Nothing satisfies like an old-school diner breakfast. This hole-in-the-wall favorite in Altoona, Pennsylvania, has been serving up one of the best since 1933.

Not sure what to do with leftover sweet potato casserole? Or just want to eat more sweet potatoes? This sweet potato bread lets you make the most of sweet potatoes, and is perfect for breakfast or dessert. This Sweet Potato Bread is my favorite way to give leftover sweet potato casserole a second life. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipeSweet Potato Bread RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This sweet potato bread recipe is one of my favorite brunch recipes during fall. Here’s what makes it special: Moist and Tender Texture: The mashed sweet potatoes keep this bread super tender. It’s that same natural moisture I love in these Sweet Potato Muffins. Warm, Cozy Flavor: Cinnamon, ginger, cloves, and nutmeg come together for that classic fall aroma. Easy to Make: Everything mixes up in one bowl, and there’s no fancy equipment needed. Perfect for Leftovers: This bread is a great way to use up leftover Sweet Potato Casserole. You can even toss in leftover streusel topping for extra flavor and texture. Great for Sharing: It makes two loaves, so you can keep one and gift the other. It’s a cozy bake that’s just as shareable as my Sweet Potato Cinnamon Coffee Cake. Key Recipe Ingredients Mashed Sweet Potatoes – The key ingredient that gives this bread its moist texture and natural sweetness. Use leftover sweet potato casserole or freshly mashed sweet potatoes. Brown Sugar – Brings a deeper, caramel-like flavor and extra moisture. Use 1 cup if using leftover sweet potato casserole, or 1½ cups if using freshly cooked sweet potatoes. Orange Juice – Adds a light citrus note that brightens the flavor and keeps the bread moist. You can substitute milk or water if needed. Eggs – Provide structure and help the bread rise while keeping it light and fluffy. Vanilla Extract – Enhances the sweetness and ties together all the warm spice flavors. Baking Soda and Baking Powder – Help the bread rise and stay soft inside. Substitutions And Variations Here are some of our favorite substitutions and variations: Sweetener Options: I like using a mix of granulated and brown sugar for depth, but you can swap in coconut sugar or maple syrup for a slightly different sweetness. Add-Ins: Try folding in chopped pecans, walnuts, or chocolate chips for extra texture. You can also stir in shredded coconut or raisins if you like a little chew. Mini Loaves or Muffins: I sometimes bake the batter in mini loaf pans or muffin tins for easy gifting or grab-and-go breakfasts. Just shorten the bake time and keep an eye on them. Step-By-Step Recipe Instructions Add wet ingredients to mashed sweet potatoes in a bowl. Combine until well mixed. Mix dry ingredients. Combine dry ingredients with wet ingredients. Pour into a greased pan and bake for 60-65 minutes. Drizzle cream cheese icing and serve. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Make Entirely Ahead: This sweet potato bread stays moist for several days. Bake it, let it cool completely, then wrap each loaf tightly in plastic wrap or foil. Keep at room temperature for up to 3 days. This Sweet Potato Bread comes out tender and rich every time, with just the right blend of spice and sweetness. Video: Watch Us Make This Recipe Print Sweet Potato Bread Transform your leftover sweet potato casserole into this delicious sweet potato bread! Or, use freshly mashed sweet potatoes. Either way, you're going to love this moist, dense quick bread! Course Breakfast, brunchCuisine AmericanDiet VegetarianMethod Bake Prep Time 10 minutes minutesCook Time 1 hour hour 5 minutes minutesTotal Time 1 hour hour 15 minutes minutes Servings 24 Calories 211kcal Author Amy Dong Ingredients1 cup granulated sugar1 to 1 ½ cup brown sugar packed, see notes ⅔ cups orange juice⅔ cup vegetable oil4 large eggs2 teaspoons vanilla extract2 cups sweet potatoes mashed, from leftover casserole or freshly cooked3 ⅓ cups all purpose flour2 teaspoons baking soda½ teaspoon baking powder1 teaspoon salt3 teaspoons ground cinnamon1 teaspoon ground ginger½ teaspoon ground cloves½ teaspoon ground nutmeg InstructionsPreheat oven to 350F and grease two 9×5 loaf pans.In bowl of stand mixer, combine both sugars, orange juice, oil, eggs, vanilla extract, and sweet potatoes (include any streusel or topping if using leftover casserole) Mix on medium until fully incorporated.In a separate bowl, combine flour and remaining dry ingredients. Whisk to combine well.Add dry ingredients to wet ingredients, and mix just until combined. Do not overmix.Divide batter into prepared loaf pans. Bake 60-65 minutes or just until a toothpick inserted in center comes out with a few tender crumbs attached.Allow bread to cook completely in pan on wire rack before removing and slicing. Video Notes If using freshly roasted sweet potatoes, use 1 1/2 cups of brown sugar. If using leftover sweet potato casserole, which usually already contains added sugar, then use 1 cup brown sugar.  I use the leftover filling from this sweet potato casserole for this moist bread.  If you’re using leftover sweet potato casserole in this recipe, you can include any streusel topping straight into the batter, or you can just use the sweet potato casserole filling only.  For an optional cream cheese icing, combine 4 oz very soft cream cheese, 1 TB melted butter, 1 1/2 C powdered sugar, 1/2 tsp vanilla extract, and 1 TB milk. Mix well and drizzle on top of cooled bread.  I also love using this super-easy cinnamon spice glaze to top off this sweet potato bread.  This recipe is part of our Holiday Brunch Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 211kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 113mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1643IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 1mg Frequently Asked Questions Can I use canned sweet potatoes instead of fresh or leftover casserole? Yes, you can use canned sweet potatoes or yams. Just drain them well and mash until smooth before measuring. The flavor will still be delicious and the texture nice and moist. What if I don’t have orange juice? You can substitute apple juice or even milk for the orange juice. The bread will still bake up soft and flavorful, though the orange juice adds a light citrus note that balances the sweetness. How long does it keep? Store cooled bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. It also freezes well for up to 3 months – just wrap tightly and thaw overnight before serving. More to Bake and Eat Best Pumpkin Bread Recipe – This is the Best Pumpkin Bread you’ll ever taste! It’s unbelievably moist and tender and is topped with a cinnamon-brown sugar crumble. Apple Fritter Bread – This apple streusel bread has a delicious, crispy sugary streusel topping with moist apple bread baked underneath. Zucchini Carrot Bread (One-Bowl) – This One-Bowl Zucchini Carrot Bread is healthy quick bread that’s moist and flavorful. It makes two ultra-satisfying loaves. Lemon Blueberry Bread – This Lemon Blueberry Bread recipe is moist and tender, with a luscious lemon glaze that sets it apart from the rest. The post Sweet Potato Bread appeared first on Chew Out Loud.

This sweet potato pecan pie is everything I love about fall baking. The filling is smooth and creamy, the spices are warm and comforting, and the pecan topping adds just the right crunch. I make this Sweet Potato Pecan Pie whenever I want something that feels homemade and comforting without being fussy. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadSweet Potato Pecan Pie RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Sweet Potato Pecan Pie is one of our favorite fall recipes – it’s the perfect mix of cozy flavor, creamy texture, and that irresistible pecan crunch on top. Here’s what makes it special: Deep, Roasted Flavor: Roasting the sweet potatoes whole gives the filling a rich, caramel-like depth that you just can’t get from boiling. It’s the same kind of warm, spiced comfort I love in this Pumpkin Pie with Streusel Topping. Creamy, Silky Filling: The texture is smooth and velvety, thanks to the butter and evaporated milk. Crunchy Pecan Topping: That brown sugar and cinnamon pecan crumble bakes into a crisp, sweet layer that perfectly balances the creamy filling underneath. Flaky, Buttery Crust: The all-butter crust holds everything together beautifully. It’s sturdy enough for the rich filling but tender enough to melt in your mouth. Make-Ahead Friendly: You can roast the sweet potatoes and prep the topping a day or two ahead, which makes this pie easy to pull together when you’re hosting or baking ahead for the holidays. Key Recipe Ingredients Sweet Potatoes – Roasted until tender for a naturally sweet, caramelized flavor that gives the filling its smooth, rich base. Evaporated Milk – Creates a creamy, custard-like texture with a richer taste than regular milk. Lemon Juice – Brightens the flavor and balances the sweetness of the filling. Vanilla Extract – Adds warmth and depth to the overall flavor. Cinnamon, Nutmeg, Ginger, and Cloves – Classic fall spices that bring cozy aroma and gentle warmth to every bite. Pecans – Chopped for a crunchy, nutty topping that contrasts beautifully with the creamy filling. All-Butter Pie Crust – The flaky, flavorful base that holds everything together. Store-bought crust works if you’re short on time, but homemade gives the best flavor and texture. Substitutions And Variations Here are some of our favorite substitutions and variations: Nut Options: I love using pecans for their buttery crunch, but you can swap in walnuts or almonds if that’s what you have. Just keep the same measurements. Crust Choices: I usually go with a homemade all-butter crust, but a graham cracker or gingersnap crust adds a nice twist. You can even use a store-bought crust for convenience. Spice Adjustments: If you like a bolder flavor, add a pinch more cinnamon or nutmeg. For a milder pie, cut back slightly on the cloves and ginger. Step-By-Step Recipe Instructions Start by making the pecan streusel topping. In a small bowl, mix together the brown sugar, chopped pecans, cold butter pieces, and cinnamon until the mixture resembles coarse crumbs. This topping adds a crunchy, sweet finish to the soft filling. Preheat your oven to 400°F and wrap each sweet potato in foil. Roast them directly on the oven rack for about 1 hour, or until they’re fork-tender and collapsing. Roasting the sweet potatoes intensifies their flavor and natural sweetness. Let the roasted sweet potatoes cool just enough to handle. Remove the skins and transfer the flesh to a large mixing bowl. Mash until smooth and fluffy. This step gives you that silky texture that makes the casserole so comforting. In a separate bowl, whisk together the eggs, maple syrup, vanilla extract, lemon juice, and salt. This adds structure, flavor, and a subtle brightness to balance the sweetness. Stir the egg mixture into the mashed sweet potatoes until fully combined and smooth. Grease a 9×13 baking dish with butter and spread the sweet potato mixture evenly into it. At this point, you can cover and refrigerate the dish if you’re making it ahead of time. When ready to bake, sprinkle the cold pecan streusel topping evenly over the sweet potato base. The chilled topping bakes into a golden, crisp crust with a delicious nutty crunch. Bake at 350°F for about 1 hour, or until the casserole is fully set and the topping is bubbly and browned. Keep an eye toward the end of bake time so it doesn’t over-brown. Serve warm and enjoy. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Roast the Sweet Potatoes Early: Roast the sweet potatoes up to a day in advance. Let them cool completely, peel, and store in an airtight container in the fridge until you’re ready to mash and mix the filling. Prep the Pecan Topping: Mix the brown sugar, pecans, butter, and cinnamon until crumbly. Keep it covered and chilled for up to 2 days. It’s ready to sprinkle on just before baking. Make Entirely Ahead: You can bake the entire pie a day ahead. Let it cool completely, then cover loosely and refrigerate. Bring to room temperature before serving, or warm slices gently in the oven for that fresh-baked taste. This Sweet Potato Pecan Pie is rich, creamy, and full of warm spices that make the whole kitchen smell amazing. Print Sweet Potato Pecan Pie This Sweet Potato Casserole boasts a buttery, crunchy pecan topping that's jaw-dropping delicious. Course SideCuisine AmericanDiet Gluten FreeMethod Bake Prep Time 20 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 20 minutes minutes Servings 20 Calories 183kcal Author Amy Dong Ingredients5 lb sweet potatoes red skinned4 large eggs3 T maple syrup2 T vanilla extract1 T fresh lemon juice2 teaspoons table saltFor Pecan Streusel Topping:1 cup brown sugar packed½ cup pecans chopped¼ cup butter chilled, cut into pieces2 teaspoons cinnamon InstructionsDo Ahead: Mix together brown sugar, chopped pecans, and cold butter in a small bowl until mixture is grainy and comes together. Cover and chill until ready to use. This can be done up to 3 days in advance. Wrap each sweet potato in foil and roastat 400F for about 1 hour, or until potatoes are easily pierced by fork and very soft. Actual bake time depends on size of potatoes. Let cool enough to handle. Remove sweet potato skins, and mash potatoes well in a large bowl.In a separate bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt. Mix in the mashed sweet potatoes until smooth and incorporated. Transfer sweet potato mixture to a buttered 9×13 dish. At this point, you can wrap tightly with cling wrap and put in fridge until ready to use.Sprinkle pecan topping evenly over casserole. Bake at 350F until casserole is set and topping bubbles. About 1 hour. Serve warm, and enjoy! Notes I always choose to roast sweet potatoes in the oven because I really like the deep flavor it creates. You can also cook peeled, cubed potatoes in boiling water until very tender. Roasted sweet potatoes are typically quite sweet. If your roasted sweet potatoes don’t taste very sweet, you can add an additional 1/4 cup of sugar to the sweet potato mixture. We love to use leftovers to make our sweet potato bread!  If you want, you can make extra crumble topping for a thicker layer of crunch on top. Crumble topping can be made up to 3 days in advance and kept in the fridge until ready to use. It’s great served with some stabilized whipped cream or a scoop of creamy vanilla bean ice cream. This recipe is part of our Thanksgiving Desserts Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionServing: 1g | Calories: 183kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 313mg | Potassium: 431mg | Fiber: 4g | Sugar: 18g | Vitamin A: 16144IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg Frequently Asked Questions Can I use canned sweet potatoes instead of fresh? Yes, you can use canned sweet potatoes in a pinch. Just be sure to drain them well and mash until smooth before mixing with the other filling ingredients. Fresh roasted sweet potatoes will give a deeper, more caramelized flavor, but canned works fine for convenience. Do I have to roast the sweet potatoes, or can I boil them? Roasting is recommended because it brings out the natural sweetness and keeps the filling rich and flavorful. Boiling works too, but the potatoes will hold more water, so make sure to mash and drain them well before using. Can I make this pie without the pecan topping? Absolutely. The filling is delicious on its own, so you can skip the topping for a classic sweet potato pie. If you still want a little crunch, sprinkle a few chopped pecans on top before baking. How long does it keep? Store leftover pie covered in the refrigerator for up to 4 days. To serve warm, reheat slices gently in the oven or microwave. The pie can also be frozen for up to a month; thaw overnight in the fridge before serving. More to Bake and Eat The Best Pumpkin Pie Recipe – Your search for the Best Pumpkin Pie ends here. This recipe from America’s Test Kitchen boasts a secret ingredient that you’ll love! Dutch Apple Pie – A flaky crust bottom, sweet apple and cranberry filling, and crisp crumbly topping create the best Dutch apple pie recipe. The Best Chocolate Pie Recipe – The best chocolate pie recipe is here – it’s creamy, decadent, and supremely chocolatey. Stabilized whipped cream keeps shape well. Sweet Cherry Pie Recipe – I make this Sweet Cherry Pie recipe every summer and it never disappoints. The cherry filling sets up beautifully and the crust bakes up golden and flaky. It’s fabulous for picnics and potlucks. The post Sweet Potato Pecan Pie appeared first on Chew Out Loud.

These homemade breadsticks are an Olive Garden copycat, but we think they’re actually better than the restaurant. They’re soft, fluffy, and perfectly seasoned; nothing beats serving them fresh from the oven. This Olive Garden Breadsticks recipe is my answer to those cravings that hit on soup and salad night. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Olive Garden BreadsticksVideo: Watch Us Make This RecipeOlive Garden Breadsticks Recipe RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes My family devours these breadsticks, and I love that I can easily bake restaurant-quality bread at home. Here’s what makes them special: Soft and Fluffy Inside: The dough rises beautifully, giving each breadstick that tender, airy texture you can pull apart with your fingers. It’s the same kind of softness I love in these Easy Garlic Parmesan Knots. Golden and Buttery Outside: A double brush of melted butter gives the breadsticks their signature shine and rich flavor. Simple Pantry Ingredients: No fancy flours or special tools here – just yeast, flour, butter, and a little time. Perfect for Dipping: These breadsticks are made for dunking. Whether it’s marinara, soup, or a creamy salad dressing, they soak it all up perfectly, just like a slice of Rosemary Garlic Bread. Homemade Comfort: There’s something special about baking bread from scratch. The smell alone makes the kitchen feel cozy, and the taste is unbeatable. Key Recipe Ingredients Active Dry Yeast – Helps the dough rise and gives the breadsticks their soft, fluffy texture. You can use instant yeast instead; just use 2 teaspoons and skip the proofing step. Warm Water – Activates the yeast and brings the dough together. Make sure it’s around 115°F so the yeast can bloom properly without getting killed by heat. All-Purpose Flour – The base of the dough that provides structure and chew. Add a little more if the dough feels too sticky. Butter – Adds richness and tenderness to the dough. Use real butter for the best flavor; salted or unsalted both work fine. Garlic Powder – Adds that classic Olive Garden flavor without overpowering the buttery base. Parmesan Cheese – A small sprinkle gives a salty, nutty finish that pairs perfectly with the garlic butter. Substitutions And Variations Here are some of our favorite substitutions and variations: Extra Cheese: I like to sprinkle shredded mozzarella or extra Parmesan on top right after brushing with butter. It melts into a gooey, golden layer that’s hard to resist. Extra Garlic Flavor: Add a bit more garlic powder or even fresh minced garlic to the melted butter before brushing. It gives a stronger garlic flavor that’s perfect for dipping. Step-By-Step Recipe Instructions Sprinkle yeast into warm water and let it sit for 10 minutes until foamy. Add dry ingredients to yeast mixture. Combine till a sticky dough comes together. Add one tablespoon of flour at a time until it feels right. Transfer to a lightly floured surface and knead. Knead for 5 minutes until dough is smooth. Cut into 16 equal pieces. Roll into 2-foot-long logs and allow them to rise. Brush butter and sprinkle kosher salt before baking for 13-14 minutes. Brush hot breadsticks with butter and sprinkle topping mixture. Serve immediately. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep Topping: Prep your topping ingredients while the dough is rising. It helps to have melted butter and seasonings ready to go. Prep the Dough Early: You can make the dough up to a day in advance. After kneading, cover it tightly and refrigerate overnight. Let it come to room temperature and rise before shaping and baking. I love making these Olive Garden Breadsticks because they remind me of how simple homemade bread can be. What To Serve with Olive Garden Breadsticks Main Dishes These warm, buttery breadsticks pair beautifully with hearty pasta dinners. We love serving them alongside Rigatoni Bolognese for a comforting Italian meal. They’re also perfect with baked pasta favorites like Baked Rigatoni, Cheesy Creamy Baked Ziti, or a cozy bowl of Penne with Vodka Sauce. Soups and Stews These soft breadsticks are made for dipping into warm, flavorful soups. Try them with other Olive Garden copycat recipes like my Pasta e Fagioli or Zuppa Toscana for that restaurant-style comfort at home. They’re just as delicious with Minestrone Soup or a hearty Tuscan Style Beef Stew for a satisfying, cozy meal. Video: Watch Us Make This Recipe Print Olive Garden Breadsticks Recipe With basic pantry ingredients, you can easily make fluffy soft Olive-Garden Style Breadsticks fresh out of your own oven. Course BreadCuisine AmericanDiet VegetarianMethod Bake Prep Time 1 hour hour 30 minutes minutesCook Time 13 minutes minutesTotal Time 1 hour hour 43 minutes minutes Servings 16 Calories 169kcal Author Amy Dong IngredientsFor the Dough¼ ounce active dry yeast or 2 1/4 teaspoons¼ cup water warm, 115F4 ½ cups all purpose flour plus more if needed2 tablespoons butter softened (not melted at all)2 tablespoons white sugar1 tablespoon table salt fine, not coarse1 ¼ cups warm water plus 2 tablespoonscooking oil spray of your choiceFor the Coating/Topping:4 tablespoons butter melted½ teaspoon coarse kosher salt¼ teaspoon garlic powder1 teaspoon Parmesan cheese finely grated 1 teaspoon dried oregano basil or Italian blend work, too InstructionsSprinkle yeast into 1/4 cup warm (115 F) water.  Let sit about 10 minutes, until foamy. Slowly add flour, butter, sugar, table salt, and warm water (1 1/4 cups + 2 TB). Mix until dough forms.  Dough should be just a little bit sticky, but still able to easily form a ball (similar to Play-Doh, just slightly stickier). If dough is too sticky, add a tablespoon of flour at a time until your dough reaches right consistency.Knead dough by hand on lightly floured surface for about 5 minutes, or until dough becomes smooth and soft. Roll dough into a 2-foot log.  With sharp knife, cut into 16 even pieces.  Keep pieces covered with clean cloth.Knead each piece slightly and shape into 7-inch long breadstick.  Place breadsticks 2 inches apart on a large, parchment-lined baking sheet. Spray breadsticks with oil and cover with cloth.  Let rise in draft-free, warm spot until size of dough has doubled — about 45 min to 1 hour.While dough is rising, prepare the topping and preheat oven to 400F, with rack on lower middle position. After rising, gently brush breadsticks with half of the melted butter and sprinkle evenly with kosher salt.Bake until lightly golden, about 13-14 minutes.  Watch closely to prevent over browning.Brush hot breadsticks with remaining melted butter. Sprinkle evenly with salt, garlic powder, parmesan, and oregano. Serve immediately.  Video Notes Check your yeast freshness. Expired yeast won’t foam properly and can prevent the dough from rising. Always proof it in warm water before mixing. To substitute with instant dry yeast, use 2 teaspoons of instant yeast. Note that the prep time mentioned above includes dough-rising time. Use warm, not hot, water. Water around 115°F activates yeast without killing it. If it’s too hot, the dough won’t rise well. Don’t over-flour the dough. It should feel slightly tacky but still easy to handle. Too much flour can make the breadsticks dense. Serve warm. These breadsticks taste best fresh from the oven when they’re soft and fragrant. Reheat gently. If you have leftovers, warm them in a 300°F oven for a few minutes and brush with a little melted butter before serving. This recipe is part of our Bread Recipes Collection. We love serving them with other Olive Garden copycat recipes like my Pasta e Fagioli and Zuppa Toscana.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 169kcal | Carbohydrates: 27.5g | Protein: 3.8g | Fat: 4.7g | Saturated Fat: 2.7g | Cholesterol: 11.4mg | Sodium: 219.5mg | Fiber: 1g | Sugar: 0.6g Frequently Asked Questions Can I use instant yeast instead of active dry yeast? Yes, you can substitute 2 teaspoons of instant yeast for the active dry yeast. There’s no need to proof it in warm water first – just mix it directly with the dry ingredients. What if my dough is too sticky? If the dough feels too sticky to handle, add a tablespoon of flour at a time until it becomes soft and slightly tacky. It should hold its shape easily without sticking to your hands too much. How long does it keep? Store leftover breadsticks in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. You can also freeze baked breadsticks for up to 2 months and reheat straight from frozen. More to Cook and Eat Easy Crostini Recipe – Salty, sweet, creamy, and crunchy, this easy crostini recipe is an ideal appetizer for any occasion or holiday party. Homemade Mozzarella Sticks – Extra Crispy – These Homemade Mozzarella Sticks have an extra crispy coating that gives way to a gooey warm mozzarella for the best party appetizer! Crispy Toasted Ravioli Recipe – This Crispy Toasted Ravioli is oven-baked, not fried. Panko breadcrumbs provide extra crunch. Dip your baked ravioli in your favorite marinara sauce. Easy Cheesy Garlic Bread – Soft, chewy, cheesy, and full of garlic, this bread has everything you could ever want in a warm loaf and so much more.  The post Olive Garden Breadsticks Recipe appeared first on Chew Out Loud.

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