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Crispy Air Fryer Pumpkin Seeds

This Roasted Air Fryer Pumpkin Seeds recipe is delicious, crunchy, healthy, and tasty. This snack is the perfect way to use those pumpkin seeds after carving a pumpkin. 

pumpkin seeds with pumpkin in background

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

It’s that time of year again. All things Fall are in the air, pumpkin carving is a joyous activity, and we’re getting ready for some of our favorite Fall Holidays. One in particular that we love is Halloween, when we head to the pumpkin patch, pick a pumpkin, and then take it home to carve. 

pic of Tanya

If you’ve ever carved a pumpkin, you’re familiar with the ooey-gooey pulp and seeds that are scooped from the inside. Before you toss those seeds, consider roasting them for a snack. You’ll be plenty surprised at how crunchy and delicious they are. 

I roast mine in my air fryer because I find that it makes seeds and beans extra crunchy. I followed a similar method when I made these air fryer chickpeas.

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Raw pumpkin seeds from a fresh pumpkin (rinsed and cleaned of pulp)
  • Water and salt (for boiling and flavor)
  • A little oil, such as olive oil, canola oil, or avocado oil (to help crisp in the air fryer)
  • Seasonings of your choice (savory or sweet variations work well)

How to Roast Pumpkin Seeds in the Air Fryer

Step 1: Start by prepping the seeds. First, you’ll need to cut the top off the pumpkin and remove the pulp and seeds from the inside. You’ll notice many seeds stuck to a little bit of pulp. Use your hands and gently remove the pulp from the seeds. 

Step 2: Place the seeds in a colander and rinse them. My medium-sized pumpkin yielded about 1 and ¼ cups of seeds.

pumpkin seeds and pulp on silver bowl
raw pumpkin seeds on colander on towel

Step 3: Next, place the seeds in a medium-sized pot and cover with 3 cups of water and 1 Tablespoon kosher salt. Bring to a boil and allow them to boil for about 7 minutes. Once done, drain the seeds in a colander and then place them on a clean kitchen towel. 

pumpkin seeds in water in pot
pumpkin seeds on kitchen towel

Step 4: Pat the seeds dry and then place them in the air fryer basket. They will still be partially wet, but that is ok. 

Close the air fryer basket and air fry at 350°F (175 °C) for 4 minutes. This will allow our seeds to dry before adding oil. 

pumpkin seeds in air fryer basket before roasting

Step 5: After 4 minutes, open the basket and lightly spray the pumpkin seeds with olive oil, and then stir to ensure all the seeds are covered. Close the basket and cook for an additional 10-12 minutes at 350°F (175 °C), stirring halfway through the cooking time. 

pumpkin seeds in air fryer basket after roasting

Step 6: When there are about 1-2 minutes left, season the seeds with any desired seasonings. Once the seeds are roasted, remove them and spread them on a sheet pan. Allow them to cool for 10 minutes before serving.

pumpkin seeds on sheet pan

How to Season the Pumpkin Seeds

These seeds will already have a slightly salty taste (thanks to our boiling step), but if you want additional flavors, add seasonings with about 2 minutes left on your cooking time. You do not want to add seasonings too early, or they may burn. 

Seasoning Suggestions

One of the best parts about making pumpkin seeds in the air fryer is how easy it is to switch up the flavors. Here are a few of my favorites:

  • Classic Savory – Garlic powder, onion powder, and smoked paprika.
  • Spicy Kick – Chili powder, cayenne pepper, and a squeeze of lime juice after cooking.
  • Cajun - for a bold taste of the South.
  • Sweet & Crunchy – Cinnamon, nutmeg, and a sprinkle of sugar.
  • Cheesy Twist – Grated Parmesan with Italian seasoning.
  • Everything Bagel – A mix of everything bagel seasoning for a salty, garlicky crunch.

💡 Tip: Add seasonings during the last 1–2 minutes of air frying so they stick without burning.

close up photo of roasted pumpkin seeds in air fryer basket

How to store Roasted Pumpkin Seeds

Store these seeds in an airtight container for up to 2 weeks at room temperature. You could also freeze them for up to 3 months.  

Tanya's Notes on Air Fryer Pumpkin Seeds

  • These are good for snacking as is, but you could also use them in salads, on top of morning oatmeal, or with granola. 
  • Season the seeds like you like. You can use the seasonings I used in my air fryer chickpeas recipe, stick with salt and pepper, or use a little Tajin seasoning.
  • Use any oil with a high-smoke point that you prefer. I usually use canola or avocado oil.

Looking for more Air-Fried Snack recipes? Try these out:

  • Air Fryer Beet Chips - Light, crispy, and naturally sweet. These beet chips are one of my favorite guilt-free snacks straight from the air fryer.
  • Air Fryer Sugar Pecans - I love making these sugar pecans during the holidays and snacking on them while they're still warm.
  • Apple Chips - Simple, crisp, and full of apple flavor. These homemade apple chips make the perfect wholesome treat for the fall season.

I hope you like these pumpkin seeds as much as we do. If you've tried this recipe, I'd love to hear about it in the comments below. Thanks so much for your support.

pumpkin seeds with pumpkin in background
Print Recipe
5 from 1 vote

Crispy Air Fryer Pumpkin Seeds Recipe

These Roasted Air Fryer Pumpkin Seeds are a deliciously crunchy, healthy, and tasty snack. This snack is the perfect way to use those pumpkin seeds after carving a pumpkin.
Prep Time20 minutes
Cook Time10 minutes
Cooling10 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Keyword: air fryer pumpkin seeds, roasted pumpkin seeds
Servings: 8 people
Calories: 56kcal
Author: Tanya

Equipment

Ingredients

  • 1 ¼ cup raw pumpkin seeds from 1 medium-large sized pumpkin
  • 3 cups water
  • 1 Tablespoon kosher salt
  • Seasonings of Choice

Instructions

  • Cut the top off the pumpkin and remove the pulp and seeds from the inside. Place the seeds in a colander and rinse the seeds.
  • Place the seeds in a medium-sized pot and cover with 3 cups of water and 1 Tablespoon kosher salt. Bring to a boil and allow to boil for about 7 minutes. Once done boiling, drain the seeds in a colander and then place them on a clean kitchen towel and pat the seeds dry.
  • Place the seeds in the air fryer basket. Close the air fryer basket and air fry at 350F (175 °C) degrees Fahrenheit for 4 minutes.
  • After 4 minutes, open the basket and lightly spray the pumpkin seeds with oil, and then stir to ensure all the seeds are covered. Close the basket and cook for an additional 10-12 minutes at 350F °(175, stirring halfway through.
  • Add any desired seasonings when there are about 1-2 minutes left on the air fryer cook time.
  • Once the seeds are roasted, remove them and spread them on a sheet pan. Allow them to cool for 10 minutes before serving.

Notes

  • These are good for snacking as is but you could use these for salads, on top of morning oatmeal, or granola.
  • Season the seeds as you like. You can use the seasonings I used in my air fryer chickpeas recipe, stick with salt and pepper, or use a little tajin seasoning.
  • Use any oil with a high-smoke point that you prefer. I usually use canola or avocado oil.

Nutrition

Calories: 56kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 877mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

This post was originally published on October 25, 2021. It has been updated with new information.

by 2 Comments

Creamy Slow Cooker Mac and Cheese (No Pre-Boil)

Seriously creamy, seriously cheesy, and seriously delicious! Sharp cheddar and an earthy gruyère cheese bring a beautiful depth of flavor to slow cooker mac and cheese.

slow cooker mac and cheese served in a large bowl

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

We all love a set-it-and-forget-it dish. A slow cooker is a perfect vessel! No need to boil macaroni in a separate pot, just pop in all the ingredients, stir, cover, and let the magic happen. Not only that, but slow cookers provide the ability to take your mac and cheese to your next family gathering.

pic of Tanya

I love a good mac and cheese, especially my baked mac and cheese, which always gets rave reviews from family and readers. But this slow cooker version absolutely holds its own.

As the cook, I love that it’s low-effort but high-reward. I can toss everything in, set the slow cooker, and either prep the rest of dinner, or honestly, relax and catch up on my favorite shows while the magic happens. I think you'll love doing the same.

♡ Tanya

My slow cooker mac and cheese is a perfect side dish for any holiday meal. If you love this one, you'll enjoy my Creamy Slow Cooker Mashed Potatoes too. Try both of these alongside your holiday Turkey or Ham.

a spoon full of mac and cheese taken from the slow cooker

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Cheese!!! - I use block cheese and shred it myself for the smoothest cheese melt. I use Block sharp cheddar cheese and Block Gruyère cheese.
  • Elbow noodles - uncooked.
  • Dairy - I use whole milk and evaporated milk. I wouldn't substitute this with milk with less fat, as your sauce may break.
  • Unsalted butter - we will be adding our own salt, so I use unsalted butter to control the amount of salt added.
  • Seasonings - Seasoned salt and black pepper
slow cooker mac and cheese ingredients

Tools needed for slow cooker mac and cheese:

  • Slow cooker
  • Food processor or cheese grater
Breville Paradice 9 Cup Food Processor and Dicer
Breville Paradice 9 Cup Food Processor and Dicer
I love using this food processor to shred cheese for my mac and cheese recipes. It’s incredibly convenient and has so many other uses in the kitchen.
Buy Now

How to make Mac and Cheese in your Slow Cooker

Step 1: Shred sharp cheddar cheese and Gruyère cheese. Set aside.

Shredded cheese in a food processor

Step 2: Add elbow noodles, whole milk, evaporated milk, unsalted butter, seasoned salt, and black pepper to a 6-quart slow cooker. Stir to combine. Sprinkle the shredded cheese on top.

all ingredients added to the slow cooker

Step 3: Cover and cook on low heat for 1 hour. After 1 hour, stir the mixture. Cover and cook for an additional 40-50 minutes, until the noodles are softened.

Slow cooker with lid placed on top
cheese sauce and noodles in slow cooker

Step 4: Switch the slow cooker to high heat and cook for an additional 10 minutes, covered, to thicken the sauce.

Step 5: Serve immediately or switch the slow cooker to warm to keep the mac and cheese warm.

thickened slow cooker mac and cheese

Leftover Mac and Cheese Storage

Store any leftovers in an airtight container in the refrigerator for 3-5 days.

Can I freeze leftover mac and cheese? You can freeze mac and cheese. I'd note that after thawing, it may not appear as creamy as it had originally. This is mostly because the pasta has absorbed a lot of that moisture.

To freeze, allow your mac and cheese to cool completely. Portion it into freezer bags, release any extra air, and freeze for up to 3 months.

Variations & Add-Ins

  • Cheeses: Monterey Jack, Mozzarella, Gouda, Pepper Jack
  • Mix-ins: Cooked bacon, ham, roasted jalapeños, breadcrumbs
  • Spices: Smoked paprika, cayenne, garlic powder
  • Gluten-Free: Use GF pasta, adjust timing (check earlier)

Common questions you may have

Do I need to boil the noodles first?

Nope! I think the whole point of a slow cooker is to make our meals as easy as possible but still delicious. In this recipe, it is specified to rinse and drain the noodles. This is to clean the noodles before adding them to the slow cooker.

white bowl full of mac and cheese

Why are my noodles mushy?

There could be a couple of reasons your noodles have turned mushy.

  1. Your crockpot's temperature is higher than it should be. Not every slow cooker can cook at the same temperature. The age of the slow cooker can affect that.
  2. The type and brand of noodles you chose. A thicker elbow noodle or even one with ridges will maintain its structure better than a cheaper, thinner elbow noodle.

The best practice is to keep an eye on your mac and cheese after that initial hour of cooking. Yours may be done sooner or later than the recipe calls for.

My cheese turned out gritty; what happened?

The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for the best results. 

Pre-shredded cheese will contain an anti-caking agent, that if used in creamy mac and cheese, will result in a gritty cheese mixture. Even some pre-packed block cheese may turn out the same result.

Find the best cheeses for homemade mac and cheese in either your produce or deli section of the store.

Tanya's Top Tips

  • Slow cooking times may vary. Cook the noodles until they are al dente. 
  • The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for the best results. 
  • The cheese sauce will thicken as it stands. If you need to thin it out, add a little more milk and stir.

Looking for more slow cooker recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

slow cooker mac and cheese served in a large bowl
Print Recipe
4.86 from 7 votes

Slow Cooker Mac and Cheese

Seriously creamy, seriously cheesy, and seriously delicious! Sharp cheddar and an earthy gruyère cheese bring a beautiful depth of flavor to slow cooker mac and cheese.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker mac and cheese
Servings: 8 Servings
Calories: 538kcal
Author: Tanya

Ingredients

  • 12 ounce Block sharp cheddar cheese
  • 4 ounces Block Gruyère cheese
  • 16 ounce Elbow noodles rinsed and drained
  • 2 ½ cups Whole milk
  • 12 ounce Evaporated milk
  • 4 tablespoons Unsalted butter
  • 1 teaspoon Seasoned salt
  • ½ teaspoon Black pepper

Instructions

  • Shred sharp cheddar cheese and Gruyère cheese. Set aside.
  • Add elbow noodles, whole milk, evaporated milk, unsalted butter, seasoned salt, and black pepper in the insert of a 6-quart slow cooker. Stir to combine. Sprinkle the shredded cheese on top.
  • Cover and cook low heat for 1 hour. After 1 hour, stir the mixture. Cover and cook for an additional 40-50 minutes, until the noodles are softened.
  • Switch the slow cooker to high heat and cook for an additional 10 minutes, covered, to thicken the sauce.
  • Serve immediately or switch the slow cooker to warm to keep the mac and cheese warm.

Notes

  • Slow cooking times may vary. Cook the noodles until they are al dente. 
  • The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for best results. 
  • The cheese sauce will thicken as it stands. If you need to thin it out, add a little more milk and stir.

Nutrition

Serving: 1g | Calories: 538kcal | Carbohydrates: 51g | Protein: 23g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 647mg | Potassium: 406mg | Fiber: 2g | Sugar: 10g | Vitamin A: 827IU | Vitamin C: 1mg | Calcium: 520mg | Iron: 1mg

This post was originally published on November 20, 2022. It has been updated with new information.

by 5 Comments

Quick and Easy Sautéed Shredded Brussels Sprouts Recipe

If you think you don't like sprouts, it's time to think again! These sautéed shredded Brussels sprouts are loaded with flavor and are ready to serve in less than 15 minutes. They make for a great last minute side dish for Thanksgiving and the holidays.

sauteed shredded brussels sprouts in white bowl with spoon on side

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Love them or hate them, Brussels sprouts are a must-have at any Thanksgiving or Christmas table, and I promise you, everyone will love these sautéed shredded Brussels sprouts!

pic of Tanya

I don’t make Brussels sprouts like this every day, but when I want a side dish that feels a little more elegant, this is the one. The shredded sprouts cook quickly, and the addition of honey and blue cheese takes things up a notch with minimal effort.

If you’re looking for more easy vegetable sides, I’ve got plenty of favorites. Try these Air Fryer Brussels Sprouts for a crispy twist, or my Southern Fried Cabbage for something a bit heartier. And if you’re planning a full spread, don’t miss these Easy Roasted Carrots.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Vegetables and Fruit - Brussels sprouts and a tart apple, like a Granny Smith.
  • For Cooking - Olive Oil or any other high-heat oil.
  • For Flavor - Honey, Blue Cheese Crumbles, Salt, and Black Pepper
labeled ingredient photos of brussels sprouts
Breville Paradice 9 Cup Food Processor and Dicer
Breville Paradice 9 Cup Food Processor and Dicer
I love this food processor for quickly shredding the Brussels sprouts in this recipe.
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How to make sautéed shredded Brussels sprouts

Step 1: Gather your ingredients. Shred the sprouts and apple in your food processor.

cut brussels sprouts in food processor
brussels sprouts shredded in food processor

Step 2: Heat oil over medium heat in a large 12-14-inch skillet. Add brussels sprouts in a single layer and allow to cook undisturbed for 1 minute to crisp the bottom.

raw shredded brussels sprouts in pan

Step 3: Add the shredded apples and stir until well combined. Continue to cook for 5-6 minutes, stirring occasionally, until the sprouts are tender.

sauteed shredded brussels sprouts in pan

Step 4: Stir in honey and cook for an additional minute. Remove from heat and sprinkle with blue cheese. Salt and pepper to taste. Serve and enjoy.

sauteed shredded brussels sprouts with spoon in side and in white bowl

Can you make them ahead of time?

This healthy side dish is so quick to cook, and the sprouts are at their best right out of the skillet. To get ahead of things, you can shred the sprouts a day or two before you are due to serve them and keep them covered in the fridge. Don't pre-shred the apple, or it will brown.

Leftovers will keep well in the fridge for 3 to 4 days and you can reheat them in the skillet to serve.

cooked shredded brussels sprouts with raw brusel sprouts on the side

What do you serve them with?

I enjoy these sautéed shredded Brussels sprouts as part of a quick and easy weeknight meal, but they of course won't be out of place at any Thanksgiving or holiday table. Try them with your other favorite sides and these mains:

How do you make Brussels sprouts not taste bitter?

If you usually don't like the bitterness of spouts, I'm here to change your mind with this recipe! By finely shredding the sprouts, you allow the chemical that produces a bitter flavor to escape during cooking, and that's why even the sprout haters will love this!

The blue cheese and honey also balance the flavor, and I promise you, everyone will be asking for more!

Tanya's Top Tips

  • You can purchase shredded brussels sprouts or shred your own with the slicing disk of a food processor.
  • Shredded brussels sprouts can be stored in the refrigerator for 1-2 days.
  • Use the shredding disk of a food processor to shred the apples.
  • If you're not a fan of blue cheese, feel free to substitute it with feta, goat cheese, or even Parmesan for a milder flavor.

More Vegetable Side Dishes

I hope you like this brussels sprouts recipe as much as we do! Looking for more quick vegetable side dishes? Try these out: 

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

sauteed shredded brussels sprouts in white bowl with spoon on side
Print Recipe
5 from 2 votes

Sautéed Shredded Brussels Sprouts Recipe

If you think you don't like sprouts, it's time to think again! These sautéed shredded Brussels sprouts are loaded with flavor and are ready to serve in less than 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: how to saute Brussels sprouts, quick brussels sprouts recipe, sprouts with blue cheese
Servings: 4 servings
Calories: 243kcal
Author: Tanya

Ingredients

  • 3 Tablespoons olive oil
  • 16 oz fresh brussels sprouts shredded
  • 1 Granny Smith Apple or other tart apple, shredded
  • 3 Tablespoons honey
  • ¼ cup crumbled blue cheese
  • Salt and pepper to taste

Instructions

  • Heat oil over medium heat in a large 12-14 inch skillet. Add brussels sprouts in a single layer and allow to cook undisturbed for 1 minute to crisp the bottom.
  • Add the shredded apples and stir. Continue to cook for 5-6 minutes, stirring occasionally, until the sprouts are tender.
  • Stir in honey and cook for an additional minute. Remove from heat and sprinkle with blue cheese. Salt and pepper to taste.

Video

Notes

  • You can purchase shredded brussels sprouts or shred your own with the slicing disk of a food processor.
  • Shredded brussels sprouts can be stored in the refrigerator for 1-2 days.
  • Use the shredding disk of a food processor to shred the apples.

Nutrition

Calories: 243kcal | Carbohydrates: 30g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 155mg | Potassium: 511mg | Fiber: 5g | Sugar: 20g | Vitamin A: 944IU | Vitamin C: 98mg | Calcium: 95mg | Iron: 2mg

This post was originally published on November 13, 2020. It has been updated with new photos and information.

by 90 Comments

Juicy Air Fryer Turkey Breast (Bone-In or Boneless)

This Roasted Air Fryer Turkey Breast is juicy and moist, and so easy to make. Use bone-in or boneless turkey breast to make this beautiful, golden roasted turkey in under an hour. 

Air Fryer Roasted Turkey Breast on a cutting board

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Turkey is not just for Thanksgiving. It’s available year-round and is perfect for times when you get tired of simple roasted chicken. The turkey breast in the air fryer is ideal for the times you: 

  • Don’t want to turn on the oven to roast a small turkey breast. 
  • Don’t feel like taking the extra step of brining the turkey. 
  • Want to have a turkey on the table in less than an hour.
  • Love your Air Fryer so much that you make anything and everything in it (this is me, this is me!)

This recipe works for bone-in and boneless turkey breasts and requires no brining. 

Pin this recipe for later ↗
pic of Tanya

I love making turkey breast in the air fryer. It’s quick, easy, and always turns out juicy. It’s perfect for a family dinner or when I need cooked turkey for another dish, like a stack of delicious turkey sandwiches. For this recipe, I use mayonnaise to coat the turkey breast. It's the trick to getting a nice golden crust on my turkey.

In this post, I included directions for both bone-in and boneless cuts, so you can use whichever you prefer.

♡ Tanya

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Turkey breast - I have included directions for both bone-in and boneless turkey breast. If using a boneless turkey breast with netting, ensure the netting remains in place while cooking.
  • Mayonnaise - Acts as a binder to help the seasonings stick and promotes a beautifully golden, crispy skin. You can use oil or butter if you prefer to skip the mayo.
  • Seasonings - I use a simple blend of poultry seasoning, salt, garlic powder, and black pepper. These add depth and color without overpowering the turkey's flavor. Feel free to adjust the blend based on your taste or what you have on hand.

How to cook a turkey breast in the air fryer

Bone-in turkey breast in the air fryer

Step 1: First, ensure you have a fully defrosted turkey breast that fits in your Air Fryer basket. Some of those bone-in breasts are huge and literally won’t fit in your everyday basket air fryer. I prefer a breast that weighs 4 pounds or less. I suggest using an air fryer that is at least 5.3 quarts in size. 

Step 2: Rub mayonnaise and seasonings all over the turkey breast. I also season under the skin.

Step 3: reheat your air fryer to 360°F (182°C). For a bone-in turkey breast, I place it on its side and cook it for 25 minutes. Then, I open the basket, carefully flip the turkey, and cook for another 25 minutes. The turkey is done when it reaches an internal temperature of 165°F (74°C) on a quick-read thermometer.

raw turkey breast in air fryer basket
turkey breast in air fryer basket with thermometer testing meat

Step 4: Allow your turkey breast to cool on a cutting board for 5-10 minutes before slicing and serving.

Sliced Air fryer Turkey breast on cutting board

3-pound boneless turkey breast in the air fryer

My boneless turkey breast typically comes with a net around the meat. I like to keep the net on the meat so that the meat cooks together and slices better after cooking.

Step 1: Preheat your air fryer to 360°F (182°C) and season your turkey breast.

Step 2: Place the turkey breast in the air fryer and cook for 1 hour, turning it every 15 minutes to ensure even cooking. I’ve found that boneless turkey breasts can take a bit longer than bone-in, especially if they’re wrapped in netting. Use a quick-read thermometer to make sure the internal temperature reaches 165°F (74°C) before serving.

raw boneless turkey breast in air fryer basket
cooked turkey breast in air fryer basket with thermometer sticking out

Step 3: Allow the turkey breast to cool on a cutting board for 5-10 minutes, then remove the net before slicing.

Sliced boneless Turkey breast

Tanya's Top Tips

These tips will help you make the most delicious turkey breast in the air fryer.

  • I use defrosted turkey breast so I can properly season it and have the seasonings stick to the meat. You can also choose to dry-brine it and let it sit in the refrigerator for a few hours. I usually just season and get to cooking. 
  • I chose mayonnaise to coat the breast because I like the taste and the golden color it gives my breast. You could opt for a reduced amount of oil instead. 
  • If making the boneless breast, be careful when removing the netting after cooking. Some meat may stick to the netting when removing.

Plan Ahead + Storage Tips

  • Prep Ahead: Season the turkey breast up to 24 hours in advance and refrigerate until ready to cook.
  • Leftovers: Store cooked turkey in an airtight container in the fridge for up to 4 days.
  • Freezing: Freeze cooked, sliced turkey for up to 3 months. Thaw overnight in the fridge.
  • Reheating: Reheat in the air fryer at 300°F (150°C) for 10–15 minutes, or until heated through. You can also microwave in short intervals, covered with a damp paper towel to retain moisture.

Additional turkey recipes you may enjoy

I hope you enjoy this recipe as much as we do, or are looking for more ways to cook a turkey breast, try these out:

How to serve turkey breast

If you need ideas of what to serve this with, try these:

FAQs:

How do you know turkey breast is cooked?

Cook the turkey until it reaches an internal temperature of 165°F (74°C).

Do I need to brine the turkey before cooking it in the air fryer?

No, I've never brined my turkey, as it's cooked in a delicious blend of spices that pack lots of flavor into the finished turkey breast. However, if you prefer, you can dry-brine the turkey with the spices and let it rest in the fridge for a few hours before cooking.

Can you cook a frozen turkey breast in the air fryer?

I do not recommend it. I recommend fully thawing the turkey breast and adding seasoning to it before air frying. Cooking from frozen may result in the outside browning/cooking too quickly while the inside takes longer to reach the correct temperature.

If you have tried this turkey breast recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

air fryer turkey breast on wooden board
Print Recipe
4.83 from 57 votes

Air Fryer Turkey Breast Recipe (Bone-In or Boneless)

Make juicy and delicious turkey breast right in your Air Fryer. Use bone-in or boneless turkey breast to make the perfect golden turkey breast in your Air Fryer.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: air fryer turkey breast, bone-in turkey breast
Servings: 10 people
Calories: 401kcal
Author: Tanya

Equipment

Ingredients

Bone-In Turkey Breast

Boneless Turkey Breast

Instructions

Bone-In Turkey Breast

  • Preheat air fryer to 360 degrees Fahrenheit.
  • Season turkey breast with mayonnaise, poultry seasoning, salt, garlic powder, and black pepper.
  • Place turkey breast in the air fryer basket on its side. Cook on one side for 25 minutes, flip, cook on the other side for 25 minutes or until internal temperature has reached a temperature of 165 degrees Fahrenheit.

Boneless Turkey Breast

  • Preheat your Air fryer to 360 degrees Fahrenheit.
  • Season your boneless turkey breast with mayonnaise, poultry seasoning, salt, garlic powder, and black pepper.
  • Air fry on 360 degrees Fahrenheit for 1 hour, turning every 15 minutes or until internal temperature has reached a temperature of 165 degrees Fahrenheit.

Video

Notes

*Cook times will vary depending on the size of your turkey breast.
*I find that my boneless breast takes a little longer than bone-in because of the way it is wrapped in the netting.
*Use a quick read thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.

Nutrition

Calories: 401kcal | Carbohydrates: 1g | Protein: 69g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1191mg | Potassium: 781mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg

This post was originally published on October 22, 2019. It has been updated with helpful information and storage tips.

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The BEST Jamaican Curry Chicken Recipe

This is the best Jamaican Curry Chicken Recipe. The perfect combination of rich flavors on one plate. This is the Caribbean dish to make when you want to taste the islands. 

The finished chicken curry in a blue dutch oven.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Pin this recipe for later ↗

Growing up, curry chicken was a staple weeknight meal. My mom's curry chicken is hands down the best I've ever had. Getting the recipe from her was a chore, as she measured nothing in the kitchen.

I asked many questions and watched her closely. I obtained a recipe and noted the key steps for making traditional and authentic Jamaican Curry.

pic of Tanya

Many home cooks adore this curry chicken recipe. I veered from traditional methods of cutting a whole chicken to make this recipe. Instead, I opt for boneless, skinless chicken thighs. They're easier to prepare and still result in juicy, flavorful chicken.

♡Tanya

Top Tips to Make the Best Jamaican Curry Chicken Recipe

  1. Rinse the chicken with water and vinegar.
  2. Use the right curry powder and seasonings - Jamaican Curry Powder is a combination of spices. For Jamaican curry, you need to use good curry powder. I use a combination of Hot Blue Mountain Country Curry Powder and Betapac Curry Powder. I also add a little Jamaican all-purpose seasoning.
  3. Use a whole chicken or just dark meat chicken, cut into pieces with skin removed - Curry chicken, like brown stew chicken, is a stew, and you want to make sure your chicken doesn’t dry out. I opt for boneless, skinless chicken thighs, which stay juicy and tender. 
  4. Use only a little water - Curry is known to “sprout its own water.” I only add ¼ cup of water to this recipe when I start cooking, and I end up with about 1 ½ cups of gravy once it’s done. Adding too much water can make your curry bland.

The Ingredients You Need to Make This Recipe

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Chicken: boneless, skinless chicken thighs or whole chicken pieces cut into 2-inch pieces.
  • Seasonings and Spices: Curry powder, All-purpose seasoning, Salt, Black Pepper
  • Vegetables: Yellow onion, Green onions, Green pepper, Garlic cloves, Russet potato
  • Herbs: Fresh thyme
  • Heat: Scotch bonnet pepper (optional)
  • Cooking Fats: Olive oil
  • Liquids: Water
  1. Blue Mountain Country Jamaican Curry Powder
    Blue Mountain Country Jamaican Curry Powder

    This is the curry powder I grew up using. It's some of the best on the market.

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  2. Betapac Curry Powder (8oz Bottle)
    Betapac Curry Powder (8oz Bottle)

    Another great curry powder. Use a small amount, it is potent.

    Buy Now
  3. Easispice All Purpose Seasoning 14 Oz
    Easispice All Purpose Seasoning 14 Oz

    A Jamaican all-purpose seasoning blend.

    Buy Now

How to make Jamaican Curry Chicken

Step 1: Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine. Cover and refrigerate for at least 1 hour or up to overnight.

raw chicken seasoned with curry powder and spices

Step 2: After marinating the chicken, remove the onions, peppers, thyme, scotch bonnet pepper (if using), and garlic cloves. Keep them separate.

Marinated chicken in one bowl and onions, peppers and garlic in another.

Step 3: Heat oil in a large, heavy-bottom pot over medium heat. Add the remaining curry powder and stir, cooking for about 20-30 seconds.

This step, known as "burning the curry," releases the flavors of the spices. You don’t burn anything.

Curry powder and oil in a pot.

Step 4: Add onions, green pepper, scotch bonnet peppers (if desired), garlic cloves, and thyme to the pot. Stir the ingredients until the onions have softened. This should take about 3-5 minutes. If your onions and peppers appear dry, add about 1 tablespoon of water.

Vegetables added to the pot.

Step 5: Add chicken pieces and ¼ cup of water to the pot. Cover and reduce the heat to medium-low. Cook, stirring occasionally, for 30-35 minutes.

chicken added to the pot.

Step 6: When about 15 minutes remain, stir in the potato and continue cooking, covered.

potatoes added to the pot.

Step 7: Once the chicken is cooked and the potatoes are softened, remove the pot from the heat. Salt and pepper to taste.

Jamaican chicken curry in a pot.

What is the best cut of chicken to use?

I prefer using boneless, skinless chicken thighs for this Jamaican Curry Chicken because they remain tender and juicy. If you prefer bone-in chicken, that works too—just cut it into smaller pieces and remove the skin.

For the best results, chop larger pieces into bite-sized chunks. Smaller cuts cook more evenly, soak up the curry flavors better, and are easier to enjoy in a stew or sauce-based dish.

I don’t recommend using only chicken breast here. Since it’s leaner and has less fat, it can dry out quickly during cooking.

Can you make it ahead of time, and how do you store it?

This curry is delicious when freshly made. It tastes even better the next day because the flavors have had time to meld. Let the curry cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months.

Reheat on the stovetop on medium heat, stirring occasionally until heated through. Take care to only reheat the chicken once.

What do you serve with it?

This curry is great to serve on a bed of rice. You can serve it with boiled jasmine or basmati rice, or try it with one of these recipes:

FAQs

Can I add coconut milk to curry chicken?

Some people add a touch of coconut milk to curry to give it a rich texture. I don't. This recipe mimics the curry you will find in many Jamaican households or Jamaican restaurants, which do not add coconut milk.

Can I make Jamaican curry chicken in the Instant Pot or slow cooker?

Yes. In the Instant Pot, sauté the curry powder and chicken first, then pressure cook for about 10 minutes. For the slow cooker, brown the chicken and curry first, then cook on low for 6–8 hours.

How do I thicken the curry sauce?

The potatoes will naturally thicken the sauce as they cook. If you prefer it thicker, mash a few potato pieces into the sauce or simmer uncovered for a few extra minutes.

What makes Jamaican curry chicken different from Indian curry chicken?

Jamaican curry uses a unique curry powder blend that’s usually heavier on turmeric, allspice, and Scotch bonnet peppers, giving it a bright color and a distinctly island flavor. Indian curries often rely on garam masala, cumin, coriander, and a wider range of spice blends.

More Jamaican Recipes

  • Jamaican Curry Goat - similar to curry chicken, but you'll cook the goat for longer, until it's tender. I usually use my pressure cooker to make curry goat.
  • Jamaican Jerk Chicken - a classic Jamaican dish that is smoky, spicy, and bursting with Island flavors. Typically grilled, you can also bake it or prepare it in your air fryer.
  • Jamaican Oxtail Recipe
  • Jamaican Curry Shrimp - this recipe uses whole, juicy shrimp and coconut milk. It's a quick meal to make, making it perfect for weeknight dinners.

I hope you love this recipe as much as we do. If you've made this recipe, please leave a comment below. I appreciate your support.

jamaican curry chicken in blue pot with a wooden spoon on the side
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4.85 from 64 votes

Jamaican Curry Chicken Recipe (Mom's Recipe)

This authentic and traditional Jamaican Curry Chicken recipe is the perfect combination of rich flavors in one dish. It’s the perfect dish to make when you want a taste of the islands.
Prep Time15 minutes
Cook Time40 minutes
Marinating Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: Jamaican
Keyword: easy chicken curry, how to make chicken curry, Jamaican curry recipe
Servings: 4 servings
Calories: 441kcal
Author: Tanya

Equipment

Ingredients

  • 2 lbs boneless and skinless chicken thighs chopped into 2-inch pieces
  • 2.5 Tablespoon curry powder separated (see note)
  • 1 teaspoon all-purpose seasoning
  • 1 yellow onion chopped
  • 3 green onions chopped
  • ½ green pepper chopped
  • 4 garlic cloves chopped
  • 1 scotch bonner pepper chopped, seeds removed (optional)
  • 3 sprigs fresh thyme stems removed
  • 3 Tablespoon olive oil
  • ¼ cup water
  • 1 large russet potato chopped
  • Salt and pepper to taste

Instructions

  • Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.
  • One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
  • Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.
  • Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.
  • When there is about 15 minutes remaining, stir in potato and continue to cook covered.
  • Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.

Video

Notes

  • You can use bone-in chicken if you prefer, just cook until the meat is fall off the bone tender. I don’t recommend using chicken breast in this recipe as it can dry out.
  • The kind of curry you use is important to this dish. I used 2 tablespoon Blue Mountain Country Curry and ½ tablespoon Betapac. Your stew will taste like whichever curry you choose to use.
  • Scotch bonnet pepper is optional in this recipe. Feel free to chop it up and remove the seeds or place it in the pot whole, while cooking, to flavor the chicken.
  • Curry “sprouts” its own gravy. Do not add more than the ¼ cup as listed in the recipe or you’ll have curry soup instead.
  • The potato will thicken the gravy.

Nutrition

Calories: 441kcal | Carbohydrates: 17g | Protein: 46g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 219mg | Potassium: 956mg | Fiber: 4g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 4mg

This recipe was first published on January 14, 2021. It has been updated with additional helpful information.

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Stovetop Beef Stew (Hearty and Flavorful)

This Stove Top Beef Stew features tender pieces of beef simmered in a delicious gravy, making it perfect for when you crave a hearty stew with amazing flavor.

stovetop beef stew in black bowl with spoon in bowl

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Pin this recipe for later ↗

Beef stew is my go-to comfort food, especially when the weather turns chilly. It's warm, comforting, and incredibly flavorful when prepared correctly. This recipe was inspired by a beef stew I enjoyed in the Dominican Republic, which featured peppers and onions, as well as a delicious gravy that I loved.

For this recipe, I marinated the beef beforehand to provide a wonderful flavor and help tenderize the beef, using green bell peppers and onions, along with various seasonings, like adobo seasoning, soy sauce, lime juice, and other seasonings.

I cook this recipe entirely on the stovetop for convenience, but you can also bake it in the oven if you prefer a more hands-off approach.

If you like cozy beef recipes, then you'll love this beef and vegetable soup.

pic of Tanya

Many beef stews lean on carrots, potatoes, and peas for heartiness, but this one takes a different path. Instead, it layers bold flavors right into the meat and broth.

Soy sauce and lime juice add depth, while peppers, onions, and garlic create a savory base that makes every bite rich and deeply seasoned. It’s hearty, comforting, and a dish my whole family absolutely loved—I think yours will too!

♡ Tanya

beef stew in black bowl next to napkin

A Quick Look at the Beef Stew Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • For Marinating the Meat:
    • Beef stew meat - I buy meat that is pre-packaged and already labeled as beef stew meat. You could also use chuck roast or brisket, cut into 1-inch cubes, or any well-marbled cut suitable for slow cooking.
    • Soy sauce, adobo seasoning, onion powder, cumin, lime juice – these ingredients come together to create a flavorful marinade that not only seasons the beef but also helps tenderize it. The combination infuses the meat with a savory, tangy, and slightly citrusy taste that sets the foundation for a rich and delicious stew.
  • For Cooking:
    • Olive oil, yellow onion, green bell pepper, jalapeño, garlic, tomato paste, beef or chicken broth—these ingredients form the aromatic base and savory sauce for the stew. Sautéing the vegetables in olive oil builds flavor, while the tomato paste adds richness and depth. The broth brings everything together, creating a hearty, flavorful gravy that infuses the beef and vegetables as they simmer.
  • Vegetables:
    • Potatoes - I use yellow potatoes to thicken the stew and make it more hearty. You can also substitute red potatoes, russet potatoes, or carrots and potatoes. I add these towards the end of cooking.
  • Garnish:
    • Cilantro - I like the pops of color that fresh cilantro provides at the end of cooking. You can also use parsley if you are not a fan of cilantro.
ingredients for beef stew on a table

How to Make Stovetop Beef Stew

Step 1: Combine the beef, soy sauce, adobo seasoning, onion powder, cumin, and lime juice in a large bowl and mix well to coat the beef. Cover and marinate for 1–2 hours in the refrigerator. For the best flavor, marinate overnight if you have time.

💡 Tip: Marinating not only enhances flavor but also tenderizes the beef, making it melt-in-your-mouth tender.

raw beef stew meat marinating in container

Step 2: Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the marinated beef in a single layer in the pot, searing each piece for 2–3 minutes per side until browned. Avoid overcrowding the pot to ensure a good sear. Remove the beef and set aside.

💡 Tip: I like to brown only about half of the beef instead of all of it. Browning some pieces adds plenty of flavor without overcrowding the pot or risking the fond (those browned bits) burning. It also saves time. The unseared beef still absorbs flavor as it simmers, so you get a rich stew without the extra hassle.

beef stew meat browning in pot

Step 3: In the same pot, add sliced yellow onion, green bell pepper, and jalapeño. Pour in 2 tablespoons of beef broth to deglaze the pot, scraping up any browned bits stuck to the bottom.

Cook the vegetables for 3–4 minutes, or until they are softened. Stir in the chopped garlic and tomato paste, cooking for another 30 seconds to release their flavors.

peppers and onions and tomato paste in pot

Step 4: Return the seared beef, along with any unseared beef, to the pot. Add 1 cup of beef broth and stir well, scraping the bottom again to ensure nothing is sticking. Reduce the heat to low, cover the pot, and let the stew simmer gently for 45 minutes. Stir occasionally to prevent sticking.

Tip: Keep the liquid level halfway up the beef. If it looks too dry, add a splash of hot water.

raw beef stew meat and peppers in pot
cooked beef stew in pot

Step 5: After 45 minutes, stir in the peeled and chopped potatoes. Cover and continue simmering for another 30–35 minutes, or until the beef is tender and the potatoes are cooked through but not falling apart.

💡Tip: Yellow potatoes are great for this recipe because they hold their shape while adding creaminess to the stew.

beef stew with uncooked potatoes added

Step 6: Once the stew is done, stir in freshly chopped cilantro or parsley for a pop of color and freshness. Taste and adjust the seasoning with salt or pepper as needed.

💡Tip: If you’re not a fan of cilantro, parsley works just as well for garnish.

Step 7: Serve the beef stew. It's excellent over hot rice or with crusty bread.

finished beef stew covered in cilantro

How to Store Beef Stew

  • Refrigerator: Cool completely, store in an airtight container up to 3–4 days. Reheat gently on the stovetop or in the microwave.
  • Freezer: Freeze in airtight containers or freezer bags up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating Tip: Add a splash of broth or water if it thickens too much.

Tanya’s Top Tips for the Best Beef Stew

  • Use a well-marbled cut like chuck for the most tender beef.
  • Don’t rush the simmer; low and slow is what makes the beef melt-in-your-mouth tender.
  • Browning some (not all) of the beef adds great flavor without making the process too fussy.
beef stew in pot being picked up with spoon

FAQs

Can I make this in a slow cooker?

Yes! After marinating, brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Add broth, cover, and cook on low for 7 to 8 hours or high for 4 to 5 hours, until tender.

 
What can I use instead of potatoes?

Carrots, sweet potatoes, or yucca are great alternatives. Just make sure to cut them into evenly sized chunks so they cook at the same rate.

Do I have to marinate the beef?

Marinating adds extra flavor and tenderness, but you can skip it if you’re short on time. The stew will still be delicious — just season the beef generously before searing.

How do I thicken beef stew?

If the stew is too thin, simmer uncovered for 10–15 minutes to let the liquid reduce. You can also mash a few potatoes directly into the stew for natural thickening.

I hope you love this beef stew recipe as much as we do. If you're looking for more stew recipes, check these out.

  • Brown Stew Chicken - This delicious chicken stew is known all over the Caribbean. It has such a fantastic flavor. My version requires only 40 minutes of stove-top cooking.
  • Brown Stew Fish - a hearty Caribbean classic with bold flavors and tender fish in a rich brown sauce. Comfort food at its best.
  • Stew Peas - a traditional Caribbean stew made with red kidney beans, smoked turkey meat, and coconut milk.

    If you have tried this beef stew recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
stovetop beef stew in black bowl with spoon in bowl
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Stovetop Beef Stew Recipe

This stovetop beef stew is rich, tender, and full of comforting flavor. Marinated beef simmers with peppers, onions, and potatoes in a savory gravy for a hearty one-pot meal that’s perfect with rice or bread.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Marinate Time2 hours
Total Time3 hours 30 minutes
Course: entree
Cuisine: American
Keyword: beef stew, stovetop beef stew
Servings: 6 people
Calories: 321kcal
Author: Tanya

Ingredients

  • 2 pounds beef stew meat chuck roast or similar, cut into 1-inch cubes
  • 1 tablespoon soy sauce
  • 2 teaspoons adobo seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • Juice of 1 lime about 2 tablespoons
  • 1 tablespoon olive oil
  • 1 yellow onion sliced
  • 1 green bell pepper sliced
  • 1 jalapeño seeded and sliced (optional, for heat)
  • 6 garlic cloves chopped
  • 2 tablespoons tomato paste
  • 1 cup beef or chicken broth low-sodium preferred; more as needed
  • 2 medium potatoes peeled and cut into 1-inch chunks
  • ½ cup fresh cilantro or parsley, for garnish

Instructions

  • In a medium bowl, combine the beef, soy sauce, adobo seasoning, onion powder, cumin, and lime juice. Mix well to coat. Cover and refrigerate for 1 to 2 hours, or overnight for best flavor.
  • Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef for 3 to 4 minutes per side until browned. Remove and set aside.
  • In the same pot, add the onion, green bell pepper, and jalapeño. Pour in 2 tablespoons of broth to deglaze, scraping up browned bits from the bottom. Cook for 3 to 4 minutes, until softened. Stir in the garlic and tomato paste and cook for 30 seconds.
  • Return the beef to the pot. Add 1 cup of broth, stirring to release any remaining fond. Reduce the heat to low, cover, and simmer gently for 45 minutes, stirring occasionally.
  • Stir in the potatoes. Cover and continue simmering for 30 to 35 minutes, until the beef is tender and the potatoes are cooked through but not falling apart. Add more broth or a splash of water if the stew becomes too dry.
  • Stir in the cilantro or parsley. Taste and adjust seasoning with salt and pepper. Serve hot with rice, tostones, or avocado.

Notes

  • For the most tender beef, let the stew simmer low and slow. If the beef isn’t tender after the listed time, continue simmering until it softens.
  • Potatoes can be swapped with carrots, sweet potatoes, or yucca. Just cut them into even chunks so they cook evenly.

Nutrition

Calories: 321kcal | Carbohydrates: 20g | Protein: 37g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 451mg | Potassium: 1012mg | Fiber: 3g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 40mg | Calcium: 62mg | Iron: 4mg

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Jamaican Sweet Potato Pudding

Jamaican sweet potato pudding is rich, moist, and full of warm island spices that make every bite unforgettable. This classic dessert is an authentic taste of the island and one you’ll want to bake again and again.

Jamaican sweet potato pudding on plate with fork next to it

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Pin this recipe for later

Sweet potato pudding, the Caribbean way, has been a long-time favorite of mine. Anytime I walk into a Jamaican bakery, I have to order a slice. It's not only the amazing flavor it provides, but also the texture. Although this falls into the dessert category, I love to eat a slice of this pudding for breakfast, as a snack, or whenever the craving hits.

You'll notice that I mentioned the word "slice" because this sweet potato pudding is dense but not hard, and is meant to be sliced and enjoyed. I don't even use a fork when I eat it (mind you, I know I put a fork in the photo lol). But it's definitely an on-the-go dessert.

pic of Tanya

This recipe uses a special kind of sweet potato known as a "batata" potato. You can usually find it in your international grocery store.

It has reddish skin with white to pale-yellow flesh. It's starchy, drier, and sweeter than the orange sweet potatoes.

If you can't find a batata and need to use a traditional sweet potato, you can still make this, but it will be more like a pudding you need to eat with a spoon.

If you enjoy Jamaican desserts, you'll want to try my Jamaican Black Cake recipe.

♡ Tanya

jamaican sweet potato pudding from above with cinnamon sticks on side

In Jamaica, there’s a saying about this dessert: “hell a top, hell a bottom, and Hallelujah inna di middle.” That’s because the pudding was traditionally baked in a Dutch pot with hot coals on top and underneath, creating its signature firm yet tender texture with a rich, custardy center. No worries though, I bake this one in the oven.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Sweet potatoes - This recipe uses a batata sweet potato. This sweet potato can be found in many International grocery stores. It has reddish skin with white to pale-yellow flesh. It's starchy, drier, and sweeter than the orange sweet potatoes.
  • Canned coconut milk - Canned coconut milk is thick in texture and perfect for this recipe. I usually buy two cans, and save any leftover milk I don't use in this recipe to add to my smoothies, curries, or even oatmeal for a creamy, tropical flavor.
  • Light brown sugar - To sweeten the pudding.
  • Vanilla extract - provides the essence for the pudding
  • Spices - allspice, cinnamon, nutmeg, and ginger
  • Raisins - these are optional, but I personally love my pudding to have raisins sprinkled throughout.
ingredients for the sweet potato pudding on a table with labels
Breville Paradice 9 Cup Food Processor and Dicer
Breville Paradice 9 Cup Food Processor and Dicer
Traditionally, the sweet potatoes for this recipe are grated. I did that once, and one time only. It made my hand hurt. I now use a food processor to process the sweet potatoes before proceeding with the recipe.
Buy Now

How to make Jamaican Sweet Potato Pudding

Step 1: Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.

Step 2: Place your peeled and cut sweet potatoes in the bowl of a food processor and process until finely grated. You can also grate the sweet potatoes by hand if you don't have a food processor. In a small bowl, toss raisins in 2 teaspoons of flour from the ½ cup. Set aside.

grated sweet potatoes in food processor bowl

Step 3: In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.

sweet potato pudding batter in bowl

Step 4: Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour and 30 minutes, until mostly set but still slightly soft in the center.

pudding batter in cake pan before baking

Step 5: While the pudding bakes, make the custard topping. In a saucepan, combine ¾ cup coconut milk, brown sugar, cinnamon, and nutmeg. Cook over medium-low heat, stirring constantly, until slightly thickened (about 2-3 minutes). Do not boil.

Step 6: After 90 minutes of baking, remove the pudding and gently spoon the custard over the top.

baked pudding with custard on top

Return to the oven and bake for an additional 30–40 minutes, until the custard is set and a toothpick comes out mostly clean.

Step 7: Let cool completely in the pan, at least 1 hour. For the best texture, refrigerate for a few hours or overnight before slicing. Serve warm or chilled.

finished pudding before cooling and slicing

Storing Jamaican Sweet Potato Pudding

Refrigeration

To refrigerate sweet potato pudding, allow it to cool completely at room temperature before storing it in the refrigerator. Once cooled, transfer the pudding into an airtight container or cover it tightly with plastic wrap. Store it in the fridge for up to 3-4 days to maintain freshness.

Freezing

For longer storage, freeze the sweet potato pudding. After cooling, portion the pudding into freezer-safe containers or heavy-duty freezer bags. Ensure they are sealed tightly to prevent freezer burn. Label with the date and store in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.

Tanya's Top Tips

  • If adding raisins, toss them in a bit of flour to stop them from sinking to the bottom.
  • Be sure to shake the canned coconut milk so the thick cream and liquid are fully combined.
  • Allow the pudding to cool completely before enjoying. I even suggest refrigerating it overnight. Those flavors really pop when it's cooled.
sweet potato pudding slice on plate

I hope you enjoy this sweet potato pudding as much as we do. Looking for more Jamaican Classics to enjoy this with. Try it with Jamaican Ginger Beer or Sorrel.

If you’ve tried this Caribbean dessert recipe (or any other recipe on my blog), don’t forget to rate it and leave a comment below. I love hearing from you!

sweet potato pudding slice on plate
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5 from 1 vote

Jamaican Sweet Potato Pudding

Jamaican sweet potato pudding is a rich, spiced dessert made with batata, delivering a dense, moist texture and bold island flavor. Coconut, warm spices, and sweet potato come together for that deep, comforting island flavor.
Prep Time20 minutes
Cook Time2 hours
Cooling Time1 hour
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: Caribbean, Jamaican
Keyword: jamaican sweet potato pudding
Servings: 10
Calories: 362kcal
Author: Tanya

Ingredients

For the Pudding Base

  • 2 lbs Jamaican sweet potatoes (batata) peeled and cut into large chunks
  • 1½ cups coconut milk from a can
  • 1½ cups light brown sugar
  • ½ cup all-purpose flour reserve 2 teaspoons to toss the raisins
  • 1 Tablespoon vanilla extract
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup raisins

For the Coconut Custard Topping

  • ¾ cup coconut milk from the remaining portion of the 2 cans
  • 1 Tablespoon brown sugar
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg

Instructions

For the Pudding Base

  • Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
  • Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup. Set aside.
  • In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.
  • Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center.

For the Coconut Custard Topping

  • While the pudding bakes, make the custard topping. In a saucepan, combine ¾ cup coconut milk, brown sugar, cinnamon, and nutmeg. Cook over medium-low heat, stirring constantly, until slightly thickened (about 2-3 minutes). Do not boil.
  • After 90 minutes of baking, remove the pudding and gently spoon the custard over the top. Return to the oven and bake for an additional 30–40 minutes, until the custard is set and a toothpick comes out mostly clean.
  • Let cool completely in the pan, at least 1 hour. For the best texture, refrigerate for a few hours or overnight before slicing. Serve warm or chilled.

Video

Notes

  • Refrigerate leftovers for up to 3-4 days.
  • Freeze individual slices for up to 2 months. Thaw in the fridge and rewarm before serving if desired.

Nutrition

Calories: 362kcal | Carbohydrates: 65g | Protein: 4g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 109mg | Potassium: 662mg | Fiber: 4g | Sugar: 39g | Vitamin A: 17436IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 3mg

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Slow Cooker Pork Carnitas

This slow cooker carnitas recipe delivers tender, fall-apart pork that practically melts in your mouth. Made with a few ingredients, this simple slow-cooked recipe is perfect for using in all types of meals.

pork carnitas in bowl

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

One of the best things about a large piece of pork is that it can be slow-cooked until it falls apart, and used in so many different recipes. One of my favorite things to do with a large piece of pork is to make carnitas.

Carnitas are a traditional Mexican dish made by slow-cooking pork until it’s tender, then crisping it up for added texture and flavor. The result is juicy, flavorful meat that’s perfect for tacos, burritos, nachos, rice bowls, or even on its own. It’s incredibly easy to make at home with just a few pantry staples.

For this recipe, I used similar ingredients that I used in an oldie but goodie pork carnitas recipe I did in my Ninja Foodi. I've tweaked that recipe to make it more adaptable to those who like to use a slow cooker.

A quick look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Pork Butt (Boston Butt): The star of the dish, pork butt is ideal for slow cooking due to its marbling, which keeps the meat tender and flavorful. You can substitute pork shoulder if needed.
  • Seasonings: kosher salt, oregano, ground cumin, and ground black pepper
  • Aromatics: garlic cloves and yellow onion
  • Citrus: fresh-squeezed orange juice and fresh-squeezed lime juice. This mimics a sour orange, an ingredient commonly used in Mexican cooking. It adds brightness to the pork.
ingredients for pork carnitas on table

Recommended Tools for Carnitas

  • Slow Cooker (6-quart or larger): Big enough to hold a whole pork butt/shoulder without crowding.
  • Rimmed Baking Sheet: Ideal for broiling the shredded pork so it crisps evenly without spilling juices.
  • Sturdy Forks or Meat Claws: Makes shredding the pork quick and easy.
  • Sharp Chef’s Knife: Helpful for trimming excess fat or cutting the shoulder into smaller chunks if you want it to cook faster.

How to Make Pork Carnitas

Step 1: Start by seasoning the pork butt evenly with kosher salt, oregano, ground cumin, and black pepper.

Cut small slits all over the pork and insert garlic cloves into the slits. This infuses the meat with a rich, garlicky flavor as it cooks.

raw pork butt stuffed with garlic and seasoned with seasoning

Step 2: Place the seasoned pork butt into your slow cooker. Pour in the fresh-squeezed orange juice and lime juice. Then, place the quartered onion on top of the pork.

raw pork in slow cooker covered with onions and citrus juice

Step 3: Cover the slow cooker and cook on LOW for 8–10 hours (or HIGH for 4–6 hours). The pork is ready when it’s fork-tender and registers 195-200°F internally, which ensures it shreds easily.

cooked pork in slow cooker

Step 4: Carefully remove the pork from the slow cooker and shred it with two forks. For extra moisture, drizzle some of the cooking liquid over the shredded pork.

Step 5: To achieve that signature crispy texture, preheat your broiler. Spread the shredded pork evenly on a baking sheet, and broil for 5–8 minutes. Keep an eye on it to avoid burning. You're looking for browned, crispy edges.

pork carnitas on sheetpan

Storage and Make Ahead Tips

  • Refrigerating: Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or in the oven to maintain their crispy texture.
  • Freezing: Carnitas freeze beautifully! Place the shredded pork in a freezer-safe container or bag, along with some of the cooking liquid to keep it moist. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Making Ahead: You can slow-cook the pork a day or two in advance. Store the cooked, shredded pork in the fridge, along with some of the cooking liquid. When ready to serve, crisp it up in the oven or skillet for that signature texture. This method is perfect for meal prepping or hosting gatherings.

Tanya's Top Tips and Notes:

  • Large pork butts/shoulders will take longer to cook. To speed things up, you can cut the shoulder into smaller chunks (about 2-3 chunks) before adding it to the slow cooker.
  • Carnitas can be crisped up in the oven on the broil setting or in a hot skillet for a few minutes. Both methods will give you those golden, crispy edges that make carnitas irresistible.
  • Leave some of the fat cap on the pork butt. It renders down during cooking and keeps the meat moist and flavorful. You can trim away any excess before shredding if you prefer.
pork carnitas on a sheetpan

I hope you love these Slow Cooker Pork Carnitas as much as we do!

Looking for more recipes to try? Check these out:

FAQs

What cut of pork is best for carnitas?

Pork butt (Boston butt) or pork shoulder is ideal because of its fat and marbling, which keep the meat juicy and flavorful after slow cooking.

Can I make pork carnitas ahead of time?

Yes. Cook and shred the pork, then store it in the fridge for up to 4 days. For best results, crisp the carnitas in the oven or skillet right before serving.

How do I reheat carnitas so they stay juicy?

Reheat in a hot skillet with a splash of the cooking liquid to bring back moisture and crispiness. You can also re-crisp under the broiler.

If you’ve tried this Pork Carnitas recipe (or any other recipe on my blog), don’t forget to rate it and leave a comment below. I love hearing from you!

pork carnitas in bowl
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Slow Cooker Pork Carnitas Recipe

These Slow Cooker Pork Carnitas are tender, juicy, and full of flavor, made with simple spices, fresh citrus, garlic, and onion. Slow-cooked until fall-apart tender, then broiled for irresistible crispy edges, this classic Mexican dish is perfect for tacos, burritos, nachos, or rice bowls.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: pulled pork carnitas, slow cooker carnitas
Servings: 8
Calories: 278kcal
Author: Tanya

Equipment

Ingredients

  • 3.5 lb pork butt
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 8 garlic cloves
  • ¼ cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 yellow onion quartered

Instructions

  • Season the pork butt evenly with salt, oregano, cumin, and black pepper.
  • Cut small slits all over the pork and insert the garlic cloves into the slits.
  • Place the pork butt in the slow cooker. Pour in the orange juice and lime juice, then add the quartered onion on top.
  • Cover the slow cooker and cook on LOW for 8–10 hours (or HIGH for 4–6 hours). The pork is ready when it’s fork-tender and shreds easily.
  • Remove the pork from the slow cooker and shred it with two forks.
  • To crisp: Preheat your broiler. Spread the shredded pork on a baking sheet, drizzle with a little of the cooking liquid, and broil for 5–8 minutes, or until the edges are browned and crispy.

Notes

  • Larger pork butts/shoulders will take longer; cut into chunks to reduce cooking time.
  • Crisp the pork under the broiler or in a hot skillet — both give great results.
  • For best reheating, warm in a skillet with a splash of cooking liquid to restore juiciness.
  • Freeze portions with some liquid in freezer bags for up to 3 months.

Nutrition

Calories: 278kcal | Carbohydrates: 4g | Protein: 38g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 712mg | Potassium: 734mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 3mg

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Spatchcocked Garlic Parmesan Chicken

This Spatchcocked Garlic Parmesan Chicken recipe delivers a beautifully roasted whole chicken. Perfectly cooked, the meat is wonderfully juicy with golden skin covered in a delicious garlic parmesan sauce.

garlic parmesan sauce in skillet

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Pin this recipe for later ↗

I love a good restaurant-quality meal, and this chicken is just that. Inspired by Boston Market's Garlic Parmesan chicken, this whole bird is topped with crispy breadcrumbs and smothered in a rich, cheesy garlic sauce. To reduce cooking time and ensure even roasting, I spatchcock the chicken by removing the backbone, allowing it to lie flat.

This is such a great way to make a roasted chicken, but if you're looking for a more classic recipe, you'll love this whole roasted chicken recipe or this spatchcock chicken roasted in the air fryer.

A Quick Look at the Ingredients

  • Whole chicken (approximately 5 lbs) – I use a whole bird and spatchcock it to reduce cooking time.
  • Olive oil – Helps the seasoning stick and gives the skin a nice crisp.
  • Garlic powder + fresh garlic – Double the garlic means double the flavor.
  • Paprika & onion powder – These add color and a little extra depth to the rub.
  • Salt & black pepper – Basics that bring it all together.
  • Italian breadcrumbs – For that crispy topping that reminds me of the Boston Market version.
  • Heavy cream – This makes the sauce rich and delicious. Feel free to sub with half-and-half.
  • Parmesan cheese – Freshly grated melts beautifully into the sauce for that cheesy finish.
  • Parsley - chopped and added as garnish
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How to make Garlic Parmesan Spatchcock Chicken

Step 1: Preheat your oven to 400°F. Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.

Step 2: Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lies flat.

Step 3: Season all sides of the chicken with the olive oil mixture, ensuring the seasoning reaches under the skin.

Place the chicken in a cast-iron skillet or sheet pan, laying it on its back with the breast side up.

raw seasoned whole chicken in skillet with thermometer in thigh

Step 4: Bake in the preheated oven for 40-45 minutes, or until the thickest part of the thigh reaches 160°F and the skin is golden and crisp.

Step 5: When your chicken has about 10 minutes left, add two tablespoons of oil and breadcrumbs to a small bowl.

Remove the chicken from the oven and cover it with the breadcrumb mixture. Return the chicken to the oven and cook for the remaining 10 minutes, or until it is fully cooked.

roasted chicken in skillet

Step 6: Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic in a medium saucepan over medium heat. Bring the mixture to a low simmer and allow to simmer for about 1 minute, whisking occasionally.

Remove from heat and stir in Parmesan cheese.

garlic parmesan sauce in saucepan

Step 7: Pour the sauce over the chicken before serving. Cover with parsley for garnish. Serve and enjoy.

chicken covered in white sauce

How to spatchcock a chicken

If you get your chicken from a butcher, you can ask them to spatchcock it for you. It's pretty easy to do by yourself; you need a good pair of kitchen scissors.

  • Place the chicken breast-side down, with the legs towards you.
  • Using sturdy scissors, cut up along each side of the backbone to remove it, cutting through the rib bones as you go.
  • Cut off any excess fat. Use a sharp knife and cut a slit into the white cartilage in the middle of the breast. Turn the chicken over and pull the breast and wings upward while pushing down the middle of the breast, until it lies flat. This will make sure your meat is all one thickness.
step by step of chicken being cut and spatchcocked

What do you serve it with?

This chicken is a great main entree, and pairs great with classic sides like garlic mashed potatoes, sautéed spinach, or yellow rice.

    How to store

    If you have any leftovers, keep them in an airtight container. You can add the shredded chicken to salads, chilis, sandwiches, and stews. You can also use the carcass to make homemade chicken stock.

    chicken in pan that has been cut

    Tanya's Notes and Tips

    • Don’t skip the breadcrumb topping. It adds a delicious crunch that pairs so well with the creamy Parmesan sauce.
    • Let the chicken rest for at least 15 minutes before carving, allowing the juices to redistribute evenly.

    I hope you love this Garlic Parmesan Chicken as much as we do. Looking for more restaurant-quality chicken recipes? Try these out.

    If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

    garlic parmesan sauce in skillet
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    Garlic Parmesan Spatchcock Chicken

    This easy spatchcock chicken recipe is a quick and easy way to cook a whole chicken. Perfectly cooked, the meat is wonderfully juicy with perfectly crispy skin.
    Prep Time15 minutes
    Cook Time50 minutes
    Total Time1 hour 5 minutes
    Course: Main Course
    Cuisine: American
    Keyword: garlic parmesan chicken, spatchcock chicken, whole chicken in a skillet
    Servings: 6
    Calories: 547kcal
    Author: Tanya

    Ingredients

    • 1 4-5 whole chicken the backbone removed and laid flat
    • ¼ cup olive oil + 2 Tbsp
    • 1 ½ teaspoons garlic powder
    • 1 teaspoon kosher salt
    • 1 teaspoon paprika
    • ½ teaspoon onion powder
    • ½ teaspoon black pepper
    • ¼ cup Italian breadcrumbs
    • ¾ cup heavy cream
    • 1 clove garlic crushed
    • ½ cup Parmesan cheese grated
    • Parsley chopped

    Instructions

    • Preheat your oven to 400 degrees Fahrenheit.
    • Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.
    • Season all sides of the chicken with olive oil mixture, making sure the seasoning gets under the skin.
    • Place chicken in a cast-iron skillet or sheet pan, laying the chicken on it’s back, breast side up. Bake in preheated oven for 40-45 minutes, until the chicken is golden brown.
    • When your chicken has about 10 minutes left, Add 2 tablespoon oil and breadcrumbs to a small bowl. Remove chicken from oven and cover with breadcrumb mixture. Return to the oven and cook for the remaining 10 minutes or until chicken is done.
    • Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic in a medium saucepan over medium heat. Bring the mixture to a low simmer and allow to simmer for about 1 minute, whisking occasionally. Pour the sauce over the chicken. Garnish with parsley. Serve and enjoy.

    Video

    Notes

    Let the chicken rest for at least 15 minutes before carving so that the juices redistribute.

    Nutrition

    Calories: 547kcal | Carbohydrates: 6g | Protein: 28g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 155mg | Sodium: 305mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1024IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg

    This post was originally published July 16, 2020. It has been updated with helpful information and new photos.

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    Vibrant Purple Sweet Potato Pie

    Visually stunning and just as delicious, this Purple Sweet Potato Pie is creamy, spiced, and naturally stunning. Made with rich purple sweet potatoes, it's a beautiful twist on classic sweet potato pie.

    purple sweet potato pie cut up into slices

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Purple sweet potato pie, like the Southern Sweet Potato Pie recipe, is a sweet and creamy custard pie. This unique purple dish will be a fantastic addition to your Thanksgiving menu alongside the traditional pumpkin pie.

    My mother-in-law brought one of these purple beauties to a Thanksgiving dinner, and we were all in awe. Believe me, this is a show-stopper dessert that is as delicious as it is beautiful.

    Sweet potatoes are one of the most versatile root vegetables, equally at home in sweet and savory dishes. For dessert, I love baking them into Sweet Potato Bundt Cake and Jamaican Inspired Sweet Potato Pudding.

    On the savory side, they shine in Sweet Potato Salad or Air Fryer Sweet Potato Wedges.

    slice of purple sweet potato pie on a plate topped with whipped cream

    Ingredients for Purple Sweet Potato Pie

    Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

    • Purple sweet potatoes – The star of the recipe, giving the pie its naturally vibrant color and subtly sweet flavor. Stokes or Okinawan varieties work well. You’ll need about 2 cups of mashed potatoes after cooking.
    • Unsalted butter, softened – Adds richness and helps create a smooth, custardy texture.
    • Eggs, lightly beaten – Bind the filling and give it structure.
    • Brown sugar, packed – Sweetens the pie while adding a hint of molasses depth.
    • Coconut milk (canned, shaken well) – Provides creaminess and a subtle coconut flavor. Whole milk or evaporated milk can be substituted if preferred.
    • Vanilla extract – Enhances the overall flavor and warmth of the pie.
    • Spices - ground ginger, salt, ground cardamom, ground cinnamon
    • 9-inch pie crust, store-bought or homemade – The buttery base that holds the filling. A par-baked crust will help prevent sogginess.
    purple sweet potato pie ingredients

    Tools needed for this recipe

    • Baking sheet
    • Parchment paper
    • Food processor
    • Measuring cups & spoons
    • Pie pan

    How to make Purple Sweet Potato Pie

    Preheat the oven to 425 degrees Fahrenheit. Poke the purple sweet potatoes with a fork, and bake them on a sheet pan in the preheated oven until softened, about 40-45 minutes.

    purple sweet potatos on a baking sheet with parchment paper

    Remove the purple sweet potatoes from the oven and set them aside to cool. Once cooled, peel the sweet potatoes, discard skins, and place the cooked purple sweet potatoes in the bowl of a food processor.

    Reduce the oven temperature to 350 degrees Fahrenheit.

    Add butter, eggs, brown sugar, coconut milk, vanilla extract, ground ginger, table salt, cardamom, and cinnamon to the food processor. Process on low until the sweet potato mixture is smooth.

    sweet potato pie filling in a food processor

    Pour the sweet potato mixture into the pie crust. Bake in the preheated oven 350 degrees oven for  55 minutes to 1 hour, until the pie is set in the middle.

    purple sweet potato pie filling in a pie crust not baked

    Remove the pie from the oven and allow it to cool for at least 1 hour. Serve and enjoy.

    baked purple sweet potato pie

    What are purple sweet potatoes?

    Purple sweet potatoes are a root vegetable just like the orange-fleshed variety. Packed with anthocyanins, a pigment that gives purple sweet potatoes and other fruit and vegetables their vibrant colors.

    Not as commonly found as regular orange sweet potatoes, however. Stokes purple sweet potatoes are grown in central California but were originally cultivated in Stokes County, North Carolina.

    An Okinawa purple sweet potato has white skin with purple and white speckled flesh. Often called Hawaiian sweet potatoes, their flavor is mild and sweet but very dry and starchy.

    Molokai purple potatoes have a darker brown and purple skin with darker purple flesh. Also, a resident of Hawaii.

    slice of purple sweet potato pie on a plate topped with whipped cream

    How To Store Purple Sweet Potatoes

    Store purple sweet potatoes as you would regular potatoes, in a cool and dry place.

    Be sure to use your purple sweet potatoes within a week or two due to their shorter lifespan than a regular potato.

    Storing Purple Sweet Potato Pie

    • Room Temperature: Because this pie contains eggs and butter, enjoy it within 2 hours of serving.
    • Refrigerator: Cover leftovers and store in the fridge for up to 4 days—perfect for making ahead.
    • Freezer: For longer storage, wrap the cooled pie in plastic, then foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving.

    Tanya's Top Tips

    • Prepare pie crust according to your recipe or package directions.
    • The cooked sweet potatoes will yield about 2 cups of mashed sweet potatoes. 
    • Sweet Potato Pie is best when it has cooled, so wait to serve it.
    • The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.

    Looking for more Pie recipes? Try these out:

     If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

    slice of purple sweet potato pie on a plate topped with whipped cream
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    4.75 from 8 votes

    Purple Sweet Potato Pie

    Visually stunning and just as delicious. This Purple Sweet Potato Pie is going to be a showstopper dessert this Thanksgiving.
    Prep Time40 minutes
    Cook Time1 hour
    Total Time1 hour 40 minutes
    Course: Dessert
    Cuisine: American
    Keyword: purple pie, purple sweet potato pie
    Servings: 8 servings
    Calories: 1268kcal
    Author: Tanya

    Ingredients

    • 1 ½ pounds Purple sweet potatoes
    • 4 tablespoons Unsalted butter softened
    • 3 large Eggs lightly beaten
    • 1 cup Brown sugar packed
    • 1 cup Coconut milk Canned, shaken
    • 1 teaspoon Vanilla extract
    • ¾ teaspoon Ground ginger powder
    • ½ teaspoon Table salt
    • ½ teaspoon Ground cardamom
    • ½ teaspoon Ground cinnamon
    • 9 inch Pie crust storebought or homemade

    Instructions

    • Preheat the oven to 425°F. Poke the sweet potatoes with a fork, and bake them on a sheet pan in the preheated oven until softened, about 40-45 minutes.
    • Remove the sweet potatoes from the oven and set them aside to cool. Once cooled, peel the sweet potatoes and place them in the bowl of a food processor.
    • Reduce the oven temperature to 350°F.
    • Add butter, eggs, brown sugar, coconut milk, vanilla extract, ground ginger, table salt, cardamom, and cinnamon to the food processor. Process on low until the sweet potato mixture is smooth.
    • Pour the sweet potato mixture into the pie crust. Bake in the oven for 55 minutes to 1 hour, until the pie is set in the middle.
    • Remove the pie from the oven and allow it to cool for at least 1 hour. Serve and enjoy.

    Notes

    • Prepare pie crust according to your recipe or package directions.
    • The cooked sweet potatoes will yield about 2 cups of mashed sweet potatoes. 
    • Sweet Potato Pie is best when it has cooled, so wait to serve it.
    • The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.

    Nutrition

    Serving: 1g | Calories: 1268kcal | Carbohydrates: 138g | Protein: 17g | Fat: 72g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 959mg | Potassium: 350mg | Fiber: 6g | Sugar: 27g | Vitamin A: 279IU | Vitamin C: 0.3mg | Calcium: 85mg | Iron: 7mg

    This post was originally published on August 24, 2022. It's been updated with new information.