4 Sons 'R' Us

Pumpkin Pancakes

4sonsrus — Wed, 14 Oct 2026 11:00:54 +0000

Pumpkin pancakes are the perfect cozy fall breakfast. These soft, fluffy homemade pancakes have real pumpkin puree and plenty of warming fall spices that will delight any pumpkin fans!

Once the weather starts cooling down, I’m always ready for all things pumpkin.

And the perfect fall morning is crisp and cool with a big pot of coffee and a fluffy stack of pumpkin pancakes.

In my fantasy world, I eat them slowly, enjoying watching the colorful leaves flutter to the ground outside my windows and savoring each bite of sweet pumpkin spice goodness.

Real life isn’t always quite that idyllic but the taste of these pumpkin pancakes sure is!

They are fluffy, light and packed with pumpkin puree, pumpkin spice, and cinnamon.

Each and every bite tastes like fall especially if you drizzle them with maple syrup, caramel sauce, or top them with fried apples.

Of course, they are perfect as is and delicious enough for even holiday breakfasts and brunches!

Plus they are pretty easy to make so you can get to your coffee sipping and leaf peeping breakfast without breaking a sweat.

Ingredients

To make these you’ll need:

Flour– All purpose.
Sugar– Brown.
Leaveners– Both baking powder and baking soda.
Spices– Pumpkin spice, cinnamon, and salt.
Milk– Whole is best.
Pumpkin puree– Not pie filling.
Egg– Let it come to room temperature.
Oil– Canola oil.
Vinegar– White vinegar.
Vanilla extract– Real tastes best.
Butter– For greasing the griddle. You could use nonstick spray if desired.

How to Make

If you’ve ever made homemade pancakes, then making homemade pumpkin pancakes isn’t too different.

Just whisk the dry ingredients together in a large mixing bowl to evenly combine them.

Set the dry ingredients aside.

Then whisk the wet ingredients together in a separate mixing bowl to evenly combine those.

Next whisk the wet ingredients into the dry ingredients bowl to combine into a mostly smooth batter, though some small lumps may remain.

Melt butter in a large pan or griddle over medium heat.

Once the pan is hot and the butter melts, spoon a full ladle of batter onto the pan, making 2 to 3 pancakes at a time

Cook for roughly 3 minutes, until bubbles almost stop forming on top.

Flip the pancakes and let them cook for another 2 minutes.

Transfer the cooked pumpkin pancakes to a waiting serving plate.

Repeat until you make all the pancakes.

Serve warm with whipped cream and syrup or other toppings.

Enjoy!

Storing Leftovers

Let leftover pumpkin pancakes cool completely before storing them in an airtight container in the fridge for up to 4 days.

To reheat, pop the pancakes in the microwave for about 20 to 30 seconds per pancake, or warm them in a toaster or air fryer for a little crispier version.

Freezing Instructions

Pumpkin pancakes also freeze really well if you want to enjoy a cozy fall breakfast later on.

Let them cool completely, then arrange the cooled pancakes in a single layer on a baking sheet and freeze them until they are firm.

Transfer the frozen pancakes to a ziplocking freezer bag and freeze them for up to 2 months.

When you’re ready for breakfast, reheat the pancakes straight from frozen in the microwave, toaster, or air fryer until warmed through.

Tips and Tricks

Don’t overmix the batter! It’s ok if it’s a little lumpy. If you mix it too much, the pancakes will be dense instead of fluffy.
The griddle or skillet is ready when a drop of water dripped onto the skillet dances when it lands on the surface.
Grease the skillet with butter or spray it with cooking spray between each batch of pancakes.
The amount of pancakes you make at a time depends on the size of your skillet. Be careful not to overcrowd it and leave room for them to spread.

Other Fall Breakfast Recipes

Pumpkin pancakes are the quintessential fall breakfast for pumpkin lovers.

Make them and enjoy!

Looking for other fall breakfast recipes?

Try these:

If you’ve tried these PUMPKIN PANCAKES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Pumpkin Pancakes

Pumpkin pancakes are the perfect cozy fall breakfast. These soft, fluffy homemade pancakes have real pumpkin puree and plenty of warming fall spices that will delight any pumpkin fans!

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 285kcal

Author Meaghan @ 4 Sons R Us

Ingredients

2 cups flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups milk
1 cup pumpkin puree
1 large egg
2 tbsp canola oil
2 tbsp white vinegar
1 tsp vanilla extract
butter for cooking (can substitute nonstick cooking spray, if desired)

US Customary - Metric

Instructions

Add the dry ingredients to a large mixing bowl and whisk them together until evenly combined. Set aside.
2 cups flour, 3 tbsp brown sugar, 2 tsp baking powder, 1 tsp baking soda, 2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1/2 tsp salt
Add the wet ingredients to a separate mixing bowl and whisk them together until evenly combined.
1 1/2 cups milk, 1 cup pumpkin puree, 1 large egg, 2 tbsp canola oil, 2 tbsp white vinegar, 1 tsp vanilla extract
Add the wet ingredients to the dry bowl and whisk everything together until evenly combined. Some small lumps may remain, and that's ok because you don't want to overmix the batter.
Once the pan's hot and the butter's melted scoop ladles of batter onto the pan, 2 -3 at a time as space permits without overcrowding and allowing for spreading.
Cook for roughly 3 minutes, until bubbles almost stop forming on top. Flip and continue cooking for 2 more minutes.
Transfer the cooked pumpkin pancakes to a waiting serving plate, and continue until all have been made.
Serve warm with whipped cream, butter, and/or syrup, if desired.

Notes

Don't overmix the batter! It's ok if it's a little lumpy. If you mix it too much, the pancakes will be dense instead of fluffy.
The griddle or skillet is ready when a drop of water dripped onto the skillet dances when it lands on the surface.
Grease the skillet with butter or spray it with cooking spray between each batch of pancakes.
The amount of pancakes you make at a time depends on the size of your skillet. Be careful not to overcrowd it and leave room for them to spread.

Nutrition

Mississippi Pot Roast (Slow Cooker Recipe)

4sonsrus — Mon, 12 Oct 2026 11:00:01 +0000

Slow cooker Mississippi pot roast is a take on classic roast beef seasoned with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. It’s an easy, set and forget it dinner that delivers big flavor with very little prep, making it perfect for busy weeknights, Sunday dinners, or anytime you want a comforting meal without spending hours in the kitchen.

Once the weather cools down, you really can’t beat a good pot roast.

It’s the ultimate in hearty comfort food.

Plus, you can just throw it right on into your crock pot and that does most of the work.

This slow cooker Mississippi pot roast is an easy, tasty variation of classic pot roast loaded with bold ranch flavor, rich au jus and zesty, briny pepperoncini peppers.

And you get all that flavor without lifting a finger after you have it in the slow cooker.

When it’s done, you have fall apart tender beef that feels like it could be the centerpiece of a big Sunday dinner.

Serve it up over creamy mashed potatoes, egg noodles, rice, and add a simple vegetable or some crusty bread to round out the meal and dinner is done.

Ingredients

To make this you’ll need:

Pot roast– Look for a 3 to 4 pound roast.
Salt and pepper– To taste.
Ranch seasoning– 1 seasoning packet.
Au jus seasoning– 1 packet.
Pepperoncini– Both the peppers and some of the juice in the jar.
Butter

How to Make

Slow cooker Mississippi pot roast is so easy to make!

Just salt and pepper the roast on all sides with salt and pepper.

Put the seasoned roast into a 6 quart or larger crock pot.

Top the roast with the ranch and au jus.

Pour the pepperoncini juice over the pot roast and top it with the peppers.

Add tablespoons of butter evenly out over the roast.

Put the lid on the slow cooker and cook it on low for 8 hours or high for about 5 hours.

After 8 hours, remove the lid and shred the meat, mixing it into the drippings in the slow cooker.

Serve and enjoy!

Storing Leftovers

Refrigerate the leftovers in the covered bowl of your slow cooker or transferred to an airtight container.

The leftovers will keep for about 4 days.

Reheat in the slow cooker or microwave until warmed through.

Tips and Tricks

Choose the right cut of meat. Chuck roast is a good choice because the marbling breaks down when you slow cook it, leaving it really tender and juicy.
Tempting as it is, don’t lift the lid to peek. Doing so will lower the temperature and increase the cook time.
The roast should be fork tender when it is done. If it’s not, let it cook just a little longer.
Season the roast with less salt than you think you need. The ranch, au jus, and pepperoncini are all salty. You can always add a little extra after it’s cooked.
Serve the leftovers on a crusty roll with some provolone cheese for a yummy roast beef sandwich.

Other Mississippi Pot Roast Recipes

Slow cooker Mississippi pot roast is a classic dinner that’s packed with flavor and easy to throw together.

Make it and enjoy!

Looking for other Mississippi pot roast inspired recipes?

Try these:

If you’ve tried this SLOW COOKER MISSISSIPPI POT ROAST, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Mississippi Pot Roast (Slow Cooker Recipe)

Slow cooker Mississippi pot roast is a take on classic roast beef seasoned with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. It's an easy, set and forget it dinner that delivers big flavor with very little prep, making it perfect for busy weeknights, Sunday dinners, or anytime you want a comforting meal without spending hours in the kitchen.

Course Beef, Dinner, Entree, Main Course

Cuisine American, Southern

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 398kcal

Author Meaghan @ 4 Sons R Us

Ingredients

3-4 lb chuck roast
salt and pepper to taste
1 1 oz pkt ranch seasoning mix
1 1 oz pkt au jus gravy mix
½ cup pepperoncini juice
6 pepperoncini peppers
6 tablespoons butter

US Customary - Metric

Instructions

Season the roast with salt and pepper on all sides.
3-4 lb chuck roast, salt and pepper to taste
Place into a 6 qt or larger crock pot and top with the ranch and au jus packets.
1 1 oz pkt ranch seasoning mix, 1 1 oz pkt au jus gravy mix
Add the pepperoncini juice, then top with the peppers.
½ cup pepperoncini juice, 6 pepperoncini peppers
Drop the butter in tablespoons on top.
6 tablespoons butter
Cover and cook on low for 8 hours.
Remove lid and shred the meat, mixing with the juices in the slow cooker.
Serve immediately and enjoy!

Notes

Choose the right cut of meat. Chuck roast is a good choice because the marbling breaks down when you slow cook it, leaving it really tender and juicy.
Tempting as it is, don't lift the lid to peek. Doing so will lower the temperature and increase the cook time.
The roast should be fork tender when it is done. If it's not, let it cook just a little longer.
Season the roast with less salt than you think you need. The ranch, au jus, and pepperoncini are all salty. You can always add a little extra after it's cooked.
Serve the leftovers on a crusty roll with some provolone cheese for a yummy roast beef sandwich.

Nutrition

Charcuterie Cups

4sonsrus — Sat, 10 Oct 2026 11:00:13 +0000

Charcuterie cups are individual servings filled with a delicious mix of meats, cheeses, fruit, and other snacks. They’re simple to assemble and make a beautiful, tasty appetizer for parties, holidays, and gatherings.

I love charcuterie boards.

Within reason.

If I am having a bigger gathering, I’m not a huge fan of everyone reaching for the same board to help themselves to a communal cheese and cracker spread.

These charcuterie cups are the perfect solution!

Each little cup gets its own combination of savory meats, cheeses, crunchy crackers, fresh fruit, and whatever other snacks you want to add, so everyone can grab one and start snacking.

They look fancy and festive but really don’t require much cooking or prep work, which is exactly what you want when you’re already trying to get everything else ready.

You can keep them simple with a few classic favorites or get creative with different cheeses, meats, fruits, nuts, olives and other little bites.

And you can easily customize the cups for kids, adults, picky eaters, or whatever theme you’re working with without breaking a sweat!

Ingredients

To make these you’ll need:

Salami– A 10 ounce package of thinly sliced peppered salami
Olives– A 10 ounce jar of pimento stuffed green olives. You could substitute this variety for another variety if your prefer though I do recommend going for a kind with the pits removed.
Brie– Eight .9 ounce individually wrapped mini brie
Almonds– I recommend the variety flavored with rosemary and sea salt, but you can use plain roasted or a different savory variety if you prefer.
Sugar snap peas– 8 ounces of them
Grapes– Seedless grapes. I use red or black but you can pick what you like and use green if that’s your preference.
Blackberries– Fresh. Feel free to substitute raspberries or even strawberries if you prefer.
Cheese twists– Crispy baked cheese crisps. A 4 ounce package.
Italian breadsticks– A 4 ounce package of Italian breadsticks.
Rosemary– Fresh sprigs.

How to Make

These charcuterie cups are so easy to make!

To do it, open and unpackage all of the items to make it easy to put the cups together.

Set up an assembly line with 8 empty cups and an assortment of toothpicks.

Put a handful of almonds in the bottom of each cup.

Add both a cheese twist and a bread stick to each cup.

Fold the pieces of salami in half and thread them onto toothpicks, putting 4-5 slices on each toothpick in alternating directions.

Put one salami toothpick skewer in each cup.

Add a toothpick to each piece of brie and put one toothpick of brie to each cup.

Fill in the cups with some of the peas, fresh berries, and grapes.

Skewer some of the olives on toothpicks, and stick one in each cup.

Finish each cup by adding a sprig of fresh rosemary.

Serve and enjoy!

Storing

If you have leftover charcuterie cups, tightly cover each one and refrigerate them for up to 2 to 3 days tops.

Because they have a mixture of meats and cheese, I would discard them after that.

Tips and Tricks

For prettiest presentation, choose sturdy, clear plastic cups.
You can vary the ingredients and switch out any of the individual ingredients for another of the same kind. For example, swab the brie for cubes of cheddar or another kind of cheese.
Don’t want to use fresh berries? Dried cranberries or even dried cherries are both very tasty options.
Don’t skip the handful of almonds in the bottom of each cup, not only do they look pretty but they help weigh down the cups so they don’t become top heavy when assembled. If the cups get too top heavy, they risk toppling over.
This easily doubles or triples for a crowd.

Other Charcuterie Recipes

Charcuterie cups are a beautiful, impressive, tasty appetizer perfect for parties and entertaining.

Make them and enjoy!

Looking for other charcuterie recipes?

Try these:

If you’ve tried these CHARCUTERIE CUPS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Charcuterie Cups

Course Appetizer, Snack

Cuisine American

Prep Time 30

Total Time 30

Servings

Calories 552kcal

Author Meaghan @ 4 Sons R Us

Equipment

small clear plastic cups
assorted fancy toothpicks

Ingredients

1 10 oz pkg thinly sliced peppered salami
1 10 oz jar pimento stuffed green olives
8 .9 oz individually wrapped mini brie
5 oz rosemary & sea salt flavored almonds
8 oz sugar snap peas
1 lb red, or black, seedless grapes
12 oz fresh blackberries
1 4 oz pkg cheese twists
1 4 oz pkg Italian breadsticks
fresh sprigs of rosemary

US Customary - Metric

Instructions

Open and unpackage all of the items to make for quicker & easier assembly.
Set out 8 empty cups, along with an assortment of toothpicks, assembly line style.
Add a handful of almonds to the bottom of each cup.
5 oz rosemary & sea salt flavored almonds
Add both a cheese twist and a bread stick to each cup.
1 4 oz pkg cheese twists, 1 4 oz pkg Italian breadsticks
Fold the pieces of salami in half and thread them onto toothpicks, 4-5 slices on each toothpick in alternating directions, then add one meat pick to each cup.
1 10 oz pkg thinly sliced peppered salami
Add a toothpick to each piece of brie, then add one to each cup.
8 .9 oz individually wrapped mini brie
Fill in the cups with some of the peas, fresh berries, and grapes.
8 oz sugar snap peas, 12 oz fresh blackberries, 1 lb red, or black, seedless grapes
Skewer some of the olives on toothpicks, and stick one in each cup. Finish each cup by adding a sprig of fresh rosemary.
1 10 oz jar pimento stuffed green olives, fresh sprigs of rosemary
Serve and enjoy!

Notes

For prettiest presentation, choose sturdy, clear plastic cups.
You can vary the ingredients and switch out any of the individual ingredients for another of the same kind. For example, swab the brie for cubes of cheddar or another kind of cheese.
Don't want to use fresh berries? Dried cranberries or even dried cherries are both very tasty options.
Don't skip the handful of almonds in the bottom of each cup, not only do they look pretty but they help weigh down the cups so they don't become top heavy when assembled. If the cups get too top heavy, they risk toppling over.
This easily doubles or triples for a crowd.

Nutrition

Thanksgiving Leftover Twice Baked Potatoes

4sonsrus — Fri, 09 Oct 2026 11:00:02 +0000

Thanksgiving leftover twice baked potatoes are a delicious way to turn leftover turkey, stuffing, and gravy into a fun, filling post holiday meal. These loaded potato skins are easy to customize with whatever you have left in the fridge, making them a tasty way to give Thanksgiving leftovers a whole new life.

During the holidays, we almost always have leftovers of everything but mashed potatoes.

They are everyone’s number one side dish.

If your fridge is packed with Thanksgiving leftovers but no mashed potatoes left, these Thanksgiving leftover twice baked potatoes are a delicious way to use up your leftovers and get to enjoy potatoes again in a new and different way.

Because you can never have too many days of potatoes in a row!

The fluffy potato filling gets loaded with savory turkey, gravy, stuffing, or whatever other leftovers you want to tuck inside, then everything gets topped with cheese and baked until hot and melty.

You can customize each potato to suit your family’s tastes, whether that means adding extra turkey and gravy, mixing in leftover vegetables, or finishing everything with a little cheese and crispy bacon.

Serve them as an easy lunch, a casual dinner, or a creative side dish when you still have plenty of holiday food to use up.

They’re a simple, satisfying way to make the most of Thanksgiving leftovers while keeping everyone happy around the table.

Ingredients

To make these you’ll need:

Potatoes– Large russet potatoes, washed and scrubbed.
Olive oil– Extra virgin.
Salt and pepper– To taste.
Milk– Whole is best.
Butter
Cheese– I used shredded mozzarella. You can substitute your preference of cheese though.
Turkey– Cooked, diced leftover turkey.
Stuffing– Leftover prepared stuffing.
Sour cream– To fold into the potato filling.
Gravy– Leftover gravy for serving. This is optional.
Dried cranberries– For garnish. Optional.

How to Make

These Thanksgiving leftover twice baked potatoes are pretty easy to make.

Start by rubbing the oil evenly out all over the potatoes, then transfer them to a baking sheet.

Bake the potatoes at 400° for 1 hour.

After an hour, take the potatoes out of the oven and let them cool enough so you can handle them.

Once they are cool enough to safely handle, slice the potatoes in half lengthwise and scoop out most of the insides of the potatoes into a mixing bowl.

Leave a little bit of potato in each skin and leave the skins in tact.

Mash the potatoes you have scooped into a bowl with a potato masher.

Set the potatoes aside.

Then heat the milk and butter in a small pan until the butter’s melted.

Stir it into the mashed potato until evenly combined and creamy.

Then stir in the sour cream until combined.

Fold in the turkey and cheese until both are evenly incorporated, then season the mixture with salt and pepper to taste.

Spoon the mashed potato filling back into the potato skins, top each evenly with the prepared stuffing, and return them to the baking sheet.

Bake the stuffed potatoes at 350° for 30-35 minutes.

Serve warm with a drizzle of warm gravy and a sprinkle of dried cranberries on top.

Enjoy!

Storing Leftovers

The amount of time you can safely keep these Thanksgiving leftover twice baked potatoes depends on how long ago you roasted your turkey.

Store leftovers in an airtight container in the fridge and reheat in a hot oven until everything is warmed through.

Discard the potatoes 4 days after cooking the turkey.

Tips and Tricks

You can adjust the filling of the potatoes based on what leftovers you have. If you have leftover corn or green beans, you could fold those into the filling too.
Topping them with French fried onions would add a little extra crunch and flavor.
Don’t skip heating the milk and butter. It will make for smoother potatoes.

Other Thanksgiving Leftover Recipes

Thanksgiving leftover twice baked potatoes reinvent your holiday leftovers in a way that feels fresh.

Make them and enjoy!

Looking for other Thanksgiving leftover recipes?

Try these:

If you’ve tried this THANKSGIVING LEFTOVER TWICE BAKED POTATOES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Thanksgiving Leftover Twice Baked Potatoes

Course Dinner, Lunch, Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 1 35

Total Time 1 45

Servings

Calories 324kcal

Author Meaghan @ 4 Sons R Us

Ingredients

4 large russet potatoes washed & scrubbed
2 tbsp extra virgin olive oil
salt & pepper to taste
1/2 cup milk
1 tbsp butter
1 tbsp sour cream
1 cup shredded mozzarella cheese
3/4 - 1 cup diced, cooked turkey
1 1/2 cups prepared stuffing
gravy for serving
dried cranberries for garnish (optional)

US Customary - Metric

Instructions

Rub the oil evenly out all over the potatoes, season the outsides with salt & pepper, then transfer them to a baking sheet. Bake them at 400° for 1 hour. Remove the potatoes from the oven and let them cool enough to safely handle them.
4 large russet potatoes, 2 tbsp extra virgin olive oil, salt & pepper
Slice the potatoes in half lengthwise, scoop out most of the inside (leaving an intact barrier) and into a waiting mixing bowl. Mash with a potato masher.
Add the milk and butter to a small pan and heat until the butter's melted, then stir it into the mashed potato until evenly combined and creamy. Add the sour cream, again stirring until evenly combined.
1/2 cup milk, 1 tbsp butter, 1 tbsp sour cream
Fold in the turkey and cheese until evenly incorporated, then season the mixture with salt & pepper- to taste.
1 cup shredded mozzarella cheese, 3/4 - 1 cup diced, cooked turkey
Spoon the mashed potato filling back into the potato skins, then top each evenly with the prepared stuffing, and return them to the baking pan.
1 1/2 cups prepared stuffing
Bake at 350° for 30-35 minutes.
Serve warm with a drizzle of warm gravy and a sprinkle of dried cranberries on top.
gravy, dried cranberries

Notes

You can adjust the filling of the potatoes based on what leftovers you have. If you have leftover corn or green beans, you could fold those into the filling too.
Topping them with French fried onions would add a little extra crunch and flavor.
Don't skip heating the milk and butter. It will make for smoother potatoes.

Nutrition

recipe adapted from Family Fresh Meals

Spanakopita

4sonsrus — Wed, 07 Oct 2026 11:00:20 +0000

Spanakopita is a classic Greek spinach appetizer made with a savory spinach and feta filling tucked between layers of flaky phyllo dough. It’s surprisingly easy to make at home and will bring fresh Mediterranean flavors to any gathering or event.

If you’ve ever ordered spanakopita at a Greek restaurant, you already know how good that combination of crispy pastry, savory spinach, and salty feta can be.

The filling is flavorful without being heavy, while all those thin layers of phyllo bake up golden and wonderfully crisp around the edges.

I mean really, you can put almost anything in buttery phyllo dough and it’s instantly delicious, but the herby cheese and spinach filling really is top notch.

It’s so yummy that it tastes super impressive and looks like a beautiful little triangle present of golden flaky dough.

And homemade spanakopita is actually pretty easy to make despite looking fancy.

It makes an impressive appetizer for parties and holidays, but it’s also hearty enough to serve as a light lunch or dinner alongside a simple Greek salad or your favorite Mediterranean inspired sides.

Ingredients

To make this you’ll need:

Frozen spinach– A 10 ounce package. Thaw the spinach and squeeze out the excess liquid.
Cheese– Shredded mozzarella, feta cheese, and ricotta cheese.
Eggs
Spices– Minced parsley, garlic powder, salt, cracked black pepper.
Butter– Melted.
Phyllo pastry– 1 package.

How to Make

Spanakopita is easier than you might think to make!

Mix together the spinach, mozzarella, feta, ricotta, eggs, parsley, garlic powder, salt and pepper in a large bowl until it is well combined.

Set the mixture aside.

Lay one phyllo sheet on a clean work surface and use a pastry brush to brush it with melted butter.

Top the buttered phyllo sheet with another phyllo sheet and brush that sheet with butter.

Then top the 2 buttered sheets with one more sheet and slice the stack lengthwise into thirds.

Put about two tablespoons of the cheese mixture on the top of each strip.

Fold the dough stack into a triangle along the length of the phyllo around the cheese mixture.

Repeat this process until you have used all of the cheese mixture.

Place folded triangles onto a baking sheet lined with parchment paper.

Brush the triangles with remaining butter and then bake in 375° oven for 18-20 minutes or until golden brown.

Serve immediately.

Enjoy!

Storing

Let any leftovers cool to room temperature before transferring them to an airtight container.

Refrigerate the leftovers for up to 4 days, reheating in a 350° air fryer or oven until warmed through for best texture.

Freezing

You can also freeze baked spanakopita for longer storage.

To freeze it, let the baked pieces cool and then wrap the individual pieces tightly.

Put the wrapped pieces in a freezer safe container or ziplocking bag for up to 2 months.

Reheat from frozen in the oven or air fryer until they are hot and crisp or thaw overnight in the refrigerator first for slightly faster reheating.

Tips and Tricks

Make sure to squeeze as much moisture as you can out of the spinach. This will help make sure the filling isn’t runny.
Don’t overfill the spanakopita. Stick to just about 2 tablespoons so the filling doesn’t leak out.
If you’re making spanakopita ahead for a gathering, you can assemble it in advance, cover it tightly, and refrigerate it until you’re ready to bake. This makes it especially convenient for holidays and entertaining.

Other Greek Appetizers

Spanakopita is a delicious Greek appetizer perfect for entertaining.

Make it to liven up your next gathering with some Mediterranean flavors and enjoy!

Looking for other Greek appetizers?

Try these:

If you’ve tried this SPANAKOPITA, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Spanokopita

Course Appetizer, Lunch, Snack

Cuisine American, Greek, Mediterranean

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 263kcal

Author Meaghan @ 4 Sons R Us

Ingredients

1 10 oz pkg frozen spinach thawed and excess liquid squeezed out.
1 cup shredded mozzarella cheese
½ cup feta cheese
½ cup ricotta cheese
2 large eggs
2 tablespoons minced parsley
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon cracked pepper
½ cup melted butter
1 16 oz pkg phyllo pastry dough

US Customary - Metric

Instructions

Preheat the oven to 375, line a baking sheet with parchment paper and set aside.
In a large bowl, mix together the spinach, mozzarella, feta, ricotta, eggs, parsley, garlic powder, salt and pepper until well combined; set aside.
1 10 oz pkg frozen spinach, 1 cup shredded mozzarella cheese, ½ cup feta cheese, ½ cup ricotta cheese, 2 large eggs, 2 tablespoons minced parsley, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon cracked pepper
Lay one phyllo sheet on a clean work surface and brush with melted butter, top with another phyllo sheet and brush with butter again. Top with one more sheet then slice lengthwise into thirds.
1 16 oz pkg phyllo pastry dough, ½ cup melted butter
Add about two tablespoons of the cheese mixture to the top of each strip, then fold into a triangle along the length of the phyllo.
Place folded triangles onto the prepared baking sheet and repeat until the cheese mixture is gone.
Brush with remaining butter, then bake in the preheated oven for 18-20 minutes or until golden brown.
Serve immediately.

Notes

Make sure to squeeze as much moisture as you can out of the spinach. This will help make sure the filling isn't runny.
Don't overfill the spanakopita. Stick to just about 2 tablespoons so the filling doesn't leak out.
If you're making spanakopita ahead for a gathering, you can assemble it in advance, cover it tightly, and refrigerate it until you're ready to bake. This makes it especially convenient for holidays and entertaining.

Nutrition

Brown Sugar Meatballs (Slow Cooker Recipe)

4sonsrus — Mon, 05 Oct 2026 11:00:13 +0000

Slow cooker brown sugar meatballs are an easy spin on crockpot meatballs with a sticky, sweet and savory glaze. They’re an easy appetizer or party snack that practically cooks itself, making them perfect for holidays, game days, or potlucks.

If you’ve hung around this corner of the internet for awhile, you know meatballs don’t always mean “spaghetti and meatballs.”

Sure that’s a classic but a humble bag of frozen meatballs can be so much more.

It is one of the most versatile ingredients to have in your freezer because you can turn them into so many different dishes.

And these brown sugar meatballs take a break from marinara sauce in favor of a perfect brown glaze that coats every bite and makes them seriously hard to stop eating.

Plus they are so easy to make since you literally just dump the ingredients into the slow cooker, stir everything once in awhile, and serve.

That makes them perfect for game day spreads, holiday appetizers, potlucks, family gatherings, or even an easy dinner served over rice or mashed potatoes.

Basically any situation where you want the food to take care of itself.

Ingredients

To make these you’ll need:

Meatballs– Use a 32 ounce package of your favorite frozen meatballs. You can also use homemade meatballs that you have cooked and frozen for later.
Italian dressing mix– A 1 ounce packet of your favorite dry Italian dressing mix.
Brown sugar– Pack it when measuring.
Butter– Salted or unsalted.

How to Make

These slow cooker brown sugar meatballs are very easy to make!

Just add the meatballs to the bowl of your slow cooker and then top the meatballs with the remaining ingredients.

Stir everything well to combine.

Put the lid on the slow cooker and cook on low for 3 1/2 to 4 hours or high for 2 to 2 1/2 hours.

Stir occasionally.

Serve them warm and enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat them in the microwave until they are warmed through.

If you have a lot left, you can also reheat them in the slow cooker until warmed through.

Tips and Tricks

Don’t thaw the frozen meatballs first.
The glaze will thicken as it cooks. If it is still too thin near the end of the cook time, take the lid off the slow cooker and let the meatballs cook for 15 minutes or so uncovered.
Double the recipe to serve a crowd.

Other Slow Cooker Meatball Recipes

Slow cooker brown sugar meatballs are an easy party appetizer to feed a crowd.

Make them and enjoy!

Looking for other slow cooker meatball recipes?

Try these:

If you’ve tried these SLOW COOKER BROWN SUGAR MEATBALLS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Brown Sugar Glazed Meatballs (Slow Cooker Recipe)

Course Appetizer, Dinner

Cuisine American

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 409kcal

Author Meaghan @ 4 Sons R Us

Ingredients

1 32 oz pkg frozen meatballs
1 1 oz pkt dry Italian dressing mix
packed 1/2 cup brown sugar
4 tbsp butter

US Customary - Metric

Instructions

Add the meatballs to the bowl of a slow cooker.
1 32 oz pkg frozen meatballs
Add the remaining ingredients to the bowl of the slow cooker on top of the meatballs. Stir until evenly combined and well coated.
1 1 oz pkt dry Italian dressing mix, packed 1/2 cup brown sugar, 4 tbsp butter
Cover and cook on LOW for 3 1/2 - 4 hours, or HIGH for 2 - 2 1/2 hours, stirring occasionally.
Serve warm and enjoy!

Notes

Don't thaw the frozen meatballs first.
The glaze will thicken as it cooks. If it is still too thin near the end of the cook time, take the lid off the slow cooker and let the meatballs cook for 15 minutes or so uncovered.
Double the recipe to serve a crowd.

Nutrition

Creamy Roasted Garlic Mashed Potatoes

4sonsrus — Fri, 02 Oct 2026 11:00:32 +0000

Creamy roasted garlic mashed potatoes are the very best way to make homemade mashed potatoes. These flavor packed spuds are studded with sweet, rich roasted garlic and mashed with cream for a decadent side dish!

The best meals are always rounded out by the best side dishes.

And these creamy roasted garlic mashed potatoes are the absolute best whatever the occasion, a regular family supper or as an indulgent side to a special holiday gathering.

This recipe not only has rich, creamy potatoes, but it has loads of golden roasted garlic flavor and two kinds of cheese.

The combination of garlic and cheese makes the magic happen that makes these so much more than mashed potatoes.

It’s more like a luxury experience on your plate.

We’re talking mellow, rich notes mixed into those luscious potatoes.

Everyone who tries them will want seconds- and thirds!

Ingredients

To make these you’ll need:

Potatoes– Russet potatoes, peeled and cubed.
Garlic– A whole bulb of garlic.
Olive oil– For roasting the garlic.
Heavy cream– Do not substitute this for a lower fat dairy. This is what makes them so creamy.
Cheese– Shredded parmesan and shredded fontina.
Butter– Salted.
Salt and pepper– To taste.

How to Make

These roasted garlic mashed potatoes need a little elbow grease but they are more than worth the work!

Start by cutting the top off of the garlic bulb to expose all the cloves.

Put the garlic bulb in the middle of a square of foil that has enough excess to wrap around the bulb tightly and completely.

Drizzle the olive oil over top of the garlic.

Then bring all the corners of the foil up and twist them together to tightly seal the bulb inside.

Bake the garlic bulb at 350° for 35-40 minutes.

After time is up, take it out of the oven and let it rest for a few minutes before unwrapping it.

Let the garlic cool almost completely and then squeeze the cooled cloves out into a bowl, adding any oil left in the tin foil.

Mash the garlic until a paste forms.

While the garlic is cooling, add the cut and peeled potatoes to a pot.

Add water until the potatoes are covered by a 1/2″.

Bring the pot to a boil, and then reduce the heat to a simmer.

Let the potatoes keep simmering until they are fork tender or about 15 minutes, depending on how big the pieces are.

Once they are fork tender, drain the potatoes and transfer them to a large mixing bowl.

Roughly mash the potatoes with a potato masher.

Then add the garlic paste, olive oil, butter, milk, cream, cheeses, salt, and pepper and keep mashing until the potatoes are smooth and creamy.

You can serve as is or transfer them to a small buttered casserole dish and bake them at 350° for 15-20 minutes.

Finish them off with dollops of butter, and let the butter melt before scooping and serving.

Enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave until warmed through or transfer them to an oven safe dish and warm them at 300° until they are warm.

Tips and Tricks

Make sure to let the roasted garlic fully cool before you remove it from the bulb and make a pulp. You can roast the garlic a day ahead of time and refrigerate it wrapped in the foil until you are ready to use it.
Taste them for seasoning prior to serving and add more salt and pepper as needed.
Cook the potatoes just until fork tender for the best texture.

Other Potato Recipes

Roasted garlic mashed potatoes make a delicious addition to any holiday meal or family dinner.

Make them and enjoy!

Looking for other potato recipes?

Try these:

If you’ve tried these ROASTED GARLIC MASHED POTATOES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Creamy Roasted Garlic Mashed Potatoes

Course Dinner, Side Dish

Cuisine American, Southern

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 395kcal

Author Meaghan @ 4 Sons R Us

Ingredients

2 1/2 lbs russet potatoes peeled & cubed
1 whole garlic bulb
1 tbsp olive oil
1/2 cup heavy whipping cream
1/4 cup milk optional
1/2 cup shredded Parmesan cheese
1 cup shredded Fontina cheese
2 tbsp salted butter
additional salt & pepper to taste

US Customary - Metric

Instructions

Cut the top off of the garlic bulb, just to expose the tops of all the cloves within.
1 whole garlic bulb
Set the garlic bulb on a square of foil with enough excess to wrap it tightly and completely, and pour the olive oil over top. Bringing all the corners of the foil up, twist them together to tightly to completely seal the bulb.
Bake the garlic bulb at 350 degrees for 35-40 minutes. Remove it from the oven, then let it rest for 2-3 minutes to cool until safe to handle, then unwrap fully.
Allow the garlic to cool almost completely. Squeeze the cloves out into a bowl, adding any oil left in the tin foil, and mash until a paste has formed.
While the garlic is cooling, add the potatoes to a pot, and add water until the potatoes are covered by a 1/2". Bring the pot to a boil, and reduce the heat to a simmer- cooking until the potatoes are fork tender.
2 1/2 lbs russet potatoes
Drain the potatoes and transfer them to a large mixing bowl. Using a potato masher, roughly mash the potatoes.
Add the garlic paste, olive oil, butter, cream, milk (if using), cheeses, salt, and pepper (to taste) and continue mashing until the potatoes are smooth & creamy.
1 tbsp olive oil, 1/2 cup heavy whipping cream, 1/2 cup shredded Parmesan cheese, 1 cup shredded Fontina cheese, 2 tbsp salted butter, additional salt & pepper, 1/4 cup milk
You can serve as is, or if you want the potatoes piping hot- transfer the mashed potatoes to a small buttered casserole dish. Bake them at 350 degrees for 15-20 minutes, or until hot throughout. Dollop them with pats of butter, and let them melt before scooping and serving.
Serve warm and enjoy!

Notes

Make sure to let the roasted garlic fully cool before you remove it from the bulb and make a pulp. You can roast the garlic a day ahead of time and refrigerate it wrapped in the foil until you are ready to use it.
Taste them for seasoning prior to serving and add more salt and pepper as needed.
Cook the potatoes just until fork tender for the best texture.

Nutrition

recipe adapted from My Turn For Us

Easy Homemade Cat Treats

4sonsrus — Thu, 01 Oct 2026 11:00:26 +0000

Homemade cat treats are an easy way to make your furry friend a special snack using ingredients you probably have in your pantry. These little treats come together without much fuss and are perfect for spoiling your kitty a little or just making a homemade alternative to store bought treats.

Cats are either total divas and rule the roost with an iron paw or total softy scaredy cats.

Whatever your cat’s personality is, they deserve a treat and most of them know it!

These homemade cat treats are a fun way to give them something special.

They only have 4 ingredients in them and they are really easy to make.

These treats are perfect for rewards, cat snacks or just because your cat has decided that today is the day they deserve something extra.

Whether you have a food-motivated cat who would happily snack all day or a picky kitty who needs a little convincing, these are pawsitively perfect for your pet!

Ingredients

To make these you’ll need:

Tuna– Canned tuna packed in water. Do not drain it.
Egg
Olive oil– You can substitute another oil.
Flour– Whole wheat.

How to Make

Making homemade cat treats are so easy!

Just blend the tuna with tuna water, egg, and olive oil in a large food processor until smooth.

Add the flour to the processor, and pulse until a sticky mixture is formed.

Drop the mixture onto a parchment lined baking sheet.

Use a fork to flatten the treats slightly.

Bake in a 350° oven for 12-15 minutes.

Let them cool completely before serving to your cats.

Watch them enjoy!

Storing

Store the homemade cat treats in an airtight container in the fridge for up to 5 days.

Tips and Tricks

Keep the treats small so your cats will eat them.
If you’ve never given your cat homemade treats before, introduce them slowly. In other words, don’t feed your cat more than one or two the first day you make them.
Check with your veterinarian before making these and feeding them to your cat. Your vet can advise you on any specialty needs your cat might have.
Don’t season these. Cats don’t need seasonings like salt and pepper to enjoy these.
Finally, you can substitute canned salmon in place of the tuna if preferred.

Other Homemade Pet Treats

Homemade cat treats are a pawsitively purrfect way to show your furry friend a little extra love.

Make them and watch your cat enjoy!

Looking for other homemade pet treats to enjoy?

Try these:

If you’ve made these HOMEMADE CAT TREATS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Easy Homemade Cat Treats

Prep Time 15

Cook Time 15

Total Time 30

Servings treats

Calories 17kcal

Author Meaghan @ 4 Sons R Us

Ingredients

1 5 oz can tuna (packed in water) undrained
1 large egg
1 tablespoon olive oil
1 cup whole wheat flour

US Customary - Metric

Instructions

Preheat the oven to 350 F, line a baking sheet with parchment paper and set aside
In a large food processor, blend the tuna with tuna water, egg, and olive oil until smooth.
1 5 oz can tuna (packed in water), 1 large egg, 1 tablespoon olive oil
Add the flour to the processor, and pulse until a sticky mixture is formed.
1 cup whole wheat flour
Drop the mixture onto the prepared baking sheet, then use a fork to flatten slightly
Bake in the preheated oven for 12-15 minutes
Allow to cool completely before serving to cats. Store in the fridge for up to 5 days.

Notes

Keep the treats small so your cats will eat them.
If you've never given your cat homemade treats before, introduce them slowly. In other words, don't feed your cat more than one or two the first day you make them.
Check with your veterinarian before making these and feeding them to your cat. Your vet can advise you on any specialty needs your cat might have.
Don't season these. Cats don't need seasonings like salt and pepper to enjoy these.
Finally, you can substitute canned salmon in place of the tuna if preferred.

Nutrition

Smoked Cajun Honey Chicken Breasts

4sonsrus — Wed, 30 Sep 2026 11:00:23 +0000

Smoked cajun honey chicken breasts turn plain chicken into an explosion of sweet, spicy, and smoky flavor. Honey basting locks moisture into the chicken, creating the best smoked chicken breast you could imagine.

Chicken is a staple in our house.

I often buy huge packages of chicken breasts at Costco because we eat it so often.

As with anything you do too often, chicken can get a little boring.

A little too chicken-y perhaps.

I promise you you will not think these smoked Cajun honey chicken breasts are boring since they absolutely are loaded with flavor.

They have a little heat from the Cajun seasoning and a delightful smoky flavor from the cooking process, which gives you the opportunity to add more flavor.

And let’s talk about the secret superstar of this recipe: the honey.

It doesn’t just balance out the spice of the Cajun seasoning with a little sweetness.

Oh no, it does much more than that and keeps the chicken from drying out while you smoke it.

Basting the chicken throughout the cooking time, locks moisture into the chicken breeasts so they stay tender and juicy.

Another added bonus of the honey baste?

The honey caramelizes as it cooks, deepening the flavor and giving it that finger licking gooey finish that you just can’t get enough of.

Your whole family will beg you to make extras of these smoked Cajun honey smoked chicken breasts so they can all help themselves to seconds… and thirds.

Ingredients

To make these you’ll need:

Chicken breasts– Boneless, skinless chicken breasts.
Seasonings– Cajun seasoning, salt, garlic powder, onion powder and black pepper
Honey

How to Make

These smoked Cajun honey chicken breasts don’t require any fancy cooking skills other than patience.

Heat the smoker to 250°F.

While the smoker comes to temperature, mix together the cajun seasoning, salt, garlic powder, onion powder and black pepper in a small bowl.

Then rub the spice mixture all over both sides of the chicken breasts.

Put the chicken breasts in the smoker and smoke them for about 3 hours or until the chicken reaches 165° in the thickest part, brushing them with honey every hour.

Brush them one last time with honey prior to serving.

Enjoy!

Wood Chips to Smoke Chicken

Sometimes you want to use a mild wood when smoking, but these smoked cajun honey chicken breasts have bold flavors that would pair well with a richer wood flavor.

With that in mind, our favorites are:

Hickory
Mesquite
Maple

If you prefer a mild wood that will still add complimentary flavor, then I recommend using Cherry.

Storing

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in a 300° oven until the chicken is warmed through, basting it with honey after a few minutes to keep it from drying out.

Tips and Tricks

Adjust the spice to match your preferences. For example if you want it to have a bit more of a kick than the cajun seasoning alone provides, add a half teaspoon of cayenne pepper.
Don’t skip the basting. Chicken, especially chicken breast because it is so low in fat, tends to dry out when you cook it for a long time over low heat like you do with smoking. The honey helps prevent this. Plus, every time you brush the chicken with honey, it adds more flavor and sweetness to this dish.
Serve it with rice, mashed potatoes or over salad. It also is delicious in a bun with a little coleslaw on top for a cajun chicken sandwich situation.

Other Smoked Recipes

These smoked cajun honey chicken breasts are a bold, sweet and spicy main.

Make them and enjoy!

Looking for other smoked recipes?

Try these:

If you’ve tried this SMOKED CAJUN HONEY CHICKEN BREASTS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Smoked Cajun Honey Chicken Breast

Course Chicken, Dinner, Entree, Main Course

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 394kcal

Author Meaghan @ 4 Sons R Us

Ingredients

4-5 boneless, skinless chicken breasts
2 tsp Cajun seasoning
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 cup honey

US Customary - Metric

Instructions

Start up your smoker and set/get it to a temperature of 250F, and add the wood chips. Hickory, mesquite, or maple wood chips all would work well.
In a small bowl, mix together the Cajun seasoning, salt, garlic powder, onion powder, and black pepper until evenly combined.
2 tsp Cajun seasoning, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper
Rub the spice mixture evenly out all over the chicken breasts.
4-5 boneless, skinless chicken breasts
Place chicken breasts in the smoker, directly on the grates. I recommend using tongs for this since the grates will be hot. Brush the chicken lightly with honey, and reserve the rest for later.
1/2 cup honey
Cook for 2 1/2 - 3 hours, or until the chicken reaches an internal temperature of 165F, basting it with honey every hour.
Carefully transfer the hot chicken from the smoker to a waiting serving plate, and brush it with honey one final time.
Serve and enjoy!

Notes

Adjust the spice to match your preferences. For example if you want it to have a bit more of a kick than the cajun seasoning alone provides, add a half teaspoon of cayenne pepper.
Don’t skip the basting. Chicken, especially chicken breast because it is so low in fat, tends to dry out when you cook it for a long time over low heat like you do with smoking. The honey helps prevent this. Plus, every time you brush the chicken with honey, it adds more flavor and sweetness to this dish.
Serve it with rice, mashed potatoes or over salad. It also is delicious in a bun with a little coleslaw on top for a cajun chicken sandwich situation.

Nutrition

Cheesy Garlic Roasted Sweet Potatoes

4sonsrus — Tue, 29 Sep 2026 11:00:16 +0000

These cheesy garlic roasted sweet potatoes make a delicious lunch, dinner, or side dish that’s delicious any day of the year, and still perfect for holiday menus too. Tender on the inside with extra crispy skins- this savory sweet potato recipe is loaded with so much flavor from a combination of garlic butter, Parmesan, and mozzarella cheeses. You’ll love making these easy roasted sweet potatoes with cheese over and over again!

Sweet potatoes are one of the most underused veggies in my honest opinion.

Most people think of them as only as only suitable vessels for things like sweet potato casserole or other sugary, sweet recipes.

Don’t get me wrong. I love those recipes. But savory sweet potatoes are awesome too.

And they are even more awesome when they are loaded with cheese and garlic butter like with these cheesy garlic roasted sweet potatoes.

This savory sweet potato recipes results in perfectly tender sweet potatoes with extra crispy skins.

Basically you get garlic butter cheesy sweet potato skins with some sweet potato filling. It’s just a winning combination of tender interior and crunchy exterior combined with ooey gooey melted cheese.

Really, it checks all the boxes.

Whether it’s for an every day dinner, or an item on your holiday menu, you can’t go wrong with this easy sweet potato recipe!

Ingredients Needed

Like all of our favorite recipes, these cheesy garlic roasted sweet potatoes only need a handful of easy ingredients to come together.

To make them you’ll need:

Sweet Potatoes – Small/medium sweet potatoes, that have been washed, scrubbed, patted dry & halved lengthwise. Be sure to cut any obviously knobby ends off of them.
Butter – You can use salted or unsalted, just be mindful when salting later if you used salted butter so they aren’t overly loaded with sodium.
Seasonings – A blend of garlic powder, salt, and freshly ground black pepper give this dish it’s signature flavor.
Cheese – Both shredded mozzarella and shredded Parmesan
Parsley – Fresh parsley leaves give the finished potatoes a pretty little pop of color for serving. It’s an optional ingredient, but highly recommended- especially if serving them for a special occasion or holiday meal.

Once you’ve gathered all of the necessary ingredients, you’re ready to begin!

How to Make

The other perk of these cheesy roasted sweet potatoes? They are so much less work than sweet potato casserole. Crazy right?!

To make them you’ll want to start by preparing the sweet potatoes. Start by washing and scrubbing the potatoes, then patting them dry.

Cut any visibly knobby ends or bumps off, then carefully slice them in half lengthwise. I say carefully, because sweet potatoes can be much harder to cut through than traditional white potatoes.

Place the potatoes, cut side down, on a baking sheet lined that’s been liberally sprayed with nonstick cooking spray. You can line the sheet pan with foil for easier clean up later, but that step is optional.

Brush the outside of the potatoes with melted butter. Then season the potatoes with garlic powder, salt and pepper.

Bake the potatoes for 25-30 minutes at 425F. The sweet potatoes should be browning on the edges, appearing slightly shriveled, and soft.

When the time is up, turn the oven off and carefully remove the sheet pan with the potatoes. Flip all the sweet potatoes over so the cut side faces up.

Sprinkle the tops of the sweet potatoes evenly with the cheeses and then the parsley. Now finish them by popping the tray back in the oven and turning the broiler on.

Broil the sweet potatoes for just a minute or two until the cheese has melted and turns a bubbly golden brown. As soon as the cheese has melted, turn the broiler off and take the tray out of the oven.

Let the potatoes cool for a few minutes prior to serving, then serve them as intended, and enjoy!

Storing

Leftover, completely cooled, sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days.

When ready to enjoy them again, reheat them in an air fryer or toaster oven for the best results. Alternatively, they can be microwaved but they won’t retain the crispy skin.

Tips & Tricks

Make sure you spray the cookie sheet liberally with nonstick spray prior to putting the cut potatoes on it. The sweet potato flesh will caramelize on the cookie sheet and the caramelization makes for sticking if you don’t spray.
Avoid huge sweet potatoes for this recipe, and instead pick small/medium ones. While technically you could make this with a large sweet potato, you won’t get that same crunchy soft combo in each bite. Smaller sweet potatoes work best here.
Check the potatoes for tenderness before you broil them. Just gently poke a fork into the side of the potato. If it easily pierces the potato, you’re ready to flip the sweet potatoes and finish them off.

Other Savory Sweet Potato Recipes

These Cheesy Garlic Roasted Sweet Potatoes are a favorite side dish or snack in our house. Make them the next time you have sweet potatoes in your house and enjoy the cheesy, garlicky goodness.

Looking for other easy savory sweet potato recipes to enjoy?

Try these:

If you’ve tried these CHEESY GARLIC ROASTED SWEET POTATOES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Cheesy Garlic Roasted Sweet Potatoes

These cheesy garlic roasted sweet potatoes make a delicious lunch, dinner, or side dish that's delicious any day of the year, and still perfect for holiday menus too. Tender on the inside with extra crispy skins- this savory sweet potato recipe is loaded with so much flavor from a combination of garlic butter, Parmesan, and mozzarella cheeses. You'll love making these easy roasted sweet potatoes with cheese over and over again!

Course Appetizer, Entree, Lunch, Side Dish

Cuisine American, Southern

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 119kcal

Author Meaghan @ 4 Sons R Us

Ingredients

4 small-medium sweet potatoes scrubbed & halved lengthwise, with any knobby ends cut off
1/4 cup butter melted
1/2 tsp garlic powder
salt & pepper to taste
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 tbsp freshly chopped parsley leaves

US Customary - Metric

Instructions

Using a silicone brush, brush the butter onto the tops of the potatoes. Sprinkle the garlic powder evenly out over all of the potatoes. Season with salt & pepper, to taste.
4 small-medium sweet potatoes, 1/4 cup butter, 1/2 tsp garlic powder, salt & pepper
Lightly spray a large baking sheet with non stick cooking spray, and arrange all of the sweet potatoes cut/seasoned side down on it.
Bake at 425 degrees for 25-30 minutes, or until the potatoes are golden brown and the flesh's fork tender. Turn the oven off.
Carefully take the baking sheet out of the oven, and flip all of the potatoes over so the cut side's facing up. Sprinkle the cheeses and herbs evenly out over top of them.
1 cup shredded mozzarella cheese, 1/2 cup shredded Parmesan cheese, 2 tbsp freshly chopped parsley leaves
Set the oven to broil and return the potatoes to the oven, watching closely to prevent burning, then cooking just until the cheese has melted and turned a bubbly golden brown.
Remove the potatoes from the oven, and let them rest for 1-2 minutes before serving.

Notes

Make sure you spray the cookie sheet liberally with nonstick spray prior to putting the cut potatoes on it. The sweet potato flesh will caramelize on the cookie sheet and the caramelization makes for sticking if you don't spray.
Avoid huge sweet potatoes for this recipe, and instead pick small/medium ones. While technically you could make this with a large sweet potato, you won't get that same crunchy soft combo in each bite. Smaller sweet potatoes work best here.
Check the potatoes for tenderness before you broil them. Just gently poke a fork into the side of the potato. If it easily pierces the potato, you're ready to flip the sweet potatoes and finish them off.

Nutrition

recipe adapted from Cafe Delites