Vegetarian Recipes
Baked Sweet Potato
https://www.loveandlemons.com/baked-sweet-potato/

When the air starts to get crisp in the fall, I start craving two things: a bowl of soup and a big, puffy baked sweet potato. Both are warming, cozy, and healthy. But while making butternut squash soup might be one of my favorite Sunday activities, a baked sweet potato is my weeknight standby. They’re incredibly easy to make, as your oven does 95% of the work. While they bake, you’re free to do as you please! Prep the remaining components of your meal, finish up with the day’s work, or catch up with family or friends. Then, take them out of the oven, top them to your liking, and dig in to a yummy baked sweet potato dinner!
How to Bake Sweet Potatoes
For a long time, I thought I didn’t like sweet potatoes. When I was growing up, I only ever had them in casserole form, smothered in marshmallows and brown sugar. Turns out, I love sweet potatoes, but I have to prepare them the right way! I like mine puffy, with caramelized edges and a crispy skin. Here’s how I make them:
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil.
- Use a fork to poke holes into the sweet potatoes, and set them on the baking sheet.
- Roast for 40 to 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork.
The most important thing to note here is that I DON’T wrap them in foil. If you do, the sweet potato flesh will still cook, but the skin will be very moist and almost slimy. In order to get delectable, puffed up crispy skin and caramelization on the outside of each baked potato, place them onto the baking sheet bare!
If you’re in a hurry, you can also roast sweet potato halves for 30 minutes. Slice the potatoes in half lengthwise, rub them with olive oil, sprinkle with salt and pepper, and cook cut-side up until lightly browned and tender.
Oven Baked Sweet Potato Recipes
Of course, a perfect baked sweet potato with butter, salt, pepper, and a sprinkle of chives is great, but your options for baked sweet potato recipes don’t end there. To make one into a full meal, I like to stuff it with a flavorful veggie filling and a yummy sauce.
If you’re serving your oven baked sweet potatoes as a side dish, pair them with your favorite protein or vegetarian chili. For a topping, stick to butter, Greek yogurt, or sour cream, or try adding a dollop of cilantro lime dressing, tzatziki, chipotle sauce, pesto, or guacamole.
If you have leftover baked sweet potatoes, save the soft flesh for another recipe. I blend it into the frosting of my vegan chocolate cake, transform it into a luscious Alfredo sauce, use it to bind quesadillas, or mix it into hummus!
Try these baked sweet potato:
Baked Sweet Potato
Author: Jeanine Donofrio
- 2 to 8 sweet potatoes (each variation will stuff 2 potatoes)
- Filling: choose from the four recipes below
- Preheat the oven to 425°F and place a piece of foil on a baking sheet. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.
Vegetarian Recipes
Homemade Pop Tarts
Nothing screams nostalgia more than a Pop Tart. In reality, it’s a dessert disguised as breakfast, but I’m here for it. These easy Homemade Pop Tarts are free of all those mysterious, hard-to-pronounce ingredients (and no high fructose corn syrup!) and utilize pantry staples you probably already have on hand! For me, it required zero trips to the store and resulted in a super cute, budget-friendly treat my family loves. I couldn’t decide on just one flavor, so I made two different fillings, and I’m sharing both here with you today!

Easy Recipe for Homemade Pop Tarts
I threw this recipe together one weekend morning when I was craving something special but didn’t want to leave the house. I discovered a box of pie crusts left over from the holidays in my freezer. Then, I raided the refrigerator and found blueberry jam at the back…and this copycat homemade Pop Tart recipe was born! Let me tell you, my daughter was thrilled with these! We also ended up making a batch for her babysitter’s family. Huge hit.
Budget Saving Tip
In retrospect, you could easily keep the circular pie shape and cut it into pie-like slices or cut your rectangular dough shapes into smaller squares to get more servings for your money. However, I was going for maximum nostalgia and wanted to make it look as close to the real thing as possible. But, you do you! (And share your favorite flavors and shapes in the comments below!)

Homemade Pop Tarts
Equipment
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Rolling Pin
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Baking Sheet
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Parchment Paper
Ingredients
Brown Sugar Filling:
- ¼ cup brown sugar $0.13
- 1 tsp flour $0.01
- 1 tsp cinnamon $0.08
- 1 Tbsp salted butter, melted $0.12
- ¼ tsp vanilla extract $0.16
Blueberry Jam Filling:
- ¼ cup blueberry jam* $0.44
- 1 tsp corn starch $0.02
Homemade Pop Tarts:
- 1 package of pre-made pie crusts** $2.77
- 1 egg, beaten (optional)*** $0.49
Cinnamon Frosting:
- 1 cup powdered sugar $0.55
- 2 Tbsp heavy cream $0.20
- 1 tsp cinnamon $0.08
Berry Frosting:
- remnants of juice from the jam-filling process $0.00
- 2 Tbsp heavy cream $0.20
- 1 cup powdered sugar $0.55
- ½ Tbsp sprinkles $0.18
Instructions
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Gather ingredients and preheat oven to 400℉.
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Make cinnamon sugar filling: Combine brown sugar, flour, cinnamon, melted salted butter, and vanilla extract in a small bowl and mix with a fork. Set aside.
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Make berry jam filling: Combine blueberry jam and corn starch. Set aside.
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Flour a large work surface and roll out pie crusts, one at a time, to be even thickness. I like to make my pie crusts fairly thin so I get another serving out of this recipe, but the trick is to cut one rectangle in whatever size you prefer and then use that one as your guide to cut the rest, making them all the same size.
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Add 1-2 Tbsp of prepared filling to one prepared rectangular crust at a time, reserving a rectangle of crust for each to place over the top. Do not overfill your tarts.
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Place reserved rectangle crusts over the top of each filled side and prick once or twice with a fork or toothpick (to help some air escape during baking), then seal each tart by gently pressing the crusts together with a fork.
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Optional: Beat one egg and brush each tart to give it a nice shine.
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Bake for 15-18 minutes on parchment-lined baking sheets until top crusts are golden brown. If you experience a blow out, don’t worry! Once they cool and it comes time to frost them, it won’t be an issue.
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While they’re cooling, make the brown sugar frosting and the berry frosting. To make the brown sugar frosting, simply combine 1 cup powdered sugar, 2 Tbsp heavy cream, and cinnamon in a bowl, whisking until smooth. To make the berry frosting, I like to use up any leftover juice from the jam that’s still in my mixing bowl (for color!) along with the remaining 2 Tbsp cream and the remaining cup of powdered sugar.
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Once they’re completely cooled, frost each Pop Tart generously. Top the berry tarts with sprinkles. Decorate the berry tarts with sprinkles before serving. Enjoy!
See how we calculate recipe costs here.
Notes
**I used a package of two 9-inch pie crusts. You can also try making a homemade double pie crust if you have the time!
***This price is based on Walmart prices on March 17th, 2025. This is optional…with the price of eggs these days, you may want to skip this step. I do find it helps with frosting them nicely and smoothly, but you can totally skip it, and they’ll still come out perfect.😊
Nutrition
how to make Homemade Pop Tarts step-by-step photos

Make the fillings: Gather all your ingredients and preheat the oven to 400℉. Now, make the cinnamon sugar filling by combining ¼ cup brown sugar, 1 tsp flour, 1 tsp cinnamon, 1 Tbsp melted salted butter, and ¼ tsp vanilla extract in a small bowl. In a separate small bowl, bake the berry jam filling by combining ¼ cup blueberry jam and 1 tsp corn starch. Set both fillings aside for now.

Shape the pie dough: Sprinkle a little all-purpose flour onto your work surface and roll out each pie crust (one at a time) to an even thickness. To get the most out of the pie dough, I like to make them fairly thin.

Now cut out one rectangle from your rolled-out dough in whatever size you prefer, and use that one as your guide to cut the rest. You need eight rectangles total to make 4 homemade Pop Tarts.

Fill the tarts: Spoon 1-2 Tbsp of prepared filling into one prepared rectangular crust at a time, reserving a rectangle of crust for each to place over the top. Be careful not to overfill your tarts.

Seal the tarts: Place the reserved rectangle crusts over the top of each filled side. Now, carefully prick the top of each tart once or twice with a fork (or toothpick. This will allow air and steam to escape while baking).

Use a fork to seal the edges of each tart by pressing the crusts together, as shown here.

(Optional) Add an egg wash: Brush an egg wash made from one beaten egg over the top of each tart. This will give it a nice shine once baked, but it is entirely optional.

Bake: Place each tart onto a parchment-lined baking sheet and bake for 15-18 minutes or until the crusts are golden brown. Don’t worry if any of the filling spills out during baking! Let them cool while you make the frosting.

Make the frostings: Combine 1 cup powdered sugar, 2 Tbsp heavy cream, and 1 tsp cinnamon in a bowl until smooth to make the brown sugar frosting. To make the berry frosting, I like to use up any leftover juice from the jam that’s still in my mixing bowl (for color!) along with the remaining 2 Tbsp cream and the remaining cup of powdered sugar.

Frost and serve: Once cooled, top your homemade brown sugar Pop Tarts and your homemade blueberry Pop Tarts with the corresponding frosting. Add a few sprinkles to the berry-flavored tarts, and serve!

Recipe Success Tips & Suggestions
- Don’t overfill! I stick to 1-2 tablespoons of filling per homemade Pop Tart. Any more than that, and it gets tricky to close them up properly. Too much filling can also squeeze out the sides during baking or cause the top crust to tear while sealing.
- Leave a gap around the edges. Be sure to leave a little border when adding your filling. Then, gently pierce the tops with a fork or toothpick before baking. This helps release steam and keeps the crust from getting soggy.
- Crimp the wedges well. Use a fork to seal the edges all the way around. If a little filling spills out during baking, don’t stress! That’s exactly why we line the baking sheet. Once cooled, any overflow will separate easily from the tarts, and the parchment paper will make it simple to clean up!
- Use up any pie crust scraps. If you’ve got any little off-cuts from shaping the dough, don’t toss them! Cut them into shapes or strips and bake them into quick pie crust cookies. I’d sprinkle them with some cinnamon and brown sugar before baking or drizzle over leftover frosting once they’ve cooled for an easy bonus treat.
Flavor Variations to Try!
You can use just about any flavored jam to fill these easy homemade Pop Tarts! Use ¼ cup of jam as listed in the recipe card above. I’d also add 1 teaspoon of corn starch if the jam is quite runny, just to thicken it up some. Here are some other ideas I think would work well (you want about ¼ cup of filling per flavor variation):
- Apple butter or pumpkin butter
- Chocolate hazelnut spread (like Nutella)
- Caramel sauce
- Peanut butter and jelly
- Lemon curd
- Marmalade
Storage & Reheating
You can keep unfrosted homemade Pop Tarts covered at room temperature for up to 2 days. If your kitchen runs warm or you’re storing frosted pies, it’s best to keep them in an airtight container in the fridge for up to 3–4 days. You can also freeze them for up to 2–3 months. I recommend freezing them unfrosted for the best results since the frosting can get a little sticky or runny when thawed. Let them thaw in the fridge, then reheat in the toaster oven, air fryer, oven at 350°F, or microwave if desired.
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The post Homemade Pop Tarts appeared first on Budget Bytes.
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