Lipton Onion Roasted Sweet Potatoes

Home » Side Dishes » Lipton Onion Roasted Sweet Potatoes

A 30-minute recipe for savory oven roasted sweet potatoes seasoned with Lipton onion soup mix and the perfect blend of spices!

I've been making my traditional Lipton Onion Roasted Potatoes for decades but have been switching it up lately with sweet potatoes!

My baby girl spent a semester abroad in Edinburgh, Scotland earlier this year and came home with new tastebuds and a love of cooking (on top of a gozillion memories, new forever friends and life experiences I could only have dreamed of having at that age!)

One food she discovered a passion for is sweet potatoes. I blame their Canadian daddy for this, but my kids never learned to love sweet potatoes. Husband likes his potatoes white and boiled like all good Irish Catholics, thankyouverymuch.

So I was tickled when she fell in love with sweet potatoes (in Scotland... I know it doesn't make much sense) and we cooked them like crazy while she was home for winter break.

Here's something maybe odd about me... I don't like all the sweet stuff on my sweet potatoes. I eat baked sweet potatoes like I eat regular sweet potatoes: with butter, salt and pepper. The first time I ordered a baked sweet potato at a restaurant and it showed up at the table buried under brown sugar and cinnamon I was so disappointed! I know that's how a lot of folks eat them but I just can't do it.

Now, like all good Southerners, I do like me a Sweet Potato Casserole (especially on the "ham holidays" like Christmas and Easter). But otherwise, I just want my sweet potatoes straight-up.

I also like a little heat with sweet potatoes so when I started making my traditional Lipton Onion potatoes with sweet potatoes, I changed the recipe up a bit by adding some smoked paprika and cayenne pepper!

You can make these with whichever spices you like best. The Lipton Onion soup mix is a must but change the rest however you like! Thyme and rosemary would be divine with these!

If you're one of those who likes the sweet stuff with your sweet potatoes, add some cinnamon (cloves, allspice, ginger, nutmeg, etc.) to yours then sprinkle everything with brown sugar when you take them from the oven.

INGREDIENTS & SUGGESTIONS

The first 4 ingredients are the backbone of the recipe but you can change up the spices with whatever you like best! I went with a smoky, spicy profile but herbs would be great too! See the last paragraph above about going a sweet route too!

• Sweet potatoes 
• Olive oil
• Lipton Onion Soup Mix
• Salt
• Smoked paprika
• Garlic powder
• Pepper
• Cayenne pepper

4 NOTES ABOUT LIPTON ONION ROASTED SWEET POTATOES

1. I always peel the potatoes but it is perfectly fine to cook them with the skins on.
2. I love the flavor from the smoked paprika with the sweet potatoes but regular paprika can be used.
3. Chipotle powder is also great with this recipe! It packs a little heat so you may want to omit the cayenne if using.
4. The cayenne pepper isn't a must but the little nip of heat is great with sweet potatoes!

WHAT TO SERVE WITH LIPTON ONION SWEET POTATOES

I especially love sweet potatoes with pork so here are some recipes I think go well with these!

Butter-Braised Slow Cooker Pork Roast with Pan Gravy - A fork-tender pork loin drenched in sizzling butter seasoned with Cajun spices cooked to perfection in the crock pot. 

Easy Balsamic Baked Pork Chops - A flavor-packed recipe for tender pork chops baked in a simple sauce of balsamic vinegar and French onion soup that turns out perfect every time. 

Perfect Pork Loin with Effortless Au Jus - The absolute easiest, perfectly cooked roasted pork loin recipe that’s tender and juicy every time with au jus that is deglazed in the oven as the roast bakes. 

Crock Pot Pulled Pork - Tender, juicy pulled pork recipe seasoned with a delicious but simple dry rub recipe then cooked to perfection in a slow cooker. 

Perfect Pork Tenderloin - Perfectly cooked marinated pork tenderloin marinated in garlic, ginger, brown sugar, soy sauce, dijon mustard and sesame oil finished with a simple glaze. 

Recipe for Lipton Onion Roasted Sweet Potatoes

Lipton Onion Roasted Sweet Potatoes

Yield: 8 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 22 MinTotal time: 27 Min

A 30-minute recipe for savory oven roasted sweet potatoes seasoned with Lipton onion soup mix and the perfect blend of spices!

Ingredients

• 3 lbs sweet potatoes
• 3 tablespoons olive oil
• 1 envelope Lipton Onion Soup Mix
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper

Instructions

1. Preheat oven to 425 degrees. Spray a large baking sheet (10x15 or larger) with cooking spray or rub with olive oil.
2. Mix together olive oil, dry soup mix and remaining spices in a large mixing bowl. 3 Tbsp oil, 1 soup mix, 1 tsp salt, 1 tsp paprika, 1/2 tsp garlic. 1/2 tsp pepper, 1/8 tsp cayenne
3. Peel potatoes (optional) then cut into cubes (between 3/4 - 1 inch wide). Add potatoes to mixing bowl then toss to coat with your hands or a rubber spatula (just make sure the potatoes are evenly coated with oil and seasoning).
4. Arrange potatoes in a single layer in prepared pan.
5. Bake at 425 degrees for 15 minutes then remove from oven and flip with a wide spatula.
6. Continue baking 10 minutes or until potatoes are tender and starting to brown.
7. Serve immediately. Garnish with fresh parsley if desired.

Notes

• I always peel the potatoes but it is perfectly fine to cook them with the skins on.
• I love the flavor from the smoked paprika with the sweet potatoes but regular can be used.
• Chipotle powder is also great with this recipe! It packs a little heat so you may want to omit the cayenne if using.
• The cayenne pepper isn't a must but the little nip of heat is great with sweet potatoes!
• Serving suggestions in article above recipe card.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/01/lipton-onion-roasted-sweet-potatoes.html

Images and text © South Your Mouth LLC 2026

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Easy Coconut Cream Pie

Home » Desserts » Easy Coconut Cream Pie

A simple recipe for rich, creamy coconut pie with a mousse-like consistency using easy-to-find ingredients.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. HOW TO TOAST COCONUT
3. FAQ ON CREAM OF COCONUT
4. MORE COCONUT DESSERT RECIPES

Coconut always makes me think of two things: Easter Sunday and Nanny (my paternal grandmother).

Nanny would buy whole coconuts at Eastertime then whittle and extract every last gram of goodness from them.

She'd even save the coconut water when she cracked them open to bake slices of sweet potato in with butter, brown sugar and cinnamon.

She made an assortment of coconut desserts including those green "grass" cupcakes with jelly bean eggs on top, her Italian Bakeless Cake (which was neither Italian or a cake but always my favorite!) and this simple cream pie that's my go-to recipe for Coconut Cream Pie!

She also made a giant 6-layer coconut cake that took days to make. Each layer was painted with a coconut syrup before she layered them between a moist coconut icing then the whole thing was frosted with a thin buttercream.

That's it on the left in the picture below. And yes, that's me trying to snag something sweet off the dessert table when I didn't think anybody was looking. I've heard Pa saved my behind that day and kept my mama and aunts from getting my butt for that!

HOW TO TOAST COCONUT

There are two ways to toast coconut: on the stove and in the oven. I typically use the oven method because the coconut toasts more evenly but either method works! Below are instructions for toasting 2 cups sweetened flaked coconut.

OVEN METHOD: Spread coconut evenly on a large baking sheet then bake at 350 degrees (preheated oven) 8-10 minutes, stopping halfway through to stir the coconut with a spatula. Cool completely before adding to most recipes. 

STOVE-TOP METHOD: Add coconut to a large nonstick skillet then heat and stir over medium heat until evenly toasted. Cool completely before adding to most recipes. 

A FEW RECIPE NOTES

1. Only use Cream of Coconut (not coconut milk or coconut cream).
2. Feel free to top the pie with whipped cream or additional Cool Whip.
3. If your pie isn't set after 4-6 hours, freeze for 1 hour to speed up the process.
4. The texture isn't firm like cheesecake, it's supposed to be a little wiggly. 
5. The filling can also be used to make 2 smaller pies using standard pie shells (not deep dish).
6. You don't have to toast the coconut but doing so really brings out the flavor and provides great texture. See the How To section above about toasting coconut if needed.

FAQ ON CREAM OF COCONUT

Can I use Coconut Milk instead of Cream of Coconut?  No, the two are not equivalent. Coconut milk is a thin, unsweetened non-dairy milk (like almond milk), whereas Cream of Coconut is thick and sweetened.

Are Cream of Coconut and Coconut Cream the same thing?  They are not. Coconut Cream is thick and spreadable like butter. It has a similar consistency to vegetable shortening.

Where can I find Cream of Coconut?  Most grocery stores stock it with cocktail mixers (tonic, bloody mary mix, sour mix, etc.) because it's a staple in Pina Coladas and other dreamy libations. Though you may find some shelved with other canned milks or with Indian and Hispanic cuisine ingredients in the grocery store, it will ALWAYS be where the cocktail mixers are.

Is Cream of Coconut supposed to be separated?  The degree to which the creamiest parts rise to the top of the can depends on temperature and how long it has been sitting still. In all such things, cream rises to the top. Shake the can vigorously before opening. If the contents are still separated, it's completely OK and normal (especially in cooler temperatures). Everything will smooth out beautifully once mixed well.

Which brand is best?  I typically use Coco Lopez or Goya.

MORE COCONUT DESSERT RECIPES

COCONUT TEXAS SHEET CAKE - A velvety tender Texas sheet cake recipe made with coconut milk for a super moist texture and tons of coconut flavor. 

GOD BLESS AMERICA CAKE - An easy scratch-made cake recipe with crushed pineapple and brown sugar topped with a caramel pecan coconut icing.

COCONUT MACAROON KISSES - A tender and light, yet rich and dreamy recipe for chewy coconut cookies topped with Hershey’s Kiss chocolate 

RASPBERRY ZINGER POKE CAKE - An easy poke cake recipe made with a white cake mix, raspberry jello and coconut that tastes just like the Hostess Raspberry Zinger snack cakes!

GERMAN CHOCOLATE SHEET CAKE - An easy German Chocolate sheet cake recipe with a spiffed-up cake mix base and homemade caramel, pecan and coconut icing.

LEMON MACAROON TARTS - Light, chewy coconut macaroon tartlet shells filled with luscious, bright sweet-tart lemon curd topped with whipped cream. 

SNO BALL BROWNIES - An easy recipe for fudgy brownies, marshmallow buttercream and coconut just like the classic Hostess Sno Ball snack cakes! 

Recipe for How to Cook Easy Coconut Cream Pie

Easy Coconut Cream Pie

Yield: 8 servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinInactive time: 4 HourTotal time: 4 H & 15 M

A simple recipe for rich, creamy coconut pie with a mousse-like consistency using easy-to-find ingredients.

Ingredients

• 1 15-oz. can cream of coconut
• 1/4 cup milk
• 1 large (5.1 oz) box instant vanilla pudding mix
• 1 14-oz. can sweetened condensed milk
• 2 cups sweetened flaked coconut, toasted and divided
• 1 8-oz tub cool whip, thawed
• 1 deep dish pie shell

Instructions

1. Bake and cool pie shell if using pastry-style shell. If using a ready-made (such as graham cracker) proceed to Step 2.
2. Add cream of coconut to a stand mixer or large bowl (using a hand-held mixer) then mix on medium speed until smooth.
3. Add milk, pudding mix and sweetened condensed milk then mix until thoroughly combined and smooth.
4. Fold in a heaping cup of toasted coconut and cool whip then mix until just combined.
5. Add mixture to pie shell, garnish with remaining toasted coconut then refrigerate for 4-6 hours or overnight.

Notes

• Use any deep dish pie crust (graham cracker, ready-bake, homemade, etc.). If using a crust that requires baking, bake and cool before filling.
• Only use Cream of Coconut (not coconut milk or coconut cream).
• Feel free to top the pie with whipped cream or additional Cool Whip.
• If your pie isn't set after 4-6 hours, freeze for 1 hour to speed up the process.
• The texture isn't firm like cheesecake, it's supposed to be little wiggly. 
• The filling can also be used to make 2 smaller pies using standard pie shells (not deep dish).
• You don't have to toast the coconut but doing so really brings out the flavor and provides great texture. See the How To section above the recipe card on toasting coconut if needed.

https://www.southyourmouth.com/2025/03/easy-coconut-cream-pie.html

Images and text © South Your Mouth LLC 2025

Easy Coconut Cream Pie, no bake Coconut Cream Pie, coconut, cream, pie, mile high, creamy, no bake, instant, pudding, cool whip, sweetened, condensed milk, flaked, family recipe, best, how to, easter

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Pecan Pie Cake

Home » Desserts » Pecan Pie Cake

All the warm caramel and toasted pecan flavors of a pecan pie in a super simple snack cake made with just a few ingredients and NO cake mix.

The first time I made this cake I threw it in the trash.

Not because it wasn’t delicious – it was GLORIOUSLY DELICIOUS – but because it was practically raw in the middle.

And no, the impending threat of food poisoning, nor the threat to my waistline kept me out of it. It was a warm, gooey, caramelly pond of cake batter that called to me like a siren. I couldn’t stay out of it. And in a moment of triumph over my weaknesses, I scraped it into the trash.

We’ve all made recipes before that didn’t cook right. I don’t know if there was a type-o or what but, even after cooking it 50% longer than the recipe instructed, the center still jiggled like a bowl of pudding so I gave up.

I triple checked to make sure I did everything right. I even counted the cracked eggshells on the counter and eyeballed the measuring cups in the sink. I didn’t make a mistake. It was just a dud recipe. Man, dang.

BUT – ohhhh… there is definitely a but – BUT... that batter tasted so good to me, I knew I had to try again.

The next time I made it, I decreased the oil and added more flour. I considered adding baking soda or baking powder (because I thought it was odd that the original recipe had neither) but knew I wanted a dense, almost chewy, snack cake like was pictured with the recipe I made, so I didn’t. 

The first time I made it, I added salt and vanilla because the recipe didn’t have either. Neither of these additions would have caused the molten pecan lava I ended up with and I 100% know both ingredients added to the incredible taste, so I kept those changes.

And that did it! The second time, it was just as delicious as the first AND it cooked perfectly. I cooked it one more time to be sure I had it right before sharing it with y’all and the third batch was identical to the second. SA-WEET!!

WHY IS IT CALLED PECAN PIE CAKE?

After way too much thought about it, I decided even though this cake isn’t a traditional airy cake, it’s more cake-like than it is anything else.

It definitely has some characteristics of a blondie or brownie but not enough so that I thought it warranted being named as such. 

I thought about calling it “pecan pie cake bars” or “pecan pie snack cake” but just left well enough alone. The name is what drew me to the original recipe in the first place (and this is what it looked like) so I kept it.

The good news is, you can call it whatever you want!

NOTES ABOUT PECAN PIE CAKE

This can be made with walnuts or almonds. Consider using a combo of 1 teaspoon black walnut and 1 teaspoon vanilla extract if using walnuts and a combo of 1 teaspoon almond and 1 teaspoon vanilla extract if using almonds. I don't think I'd use straight up of either nut extract because they are traditionally pretty strong (which is why I suggest 2 teaspoons extract total vs the 1 tablespoon vanilla in the pecan version).

This would probably be amazing in a bundt pan.

You can use light or dark brown sugar. I've used both and can't say I can tell a difference. 

I’ve made this with a full teaspoon of salt and with 3/4 teaspoon and think the perfect amount lies in between the two.

If you love pecans, be sure to check out these recipes too:

PECAN CREAM DEEP DISH PIE - Brown sugar swirled with warm melted butter then mixed with cream cheese, pecans and whipped topping. 

PECAN POUND CAKE WITH THE BEST PECAN CREAM FROSTING - A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra-creamy pecan-studded cream cheese frosting. 

EASY PECAN PIE BARS - All the fabulous flavor of pecan pie in a chewy, gooey bar recipe made easy with a cake mix base. 

CLASSIC PECAN PIE - A no-fail recipe for pecan pie with a smooth, caramelly filling studded with southern pecans perfect for Thanksgiving and Christmas dinner! 

Recipe for Pecan Pie Cake

Pecan Pie Cake

Yield: 24 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

All the warm caramel and toasted pecan flavors of a pecan pie in a super simple snack cake made with just a few ingredients and NO cake mix.

Ingredients

• 2 cups chopped pecans
• 1 1/4 cups all-purpose flour
• 4 eggs
• 2 cups packed brown sugar
• 1 tablespoon vanilla extract
• 3/4 cup vegetable oil
• 1 scant teaspoon salt (see notes)
• Powdered sugar (optional)

Instructions

1. Preheat oven to 350 degrees. Grease a 13x9 baking pan.
2. Add eggs, sugar and vanilla to a mixing bowl then mix about 2 minutes until completely smooth and somewhat foamy (either by hand with a large whisk or with an electric mixer set at medium speed). 4 eggs, 2 C brown sugar, 1 tbsp vanilla
3. Mix in oil and salt until well combined, then mix in flour. 3/4 C oil, 1 scant tsp salt, 1.25 C flour
4. Fold pecans in then pour batter into prepared pan. Bake at 350 degrees for 30-40 minutes or until cake is starting to brown around the sides and set in the center. 2 C pecans
5. Cool cake in the pan then cut into 24 cake squares. Dust with powdered sugar if desired.
6. Store at room temperature in an air-tight container.

Notes

• I’ve made this with a full teaspoon of salt and with 3/4 teaspoon and think the perfect amount lies in between the two.
• This can be made with walnuts or almonds.
• This would probably be amazing in a bundt pan.
• You can use light or dark brown sugar.

https://www.southyourmouth.com/2023/09/pecan-pie-cake.html

Images and text © South Your Mouth LLC 2023

pecan pie cake, pecan pie cake recipe, pecan, southern, pecan pie, cake, snack, chewies, chewy, bars, blondies, homemade, no cake mix, without, flour, scratch, easy, best

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Better Broccoli & Cheese Casserole

Home » Side Dishes » Better Broccoli & Cheese Casserole

A better recipe for this classic casserole with fresh broccoli, velvety cheese sauce and a buttery crushed cracker topping that brings it all together. Perfect for potlucks and holiday dinners!

I absolutely LOVE broccoli. If it’s offered in a restaurant (it always is) I order it as a side if given the option when we’re out to eat. Even though it’s probably frozen, under-seasoned and/or overcooked, I still like it.

For me, broccoli is kinda like pizza… even when it’s bad, it’s good.

I tell you all that because it will surprise you, like it surprised me, that I’ve never made a broccoli casserole!

It hit me like a truck the other day. I saw a recipe online that looked delicious with tons of cheese and crushed Ritz crackers so I clicked over to the recipe and was dumbfounded by the ingredients. I thought, Oh, that is not how you make it.

And then I realized I didn’t know what I was talking about because I’ve never even made it before! Lord, middle age is rough y’all… your brain just checks out and takes a stroll sometimes.

So I got to thinking about how I would make it. The most common ingredients listed in the recipes I saw included a surprisingly small amount of broccoli, cream of mushroom soup, 2 eggs and a cup of mayonnaise. 

Y’all know I ain’t got nothing against mayo. I keep Duke’s stocked like I do rice and coffee – it’s on the essentials list. But my goodness a whole cup of mayo AND 2 eggs seemed crazy to me. Especially with such a small amount of broccoli.

I did some thinking about how I wanted to make my own version, rounded up the ingredients, grabbed my note pad and pen and went to work.

The FIRST thing I knew I wanted to do was use FRESH broccoli and use A LOT of it. And I didn’t want it to be cooked to death. I mean, the broccoli is the star of the show, right?

Since I wanted a very cheesy, velvety sauce (like you’d expect to be served on top of broccoli), I decided to use Campbell’s Cheddar Cheese Soup which is just another Cream of Something soup called by another name. If you can’t find it, you could use Cream of Broccoli or Broccoli Cheddar soup.

I was totally NOT going to use mayo because I imagine a lot of y’all might have the same reaction to it that I did but when I got my sauce the way I wanted it, I was worried there wouldn’t be enough to coat the broccoli and I wanted things to be a skosh on the saucy side (not set up). I thought about using sour cream but went with the mayo (just a 1/2 cup) because of that little nip of zip.

I DID want to use the crushed butter crackers, though! I knew they would be fabulous with the soft broccoli and creamy cheesy sauce (and they totally were!). Here’s everything I decided to use:

WHAT YOU NEED TO MAKE BROCCOLI & CHEESE CASSEROLE:

• Fresh broccoli florets (2 pounds!)
• Diced onion
• Canned cheddar cheese soup 
• Milk & mayo
• Salt & spices
• Sharp cheddar cheese
• Butter crackers 

So, here’s my very own version of Broccoli & Cheese Casserole!! I absolutely LOVED it. Actually, I ate so much of it yesterday and last night at supper, I was afraid my tummy was going to gripe at me later (it didn’t thankfully!).

The broccoli still tastes and feels like broccoli (not some unidentifiable green mush), the sauce is velvety smooth and cheesy and the crackers bring it all together! I will 100% be making this regularly now! 

Recipe for Better Broccoli Cheese Casserole

Better Broccoli & Cheese Casserole

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

A better recipe for this classic casserole with fresh broccoli, velvety cheese sauce and a buttery crushed cracker topping that brings it all together. Perfect for potlucks and holiday dinners!

Ingredients

• 2 lbs fresh broccoli florets
• 1 small onion, finely diced
• 1 10-oz can condensed cheddar cheese soup
• 1/2 cup milk
• 1/2 cup mayo
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1/2 teaspoon dried mustard
• 1/2 teaspoon salt
• 8 ounces sharp cheddar cheese, shredded
• 1 sleeve butter crackers (such as Ritz)
• 1/4 cup butter, melted

Instructions

1. Bring a large pot of water to boil. Preheat oven to 350 degrees.
2. While water is heating, cut any long stems off broccoli then cut florets into bite-sized pieces (leaving smaller florets whole). Once water has reached a full, rolling boil add broccoli then cook for 4 minutes.
3. Drain broccoli then gently rinse with cold water. Drain very well.
4. Combine onion, soup (do not prepare first), milk, mayo, spices and salt in a large mixing bowl then whisk until smooth. Stir in HALF of shredded cheese.
5. Fold drained broccoli into mixture until well combined. Pour mixture into a greased 2-quart baking dish then top with remaining cheese.
6. Crush crackers then toss with melted butter. Sprinkle buttered cracker crumbs over cheese.
7. Bake, uncovered, for 35-40 minutes or until bubbly around the edges.

Notes

• You will need about 10 cups of bite-size broccoli floret pieces.
• If you’d like to use frozen broccoli, use 3 packages (10 or 12 oz) steam-in-the-bag broccoli florets. Thaw and drain very well before using (no need to cook first).
• You can use cream of mushroom, cream of broccoli, broccoli cheese or whichever condensed soup you prefer instead of the cheddar cheese soup if you’d like.
• Substitute sour cream for mayo if desired but add a little extra salt.
• 8 ounces of cheese yields about 2 packed cups of shredded cheese.

https://www.southyourmouth.com/2021/11/broccoli-cheese-casserole.html

Images and text © South Your Mouth LLC 2021

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