50+ Irresistible Easter Lamb Side Dish Recipes for Every Taste and Style

Easter is a time to gather with loved ones and celebrate, and nothing says “holiday feast” like a beautifully roasted lamb. But what truly elevates the star of the meal is the array of delicious sides that accompany it.

From creamy mashed potatoes to zesty vegetables, the right side dishes can complement the rich and savory flavors of lamb, creating a well-rounded and memorable meal.

Whether you’re hosting a family dinner or enjoying a more intimate gathering, we’ve got you covered with over 50 Easter lamb side dish recipes that are as diverse as they are delicious.

These recipes will help you create a stunning spread that satisfies all your guests and enhances the flavors of your lamb roast. So let’s dive into these delightful dishes that will make your Easter feast one to remember!

50+ Irresistible Easter Lamb Side Dish Recipes for Every Taste and Style

The right side dishes can take your Easter lamb dinner from ordinary to extraordinary. With over 50 incredible side dish recipes, there’s something for every palate—whether you’re craving creamy, tangy, or sweet.

From traditional favorites like garlic mashed potatoes and roasted carrots to more adventurous choices like baked feta with olives or brussels sprouts with balsamic glaze, these recipes are sure to bring out the best in your lamb.

Easter is about celebrating togetherness and creating memories, and with the help of these delicious side dishes, your meal will be a feast that everyone will enjoy and talk about long after the table is cleared.

Roasted Garlic Mashed Potatoes

A classic side dish that pairs perfectly with Easter lamb, Roasted Garlic Mashed Potatoes are creamy, flavorful, and comforting. The addition of roasted garlic gives this mashed potato recipe an extra depth of flavor, making it an ideal accompaniment to the rich taste of lamb. This dish is both simple to prepare and incredibly satisfying, offering a smooth texture and savory aroma.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 head of garlic, halved horizontally
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the halved garlic head on a baking sheet, drizzle with olive oil, and wrap in foil. Roast for 35-40 minutes or until the cloves are soft and golden.
3. Meanwhile, bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 15-20 minutes until tender. Drain well.
4. Squeeze the roasted garlic cloves into the potatoes and mash with a potato masher until smooth.
5. In a saucepan, heat the butter and heavy cream over low heat until the butter melts. Pour the mixture into the mashed potatoes and stir until creamy and well combined. Season with salt and pepper to taste.
6. Garnish with fresh parsley if desired, and serve warm alongside your Easter lamb.

These Roasted Garlic Mashed Potatoes are the perfect balance of rich and comforting flavors, making them an essential side for your Easter lamb dinner. The roasted garlic adds a mellow sweetness to the creamy potatoes, creating a harmony of tastes that enhance the lamb’s natural flavor. Whether served for a large family gathering or a more intimate Easter meal, this side dish will surely impress your guests and become a staple at future holiday meals.

Lemon Herb Roasted Carrots

Lemon Herb Roasted Carrots are a vibrant and zesty side dish that complements the rich flavors of Easter lamb. The natural sweetness of the carrots is balanced by the tangy lemon and fresh herbs, creating a dish that is light, refreshing, and full of flavor. This recipe is simple to prepare, requiring minimal ingredients while offering maximum taste.

Ingredients:

• 1 ½ pounds baby carrots, peeled
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the carrots with olive oil, lemon juice, lemon zest, thyme, rosemary, salt, and pepper until well coated.
3. Spread the carrots in a single layer on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.
5. Remove from the oven and garnish with fresh parsley, if desired, before serving.

These Lemon Herb Roasted Carrots offer a perfect balance of sweetness and citrusy brightness that enhances the savory profile of Easter lamb. Their simple yet bold flavors bring a refreshing contrast to the richness of the meat. This dish is not only delicious but also visually appealing, adding a pop of color to your Easter spread. Easy to prepare, it’s a side that can be enjoyed by all and is sure to become a holiday favorite.

Minted Peas with Butter

Minted Peas with Butter is a classic Easter side dish that adds a fresh, vibrant flavor to the table. The combination of sweet peas, fragrant mint, and creamy butter pairs wonderfully with lamb, making it a quintessential accompaniment for any springtime meal. This dish is quick to prepare yet delivers a punch of flavor with every bite, offering a light, refreshing contrast to heavier sides.

Ingredients:

• 2 cups frozen peas
• 2 tablespoons unsalted butter
• 2 tablespoons fresh mint, chopped (or 1 tablespoon dried mint)
• Salt and pepper, to taste

Instructions:

1. Bring a pot of salted water to a boil and add the peas. Cook for 2-3 minutes until tender.
2. Drain the peas and return them to the pot. Add the butter and stir until it’s melted and the peas are coated.
3. Stir in the chopped fresh mint, season with salt and pepper, and mix well.
4. Serve immediately, garnished with extra mint if desired.

Minted Peas with Butter are the epitome of a fresh, spring-inspired side that brings a burst of color and flavor to your Easter lamb dish. The buttery peas are enhanced with the cool freshness of mint, creating a delicate yet flavorful contrast to the rich and savory lamb. This side is not only light and healthy but also incredibly easy to prepare, making it a great addition to any Easter feast. Whether you’re serving a traditional lamb roast or a simpler preparation, this dish will elevate your meal to the next level.

Roasted Asparagus with Parmesan

Roasted Asparagus with Parmesan is a simple yet elegant side dish that pairs beautifully with Easter lamb. The asparagus is perfectly roasted, retaining its natural crunch and flavor, while the addition of Parmesan cheese creates a savory, rich finish. This dish is easy to prepare and delivers impressive results with minimal effort, making it an excellent choice for a special holiday meal.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese
• 1 teaspoon lemon zest (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper.
3. Roast for 12-15 minutes, or until the asparagus is tender and lightly browned.
4. Remove the asparagus from the oven and immediately sprinkle with grated Parmesan cheese. Return to the oven for an additional 2-3 minutes, until the cheese is melted and golden.
5. For an extra burst of flavor, sprinkle with lemon zest before serving.

Roasted Asparagus with Parmesan is a refined side that complements the richness of Easter lamb without overpowering it. The asparagus’ natural earthiness is enhanced by the nutty Parmesan, while the slight crispiness from roasting adds texture. The optional lemon zest provides a refreshing lift, making this dish an excellent way to bring some bright, springtime flavors to your table. With its elegant presentation and delicious flavors, this side is sure to impress your guests and become a staple in your holiday repertoire.

Creamy Horseradish Sauce

Creamy Horseradish Sauce is the ideal condiment to serve with Easter lamb, adding a spicy, creamy kick that enhances the meat’s savory flavors. The smooth texture of the sauce balances the sharp heat of the horseradish, creating a harmonious complement to the richness of the lamb. This simple yet bold sauce is easy to make and can be prepared in advance, making it a perfect side for a stress-free holiday feast.

Ingredients:

• ½ cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• Salt and pepper, to taste
• Fresh chives, finely chopped (optional, for garnish)

Instructions:

1. In a small bowl, combine the sour cream, horseradish, Dijon mustard, and white wine vinegar. Mix until smooth.
2. Season with salt and pepper to taste, adjusting the amount of horseradish depending on how spicy you like it.
3. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
4. Garnish with fresh chives if desired and serve alongside the lamb.

This Creamy Horseradish Sauce brings a zesty and tangy contrast to the rich flavors of lamb, creating a perfect balance of heat and creaminess. It’s an easy yet effective way to elevate your Easter dinner, offering a bold accompaniment that complements the tenderness and depth of the meat. Best of all, it can be prepared ahead of time, allowing you to focus on other elements of your meal. With just a few simple ingredients, this sauce will quickly become a favorite addition to your holiday table.

Spring Onion and Pea Risotto

Spring Onion and Pea Risotto is a creamy, comforting side dish that offers a fresh and light contrast to the richness of Easter lamb. The sweetness of peas and the subtle flavor of spring onions combine perfectly with the creamy, velvety texture of the risotto. This dish adds sophistication to your meal while still feeling hearty and satisfying, making it a great way to balance out the heavier flavors of the lamb.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 bunch spring onions, chopped
• 1 ½ cups Arborio rice
• 4 cups chicken broth (or vegetable broth)
• 1 cup frozen peas
• ½ cup Parmesan cheese, grated
• 2 tablespoons unsalted butter
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and spring onions, sautéing for 3-4 minutes until softened.
2. Add the Arborio rice and stir to coat with the oil and onions, cooking for 2-3 minutes until the rice becomes slightly translucent at the edges.
3. Gradually add the chicken broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is tender and creamy, about 18-20 minutes.
4. Stir in the frozen peas, Parmesan cheese, and butter. Season with salt and pepper to taste.
5. Serve the risotto warm as a creamy, flavorful accompaniment to the lamb.

Spring Onion and Pea Risotto provides a creamy, comforting contrast to Easter lamb, with its fresh vegetables and rich texture making it a perfect side for the holiday. The addition of Parmesan cheese enhances the creamy nature of the risotto, while the peas and spring onions bring a fresh, spring-inspired flavor. This dish is not only delicious but also visually appealing, making it an excellent choice for a festive and satisfying Easter dinner. The luxurious texture of the risotto makes it feel indulgent, while still being light enough to complement the main course.

Honey Glazed Baby Carrots with Thyme

Honey Glazed Baby Carrots with Thyme is a delightful side dish that brings sweetness and earthiness to complement the savory flavors of Easter lamb. The honey glaze provides a touch of sweetness, while fresh thyme adds a fragrant herbal note, creating a perfect balance of flavors. The carrots are tender and slightly caramelized, making them not only delicious but also visually appealing, with their vibrant orange color brightening up your holiday table.

Ingredients:

• 1 pound baby carrots, peeled
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
• Salt and pepper, to taste
• 1 tablespoon butter (optional, for extra richness)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the honey, olive oil, and thyme together.
3. Place the carrots on a baking sheet, drizzle with the honey mixture, and toss to coat evenly. Season with salt and pepper.
4. Roast the carrots for 20-25 minutes, stirring once halfway through, until they are tender and golden.
5. Optional: Stir in butter after roasting for an added richness.
6. Serve the honey glazed carrots warm, garnished with a few sprigs of fresh thyme if desired.

Honey Glazed Baby Carrots with Thyme are an excellent way to add a touch of sweetness and elegance to your Easter lamb dinner. The honey enhances the natural sweetness of the carrots while the thyme adds a herby freshness that complements the rich flavors of the lamb. This dish is both visually stunning and incredibly easy to prepare, making it a great addition to your holiday spread. The caramelized exterior and tender interior of the carrots make each bite a delightful experience, elevating your meal with minimal effort.

Parmesan and Herb Crusted Zucchini

Parmesan and Herb Crusted Zucchini is a light and flavorful side dish that offers a crispy contrast to the tender lamb. The zucchini is coated in a mixture of Parmesan cheese and fresh herbs, then baked until golden brown and crispy on the outside, while remaining tender inside. This dish is not only delicious but also offers a fresh, vegetable-based complement to the richness of Easter lamb.

Ingredients:

• 3 medium zucchinis, sliced into ½-inch rounds
• ½ cup grated Parmesan cheese
• ¼ cup breadcrumbs (preferably panko)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a shallow bowl, mix together the Parmesan cheese, breadcrumbs, oregano, garlic powder, salt, and pepper.
3. Arrange the zucchini slices on a baking sheet and drizzle with olive oil. Press each slice into the breadcrumb mixture, coating both sides.
4. Bake for 15-20 minutes, or until the zucchini is golden brown and crispy.
5. Remove from the oven and garnish with fresh parsley before serving.

Parmesan and Herb Crusted Zucchini adds a crunchy, savory layer to your Easter meal, offering a satisfying contrast to the tenderness of the lamb. The Parmesan crust creates a rich and flavorful coating, while the zucchini remains light and tender on the inside. This dish is perfect for those looking to add more vegetables to their holiday spread without sacrificing flavor. It’s an easy-to-make, crowd-pleasing side that can be served alongside a variety of lamb preparations, making it a versatile addition to your Easter dinner.

Creamed Spinach with Nutmeg

Creamed Spinach with Nutmeg is a rich, indulgent side dish that pairs beautifully with Easter lamb. The earthy spinach is cooked in a creamy sauce with a subtle hint of nutmeg, adding a warming, comforting flavor that complements the richness of the lamb. This dish is both decadent and easy to prepare, making it a perfect choice for a special holiday meal that’s sure to impress your guests.

Ingredients:

• 2 pounds fresh spinach, washed and chopped
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. In a large pot, wilt the spinach over medium heat, stirring occasionally, until it reduces in volume, about 5-7 minutes. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
3. Pour in the heavy cream and stir in the nutmeg, salt, and pepper. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
4. Add the spinach back into the pot and stir to combine, cooking for an additional 2-3 minutes until heated through.
5. Optional: Stir in grated Parmesan cheese for extra richness and flavor.
6. Serve the creamed spinach warm alongside your Easter lamb.

Creamed Spinach with Nutmeg is a classic, comforting side that adds a touch of elegance to your Easter dinner. The smooth, creamy texture of the spinach sauce is perfectly balanced by the warm, aromatic flavor of nutmeg, making this dish a wonderful complement to lamb. It’s rich enough to feel indulgent but light enough to balance the richness of the meat. Whether you’re serving a roast leg of lamb or lamb chops, this creamed spinach will elevate your holiday meal, providing both flavor and a beautiful pop of green on the plate.

Garlic Mashed Potatoes with Chives

Garlic Mashed Potatoes with Chives is a classic side dish that adds a creamy, comforting element to any Easter lamb feast. The richness of mashed potatoes, combined with the aromatic garlic and fresh chives, creates a perfect balance to the savory flavors of lamb. This dish is easy to make, yet packed with flavor, making it an essential side for holiday dinners or family gatherings. The addition of chives brings a pop of color and freshness, making it a visually appealing side as well.

Ingredients:

• 2 pounds russet potatoes, peeled and cut into chunks
• 4 cloves garlic, peeled
• ½ cup unsalted butter
• 1 cup heavy cream or milk
• Salt and pepper, to taste
• ¼ cup fresh chives, chopped

Instructions:

1. In a large pot, bring the potatoes and garlic cloves to a boil in salted water. Cook for about 15 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and garlic, then return them to the pot. Mash them using a potato masher or a ricer until smooth.
3. In a small saucepan, heat the butter and cream over low heat until the butter is melted and the mixture is warm.
4. Slowly add the butter-cream mixture to the mashed potatoes, stirring until smooth and creamy. Season with salt and pepper to taste.
5. Fold in the chopped chives just before serving.

Garlic Mashed Potatoes with Chives offer a rich and velvety texture that perfectly complements the tender lamb. The savory garlic enhances the potatoes’ flavor, while the chives add a subtle fresh kick, elevating the dish with both color and taste. This dish is an all-time favorite for a reason—it’s a simple, comforting side that pairs wonderfully with any lamb preparation. Whether for a formal dinner or a casual family gathering, these mashed potatoes will add warmth and satisfaction to your holiday table.

Baked Mediterranean Feta and Olives

Baked Mediterranean Feta and Olives is a flavorful and tangy side dish that brings a taste of the Mediterranean to your Easter lamb. The salty feta cheese melts into a creamy base, complemented by the briny olives and aromatic herbs. This dish is easy to prepare and can be baked alongside your lamb for convenience. It adds a bold, savory element to your meal while offering a lighter alternative to traditional sides like potatoes or rice.

Ingredients:

• 8 ounces feta cheese, block-style
• ½ cup Kalamata olives, pitted
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary (optional)
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the block of feta cheese in a small baking dish. Scatter the olives around the cheese.
3. Drizzle the olive oil and lemon juice over the feta and olives, then sprinkle with dried oregano and rosemary.
4. Bake for 15-20 minutes, or until the feta is soft and slightly golden on top.
5. Garnish with fresh parsley and serve warm.

Baked Mediterranean Feta and Olives offers a perfect contrast to the richness of Easter lamb with its bright, briny flavors and creamy texture. The melted feta adds a smooth, tangy base, while the olives contribute a savory depth that complements the lamb beautifully. This dish is simple to make, yet it feels special and refined, bringing the bold flavors of the Mediterranean to your holiday table. It’s an ideal side for those who want something lighter yet full of flavor to balance out the heavier lamb.

Roasted Brussel Sprouts with Balsamic Glaze

Roasted Brussel Sprouts with Balsamic Glaze is a crispy, flavorful side dish that offers a slightly tangy sweetness from the balsamic vinegar, balancing perfectly with the earthy, savory taste of roasted sprouts. The caramelization from roasting brings out the natural sweetness of the Brussel sprouts, while the balsamic glaze adds a rich depth of flavor that pairs wonderfully with Easter lamb. This dish is both healthy and sophisticated, making it a great addition to your holiday spread.

Ingredients:

• 1 pound Brussel sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussel sprouts in olive oil and season with salt and pepper. Arrange them in a single layer on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until the sprouts are golden brown and crispy on the edges.
4. While the sprouts are roasting, combine the balsamic vinegar, honey, and Dijon mustard (if using) in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture thickens to a syrupy consistency (about 5-7 minutes).
5. Drizzle the balsamic glaze over the roasted Brussel sprouts and serve warm.

Roasted Brussel Sprouts with Balsamic Glaze are a perfect side for Easter lamb, offering a rich, caramelized flavor that balances the savory richness of the meat. The balsamic glaze adds an unexpected sweetness and complexity, making this dish feel gourmet while being easy to prepare. The crispy edges of the sprouts give each bite a satisfying crunch, while the tender insides offer a wonderful contrast. This dish provides a delightful, vegetable-based accompaniment to your holiday meal and will become a go-to recipe for Easter dinners.

Roasted Garlic and Rosemary Potatoes

Roasted Garlic and Rosemary Potatoes are a classic side dish that complements the bold flavors of Easter lamb. The crispy, golden exterior of the potatoes paired with the fragrant garlic and rosemary creates a hearty, aromatic side that’s simple yet full of flavor. The rosemary enhances the earthiness of the potatoes, while the roasted garlic infuses a subtle sweetness. This dish is the perfect balance of comfort and elegance for your holiday meal.

Ingredients:

• 2 pounds small baby potatoes, halved
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved potatoes with olive oil, minced garlic, rosemary, salt, and pepper.
3. Spread the potatoes in a single layer on a baking sheet, ensuring they’re not crowded to allow for even roasting.
4. Roast for 25-30 minutes, flipping once halfway through, until the potatoes are golden brown and crispy on the edges.
5. Garnish with fresh parsley and serve warm.

Roasted Garlic and Rosemary Potatoes are a simple yet flavorful addition to your Easter lamb feast. The rosemary adds an aromatic depth, while the garlic brings a subtle sweetness that pairs beautifully with the savory richness of the lamb. The crispy texture of the potatoes provides a satisfying crunch, making each bite a delight. This dish is easy to prepare, yet it elevates your meal with its classic, comforting appeal. Perfect for a cozy, celebratory dinner, these roasted potatoes are sure to become a favorite side.

Spinach and Artichoke Gratin

Spinach and Artichoke Gratin is a creamy, decadent side dish that offers a rich, cheesy complement to Easter lamb. The combination of tender spinach, creamy artichokes, and a cheesy, golden topping creates a luxurious texture and depth of flavor. The gratin adds a touch of sophistication to your holiday meal while providing a comforting, vegetable-based side that pairs beautifully with lamb. This dish is perfect for those seeking a creamy, savory alternative to traditional sides.

Ingredients:

• 1 (14-ounce) can artichoke hearts, drained and chopped
• 4 cups fresh spinach, chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tablespoon butter
• 1 clove garlic, minced
• ½ teaspoon nutmeg
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a medium baking dish with butter.
2. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped spinach and cook, stirring occasionally, until wilted, about 3-4 minutes.
4. Stir in the chopped artichokes, heavy cream, nutmeg, salt, and pepper. Cook for another 2-3 minutes until the cream is warmed through.
5. Transfer the mixture to the prepared baking dish and sprinkle the Parmesan and mozzarella cheeses evenly on top.
6. Bake for 20-25 minutes, or until the top is golden and bubbly.
7. Serve warm as a rich and indulgent side dish.

Spinach and Artichoke Gratin is a decadent, comforting side dish that pairs beautifully with the robust flavors of Easter lamb. The creamy sauce and melted cheese create a rich, satisfying texture, while the spinach and artichokes add freshness and depth. This dish feels indulgent and luxurious, yet it’s simple to prepare and can be made ahead for convenience. With its velvety consistency and bold flavors, Spinach and Artichoke Gratin is sure to be a crowd-pleaser at your Easter celebration, providing a sophisticated complement to your lamb dinner.

Sweet Potato and Pecan Casserole

Sweet Potato and Pecan Casserole is a delightful and slightly sweet side dish that offers a perfect contrast to the savory richness of Easter lamb. The natural sweetness of the roasted sweet potatoes is complemented by a crunchy pecan topping, adding texture and depth. The casserole is baked until golden and bubbling, making it both visually stunning and delicious. This dish strikes a balance between sweet and savory, making it a standout addition to your holiday feast.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Salt and pepper, to taste
• ½ cup chopped pecans
• ¼ cup mini marshmallows (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a medium baking dish with butter.
2. Boil the cubed sweet potatoes in salted water for 10-15 minutes, or until tender. Drain and mash them with butter, brown sugar, cinnamon, nutmeg, salt, and pepper until smooth.
3. Spread the mashed sweet potatoes evenly in the prepared baking dish.
4. In a small bowl, combine the chopped pecans with a tablespoon of butter and brown sugar. Sprinkle the pecan mixture over the mashed sweet potatoes.
5. Optional: Add mini marshmallows on top for a sweet, gooey finish.
6. Bake for 20-25 minutes, or until the top is golden brown and the casserole is heated through.
7. Serve warm for a sweet and savory side.

Sweet Potato and Pecan Casserole is a comforting and flavorful side dish that beautifully complements Easter lamb. The sweetness of the potatoes, paired with the crunchy, caramelized pecans, adds a delightful contrast to the richness of the lamb. The marshmallows, if added, provide a gooey, indulgent finish that makes this casserole feel extra special. This dish is a perfect balance of sweet and savory, offering a unique and delicious way to enhance your holiday meal. It’s sure to become a favorite at your Easter dinner, offering both flavor and texture in every bite.

Note: More recipes are coming soon!