recipes for Dessert

No Thanksgiving menu is complete without something sweet at the end of the night! 

I always make a batch of Shortbread Pecan Pie Bars and my famous Caramel Apple Bundt Cake, but I know most people look forward to pumpkin everything.

No matter what you choose, each of these Thanksgiving dessert recipes is as tasty as they look!

This Pumpkin Roll Cake infuses a classic Swiss roll with loads of pumpkin flavor. That gorgeous spiral is made with luscious, cream cheese filling and is always a crowd-pleaser. 

Caramel Apple Cheesecake features tender apples, sweet caramel sauce, and a crisp crumbly topping for the most decadent fall-flavored dessert. Be sure to make this the day before so it has time to set!

Pumpkin Pie Bombs are a favorite with the kids, but the adults will love them just as much! Warm and gooey, this stuffed bread recipe is so easy to put together and features a sweet, creamy glaze on top.

Make Pumpkin Chocolate Chip Bread with just 3 ingredients! It’s perfect for those without a sweet tooth, and you can have leftover slices for breakfast the next day.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published November 2019, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post The Ultimate Thanksgiving Menu + Turkey Carving Video appeared first on The Slow Roasted Italian.

I’m all about this pumpkin cake roll. Not only is it loaded with delicious pumpkin flavor, but it’s a must-make for pumpkin season. It’s SUCH an easy recipe that any home cook can make. 

I’ve been making this moist pumpkin cake for years, and it literally never gets old. Out of all the pumpkin recipes on the site, this one is at the top of my list.

All you have to do to get started is follow the simple tips on the recipe card below! 

Pumpkin Roll Cake

A pumpkin spice roll cake is a wonderful alternative to a traditional pie. It has all the classic flavors you love, but it’s wrapped around a rich cream cheese filling too!

You may be nervous to take on this kind of dessert, but it’s really quite simple. All you need are the right tools and a little bit of patience.

Does autumn mean “pumpkin spice everything” to you? 

Then you’ll love the seasonal flavors incorporated in these snickerdoodle cookies, no bake pumpkin cheesecake, or ooey gooey bombs.

I even have a New York cheesecake recipe if you’re craving something truly decadent!

To see us make this pumpkin swiss roll recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• All-purpose Flour – Nothing fancy for this pumpkin roll cake recipe! Feel free to use your favorite 1:1 GF flour mixture instead to make this pumpkin cake roll batter. 
  
• Sugar – Use granulated sugar in the batter and powdered sugar in the filling, plus extra for dusting on top.
  
• Pumpkin Purée – Read that label carefully! You want plain, pure pumpkin puree — not pie filling with extra sweeteners and spices. 
  
  And if you’ve got pie pumpkins hanging around, feel free to make homemade pumpkin puree from scratch! They’re a great addition to make a perfect pumpkin roll. 
  
• Baking Soda – Be sure it’s active so your cake rises properly. Add some to a small bowl, then pour in a few drops of vinegar. 
  
  If it bubbles and fizzes right away, you’re good to go! If not, you’ll need to grab a new box.
  
• Spices – Ground cinnamon, nutmeg, and ginger add plenty of warm fall flavor to your pumpkin spice roll cake. In a pinch, swap all three for 1 teaspoon pumpkin pie spice.
  
• Cream Cheese & Butter – Use both to make the cream cheese mixture. The butter gives it a more spreadable consistency so you don’t tear the cake while smoothing it out.

Tips and Tricks to Make a Perfect Pumpkin Swiss Roll

• Spray the pan first with cooking spray/ non-stick spray. 

This prevents the sheet of parchment paper from sliding around when you pour in the pumpkin swill roll batter.

• Use room temperature ingredients. 

Allow the eggs to rest on the counter for about 30 minutes before you get started. They’ll incorporate more evenly into the batter and give the cake a fluffier texture.

You’ll also want to soften the cream cheese and butter — that takes about the same amount of time, depending on how warm your kitchen is.

• Take your time when rolling and watch the edges so they stay even. 

The cake is more pliable when hot, so you’ll need to shape it right out of the oven. Be sure to use a clean towel or parchment so the cake doesn’t stick to itself.

Once it cools in this shape, you can unroll it to add the filling and reshape it without any breaks!

• Create perfect slices. 

Unflavored dental floss glides cleanly through the pumpkin roll cake without squishing like a knife might. 

If you don’t have any, be sure to use a large knife that is very sharp — you want to press down in one motion, not saw back and forth.

Prep Ahead

• Soften butter and cream cheese
• Bring eggs to room temp
• Preheat oven to 375°F
• Line pan with parchment

Kitchen Tools You Will Need

• Jelly Roll Pan – I use a 15×10, which is typically the standard size, to make this pumpkin roll cake recipe.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Wire Rack – Great for cooling all kinds of baked goods.
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
• Offset Spatula – This spatula has so many uses and is perfect for smoothing the filling onto the cake.

Serving Suggestions

I like to dust my pumpkin roll cake with powdered sugar, but you could serve it plain or add some more decadent garnishes.

Make extra frosting to pipe around the sides, or drizzle with melted chocolate or caramel sauce. 

You could even sprinkle the top with toasted nuts or candy pieces, or make decorations to really put it over the top!

Storing and Freezing Pumpkin Spice Roll Cake

Once sliced, leftover pumpkin roll cake will last for up to 5 days in the refrigerator. Be sure to store the rolled cake in an airtight container. 

You can also freeze this pumpkin cake recipe whole for up to a month, then thaw it in the refrigerator overnight. Wrap it tightly in multiple layers of plastic to prevent it from drying out.

Easy Pumpkin Roll Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Cake Recipes

Print

Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video

Pumpkin Roll Cake is a showstopper for any holiday meal… or just when you want something different from the usual fall desserts.

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

cooling and chilling time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 12

Calories 238cal

Author Donna Elick

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 2/3 cup pumpkin puree not pumpkin pie filling
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• powdered sugar for dusting

Filling

• 8 ounces cream cheese softened
• 2 tablespoons butter softened
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 375°F.
• Line a 15”x10” jelly roll pan with parchment paper, set aside.
• In a medium bowl whisk together your eggs, sugar, flour, pumpkin, baking soda, cinnamon, nutmeg, and ginger until no lumps remain.
• Pour the batter into your prepared baking pan and spread it out to the sides.
• Bake for about 10-15 minutes or until the top springs back when touched, remove from oven.
• Liberally sprinkle the hot cake with powdered sugar. Place a tea towel that is slightly larger than your cake over top. Top with a cooling rack or larger baking sheet on top of that. Hold the stack together firmly and flip the cake over onto the cooling rack. Remove the parchment paper.
• While the cake is still hot, fold the towel over the short edge of the cake. Slowly roll up your cake (with the tea towel inside) and leave it rolled until it is completely cooled about 1-1 1/2 hours.
• Meanwhile to make your filling beat your cream cheese in a medium bowl until it is light and fluffy.
• Add your butter, powdered sugar and vanilla and continue to beat until smooth, set aside.
• Carefully unroll your cooled cake roll, remove the towel and spread your filling all over the surface of the cake. Then roll the cake back up tightly. Wrap the cake in plastic wrap and refrigerate until chilled, about 1 hour.

Video

Nutrition

Serving: 1 | Calories: 238cal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 185mg | Sugar: 28g | Fiber: 1g | Calcium: 32mg | Iron: 1mg

Originally published November 2017, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video appeared first on The Slow Roasted Italian.

You’re probably starting to prep and plan for the big day. My mouth is watering just thinking about all the Thanksgiving side dish recipes.

I’m a planner so I typically have my holiday menu prepped a few weeks prior, but it never hurts to gather more ideas for our Thanksgiving meal. 

The great thing about any hearty side dish is that there is always room for more at the Thanksgiving dinner table! The list below gives you tons of yummy options to pair with the main course. 

Thanksgiving Sides

Thanksgiving is one of our family’s absolute favorite holidays! Planning the menu with recipes everyone will love is so much fun.

Everyone loves the Thanksgiving turkey, but there are plenty of amazing side dishes to serve with it.

We wanted to share some of our best sides for Thanksgiving, including classic recipes and family favorites. And the best part? They can all be made ahead of time!

Though these easy Thanksgiving side dishes are just one part of the full menu, I think we can all agree that it’s the part we look forward to the most.

And when you’re ready to plan dessert, be sure to check out our collection of Thanksgiving dessert recipes!

SCROLL DOWN for the complete list, then click the link under each image to be taken to the recipe!

Make Ahead Tips

Don’t let planning dinner for a crowd stress you out — make it fun! Here are a few time-saving tips:

• Print each recipe. Don’t rely on using a mobile version of a recipe or risk spilling something on your favorite cookbook. 
  
  Print out or make a copy of each of the Thanksgiving sides you’ll be making.
  
• Organize and schedule your time. Go a step further, jotting down notes for when to start prepping each dish and what can be done days in advance (like bread cubes). 
  
  It also helps to plan out specific times to start and finish recipes, plus which you can work on at the same time.
  
• Use slow cookers and food warmers. Plan to have several slow cookers available to transfer most of the food into after it’s been prepared. 
  
  This way, you can keep these easy Thanksgiving sides warm without using oven space.

Best Thanksgiving Sides to Make Ahead

Cooking on Thanksgiving day will be so much less stressful when you have your sides prepared in advance. 

That could mean fully cooked dishes that just need to be warmed or simply having all the prep work done so you can toss things in the crockpot. 

• Mashed Potatoes – Making mashed potatoes the day before serving will save you a LOT of counter space! 
  
  About 3 hours before the meal, transfer them from the fridge to a slow cooker so they can warm through on Low.
• Sweet Potato Casserole – Make the base for the sweet potato casserole ahead too. On the day, warm it in the oven and add the topping.
• Cranberry Sauce – This is one of the best Thanksgiving sides to make ahead of time, even though it’s so easy to make in the first place. 
  
  The longer it sits in the fridge, the better the flavor will be!
• Stuffing – You can prep all of the stuffing ingredients the day before. Chop the vegetables, cook the sausage and the bacon, and toast the bread too. 
  
  Then, refrigerate everything separately in plastic storage bags or covered containers. NOTE: Keep the bread in a bag on the counter, not in the fridge.

Best Sides for Thanksgiving

These are the best of the best — the ones we make every year because they’re so darn delicious!

To see the ingredients and get a printable version of any of these recipes, just click on the title of the recipe!

My Sausage Cranberry and Apple Stuffing is a MUST-make for Thanksgiving. Whether you call it stuffing or dressing, it always disappears first around here! We love it so much that we have 5 different recipes, this one is our absolute favorite. It’s a savory stuffing loaded with flavor. It’s the first recipe on the list because it’s so yummy! 

These are the Best Mashed Potatoes you’ll ever try — perfect fluffy, creamy, and buttery when made with milk, butter, AND cream cheese! There’s also just enough garlic flavor to keep things interesting. You’ll love them! The perfect classic dish. 

Make Sweet Potato Casserole just like Boston Market! Creamy sweet potatoes topped with gooey marshmallows and a crunchy streusel topping… it’s one of the best sides for Thanksgiving because it just screams fall flavor. This is one of those Thanksgiving recipes that even picky eaters will love. 

Speaking of easy Thanksgiving sides, this Homemade Cranberry Sauce is the one to beat. It’s super simple to make with just 3 ingredients, and it tastes even better if you make it ahead of time. If your family is used to canned cranberry sauce, consider serving both versions this year and see which they prefer! This pairs really well with my Thanksgiving stuffing recipe listed above! 

Slow Cooker Mac and Cheese is the creamiest, cheesiest mac and cheese you’ll ever eat! One of our favorite Thanksgiving sides, it’s made with THREE types of cheese right in the crock pot so you don’t have to worry about another pot on the stove. It’s a must make for the holiday season. 

Slow Cooker Creamed Corn is rich, creamy, and perfectly sweet — so much better than flavorless and watery canned cream corn. This recipe is super easy to make and we never have leftovers. Try it yourself and see! This is one of those tried and true recipes that never fail. 

Cheesy Potato Casserole is fully loaded and kicked up about 12 notches, with 3 types of cheese, sour cream, and bacon! It may not be very traditional, but it’s one of those easy Thanksgiving side dishes that my family asks for every year. The perfect potato dish. The crispy bacon is a great way to add pops of flavor and texture! 

Easy Thanksgiving Sides with Vegetables

Keep things extra simple with a few roasted veggie options, perfect for little ones or pickier eaters. 

Plus, I’m sharing my favorite version of the most controversial of Thanksgiving sides… green bean casserole!

Garlic Roasted Broccoli may be simple, but it certainly isn’t lacking in flavor! Perfectly tender with caramelized bits of roasted garlic and onions, it’s your favorite veggie taken up a few notches! It was an instant favorite of mine the first time I made it. 

Air Fried Cauliflower is deliciously crispy on the outside but perfectly tender in the middle.  Plus, it’s one more way to free up oven space! The mild flavor won’t compete with the other dishes on your plate, and kids will love dipping it in all kinds of sauces.

Roasted Brussels Sprouts with Garlic are tender, crispy, and flavorful — not like the boiled brussel sprouts we grew up with. It’s one of the best Thanksgiving sides for picky eaters. Between the roasted garlic and the perfectly cooked sprouts, they will gobble this side dish up!

Cheesy Bacon Green Bean Casserole ain’t your grandma’s recipe! This modern take on the classic recipe features green beans in a rich and creamy bacon mushroom cheese sauce that will change Thanksgiving forever! Give new recipes like this a try – you won’t be sorry! 

There you have it. Our list of the best Thanksgiving side dishes to serve this year! I know that I have my personal favorite on the list, and I can’t wait to hear yours. 

Did we leave anything out? If you have a favorite holiday side dish that you think we should make, use the comments below to let us know about it!

HAPPY THANKSGIVING!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Originally published November 2014, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Ultimate List of Make Ahead Thanksgiving Sides appeared first on The Slow Roasted Italian.

The hardest part of the Thanksgiving dinner isn’t cooking the turkey, it’s narrowing down which of your favorite Thanksgiving dessert recipes you’re going to make.

The best part is that with this list of sweet treats, you have lots of options for your sweet tooth.

From the traditional pumpkin pie to moist apple cake, your holiday table is certain to be full of classic fall flavors! 

Thanksgiving Dessert Ideas

We have over 450 dessert recipes on this site, but every year, we get emails asking for our best Thanksgiving desserts for kids and adults.

Whether you want to make traditional favorites like pie or something unique like cheesecake, you will find it all in this collection!

Plus, most of these Thanksgiving desserts are easy to make so you won’t need to learn any new tricks. My daughter can even make a few herself!

To make things easier to find, our Thanksgiving dessert recipes are broken down into the following categories:

When you find something you want to make, just click on the link below the picture and you’ll be taken directly to the recipe post. 

Once you’re there, you can print the recipe, bookmark it, or Pin it to one of your Pinterest boards.

Plus, many of our recipe posts include a VIDEO so you can see exactly how to make them!

Best Thanksgiving Pies

Nothing says fall holidays like freshly baked pies, and we’ve got all the flavors you’re craving… plus some you may not have thought of! Pies are a great way to round out your holiday meal. 

Pumpkin Slab Pie is the perfect fall dessert for a crowd — creamy pumpkin pie filling on top of a buttery homemade crust. Top each slice with whipped cream or serve a la mode! And for a special touch, use extra pie crust to make leaf or pumpkin cutouts as decorations.

Reese’s Peanut Butter Pie transforms a simple silk pie into an over-the-top indulgent dessert! If you’ve got guests who aren’t a fan of the usual fall flavors, this one is sure to impress.

Caramel Pecan Buttermilk Pie combines two classic Southern flavors into one incredible dessert. The sweet and creamy pie pilling is topped with plenty of nutty crunch from the streusel topping. 

Pumpkin Pie with Chocolate Ganache elevates the same ol’ Thanksgiving dessert recipes with one simple step! Make the whole dessert from scratch or use a few shortcuts for a quicker, easier option. It’s such a fun spin on classic pumpkin pie. 

This No Bake Chocolate Icebox Pie is a chocolate lover’s dream come true! A delicious cookie crust, silky filling, and a rich ganache on top — it’s layer upon layer of chocolatey goodness. A must for the holiday season. 

Cake and Cheesecake Thanksgiving Dessert Recipes

Not everyone is a fan of pies, but that doesn’t mean you have to miss out on fall flavor or fancy desserts!

Some of the best Thanksgiving desserts come in the form of cakes and cheesecakes, and these are our top picks to add to your Thanksgiving table. 

Pumpkin New York Cheesecake puts all other pumpkin desserts to shame. It’s tangy, sweet, and SO creamy — everyone will be asking for the recipe of this tasty treat! 

Pumpkin New York Cheesecake puts all other pumpkin desserts to shame. It’s tangy, sweet, and SO creamy — everyone will be asking for the recipe!

Chocolate Fudge Cake is gooey and decadent with a fudgy homemade icing to top it all off. Ready in just 30 minutes, it’s the perfect finish to any meal… just try not to keep it all to yourself!

Caramel Apple Cheesecake is just the ticket when you’re looking for Thanksgiving dessert ideas to impress your guests. With a mountain of tender apples, crumbly topping, and plenty of sweet caramel, it’s sure to be the star of your dessert table!

Chocolate Peanut Butter Poke Cake is one of those easy Thanksgiving desserts you’ll want to make year-round! Rich chocolate cake is soaked with peanut butter drizzle, then topped with decadent peanut butter whipped cream and loaded with chocolate and Reese’s Peanut Butter cups.

Sweet Potato Cheesecake is another favorite combining classic pie flavors with creamy cheesecake. Make it with a standard pie crust so you have extra for decorations or whip up a quick graham cracker crust to save some time. It’s one of my favorite recipes! 

Caramel Apple Poke Cake is perfect for those who aren’t pumpkin fans. This easy box mix recipe includes chunky apple pieces, caramel pudding, and fluffy whipped brown sugar cream cheese. It’s festively topped off with apples, toffee bits, and as much caramel as you can handle!

While my Best Ever Carrot Cake may have you thinking of Easter, the spices always remind me of fall. Moist and tender with an amazing cream cheese frosting, plus loads of toasted pecans for plenty of crunch! Add this to your list of must-make fall desserts. 

No Bake Pumpkin Cheesecake is just what you need when you’ve already got a full menu to prepare. Prep it in 20 minutes or less, then let it chill overnight. No one will know you didn’t spend hours making it!

Extra Easy Thanksgiving Desserts

Whether you’re new to baking or just need a time-saver, these Thanksgiving dessert ideas can be made with a handful of ingredients and some in 30 minutes or less!

Make 2 Ingredient Pumpkin Bread with pumpkin purée and your favorite spice cake mix. It’s moist, delicious, and packed with flavor — you’ll want to make some for breakfast too! It adds the perfect sweet note! 

Another 2 ingredient dessert, these Coconut Macaroons are soft, chewy, and sweet. It’s the perfect cookie to pair with a cup of coffee after your big turkey dinner. It’s also a super easy dessert to make. 

No Bake Peanut Butter Bars combine a crunchy peanut butter base with a silky chocolate ganache and can be made in just 10 minutes (plus 2 hours to set). This recipe makes up to 2 dozen treats, so it’s perfect for large families or potlucks!

Pumpkin Snickerdoodles are even better than the original! Soft, chewy, and sweet they’re also egg- and dairy-free, making them a great choice for guests with allergies. It’s quickly becoming one of my most popular Thanksgiving desserts! 

No Bake Avalanche Cookies are crispy, crunchy, and plenty fudgy, combining all your favorite sweet flavors into one delicious bite. Even better, you can easily double or triple the recipe so there’s plenty to go around!

Bombs, Brownies, and Bars

These Thanksgiving desserts are easy to eat, especially while mingling and visiting with loved ones!

While you will need napkins for a few of them, you definitely won’t have a pile of forks to wash after the dishes are already done.

Pumpkin Pie Bombs are warm and gooey with a buttery brown sugar topping and a sticky, sweet glaze that ties them all together. Say goodbye to classic pie slices and hello to these addiction stuffed rolls! Each one is like having your own mini pumpkin pies! 

My Best Ever Pecan Pie Bars have a gooey, caramelized topping over a shortbread crust, creating a mouthwatering dessert that’ll disappear in a flash. You’ll get at least 2 dozen servings per batch, and it’s ready in under an hour! They make your dessert to-do list a breeze! 

Peanut Butter Fudge Frosted Brownies are loaded with Reese’s cups and fluffy peanut butter fudge frosting. Make this fudgy brownie recipe for a peanut butter explosion in your Thanksgiving dessert menu lineup!

Caramel Apple Pie Bombs combine the best pie flavors and pull-apart bread into one sticky sweet bite. It’s one of the best Thanksgiving dessert ideas for kids and adults alike! Your taste buds will be happy! 

These Cranberry Bliss Bars taste just like the ones from Starbucks, but you can make a whole pan whenever you want! The tart and sweet flavors and tender blondie base make the perfect pairing with your post-dinner coffee.

Make Pecan Pie Bombs in 3 easy steps! Gooey, nutty filling is stuffed into tender bread dough and smothered in a caramel drizzle. I dare you to eat just one! 

No-Bake Rocky Road Avalanche Bars are my latest obsession. I have made them at least 12 times and everyone raves about them. A simple chocolate and peanut butter candy crunch recipe that comes together in a snap? Sign me up, twice! 

Best Thanksgiving Desserts for Kids

Most kids want simple treats with familiar flavors. Instead of trying to lure them back to the dinner table, have a few grab-and-go options for them to snack on!

Pretzel Turkeys are simple to make and adorable too! Make these as an edible decoration for your holiday table or scatter them around the desserts for the kids to find. Gobble gobble!

Apple Cookies with Streusel Topping are packed with caramel bits and drizzled in a sweet glaze. It’s like all the best apple pie flavors but in a simple cookie form. Easy to eat, and kids can grab a few at a time!

These Soft Pumpkin Oatmeal Cookies are dotted with white chocolate chips for plenty of sweetness and texture throughout. Perfect for kids who aren’t too adventurous in their eating, but special enough for a holiday.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published November 2013, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post The Ultimate List of Thanksgiving Dessert Ideas appeared first on The Slow Roasted Italian.

Forget about traditional green bean casserole, and make this the next time! It’s a spin on the classic version and one that I love. 

This easy cheesy green bean casserole proves that you can take a classic dish and turn it into one of the best new side dishes around. 

The tender green beans paired with the addition of cheese prove this to be a true classic holiday dish. 

I could literally eat the entire dish on my own, but everyone in my family loves the cheesy texture too so I don’t mind sharing. 

These cheesy green beans are perfect for the holiday table! 

I love adding this to be Thanksgiving table or holiday dinners because there is always room for easy recipes like this. 

Cheesy Green Bean Casserole

What’s better than cheddar? Cheddar and bacon! 

Throw in those classic holiday ingredients and you have a 5 star casserole that’ll make every other green bean casserole pale in comparison. This recipe is literally the ultimate side dish! 

We can’t believe we didn’t think of making green bean casserole with bacon and cheese before!

If you know you’ll be running around on Thanksgiving with no time to spare, consider trying out this make ahead version, too – all you’ll have to do is throw it in the oven! 

Stumped on side dish options for Thanksgiving? My Corn and Bacon Casserole is the coziest, most craveable casserole your guests will ever have!

And don’t forget the sweet potato casserole for a sweet contrast to this extra savory dish.

Ingredient Notes & Substitutions

• Bacon – I like to use hickory smoked or applewood, but to each their own! A smoky meat will definitely complement mushrooms and cheese the best. 
  
• Baby Bella Mushrooms – Also known as crimini mushrooms! 
  
  Not everyone knows that your classic Thanksgiving green bean casserole with cheese is bulked up with cream of mushroom soup – so we need those mushrooms to get that flavor!
  
  This is must to create the perfect creamy mushroom sauce. 
  
• Onion & Garlic – I promise that you won’t miss the fried onions! 
  
  Using fresh prevents the casserole from getting soggy and adds a mindblowingly appetizing aroma to the dish – especially in combination with the garlic!
  
• All-Purpose Flour – Flour is used as a thickener and binder to make a far more substantial green bean and bacon casserole. If you need a gluten-free recipe, see the tips below!
  
• Whole Milk – Those who prefer a creamier casserole can substitute half of the milk with heavy cream or work in some half and half instead.
  
• Sharp Cheddar Cheese – A true classic that goes with everything! Colby Jack is a wonderful alternative, and – if you’re feeling adventurous – even gouda works!
  
• Green Beans – I generally use frozen green beans, thawed before adding to the casserole. 
  
  But you can also use blanched fresh green beans if you’re able to snag them so late in the season!
  
  Canned green beans are always an optoin, but I think that they’re mushy so they’re my last choice for this casserole dish. 
  
  You can also add other seasonings like black pepper, cayenne pepper, or even onion powder to this dish.
  
  Season it for the perfect way that fuels your taste buds for busy weeknights! (and since you’re using simple ingredients to make this dish, you can easily alter a bit!) 

How to Make the Best Cheesy Green Bean Casserole For Your Needs!

• Make It Quick – Go ahead and bake the bacon in the oven until it’s perfectly crispy crunchy. Once it cools, you can easily crumble it up. 
  
  Afterward, heat some butter in a skillet and saute the mushrooms, onions, and garlic until browned and almost painfully fragrant – it seriously smells so good!! 
  
  At this point, you can proceed with the recipe with the seasonings and flour. 
  
• Make It Gluten-Free – Replace the flour with a milk and cornstarch slurry, made with ¼ cup cornstarch and ½ cup milk. 
  
  Add it when the recipe calls for the flour – just after the milk begins to bubble. Stir to combine, and proceed with the recipe. 

Storing and Reheating Leftover Green Bean and Bacon Casserole

Cover and chill the leftover green bean casserole for up to 5 days. Freezing isn’t your best option – the texture of the cream will change somewhat – but you can for a couple of weeks if you so desire.

Just be sure to let the the casserole thaw before topping it with some fresh cheese again for a boost of flavor! 

To reheat, return to the skillet on a medium heat until warmed through. 

You could also toss it in the oven and broil for just a couple of minutes for a nicely browned crust on top! 

Cheesy Green Bean Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Classic Thanksgiving Sides

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Best Cheesy Green Bean Casserole Recipe + Video

Cheesy Green Bean Casserole isn’t just about the extra cheddar. We built the sauce on bacon for a dish that’ll kick up your holiday meal!

Course Side Dish

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 382cal

Author Donna Elick

Ingredients

• 1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon cut into 1/2″-3/4″ pieces
• 8 ounces sliced baby bella aka crimini mushrooms
• 1/2 medium yellow onion sliced
• 3 cloves garlic minced
• 1/4 cup all-purpose flour *see gluten-free notes
• 1 teaspoon kosher salt more to taste
• 1/2 teaspoon fresh ground black pepper
• 1-2 pinches red pepper flakes to taste
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 24 ounces frozen green beans thawed

Instructions

• In a cold large (12″) cast iron skillet add bacon. Turn heat to medium and cook until crisp. Stirring occasionally. This will take about 25 minutes. See the shortcut method if you want to make this quicker.
• Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar to save for later use and return 4 tablespoons bacon drippings to the pan.
• Return skillet to medium heat. Add mushrooms, onion and garlic. Cook the vegetables until they are browned, about 5 minutes, stirring occasionally.
• Add 2 tablespoons bacon drippings, into the pan (or butter if you are out of bacon drippings). Add flour, salt, pepper, and red pepper flakes. Stir until the flour dissolves into the vegetables. Cook 1 minute to cook out the floury taste.
• Add milk and stir to combine. Remove from the heat, to prevent the cheese from getting grainy. Add the cheese a handful at a time and stir between each addition.
• Once the cheese is completely melted into the sauce add green beans and half of the cooked bacon.
• Stir to combine, and return the skillet to medium heat. Continue to cook the casserole until the green beans are heated through, and the sauce is thickened, about 3-5 minutes. Top with remaining bacon.

Video

Notes

You can also use blanched fresh green beans, when available.

Shortcut method: bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.

Gluten-free instructions: Mix 1/4 cup of corn starch with 1/2 cup of milk in a resealable container. Seal and shake the living tar out of it to create a slurry. Omit the flour called for in the recipe. Add the remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe.

Nutrition

Serving: 1 | Calories: 382cal | Carbohydrates: 15g | Protein: 15g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 789mg | Sugar: 7g | Fiber: 3g | Calcium: 219mg | Iron: 1mg

Originally published November 2017, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Cheesy Green Bean Casserole Recipe + Video appeared first on The Slow Roasted Italian.

I’m a huge fan of creamy goat cheese, and I’m always looking for fun new ways to use it, especially during the holiday season.

What I love about this easy recipe is that it’s a breeze to make for your next gathering, and it’s one of those tasty appetizers that everyone will love. 

All you need are a handful of simple ingredients, and you still get so much flavor!

This goat cheese ball recipe is unlike anything you’d buy at the grocery stores, which is why I love making and sharing it with family and friends. 

If you’re ready to learn how to make this easy appetizer, let’s get started! You’ll be enjoying the perfect bite in no time at all. 

Goat Cheese Balls

Some recipes get you excited as soon as you see a picture, and these cranberry pecan goat cheese balls top the charts.

Is your mouth watering too? Because mine won’t stop! 

While I’m all about casual, cozy snacks, some occasions just call for a fancier touch. 

And this recipe is a no-brainer once you see how easy these are to make — just mix, roll, and chill.

My sweet potato rounds have a lot of the same flavors as this goat cheese balls recipe, but with an added layer of earthiness thanks to the starchy base and rosemary instead of parsley. 

Perfect for fall events and holidays.

And for a simpler, even crunchier snack, try these breaded air fried goat cheese balls!

Ingredient Notes and Substitutions

• Goat Cheese Log & Cream Cheese – Buy the best quality cheeses you can manage.
  
  Seriously, splurge on the best log of goat cheese and the good type of cream cheese — it can make a big difference in terms of flavor and texture!
  
• Chopped Pecans – Adds a lovely golden brown coloring and a simple crunch to contrast all the creaminess of these little balls.
  
  Opt for unsalted nuts since goat cheese is already pretty salty on its own.
  
  Cranberry goat cheese balls are just as tasty with walnuts or almonds, or you can omit the nuts if allergies are a concern.
  
  Try pumpkin seeds or sunflower seeds instead as delicious coating ingredients. 
  
• Dried Cranberries – Be sure these are fresh so they’re soft and chewy instead of tough. You want them to complement the goat cheese mixture, not complicate it.
  
  You can use either sweetened or unsweetened, though you may need to adjust the amount of honey to match.
  
• Fresh Parsley – Adds a little freshness to brighten each bite. Green onions or chives are great substitutes.
  
• Sweet Honey – This is the perfect match for rich, tangy goat cheese, and it really ties all the flavors together.
  
  A drizzle of honey on these mini goat cheese balls is like the perfect chef’s kiss. (you could even do hot honey for a kick of flavor!) 
  
  Here’s another instance where high-quality ingredients do make a difference!

Tips and Tricks to Make Perfect Cranberry Goat Cheese Balls

• Allow the cheeses to soften before mixing.

They’ll be so much easier to work with, and you’ll get the smoothest results too. 

It’s really important that the two are well blended together so you don’t get little pockets of one or the other.

About 30 minutes on the counter at room temperature should do it, especially if you unwrap them first!

• Chop the cranberries and pecans to similar sizes.

Don’t go too small, though, or they’ll get lost in the mix. You’ll basically want to halve the cranberries and then rough chop the nuts to match.

Same goes for the parsley — chop just enough to get little bits throughout but not so much that you bruise the leaves.

• Use a scoop!

Not only will it make portioning go by much faster, but you’ll guarantee that each of your goat cheese balls are the same size.

• Give one a little taste first.

You may want to do this before you portion out all of the mixture. Make one to start, coating it in the extra parsley, cranberries, and pecans before drizzling in honey.

See what you think of the flavor balance and adjust as needed. That might mean adding less of the outer coating or adjusting the amount of honey.

Prep Ahead

• Soften cheeses
• Chop pecans and parsley

Kitchen Tools You Will Need

• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Silicone Spatula – The perfect balance of sturdy and flexible, this is the best tool for mixing everything together.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. The 1 Tablespoon size is perfect for forming these cranberry goat cheese balls quickly and evenly.

Serving Suggestions 

Cranberry pecan goat cheese balls are such an elegant appetizer for any occasion. And they’re only made better by how easy they are to make!

They can get a little sticky, so I’ll usually have some toothpicks or appetizer forks available for guests to use. 

And while delicious on their own, it wouldn’t hurt to have entertainment crackers handy too.

Pair these sweet and tangy morsels with bacon wrapped Brussels sprouts, stuffed mushrooms, and some beef carpaccio for the most incredible appetizer spread.

I’ve also been known to make a smaller batch of this goat cheese balls recipe to munch on when I’m craving a light dinner. 

Some toasted baguette slices, maybe some sliced apples or pears… it’s like a fancy little snack plate!

Storing Cranberry Pecan Goat Cheese Balls

Place any leftovers of this delicious appetizer in an airtight container and refrigerate for up to 3 days. 

That means you can also prep these up to 3 days in advance, though it’s best to save the honey drizzle until just before serving.

Goat Cheese Balls Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Fried Mac and Cheese Bites Recipe (Cheesecake Factory)

Mississippi Sin Dip (Best Ever Game Day Recipe)

Homemade Mozzarella Sticks Recipe (Breaded Cheese)

Best Crispy Air Fryer Fried Pickles Recipe + Video

Print

Cranberry Goat Cheese Balls (No Bake Recipe!)

Goat Cheese Balls are so easy to prepare, but they make a big impression at any holiday or event! Assemble in 10 minutes, then chill until it’s time to serve!

Course Appetizer

Cuisine American

Method No Bake

Prep Time 10 minutes minutes

chill time 30 minutes minutes

Total Time 40 minutes minutes

Servings 20 balls

Calories 145cal

Author Donna Elick

Ingredients

• 8 ounces goat cheese softened
• 8 ounces cream cheese softened
• 1 cup finely chopped pecans 4 ounces, divided
• 1 1/2 cups dried cranberries chopped, divided
• 1/2 cup chopped fresh parsley divided
• 3 tablespoons honey

Instructions

• Combine the Cheese Mixture: In a medium-sized mixing bowl, add the softened goat cheese and cream cheese. Use a spatula to mix until smooth and well combined. Stir in 1/2 cup of the chopped pecans, 1/2 cup of the chopped cranberries, and 1/4 cup of the chopped parsley. Mix thoroughly to combine.
• Prepare the Coating: On a large plate or cutting board, combine the remaining pecans, cranberries, and parsley. Toss the mixture until evenly mixed.
• Form the Cheese Balls: Scoop 1 tablespoon of the cheese mixture using a small cookie scoop or spoon. Roll the mixture between clean hands to form a smooth ball. Repeat until all the cheese mixture is used.
• Coat the Cheese Balls: Roll each cheese ball in the pecan, cranberry, and parsley mixture until fully coated. Gently press the coating onto the cheese balls to ensure it sticks and forms a uniform layer.
• Chill the Cheese Balls: Arrange the coated cheese balls on a serving dish. Place the dish in the refrigerator for at least 30 minutes to allow the flavors to meld and the balls to firm up.
• Finish and Serve: Before serving, drizzle the cheese balls with honey. Serve chilled or at room temperature.

Notes

Storage
Refrigerate: Store leftover cheese balls in an airtight container in the refrigerator for up to 3 days.

Tips and Variations
Make Ahead: Prepare up to 3 days in advance and drizzle with honey just before serving.

Double the Recipe: Easily double the quantities to serve a larger group.

Serve as One Large Ball: Form the mixture into one large ball for a different presentation, but note that individual balls are usually more popular.

Ingredient Swaps:
Substitute green onions or chives for parsley if desired.
Use walnuts or almonds instead of pecans for a different nutty flavor.

Nutrition

Serving: 1 | Calories: 145cal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 79mg | Sugar: 10g | Fiber: 1g | Calcium: 34mg | Iron: 1mg

Originally published March 2025, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cranberry Goat Cheese Balls (No Bake Recipe!) appeared first on The Slow Roasted Italian.

Put a spin on classic cinnamon rolls and give these warm rolls a go. It’s an epic cinnamon roll recipe to make any time of year – not just special occasions. (although I do love making these on Christmas morning!)

A lot of people prep these the night before so that when they wake up the next day, they just have to pop them in the oven to bake. 

Then, they’ll be able to chow down on warm, golden brown cinnamon rolls, paired with their hot cup of joe. 

The first bite of these sticky pecan cinnamon buns will have you forget that any other sweet rolls even exist. The soft dough, paired with the other simple ingredients, literally creates the perfect treat! 

Are you ready to get started on making homemade cinnamon roll dough? The recipe card below has all the details! 

Pecan Cinnamon Rolls

Our trip to Vermont was an absolute blast, and I’ve been on a serious maple kick ever since! I mean, who knew maple syrup could make everything better? 

A maple latte? Yes, please. Maple whipped cream? Game changer! But the real showstopper? These maple pecan cinnamon rolls. 

The maple just adds this rich, unexpected twist that has me completely obsessed. I’m seriously freaking out over how good they are!

And if that’s not enough to convince you, the pecans in the filling are sure to do it. 

They add just the right amount of crunch and texture to each bite, letting you celebrate a scrumptious fall flavor that has nothing to do with pumpkin.

Try my maple syrup pie or sweet and savory maple bacon ice cream next!

Ingredient Notes and Substitutions

• Dry Active Yeast – Not to be confused with instant yeast, which is mixed right into the dough. 
  
  This kind needs to be activated in warm milk for it to work — it should appear slightly frothy on the surface after 5 minutes.
  
• Warm Milk – You’ve got so many options here! I just use what I have in my fridge, which is usually whole or skim cow’s milk. 
  
  But this cinnamon pecan rolls recipe will work with almond, soy, or oat milk too. Heat it in the microwave until it reaches the right temperature.
  
• Egg & Butter – Crucial to bringing this dough together, the butter should be melted and slightly cooled, and the egg should be room temperature. 
  
  I prefer unsalted butter, but simply reduce the amount of salt in the recipe if you choose to use salted butter.
  
• Flour – All-purpose flour is perfect for the job, creating soft, chewy, and gooey pecan cinnamon rolls.
  
• Cinnamon Roll Filling – Instead of using butter, we’re mixing dark brown sugar and cinnamon with plenty of maple syrup and some chopped pecans. 
  
  Feel free to toast the nuts before chopping if you’d like! This adds a whole other depth of flavor to these sticky buns.

Tips and Tricks to Make Perfect Cinnamon Pecan Rolls

• Pay close attention to temperatures and order of ingredients.

Melt the butter and warm the milk to 110°F (a digital kitchen thermometer helps with this) before starting the dough. 

You’ll want to bring the egg to room temperature too if you have the time to ensure it doesn’t scramble.

No need to add sugar to the milk and yeast since the maple syrup will feed it. When you’re ready to add the flour, do so a cup at a time to prevent overmixing or making the dough too dry.

You can always mix everything in a stand mixer fitted with the dough hook attachment, but I usually just make these cinnamon pecan rolls by hand.

• Use the stick test to know when the dough is ready.

Once all the flour is mixed in, the dough should be tacky. That means a little bit sticky but not so much that it won’t let go of your hands. 

Remove the dough from the bowl and knead it until smooth, then test it. You’ll likely have dough on your hands already, so rinse them off and dry well first. 

Press a finger into the surface of the dough — if it sticks, keep kneading. If it springs back and your finger stays clean, it’s ready to roll!

• Tuck maple cinnamon rolls right into each other for soft edges.

Everything should fit in a 9×13-inch pan, but there shouldn’t be too much space between each roll. 

The edges should be touching comfortably, with maybe a little gap where four of them meet.

They’ll squish in a bit more during the final rise, then a little more when baking. This way, the top edges will be a little crispy, but the sides will be just as gooey as the center.

Prep Ahead

• Set egg on the counter 30 minutes before starting
• Grease baking dish and large bowl

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Instant Read Kitchen Thermometer – If the milk isn’t just the right temperature, the yeast won’t activate properly.
• Rolling Pin – Use a clean wine bottle if you don’t have one!
• Pastry Wheel – This helps make clean, even strips of dough but a pizza cutter or sharp knife will work in a pinch.

Serving Suggestions 

There’s plenty of sweetness and flavor in these pecan cinnamon rolls thanks to the maple syrup and brown sugar filling, so go ahead and enjoy them plain!

If you want to add icing, mix together 1 cup powdered sugar with 2 tablespoons of milk and ½ teaspoon maple extract for even more maple flavor.

Or, make the icing from my Cinnabon copycat recipe for a richer topping.

Storing and Reheating Maple Cinnamon Rolls

Allow any leftovers to cool, then transfer them to an airtight container. They’ll keep for a day or two on the counter but definitely pop them in the fridge for longer storage.

You can also freeze maple pecan cinnamon rolls for up to 3 months in a freezer-safe Ziploc bag. Thaw them overnight in the refrigerator before reheating in the microwave or oven.

Maple Pecan Cinnamon Rolls FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Easy Cinnamon Roll Recipes

Lazy Day Bacon Cinnamon Rolls (2 Ingredient Recipe)

Cinnabon Cinnamon Rolls Copycat Recipe + Video

The Ultimate Cinnamon Rolls with Apple Pie Filling + Video

Air Fryer Cinnamon Rolls (Pillsbury Cinnamon Rolls)

Print

Homemade Maple Cinnamon Rolls With Pecans Recipe

Pecan Cinnamon Rolls are soft and sweet with chopped pecans sprinkled throughout the cinnamon and brown sugar filling.

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

rise time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 12

Calories 397cal

Author Donna Elick

Equipment

• mixing bowls
• 9×13 baking dish

Ingredients

• 1 tablespoon dry active yeast
• 1/2 cup warm milk 110 degrees
• 1/4 cup maple syrup
• 1 large egg
• 4 tablespoons unsalted butter melted
• 1/2 teaspoon kosher salt
• 3 1/2 cups all-purpose flour

Filling:

• 1 cup maple syrup
• 1 cup brown sugar
• 1 cup pecans chopped
• 1 teaspoon cinnamon

Instructions

• Combine yeast, maple syrup, and warm milk. Let sit about 5 minutes until the surface appears slightly bubbly/frothy.
• Add the egg and melted butter, and mix together.
• Add salt, then slowly add in flour 1 cup at a time for a total of 3 ½ cups, dough should come together into a tacky ball.
• Pull dough out of the bowl and knead into a large ball. Place the ball of dough in a greased bowl, cover with a clean towel and let rise. Let rise until doubled in size, about 1 hour.
• Grease a 9×13 baking dish with cooking spray or butter. After the dough has doubled in size, roll out onto a clean surface into a large rectangle.
• Combine the maple syrup, brown sugar, pecans and cinnamon then spread in an even layer over the dough.
• Cut the dough into 1 ½ inch strips then roll each strip up and place in the baking dish. Cover with a clean towel and allow to rise an additional 30 minutes.
• Preheat the oven to 350 degrees. Bake the cinnamon rolls for 30 minutes then remove from the oven and allow to cool.

Notes

Store in an airtight container on the counter for up to two days. If you need to store them longer than that you can refrigerate them.

Freeze in a freezer safe ziploc bag for up to 3 months. To thaw, place them in the refrigerator overnight.

What if my dough isn’t rising? If your dough isn’t rising you may not have allowed enough time for the yeast to activate in step 1 or it may just be too cold. Try turning your oven on the lowest setting and see if they begin
to rise after 30 minutes.

You can eat plain or make a maple icing with 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon maple extract if desired.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 70g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 116mg | Sugar: 39g | Fiber: 2g | Calcium: 81mg | Iron: 2mg

Originally published November 2024, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Maple Cinnamon Rolls With Pecans Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CORN CASSEROLE WITH BACON

• Creamy, dreamy sauce + crispy bacon = instant crowd-pleaser
  
• Pantry-friendly ingredients and 35 minutes start to finish
  
• Bakes in one dish. Hello, easy cleanup!
  
• Perfect for holidays, potlucks, or weeknights
  
• Scales up effortlessly for a crowd

Corn and Bacon Casserole

This creamed corn casserole with bacon is one of the OGs here at TSRI. I first shared it back in November 2011, and let me tell you… it’s been winning over holiday tables and potlucks ever since!

We’ve made it countless times, and it never fails to get rave reviews. I could eat this straight from the pan with a spoon. No shame.

We don’t do boring sides around here, and this beauty proves it. Sweet corn, luscious creamy sauce, and that best daggum bacon crunch on top? Clean-plate-club energy, friends.

It’s the kind of casserole that makes people lean over the table and whisper, “Who made this?” (You did, you kitchen rockstar.)

Serving a feast? Pair bacon corn casserole with my Roasted Potatoes or Cheesy Potatoes Au Gratin and thank me later.

INGREDIENT NOTES

• Bacon: Thick-cut bacon holds texture after baking. Regular works, but use an extra slice or two. And reserve the drippings. They’re liquid gold for flavor!
  
• Corn: Frozen kernels keep it easy and consistent. Fresh or well-drained canned corn also works, though fresh will taste sweeter.
  
• Flour: Briefly cooking the flour with drippings creates a roux for a silky (not grainy) sauce.
  
• Cream & Milk: Heavy cream delivers that luscious, melt-in-your-mouth texture. Swap in half & half or all milk to lighten it up (the sauce will be thinner).
  
• Sugar: A tiny bit enhances corn’s natural sweetness. Skip if using peak-season fresh corn.
  
• Seasonings: Kosher salt clings better, and black pepper balances the richness. Add a pinch of smoked paprika or cayenne if you like a subtle kick.
  
• Fresh Herbs: Parsley or chives add brightness at the end. Sprinkle onto corn bacon casserole just before serving.

VARIATIONS

Cheddar-Bacon Corn Bake: Stir in 1 cup shredded sharp cheddar before baking.

Jalapeño Popper Twist: Add ½ cup diced jalapeños and 4 ounces softened cream cheese.

Ritz Cracker Crunch: Top bacon corn casserole with 1 cup crushed Ritz tossed with 2 tablespoons melted butter.

Southwest Style: Mix in ½ cup diced roasted red peppers and 1 teaspoon chili powder.

Herb & Parm: Add ½ cup grated parmesan + fresh thyme leaves for a savory finish.

Bacon-Free: Omit bacon and sauté onions in 2 tablespoons butter, then add a pinch of smoked paprika for depth.

SERVING SUGGESTIONS

• Holiday Plate-Up: Serve alongside roasted turkey or ham with Best Ever Mashed Potatoes for a classic spread.
  
• BBQ Night: Pair corn and bacon casserole with pulled pork, coleslaw, and cornbread. Sweet, smoky, and perfect together.
  
• Comfort Feast: Add garlic green beans for the coziest Sunday dinner.
  
• Easy Upgrade: Finish with a squeeze of lime and chopped cilantro to brighten rich flavors.
  
• Beverage Pairing: A crisp chardonnay or sparkling apple cider cuts through the creaminess.

CORN WITH BACON CASSEROLE FAQ

Can I make this ahead?
Yes. Assemble corn with bacon casserole up to 24 hours in advance. Cover and refrigerate, then bake just before serving.

How do I keep the sauce silky?
Cook the flour for 1-2 minutes in the bacon drippings before adding the cream and milk, and slowly whisk while pouring in the liquid to prevent lumps or a grainy texture.

Can I double this recipe?
Absolutely. Use a larger baking dish (or two 1-quart dishes) and add 5–10 minutes to the bake time.

What’s the best way to reheat corn and bacon casserole?
Microwave individual servings or warm larger portions in the oven. If it looks too thick, stir in a splash of milk or cream until it loosens to your preferred consistency.

This recipe for corn casserole with bacon has lived on The Slow Roasted Italian since 2011, and it’s one we’ve tested, tweaked, and loved for years.

That kind of staying power tells you it works: creamy, dreamy, and reliable every single time.

I’ve made more cream-style casseroles than I can count, and the secret is fat + flour + gentle heat.

Bacon drippings bloom the aromatics and form a proper roux with the flour, so the cream emulsifies into a silky sauce instead of separating.

Another pro move: bake just until the edges bubble. Overbaking tightens the dairy and dulls the sweetness of the corn.

When I tested this with butter only, it was good… but those smoky drippings add a depth you can’t fake. Little technique, big payoff. That’s the TSRI way!

TOOLS NEEDED

• Large Skillet: Sauté bacon and build the sauce in one pan.
  
• Whisk & Wooden Spoon: Whisk for the cream sauce, spoon for folding in corn.
  
• 1-Quart Casserole Dish: Ideal size for even baking and bubbling edges.
  
• Measuring Cups & Spoons: Accuracy matters for the roux and dairy.
  
• Paper Towels: For draining bacon so it stays crisp on top.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Casserole Recipes

Creamy Chicken Noodle Casserole (Easy Recipe) + Video

Slow Cooker Chicken Enchilada Casserole Recipe

Easy Broccoli Cheese Casserole Recipe with Ritz Crackers

Best Ever Jiffy Corn Casserole Recipe + Video

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Corn and Bacon Casserole

Creamed Corn and Bacon Casserole is the ultimate side dish… creamy, comforting, and bursting with flavor. A reader favorite since 2011!!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 – 8

Calories 258cal

Author Donna Elick

Ingredients

• 6 strips thick-cut applewood smoked bacon
• 1/2 medium yellow onion finely chopped (about ½ cup)
• 2 tablespoons all-purpose flour
• 2 garlic cloves minced (about 2 teaspoons)
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 12-ounce bags frozen whole kernel corn (about 4 cups)
• 1 tablespoon fresh parsley or chives chopped, for garnish

Instructions

• Preheat the Oven and Prepare the Pan: Preheat oven to 350°F. Lightly grease a 1-quart baking dish with butter or nonstick spray.
• Cook the Bacon: In a large skillet over medium heat, cook 6 strips thick-cut applewood smoked bacon until crisp, 8–10 minutes. Transfer to a paper towel–lined plate. Once cooled, crumble into small pieces. Reserve 2 tablespoons of bacon drippings in the skillet.
• Sauté the Onion and Build the Base: Add 1/2 medium yellow onion to the drippings and cook until soft and translucent, about 3–4 minutes. Stir in 2 tablespoons all-purpose flour, 2 garlic cloves, 1/2 tablespoon granulated sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Cook and stir for 1–2 minutes, until the mixture is bubbly and fragrant.
• Make the Cream Sauce: Slowly whisk in 1 cup heavy cream and 1/2 cup whole milk. Bring mixture to a simmer and cook until slightly thickened, 2–3 minutes.
• Add the Corn and Bacon: Stir in 2 12-ounce bags frozen whole kernel corn (about 4 cups) and half of the crumbled bacon. Cook for 1 minute to heat through.
• Bake the Casserole: Transfer the mixture to the prepared baking dish. Sprinkle with the remaining bacon. Bake uncovered for 20–22 minutes, or until the edges are bubbly and the top is lightly golden.
• Finish and Serve: Garnish with 1 tablespoon fresh parsley or chives. Serve hot.

Notes

Make-Ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake just before serving.

Storage: Refrigerate leftovers up to 3 days (airtight).

Reheating: Microwave 30-second bursts, stirring; add a splash of milk/cream if thick.

Freezing: Freeze up to 2 months (texture may change slightly because it’s cream-based).

Lighter swap: Use half & half or all milk; sauce will be less rich.

Nutrition

Serving: 1 | Calories: 258cal | Carbohydrates: 7g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 359mg | Sugar: 4g | Fiber: 0.3g | Calcium: 58mg | Iron: 0.3mg

Originally Published November 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Corn and Bacon Casserole appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CROCKPOT TURKEY BREAST

• Juicy and tender, never dry or tough
  
• Hands-off cooking with minimal prep
  
• Crispy skin without a full roast
  
• Easy enough for weeknights, impressive enough for holidays
  
• Perfectly seasoned with lemon, garlic, and herbs

Turkey Breast in Crock Pot

Listen, turkey can be tricky… it’s either dry as the desert or so much work you wonder why you didn’t just make lasagna. Am I right?!

That’s why I’m obsessed with this crock pot turkey breast. I mean, the slow cooker does all the heavy lifting while you sip coffee or tackle your to-do list.

Then, boom! You’ve got tender, juicy turkey with buttery, garlicky, herby flavor that tastes like you fussed all day.

Oh, and let’s not forget the skin. Two minutes under the broiler and you’re left with crispy, golden perfection.

Honestly? This is the turkey recipe that’ll make you forget all about those dry Thanksgiving birds from your childhood.

INGREDIENT NOTES

• Turkey Breast: Bone-in, skin-on gives the best flavor and juiciest results. Boneless will cook faster, so start checking earlier.
  
• Unsalted Butter: Melting (or browning) butter infuses flavor deep into the turkey. If using salted butter, cut back on added salt.
  
• Lemon Zest & Lemon Pepper: Brightens up the richness and adds a fresh pop of citrus.
  
• Rosemary & Thyme: Fresh herbs shine here! If using dried, use half the amount.
  
• Shallots: Mild and slightly sweet, they create a flavorful base. Onions can substitute.
  
• Cornstarch Slurry: Thickens crockpot turkey breast drippings into silky, restaurant-style gravy.

VARIATIONS

Garlic Herb: Add 3–4 minced garlic cloves to the butter mixture.

Citrus Twist: Use orange zest instead of lemon and add a splash of orange juice to the drippings.

Spicy Kick: Stir in a pinch of cayenne or smoked paprika with the herbs.

Thanksgiving Vibes: Use sage, rosemary, and thyme for a traditional flavor profile.

Southern Flair: Swap the lemon pepper and herbs for your favorite Cajun seasoning.

SERVING SUGGESTIONS

• Mashed Potatoes: Don’t forget to spoon gravy over the top!
  
• Veggie Side: Pair crock pot turkey breast with candied carrots or green beans.
  
• Classic Comfort: Serve with stuffing and cranberry sauce for holiday vibes.
  
• Shortcut: Add crusty bread to the table for soaking up every drop of gravy.
  
• Wine Pairing: A light Pinot Noir complements the lemon-herb turkey beautifully.

CROCK POT TURKEY BREAST FAQ

I’ve made turkey just about every way possible, and nothing compares to the ease and juiciness of a slow cooker.

Here’s the science: slow, moist cooking keeps the muscle fibers from seizing up and squeezing out all the juices… the main reason turkey gets dry.

Browning the butter first adds depth, thanks to the Maillard reaction, which develops nutty, savory flavors that seep into the meat.

And finishing under the broiler crisps up the skin so you still get that oven-roasted look and taste.

I’ve tested turkey breast in the crock pot dozens of times, and it’s hands-down the easiest way to guarantee juicy turkey every time.

TOOLS NEEDED

• 5–6 Quart Slow Cooker: Fits a 2–3 pound turkey breast comfortably.
  
• Sharp Knife & Cutting Board: For slicing shallots and carving turkey.
  
• Small Bowl: To mix the butter and seasonings.
  
• Baking Sheet: Needed for broiling the skin crisp at the end.
  
• Meat Thermometer: Ensures your turkey is perfectly cooked every time.

Enjoy!

With love, from our simple kitchen to yours.

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Other Crockpot Recipes

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Turkey Breast in Crock Pot + Video

Make boneless Turkey Breast in the Crock Pot instead of roasting a whole bird, then broil before serving for golden, crispy skin!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 4

Calories 554cal

Author Donna Elick

Ingredients

• 1 -2 shallots thinly sliced
• 2-3 pound turkey breast with bone skin-on
• 1/2 cup salted butter melted ** see note
• 1 teaspoon lemon pepper
• 1 teaspoon sea salt
• 1 teaspoon lemon zest
• 1 teaspoon finely chopped fresh rosemary
• 2-3 sprigs of thyme plus more for garnish

Instructions

• Sprinkle 1 -2 shallots in the bottom of the slow cooker. Place 2-3 pound turkey breast with bone over the shallots, skin side up.
• Melt 1/2 cup salted butter (or brown the butter for more flavor). Add in1 teaspoon lemon pepper, 1 teaspoon sea salt, 1 teaspoon lemon zest, 1 teaspoon finely chopped fresh rosemary, and the leaves from 2-3 sprigs of thyme. Mix together to fully combine.
• Pour butter and spice/herb mixture over the top of the turkey breast. Try to keep as much of the mixture on the breast as possible, but some butter run-off is just fine.
• Place the lid on top and cook on HIGH for 4-6 hours in the slow cooker. Test the temperature of the thickest part of the turkey breast occasionally so that you do not overcook. Internal temp should reach 165°F. Lift turkey breast from the slow cooker and transfer to a baking sheet. Broil for 2-3 minutes or to achieve desired browning and crisp on the skin.
• Slice and serve with gravy.

Video

Notes

I used the drippings from the slow cooker to make a gravy. Pour drippings into a skillet, add additional water or broth for more gravy, if needed. Bring to a simmer and add 1 tablespoon of cornstarch dissolved in 1 tablespoon of water – whisking constantly and boiling until gravy thickens. Season with additional salt and pepper if needed.

Turkey breast should be thawed prior to placing in the crockpot.

Broiling isn’t necessary, but that is how you will crisp up the skin.

I love the extra flavor from browned butter, but you can also mix the spices into softened butter and then slather that onto the turkey breast – either way works.

Because individual turkey breasts will vary in size, the cook time may vary. This turkey breast was on the smaller size and had reached 165°F internal temp within about 4 hours.

You can cook a double breast in the same way. Adjust butter mixture and cook time accordingly.

Use any flavor combos that you like with your turkey – sage, rosemary, and thyme, as well as citrus, all go really well with turkey.

Nutrition

Serving: 1 | Calories: 554cal | Carbohydrates: 2g | Protein: 74g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 245mg | Sodium: 1466mg | Sugar: 1g | Fiber: 1g | Calcium: 62mg | Iron: 2mg

Originally published November 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Turkey Breast in Crock Pot + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BAKED MASHED POTATOES RECIPE

• Far From Average: Creamy, cheesy, and packed with flavor.
  
• Sun-Dried Tomato Goodness: A fun upgrade to plain mashed potatoes.
  
• Make-Ahead Friendly: Say hello to stress-free entertaining!
  
• Golden Perfection: Bakes up golden with a crave-worthy cheesy crust.
  
• Versatile: Perfect for holidays, dinner parties, or family meals.

Baked Mashed Potatoes

Mashed potatoes are my love language… but baked mashed potatoes??? That’s a whole new level.

These are creamy, garlicky, and loaded with parmesan… and then BOOM, in comes the tangy sun-dried tomatoes. I swear, they’re like little flavor bombs hiding in every bite.

Think of it as the glamorous cousin to our classic Best Ever Mashed Potatoes and hearty loaded mashed potatoes.

Sun-dried tomato mashed potatoes baked to golden perfection have graced our holiday table more than once, but honestly, I don’t wait for a holiday to make them.

When you’re craving comfort food with a twist, this is it. You’ll be fighting for the crispy edges on top. Don’t say I didn’t warn ya!

INGREDIENT NOTES

• Yukon Gold Potatoes: Naturally creamy and buttery, they’re the best choice for mashed baked potatoes. Russets work in a pinch but will be lighter and fluffier.
  
• Butter: Unsalted gives you better control over seasoning. If you use salted butter, reduce the added salt by ¼ teaspoon.
  
• Garlic: Fresh minced garlic adds depth! Sauté just until fragrant, never brown. Garlic powder can substitute in a pinch.
  
• Milk: Whole milk makes the potatoes creamy without being too heavy. For extra richness, swap in half & half.
  
• Parmesan Cheese: Use freshly grated parmesan for the best melt and flavor. Pre-grated won’t give the same cheesy pull.
  
• Sun-Dried Tomatoes: Choose oil-packed for the best flavor and soft texture. Be sure to drain well and chop finely so they mix in evenly.
  
• Nutmeg: Just a pinch enhances the creaminess and rounds out the flavor. Don’t skip it!

VARIATIONS

Cheesy Upgrade: Stir in 1 cup shredded mozzarella or fontina with the parmesan.

Herb Lovers: Add 2 tablespoons fresh basil or rosemary to the mash for extra flavor.

Veggie Boost: Mix in sautéed spinach, mushrooms, or caramelized onions before baking.

Spicy Twist: Add crushed red pepper flakes or a pinch of cayenne to the potatoes.

Make It Rustic: Leave the skins on for more texture and color.

SERVING SUGGESTIONS

• Holiday Favorite: Pair with my Perfect Roast Turkey for Thanksgiving or Christmas dinner.
  
• Weeknight Dinner: Serve alongside balsamic glazed meatloaf or smothered chicken.
  
• Steak Night: These baked mashed potatoes are dreamy next to juicy garlic butter steak bites.
  
• Quick Option: Pair with a simple green salad and crusty bread for a cozy meatless meal.
  
• Wine Pairing: A buttery Chardonnay or smooth Merlot balances the richness.

MASHED BAKED POTATOES FAQ

I’ve made a lot of mashed potatoes in my life, and trust me… not all mashes are created equal.

Yukon Golds give you that naturally buttery base without needing loads of cream, while a touch of nutmeg adds warmth and dimension that most people can’t quite put their finger on.

Sautéing the garlic in butter before mashing brings out a sweeter, mellow flavor that melts right into the potatoes.

Over the years, I’ve learned that sun-dried tomatoes are the secret weapon. Tangy, rich, and bold enough to cut through all the creaminess.

TOOLS NEEDED

• Large Pot: For boiling potatoes evenly.
  
• Potato Ricer or Masher: A ricer makes ultra-smooth potatoes, while a masher gives a rustic texture.
  
• Large Mixing Spoon: To fold in cheese and tomatoes.
  
• 2-quart Baking Dish: Perfect size for this baked mashed potatoes recipe. It ensures even baking!
  
• Box Grater: For freshly grated parmesan.
  
• Wooden Spoon or Spatula: To sauté garlic without burning

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mashed Potato Recipes

How to Make Nana’s Best Basic Mashed Potatoes Recipe

Loaded Mashed Potatoes

Best Ever Mashed Potatoes Recipe + How to Video

Creamy Crockpot Mashed Potatoes Recipe + Video

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Baked Mashed Potatoes with Sun-Dried Tomatoes

My Baked Mashed Potatoes with sun-dried tomatoes and parmesan cheese are a true show stopper. This recipe always receives RAVE reviews!

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 397cal

Author Donna Elick

Equipment

• 2 quart casserole dish
• potato masher
• box grater
• measuring spoons

Ingredients

• 3 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
• 6 tablespoons unsalted butter
• 3 garlic cloves minced (about 2 teaspoons)
• 1 cup whole milk or half milk and half half & half for a richer flavor
• 1 cup (4 ounces) parmesan cheese, grated and divided
• 3/4 cup sun-dried tomatoes packed in oil drained and chopped (about 7 ounces from an 8-ounce jar)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon fresh ground black pepper
• Chopped parsley basil, or chives, for garnish

Instructions

• Preheat the Oven: Preheat oven to 400°F. Grease a 2-quart baking dish with butter or spray.
• Cook the Potatoes: Bring a large pot of liberally salted water to a boil. Add 3 pounds Yukon Gold potatoes and cook for 15–20 minutes, or until fork tender. Drain and set aside.
• Sauté Garlic: In the same pot, melt 6 tablespoons unsalted butter over medium heat. Add 3 garlic cloves minced (about 2 teaspoons) and sauté for 60 seconds until fragrant. Do not let the garlic brown.
• Mash the Potatoes: Return potatoes to the pot. Add 1 cup whole milk, 1 1/2 teaspoons kosher salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon fresh ground black pepper. Mash with a potato masher or ricer until smooth and creamy.
• Add Mix-Ins: Stir in 3/4 cup sun-dried tomatoes packed in oil and 3/4 cup of 1 cup (4 ounces) parmesan cheese, grated and divided until well combined.
• Assemble the Dish: Transfer mashed potatoes into the prepared baking dish. Sprinkle with remaining 1/4 cup parmesan cheese.
• Bake and Finish: Bake uncovered for 20–22 minutes, until the top is lightly golden. For extra browning, broil for 2–3 minutes at the end.
• Serve: Garnish with fresh herbs and serve hot.

Notes

Make-Ahead Tips: Assemble the mashed potatoes, cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding 5–10 minutes to the cook time if cold.

Storage: Cool to room temperature. Transfer to an airtight container and refrigerate for 3–4 days.

Reheating: Microwave in 30-second bursts, stirring in a splash of milk or cream to refresh. Or reheat covered in a 350°F oven for 20–25 minutes.

Freezing: Freeze in a freezer-safe container for up to 1 month. Note: the texture of sun-dried tomatoes and parmesan may soften slightly when thawed.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 46g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 916mg | Sugar: 4g | Fiber: 6g | Calcium: 288mg | Iron: 2mg

Originally Published November 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Mashed Potatoes with Sun Dried Tomatoes appeared first on The Slow Roasted Italian.