September 18, 2025

4 Delicious Fall Recipes from the JPG Team

We asked the JPG team to share their favorite fall recipes — the ones they make for family dinners, football Sundays, and cozy nights at home. Here are a few of our go-to dishes to bring comfort and flavor this Fall season. Make one and share the results with us on social media!

Christi’s Sweet Potato Casserole

 

Filling:

  • 1/2 stick (4 tbs) unsalted butter, melted, plus more for buttering the baking dish
  • 3-4 large sweet potatoes (about 1 3/4 pounds) peeled and cubed
  • 1/2 C milk
  • 1/4 C brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 2 large eggs

 

Topping:

  • 1/2 C all purpose flour
  • 1/2 C brown sugar, packed
  • 1/2 stick (4 tbs) unsalted butter, melted
  • 1/4 tsp kosher salt
  • 3/4 C chopped pecans

 

Special equipment:

  • 2-quart baking dish

 

Method:

  1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
  2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
  3. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

 

 

Will’s Grandma’s Pumpkin Bread

 

 

Dry Ingredients

  • 3 1/3 C Sifted flour
  • 3 C Sugar
  • 2 tsp Baking soda
  • 1 1/2 tsp Salt
  • 3 tsp Cinnamon
  • 3 tsp Nutmeg

 

Wet Ingredients

  • 4 Eggs
  • 1 C Crisco oil
  • 2 C Pumpkin puree

 

Special Equipment

  • 3x Loaf pans

 

Method:

  1. Mix together wet ingredients and dry ingredients separately. Gradually add the dry mixture to wet mixture, stirring as you go.
  2. Pour the prepared batter into three greased and floured loaf pans and bake for 1 hour at 350 degrees Fahrenheit.

Kait’s Maple Pecan Latte

 

 

Maple Pecan Sauce

  • 1/2 C Maple syrup
  • 1/4 C Lightly packed brown sugar
  • 1/2 C Heavy whipping cream
  • 1 tbs Unsalted butter
  • 2 tsp vanilla extract
  • 1/2 C Pecan butter
  • 2 tbs condensed milk
  • 1/4 tsp Salt

 

Maple Pecan Latte

  • 2 Shots espresso
  • 2-3 tbs Maple Pecan Sauce
  • 3/4 C Milk
  • Whipped cream, for topping
  • Chopped pecans, for topping

 

Method

  1. In a medium saucepan, combine the maple syrup, brown sugar, heavy cream, butter and vanilla extract. Cook over medium heat, stirring with a wooden spoon until the sugar has dissolved.
  2. Turn the heat up to medium-high and continue to cook, stirring as the mixture bubbles, for about 4 minutes. Make sure you stir the bottom of the pan so it does not burn. The mixture is done when it is thick enough to coat the spoon.
  3. Remove from heat and stir in the pecan butter, condensed milk and salt.
Source: https://www.theworktop.com/breakfast-brunch-recipes/maple-pecan-latte-starbucks-copycat/#recipe

 

Cheryl’s Pumpkin Fluff Dip

 

 

Ingredients

  • 1 (15 ounce) can solid pack pumpkin
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 teaspoon pumpkin pie spice
  • 1 (16 ounce) container frozen whipped topping, thawed
  • Apple slices
  • Graham crackers
  • Vanilla wafers

 

Method

  1. Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl.
  2. Fold in whipped topping.
  3. Chill in the refrigerator until ready to serve.
  4. Serve with apple slices, graham crackers, vanilla wafers, or anything else you want to dip!
Source: https://www.theworktop.com/breakfast-brunch-recipes/maple-pecan-latte-starbucks-copycat/#recipe