This Instant Pot Sweet Potato recipe couldn’t be easier

Is your stovetop full on Thanksgiving? Or do you just love using your pressure cooker?

Or, perhaps your goal is to make the most luscious mashed sweet potatoes of your life. These are the ones for you.

Instant Pot mashed sweet potatoes come together quick, and with little fuss. Where the magic happens is all the things we’re going to mix into them, including bourbon, brown sugar and cinnamon.

Everybody is going to want a second scoop of these velvety sweeties, I guarantee it.

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While I’ve shared lots of breakfast recipes on this blog, most of them, like cornbread breakfast casserole and lemon pancakes are considered more of a “special occasion” idea in our household.

But today, I’m sharing a recipe that, along with my orange ginger chicken, gets made the MOST in our house, probably on a bi-weekly basis.

While this particular version is made with sweet potatoes, bacon and goat cheese, this classic breakfast casserole is endlessly adaptable to make with whatever you have on hand.

The primary idea here is simply cleaning out the fridge of whatever vegetables and cheese you have, pouring eggs over it, and baking. The ingredients may differ, but the technique is always the same.

Like my egg muffins recipe, we actually eat this Sweet Potato Breakfast Casserole most often as a meal prep recipe that I’ll make over the weekend, and then we’ll reheat pieces for lunch on weekdays.

This sweet potato breakfast recipe is also equally at home as part of a brunch buffet. Adults and the kids alike both love this casserole.

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While #TacoTuesday seems to be an ongoing trend on social media, the truth is, taco night is usually Saturday in our house. I’ve been making and eating homemade tacos on Saturday nights for most of my life, and if my husband and I are home on Saturday for dinner, we’re almost always going to be making tacos.

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The post Fish Taco Bowls with Sweet Potato Rice appeared first on Foxes Love Lemons.

Between crazy amounts of work and getting settled into our new home, my days have been long lately. I’m working hard from morning to bedtime, and sometimes don’t have time for dinner until well into the evening.

I need to make my lunch count as much as possible so I can get through the long afternoon. I’ve been having a ton of fun using the Friendship Dairies Superfood Generator to create energizing and colorful lunch bowls.

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While I certainly have some room for improvement when it comes to the baking department, I’ve been working on my skills recently.

After tackling Quick Pumpkin Beer Bread and homemade pizza crust, I went into this recipe feeling pretty confident in my new skills.

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The post Spiced Sweet Potato Rolls with Bourbon Honey Butter appeared first on Foxes Love Lemons.

For a short time during culinary school, I had a part-time job at the “gourmet prepared foods” counter of a local grocery store. It was the type of place that charged $19.99/pound for cooked chicken breasts sprinkled with spices.

Insane, I know. The two most popular items were mini turkey meatloaves and lentil burritos. Which mean that all day long, my shift basically involved people leaning over the counter and asking “Ya guys got any lentil burritos?”.

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Have you ever made spring rolls? Until a few weeks ago, I hadn’t. The very limited introduction to sushi, spring rolls and other types of Asian food fun was, for the most part, slashed from my culinary school curriculum after three snow days in two weeks condensed 18 hours of class into 3 hours of class.

We rolled the quickest, sloppiest sushi rolls ever, and then called it a day before moving onto other things.

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