I make this sweet potato casserole every year, and it never lasts long. The sweet potatoes bake up soft and buttery, the cranberries add a little pop of tartness, and that pecan crumble turns golden and crisp on top. It’s one of those side dishes that quietly steals attention from the main course.

It fits right in at Thanksgiving or Christmas, but honestly, I’ll pull it together anytime I want something cozy to go with roast chicken or glazed ham. Everything comes together in one dish, and you can even prep it a day ahead so the oven’s free when company shows up.

If you like casseroles that lean a bit sweet but still taste homemade—not like dessert—this one’s worth keeping in your holiday lineup.

Ingredients

Sweet Potato Filling:

• 4 lbs sweet potatoes, peeled and cubed (about 6 cups mashed)

• 3 large eggs

• ½ cup granulated sugar

• 6 Tbsp unsalted butter, melted and slightly cooled

• ½ Tbsp vanilla extract

• 1 cup dried cranberries (Craisins)

Pecan Crumble Topping:

• ⅔ cup brown sugar, packed

• ⅓ cup all-purpose flour (or gluten-free substitute)

• 3 Tbsp unsalted butter, cold and cubed

• 1 cup pecans, coarsely chopped

Instructions

Step 1: Cook and Mash the Sweet Potatoes

• Peel and cut the sweet potatoes into 1-inch cubes.

• Place them in a large pot and add enough water to cover.

• Bring to a gentle boil and cook uncovered for 10–15 minutes, or until fork-tender.

• Drain well, then mash until smooth. For a creamier texture, use an electric mixer.

Step 2: Prepare the Sweet Potato Mixture

• Preheat the oven to 350°F (175°C).

• In a large bowl, whisk together the eggs, granulated sugar, melted butter, and vanilla extract.

• Stir the mixture into the mashed sweet potatoes until fully combined.

• Fold in the dried cranberries.

• Spread evenly into a 9×13-inch casserole dish.

Step 3: Make the Pecan Crumble

• In a medium bowl, combine brown sugar and flour.

• Add the cold butter and use your fingertips or a pastry cutter to work it in until coarse crumbs form.

• Stir in the chopped pecans until evenly distributed.

Step 4: Assemble and Bake

• Sprinkle the pecan crumble evenly over the sweet potato layer.

• Bake uncovered for 35–40 minutes, or until hot and slightly puffed around the edges.

• The topping should be golden brown and crisp.

• Let the casserole rest for about 10 minutes before serving.

Make-Ahead and Storage Tips

• Make Ahead: Prepare the sweet potato base up to 2 days in advance. Store covered in the refrigerator. Add the crumble topping just before baking.

• Freeze: Assemble (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

• Store Leftovers: Cover and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through.

Variations & Substitutions

• Nut-Free Option: Replace pecans with crushed graham crackers or a mix of rolled oats and brown sugar for a crisp topping without nuts.

• Dairy-Free: Substitute the butter with coconut oil or a plant-based alternative for both the filling and crumble.

• Lower Sugar: Reduce granulated sugar to ⅓ cup and brown sugar to ½ cup, or swap some sugar with maple syrup or honey for natural sweetness.

• Add Warm Spices: Stir ½ teaspoon cinnamon and a pinch of nutmeg or ginger into the sweet potato mixture for a cozy fall flavor.

• Orange Twist: Add 1 tablespoon fresh orange zest to the filling for a subtle citrus note that pairs beautifully with cranberries.

• Gluten-Free: Use a gluten-free flour blend in the crumble topping for a celiac-friendly version.

Frequently Asked Questions

Can I make sweet potato casserole ahead of time?

Yes. You can make the filling 1–2 days ahead and refrigerate it covered. Add the pecan crumble right before baking to keep the topping crisp.

Can I use canned sweet potatoes instead of fresh?

You can, but make sure to drain them well. Mash thoroughly before mixing with the other ingredients for a smooth texture.

Do I need to cover the casserole while baking?

No. Bake it uncovered so the crumble topping turns golden brown and crisp.

How do I know when sweet potato casserole is done?

It’s ready when the edges puff slightly and the topping is lightly browned, usually after 35–40 minutes at 350°F.

Can I freeze sweet potato casserole?

Yes. Assemble it (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.

How can I reheat leftovers?

Warm leftovers in a 325°F oven for 15–20 minutes. For individual portions, microwave in 30-second intervals until heated through.

Can I make this without nuts?

Absolutely. Replace pecans with rolled oats, crushed cookies, or streusel crumbs for a nut-free version that still adds crunch.

There’s nothing quite like the smell of fresh stromboli baking in the oven—the golden crust, the bubbling cheese, and that first slice revealing all the layers inside. This recipe brings together the best of the Italian deli counter: salty prosciutto, spicy capicola, tender slices of turkey or mortadella, and a little surprise from briny Kalamata olives. Everything is wrapped up in soft dough (homemade or store-bought, your choice) and baked until crisp and beautiful.

The best part? You don’t need to be an expert baker to pull this off. With just a few simple steps, you’ll have a stromboli that looks like it came straight from a bakery window. Whether you’re planning a game night, feeding a crowd, or just craving something hearty and comforting, this recipe is one you’ll want to make again and again.

Ingredients

For the Dough (for 2 stromboli):
Choose one option:

• Store-bought: 2 balls of pizza dough (about 14 oz / 400 g each)

• Homemade:

  • 1 1/3 cups (320 ml) warm water (100–110°F / 38–43°C)

  • 2 1/4 teaspoons (7 g) instant or active-dry yeast (1 packet)

  • 1 tablespoon (13 g) sugar

  • 2 tablespoons (30 ml) olive oil

  • 1 teaspoon salt

  • 3 1/2 cups (450 g) all-purpose flour (plus more for dusting)

For the Filling:

• Option 1: 3 tablespoons unsalted butter, melted + 2 garlic cloves, finely minced (or 1/2 teaspoon garlic powder) + 2 teaspoons fresh parsley, chopped (or 1 teaspoon dried)

• Option 2: About 1/4 cup marinara sauce (brushed thinly on the dough)

• 6 oz prosciutto, thinly sliced

• 6 oz soppressata or capicola, thinly sliced

• 6 oz smoked turkey or mortadella, thinly sliced

• 1 1/2 cups shredded mozzarella

• 1 cup shredded or sliced provolone

• 1/2 cup shredded fontina (optional, for extra melt and flavor)

• 1/3 cup sliced Kalamata olives (patted dry)

To Finish:

• 1 large egg, beaten with 1 tablespoon water (for egg wash)

• Grated parmesan cheese

• Flaky salt and cracked black pepper

• Italian seasoning or dried oregano

To Serve:

• Warm marinara or pizza sauce

Instructions

1. Prepare the Dough

• Homemade Dough: Combine the warm water, yeast, and sugar in a large bowl. Let it sit for about 5 minutes, until foamy. Add the olive oil, salt, and flour. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes, until smooth. Place in an oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.

• Store-bought Dough: Let the dough rest at room temperature for 30 minutes to make it easier to work with.

2. Preheat and Prepare
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
If using the butter option, melt the butter and stir in the garlic and parsley.

3. Shape and Fill
On a lightly floured surface, roll each dough ball into a large rectangle (about 10 x 16 inches).

• If using the butter option, brush the dough with garlic-parsley butter.

• If using marinara, spread a thin layer over the dough, leaving a 1-inch border around the edges.

Layer on the prosciutto, followed by the soppressata (or capicola), and then the smoked turkey (or mortadella). Sprinkle the cheeses evenly over the top, then finish with the sliced olives.

4. Roll and Seal
Starting from one short end, roll the dough into a log, tucking the sides as you go so nothing leaks out. Place seam-side down on your prepared baking sheets.

Brush the tops and sides with egg wash. Sprinkle with parmesan, flaky salt, pepper, and a little Italian seasoning. Cut a few small diagonal slits across the top with a sharp knife to let steam escape.

5. Bake
Bake for 22–28 minutes, or until golden brown and crisp. If some cheese bubbles out, that’s perfectly fine. Let cool for about 10 minutes before slicing.

6. Serve
Slice thick or thin and serve warm, with marinara or pizza sauce for dipping.

Don’t lose this one—pin the image below and keep this stromboli recipe handy for later.

Make Ahead and Storage

One of the best things about stromboli is how well it fits into busy schedules. You can prepare it in advance and still have it taste fresh and delicious when it’s time to serve.

Make Ahead:

• Assemble the stromboli completely, roll it up, and place it seam-side down on a baking sheet.

• Cover tightly with plastic wrap or foil, and refrigerate for up to 8 hours before baking.

• When you’re ready, just brush it with egg wash, add the toppings, and bake as directed. If it’s been chilled, add a few extra minutes of baking time.

Freezing Option:

• You can also freeze unbaked stromboli. Wrap it well in plastic wrap and foil, then freeze for up to 2 months. When baking from frozen, let it thaw overnight in the fridge, then bake as usual.

Storage:

• Leftover stromboli keeps beautifully in the refrigerator for up to 4 days. Store slices in an airtight container.

• To reheat, pop them in a 350°F (175°C) oven for 8–10 minutes, or until warmed through. The oven keeps the crust crispy, while the microwave may soften it.

Tip: Stromboli is just as tasty the next day, so don’t be afraid to make extra—it reheats wonderfully for quick lunches or snacks.

Video Recipe

If you think lasagna is the ultimate comfort food, wait until you try Greek moussaka. At first glance they seem similar — hearty layers baked until golden — but moussaka takes things further. Instead of pasta, you get tender, buttery potatoes that soak up all the juices. Instead of just meat and tomato, you get smoky beef and bacon, seasoned with cinnamon and fresh herbs, layered with sweet roasted eggplant and zucchini. And on top? A creamy, cheesy Pecorino béchamel that’s lighter and silkier than lasagna’s mozzarella.

This recipe leans on traditional Greek recipe but adds a few thoughtful touches: a little bacon for depth, fresh dill for brightness, and the choice to fry or roast the vegetables. It’s not fast food — but it’s the kind of dish you’ll want to sit down with and savor, bite by bite.

Ingredients

For the meat layer:

• 1 tbsp olive oil (optional, if bacon is lean)

• 5 oz thick-cut bacon, diced (150 g)

• 1 large white onion, finely diced

• 2 cloves garlic, minced

• 1½ lbs lean ground beef (750 g)

• ½ cup dry red wine (120 ml)

• 2 heaping tbsp tomato paste

• 1 beef stock cube

• 1 cup tomato passata or strained tomatoes (240 ml)

• ¾ tsp salt (or to taste)

• ¼ tsp black pepper

• ¼ tsp ground cinnamon

• Optional: 1 tsp dried oregano

• ¼ cup fresh parsley, chopped

• 1 tbsp fresh dill, chopped

• 2–3 bay leaves

For the béchamel:

• ½ cup unsalted butter (1 stick / 120 g)

• ½ cup all-purpose flour (60 g)

• 4 cups whole milk, room temperature (1 liter)

• ½ tsp salt

• ¼ tsp white pepper

• Pinch of grated nutmeg

• ¾ cup finely grated Pecorino Romano or Greek Kefalotyri (60 g)

• 2 egg yolks

For the vegetable layers:

• 2 large russet potatoes, peeled and sliced into ¼” rounds (about 1½ lbs / 750 g)

• 3 small eggplants, sliced lengthwise into ⅓” strips (about 2 lbs / 1 kg)

• 2 medium zucchini, sliced lengthwise into ⅓” strips (about 1 lb / 500 g)

• Olive oil or neutral oil, for roasting or frying

• Salt & pepper, to taste

• Extra parsley & Pecorino, for sprinkling

Instructions

1️⃣ Prep the vegetables

Lay the eggplant and zucchini slices on paper towels, sprinkle lightly with salt, and let them sit for about 20 minutes to draw out moisture. Pat them dry — this step helps prevent soggy layers later.

You can roast or fry the vegetables.
— To roast: brush the slices with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and tender.
— To fry (traditional): heat vegetable oil in a skillet over medium heat and fry the potatoes, zucchini, and eggplant in batches until golden. Drain them really well on paper towels — especially the eggplant, which tends to drink up oil like it’s on vacation.

2️⃣ Make the meat filling

In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy and golden. Scoop out 2 tablespoons of bacon and set aside for the topping.

Add the onion to the bacon fat and cook until soft and golden, about 5–6 minutes. Stir in the garlic and cook another minute. Add the beef, breaking it up, and cook until browned all over.

Pour in the red wine, then stir in the tomato paste and beef stock cube. Scrape up any browned bits from the bottom of the pan — that’s flavor. Add the passata, salt, pepper, cinnamon, optional oregano, parsley, dill, and bay leaves. Let it simmer uncovered for about 30 minutes, stirring occasionally, until thick and deeply flavorful. Remove the bay leaves.

Once the béchamel is ready, stir about ½ cup of it into the meat mixture — this little trick makes the filling creamy and luxurious.

3️⃣ Make the béchamel

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly. Slowly pour in the milk, whisking as you go to keep it smooth. Keep cooking and stirring until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg. Stir in the Pecorino (or Kefalotyri) until it melts and the sauce is silky. Take the pan off the heat and whisk in the egg yolks.

4️⃣ Assemble the moussaka

Preheat your oven to 350°F (180°C). Grease a nine-by-thirteen inch (23×33 cm) baking dish.

Arrange the potato slices in a single layer and sprinkle with a little salt, pepper, chopped parsley, and Pecorino. Next, layer the zucchini, then half the eggplant.

Spread the meat filling evenly over the vegetables, smoothing it out as best you can. Top with the remaining eggplant. Pour the béchamel over everything, spreading it to the edges. Sprinkle with a little more Pecorino and finish with the reserved crispy bacon.

5️⃣ Bake & rest

Bake the moussaka uncovered for 35–45 minutes, or until the top is golden and bubbling. Let it rest for at least 20 minutes before slicing — this helps the layers set beautifully and makes serving a lot easier.

Love this Greek moussaka? Save the image below to your Pinterest board so you can find it anytime you’re craving it again — and help others discover it too!

Greek Moussaka Video Recipe

Tips & Tricks

— Salt your eggplant and zucchini properly. Don’t skip this step — letting the slices sit with salt for 15–20 minutes draws out excess moisture and helps prevent soggy layers.

— Drain fried vegetables well. If you go the traditional route and fry the vegetables, lay them out on plenty of paper towels and blot them. Eggplant especially soaks up oil like crazy, so take your time.

— Let the moussaka rest before slicing. After baking, give it at least 20 minutes to cool slightly and firm up. Cutting too soon can make the layers slide apart.

— Use good cheese. If you can find Greek Kefalotyri, it’s worth it for the authentic sharpness. Pecorino Romano is a great substitute.

— Adjust seasoning to your taste. The filling should be deeply flavorful before you even bake — don’t be afraid to taste and tweak salt, pepper, and herbs as you go.

— Make it ahead. Moussaka is perfect for making the day before — it reheats beautifully and often tastes even better the next day when the flavors have had time to meld.

— Roast or fry — your choice. Frying gives you that traditional richness, while roasting keeps it a little lighter. Both are delicious.