Everyday Potato Cookbook

Main Dishes, Potato Salads, Sides & Desserts!

S. L. Watson

Copyright 2019 S. L. Watson

All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording without express written permission from the author and/or copyright holder.

This book is for informational or entertainment purposes only. Cover design S. L. Watson 2019. Picture courtesy of Canva.

The author has made every effort to ensure the information provided in this book is correct. Failure to follow directions could result in a failed recipe. The author does not assume and hereby disclaim any liability to any party for any loss, damage, illness or disruption caused by errors and omissions, whether such errors and omissions result from negligence, accident or any other cause.

The author has made every effort to provide accurate information in the creation of this book. The author accepts no responsibility and gives no warranty for any damages or loss of any kind that might be incurred by the reader or user due to actions resulting from the use of the information in this book. The user assumes complete responsibility for the use of the information in this book.

Table of Contents

Introduction

Appetizers

Goat Cheese Mashed Potato Stuffed Poblanos

Taco Potato Skins

Twice Baked New Potatoes

Potato Nachos

Sweet Potato Mushroom Sandwiches

Sweet Potato Fries With Goat Cheese & Grape Salsa

Crisp Potato Skins

Potato Chip Cheese Nibblers

Main Dishes & Casseroles

Mexican Potato Stuffed Meatloaf

Southwest Chicken Potato Salad

Pork Potato Meatballs

Sausage Scalloped Potatoes

Sausage Potato Lasagna

Pork Chop Hashbrown Bake

Pork Chop Potato Dinner

Potato Pork Pie

Italian Sausage Mashed Potato Pie

Twice Baked Potato Beef Pie

Cheesy Steak Potato Skillet

Skillet Sausage Pizza Potatoes

Sweet Potato Ham Vegetable Hash

Canadian Bacon and Potato Skillet

Oven Beef Potato Hash

Hashbrown Sloppy Joe Casserole

Potato Pizza

Roasted Sweet Potato Onion Tart

Breakfast Potato Bake

Hashbrown Breakfast Pie

Creamed Turkey On Mashed Potatoes

Chicken Potato Pot Pie

Loaded Baked Potato Pizza

Creole Shrimp With Sweet Potato Grits

Sweet Potato Fettuccine

Cheesy Beans & Scalloped Potatoes

Stove Top Scalloped Potatoes & Ham

Garlic Potatoes, Broccoli and Ham Skillet

Shrimp and Mushroom Stuffed Potatoes

Ham & Broccoli Stuffed Potatoes

Chicken Potato Salad Stuffed Potatoes

Chicken Potato Bake

Cajun Potato Salad Meal

Potato Burger Casserole

Beefy Garlic Mashed Potato Bake

Beefy Potato Bake

Potato Enchiladas

Potato Cabbage Casserole

Sausage Potato & Vegetable Brunch Casserole

Creamy Ham & Potato Casserole

Au Gratin Potatoes & Ham

Ham & Mashed Potato Casserole

Pizza Potatoes

Side Dishes

Italian Red Potatoes & Green Beans

Parsley Red Potatoes

Cilantro Potatoes

Harvest Potato Bake

Swiss Holiday Potatoes

Ultimate Hashbrown Casserole

Fiesta Potato Bake

Pepper Jack Potato Casserole

Parmesan Herb Hashbrowns

Deluxe Twice Baked Potatoes

Greens Stuffed Potatoes

Twice Baked Sweet Potatoes

Cheddar Potato Strips

Crispy Potato Rounds

Hot Potato Salad Slices

Baked Rosemary Potatoes

Microwavable Spinach Potatoes Au Gratin

Microwave Horseradish Potatoes

Oven Roasted Savory Sweet Potatoes

Orange Glazed Sweet Potatoes

Sweet Potato Latkes

Microwave Pineapple Sweet Potatoes

Cornflake Topped Sweet Potato Casserole

Meringue Sweet Potato Casserole

Streusel Sweet Potato Casserole

Creamy Herb Potatoes

Creamy Ranch Potatoes

Three Cheese Prosciutto Potatoes

Crispy Fennel Potatoes

Skillet Squash And Potatoes

Baked Basil Fries

Homemade Oven Fries

Buffalo Oven Fries

Italian Parmesan Oven Fries

Spicy Cheese Oven Fries

Garlic Parmesan Potato Wedges

Seasoned Potato Wedges

Baked Cayenne Potatoes

Crispy Potato Cubes

Chili Fried Potatoes

Hashbrown Pancakes

Potato Ham Pancakes

Bacon Potato Pancakes

Broccoli Potato Pancakes

Potato Frittata

Roasted Fan Shaped Potatoes

Baked Spicy Sweet Potato Fries

Sweet Potato Chips

Orange Cinnamon Baked Sweet Potato Wedges

Maple Sweet Potatoes

Sweet Potato Apple Bake

Roasted Garlic Rosemary Mashed Potatoes

Cheese & Parsnip Mashed Potatoes

Leek Mashed Potatoes

Onion Mashed Potatoes

Skin On Onion Savory Mashed Potatoes

Cheese Topped Baked Mashed Potatoes

Ultimate Baked Mashed Potatoes With Variations

Creamy Garlic Sour Cream Potatoes

Cheesy Mashed Potato Casserole

Smashed Red Potatoes

Feta Chive Potatoes

Mashed Sweet Potatoes With Carrots

Crispy Mashed Potato Pancake

Lemon Roasted Potatoes

Lemon Butter New Potatoes

Simple Onion Roasted Potatoes

Golden Roasted Potatoes

Parmesan Scalloped Potatoes

Homestyle Scalloped Potatoes

Fennel Potato Gratin

Bacon Potato Gratin

Herb Potatoes & Green Peas

Roasted Chipotle Sweet Potatoes

Savory Grilled Sweet Potatoes

Pecan Sweet Potato Bake

Honey Bourbon Glazed Sweet Potatoes

Saucy Potatoes

Cheddar Bacon Twice Baked Potatoes

Stuffed Alfredo Potatoes

Salads

Caribbean Roasted Sweet Potato Salad

Marinated Sweet Potato Salad

Citrus Vinaigrette Sweet Potato Salad

Sweet Potato Apple Salad

Orange Honey Sweet Potato Salad

Hot Bacon Green Bean Potato Salad

Red, White & Green Salad

Potato Tossed Salad

Salmon Potato Salad

Shrimp Boil Potato Salad

Ham Potato Salad

Cobb Potato Salad

Fresh Corn Potato Salad

Red Potato Chive Salad

Asparagus Potato Salad

Fennel Potato Salad

Artichoke Potato Salad

Roasted Potato & Okra Salad

Spicy Jalapeno Potato Salad

Mediterranean Potato Salad

Bistro Potato Salad

Ranch Roasted Potato Salad

Honey Dijon Potato Salad

Picnic Potato Salad

Savory Potato Salad

Creamy Oil & Vinegar Potato Salad

Fresh Herb Potato Salad

Slow Cooker Hot German Potato Salad

Sweet Potato Salad

Soups

Corn & Potato Chowder

Parsnip Potato Soup

Creamy Potato Soup With Homemade Croutons

Parmesan Potato Soup

Spinach Potato Soup

Spinach Mashed Potato Soup

Zucchini Potato Soup

Baked Potato Soup

Loaded Potato Soup

Slow Cooker Potato Ham Soup

Spicy Ham Broccoli Potato Chowder

Sausage Potato Soup

Sausage Potato Chowder

Sweet Potato Sausage Soup

Cheesy Vegetable Potato Soup

Creamy Potato and Onion Soup

Queso Potato Chowder

Black Bean Potato Soup

Sweet Potato Soup

Sweet Potato Broth

Sweet Potato Topped Chicken Stew

Spicy Sweet Potato Beef Stew

Sweet Potato Chowder

Easy Potato Soup

Potato Dumpling Soup

Breads & Sweets

Sweet Potato Crescents

Sweet Potato Biscuits

Sweet Potato Quick Bread

Sweet Potato Muffins With Ginger Butter

Cranberry Sweet Potato Muffins

Sweet Potato Cornbread

Sweet Potato Cinnamon Rolls With Caramel Glaze

Mashed Potato Cinnamon Rolls

Maine Potato Candy

Potato Candy

Sweet Potato Dessert Squares

Chocolate Potato Cake

Sweet Potato Pound Cake

Sweet Potato Cake With Caramel Frosting

Rum Glazed Sweet Potato Cakes

Pecan Glazed Sweet Potato Pie

Sweet Potato Pecan Pie

Fried Sweet Potato Pies

Praline Sweet Potato Pie

Introduction

Potatoes are a staple in my household and can be used in a wide variety of recipes. Potatoes make a great side dish, meal and even dessert. Potato salads, french fries, potato soups and mashed potatoes are the universal favorites but there are a wide variety of meals that can be made from potatoes. I have included numerous variations for potato salads, french fries, soups and mashed potatoes. There is no reason to eat boring mashed potatoes again. With around 200 recipes, you will be certain to find a favorite potato dish for main meals, sides dishes or dessert.

Appetizers

Potatoes make a great, filling and tasty appetizer. Potato nachos and stuffed poblanos are our favorites.

Goat Cheese Mashed Potato Stuffed Poblanos

Makes 8 servings

Ingredients

8 poblano peppers

4 medium Yukon gold potatoes, washed

2 tsp. salt

1/4 cup whole milk

2 tbs. unsalted butter

4 oz. can diced green chiles, drained

4 oz. crumbled goat cheese

Directions

Preheat the oven to the broiler position. Place the peppers on a baking sheet. Broil for 5 minutes or until the peppers are blistered. Turn the peppers so they are cooked on all sides. Remove the peppers from the oven and place in a large Ziploc bag. Close the bag and let the peppers sit for 10 minutes. Remove the stem from the peppers if needed. Split the peppers in the center using a sharp knife. Remove the seeds and membrane.

Cut the potatoes into 2" cubes and add to a sauce pan over medium heat. Sprinkle 1 teaspoon salt over the potatoes. Cover the potatoes with cold water and bring to a boil. Cook for 15 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes. Place the potatoes back on the stove. Reduce the heat to low and cook for 2 minutes or until all the moisture evaporates from the potatoes. Remove the pan from the heat.

Using a potato masher, mash the potatoes. Add the milk, 1 teaspoon salt, butter, green chiles and goat cheese to the potatoes. Mash until smooth and combined. Spoon the mashed potatoes into the peppers. Place the peppers on a baking sheet.

Preheat the oven to 400°. Bake for 10 minutes. Remove the peppers from the oven and serve hot.

Taco Potato Skins

Makes 2 dozen

Ingredients

6 large russet potatoes, washed

1/2 cup melted unsalted butter

2 tbs. taco seasoning mix

1 cup shredded cheddar cheese

15 bacon slices, cooked and crumbled

3 green onions, chopped

Salsa and sour cream to taste

Directions

Preheat the oven to 375°. Pierce the potatoes with a fork. Bake for 1 hour or until the potatoes are tender. Remove the potatoes from the oven and cool for 15 minutes. Reduce the oven temperature to 350°. Cut the potatoes, lengthwise, into quarters. Remove the potato from the skin leaving about 1/4" potato on the skin. Use the removed potato for another recipe.

Place the potato skins on a baking sheet. In a small bowl, add the butter and taco seasoning mix. Stir until combined and brush on the potato skins. Sprinkle the cheddar cheese, bacon and green onions over the potato skins. Bake for 10 minutes. Remove the potatoes from the oven and serve with salsa and sour cream as desired.

Twice Baked New Potatoes

Makes 2 dozen

These are great as an appetizer or a side dish!

Ingredients

12 small red new potatoes, washed

2 tbs. vegetable oil

1 cup shredded Monterey Jack cheese

1/2 cup sour cream

3 oz. cream cheese, softened

1/3 cup minced green onions

1 tsp. dried basil

1 garlic clove, minced

1/2 tsp. salt

1/4 tsp. black pepper

8 oz. bacon slices, cooked and crumbled

Directions

Pierce the potatoes with a fork. Rub the vegetable oil over the skins of the potatoes. Preheat the oven to 400°. Place the potatoes on a baking sheet. Bake for 45 minutes or until the potatoes are tender. Remove the potatoes from the oven and cool for 20 minutes.

In a mixing bowl, add the Monterey Jack cheese, sour cream, cream cheese, green onions, basil, garlic, salt and black pepper. Stir until combined. Cut the potatoes in half lengthwise. Scoop out the potatoes and add to the bowl. Using a potato masher, mash the potatoes. Add the bacon and stir until combined.

Turn the oven to the broiler position. Spoon the filling into the potato skins. Broil for 7 minutes or until the potatoes are hot. Remove the potatoes from the oven and serve.

Potato Nachos

Makes 4 servings

Ingredients

2 large baking potatoes, washed

1/4 tsp. salt

2 cups taco sauce

1 cup sliced green onions

1 cup chopped green chiles

1 cup shredded Monterey Jack cheese

1 cup sliced black olives

Directions

Cut the potatoes into 1/4" slices. Spray two large broiler pans with non stick cooking spray. Place the potato slices, in a single layer, on the broiler pans. Sprinkle the salt over the potatoes. Turn the oven to the broiler position.

Broil about 5 minutes on each side or until the potatoes are tender and golden brown. Remove the potatoes from the oven. Drizzle the taco sauce over the potatoes. Sprinkle the green onions, green chiles, Monterey Jack cheese and black olives over the potatoes. Broil for 2 minutes or until the cheese melts. Remove the potatoes from the oven and serve.

Sweet Potato Mushroom Sandwiches

Makes 12 servings

Ingredients

1 cup mashed cooked sweet potatoes

3 oz. crumbled goat cheese

1/2 tsp. ground chipotle chile pepper

12 squares toasted rye bread slices, 3" size

3 thick cut bacon slices

1/2 cup sliced onion

5 oz. sliced shitake mushrooms

1/2 tsp. chopped fresh thyme

Directions

In a small bowl, add the sweet potatoes, goat cheese and chipotle chile pepper. Stir until combined. Spread the sweet potatoes on one side of each rye bread slice. Place the slices on a baking sheet. Preheat the oven to 425°.

In a skillet over medium heat, add the bacon. Cook for 7 minutes or until the bacon is crispy. Remove the bacon from the skillet and place on paper towels. Crumble the bacon.

Add the onion to the skillet. Saute for 10 minutes or until the onions are caramelized. Add the mushrooms and thyme to the skillet. Saute for 3 minutes or until the mushrooms are tender. Remove the skillet from the heat. Spoon the onions and mushrooms over the sweet potatoes on the bread slices. Sprinkle the bacon over the top. Bake for 8 minutes or until the sandwiches are hot. Remove the sandwiches from the oven and serve.

Sweet Potato Fries With Goat Cheese & Grape Salsa

Makes 10 servings

Ingredients

20 large waffle cut frozen sweet potatoes

2 tbs. red pepper jelly

1 tbs. fresh lime juice

1 cup seedless red grapes, quartered

1/4 cup finely diced yellow bell pepper

2 tbs. finely diced green onions

1 tbs. chopped fresh cilantro

4 oz. crumbled goat cheese

Directions

Preheat the oven to 425°. Lightly spray a baking sheet with non stick cooking spray. Place the sweet potatoes, in a single layer, on the baking sheet. Bake for 12 minutes. Turn the potatoes over and bake for 5 minutes or until the potatoes are tender, crisp and lightly browned. Remove the sweet potatoes from the oven.

In a small bowl, add the red pepper jelly, lime juice, grapes, yellow bell pepper, green onions and cilantro. Stir until combined. Place the sweet potatoes on a serving platter. Drain all the liquid from the grapes. Spoon the grape salsa over the potatoes. Sprinkle the goat cheese over the top and serve.

Crisp Potato Skins

Makes 6 servings

Ingredients

6 medium potatoes, washed

1/4 cup melted unsalted butter

1 tsp. soy sauce

Salt to taste

1/2 cup sour cream

1/4 cup chopped fresh chives

1/2 cup crumbled cooked bacon

Directions

Preheat the oven to 400°. Place the potatoes on a baking sheet. Bake for 45 minutes or until the potatoes are fork tender. Remove the potatoes from the oven and cool completely at room temperature. Cut the potatoes, lengthwise, into quarters. Remove the potatoes from the skin leaving about an 1/8" edge on the skins. Refrigerate the removed potatoes for another recipe.

Preheat the oven to 500°. In a small bowl, add the butter and soy sauce. Stir until combined and season to taste with salt. Brush the butter on both sides of the potato skins. Place the potato skins on a baking sheet. Bake for 10 minutes or until the skins are crisp. Remove the skins from the oven ad serve with sour cream, chives and bacon. Serve hot.

Potato Chip Cheese Nibblers

Makes 3 dozen

Ingredients

1 cup finely shredded cheddar cheese

1 cup crushed potato chips

1/2 cup all purpose flour

1/4 cup unsalted butter, softened

1 tsp. dry mustard

Directions

Add all the ingredients to a mixing bowl. Stir until combined. Using about a teaspoon filling, form into a ball. Place the balls on a large baking sheet. Flatten the balls slightly with a spatula.

Preheat the oven to 375°. Bake for 5-7 minutes or until golden brown. Remove the baking sheet from the oven and serve hot.

Main Dishes & Casseroles

Potatoes are great for main dishes. They are filling and go well with most any meat or vegetable. They are great for breakfast pies and you can make ordinary scalloped potatoes into a main dish with meat.

Mexican Potato Stuffed Meatloaf

Makes 10 servings

Ingredients

6 small red potatoes, washed and peeled

2 lbs. lean ground beef

1 lb. Mexican chorizo sausage, casings removed

10 oz. can diced tomatoes with lime and cilantro

1 egg

1 1/2 cups dry chicken flavored stuffing mix

1 tbs. Worcestershire sauce

1 tbs. minced garlic

1 cup water

1 cup ketchup

1/2 cup light brown sugar

1 1/4 tsp. dried oregano

1 tsp. ground cumin

1 tsp. cayenne pepper

2 tbs. chopped fresh cilantro

Directions

Place the potatoes in a microwavable dish. Cover the dish with plastic wrap. Microwave for 3 minutes. Remove the plastic wrap and microwave for 3 minutes or until the potatoes are tender. Remove the potatoes from the microwave and set aside for the moment.

In a mixing bowl, add the ground beef, chorizo sausage, tomatoes with juice, egg, stuffing mix, Worcestershire sauce, garlic and water. Using your hands, mix until well combined.

Preheat the oven to 375°. Lightly spray a 15 x 10 x 1 baking pan with non stick cooking spray. Pat half the meatloaf into a 15" x 5" rectangle on the pan. Place the potatoes over the meatloaf. Place the remaining meatloaf over the potatoes. Press to make a rectangle shape and seal in the potatoes.

In a small bowl, add the ketchup, brown sugar, oregano, cumin and cayenne pepper. Stir until combined and spread over the meatloaf. Bake for 1 to 1 1/4 hours or until the meatloaf is well browned and no longer pink. Remove the meatloaf from the oven and sprinkle the cilantro over the top. Let the meatloaf rest for 10 minutes before serving.

Southwest Chicken Potato Salad

Makes 6 servings

Ingredients

12 new potatoes, cut into 3/4" cubes

Water

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup salsa

3 cups cooked chicken, cut into 3/4" pieces

1/4 cup canned diced green chiles

1/4 cup sliced black olives

2 cups chopped tomato

11 oz. can whole kernel corn, drained

1/4 cup chopped red bell pepper

Directions

In a sauce pan over medium heat, add the potatoes. Cover the potatoes with cold water and bring the potatoes to a boil. Cook for 10 minutes or until the potatoes are fork tender. Remove the pan from the heat and drain all the water from the potatoes. Cool the potatoes for 30 minutes.

Add the mayonnaise, sour cream and salsa to a serving bowl. Stir until combined. Add the potatoes, chicken, green chiles, black olives, tomatoes, corn and red bell pepper. Toss until well combined. Cover the bowl and chill for 2 hours before serving.

Pork Potato Meatballs

Makes 4 servings

Ingredients

1 cup finely shredded potato, drained

1/4 cup chopped green onions

1 beaten egg

2 tbs. whole milk

1 tsp. yellow prepared mustard

1/2 tsp. salt

1/8 tsp. black pepper

1 lb. ground pork

1/4 cup dry breadcrumbs

1 1/3 cups water

1 tsp. instant chicken bouillon granules

2 tbs. all purpose flour

Directions

In a mixing bowl, add the potato, green onions, egg, milk, mustard, salt and black pepper. Stir until combined. Add the pork and breadcrumbs to the bowl. Using your hands, mix until well combined. Using about a tablespoon meat, form into 1" meatballs.

In a large skillet over medium heat, add the meatballs. Cook about 5 minutes or until the meatballs are browned. Remove the meatballs from the skillet. Add 1 cup water and the chicken bouillon granules to the skillet. Stir until the bouillon dissolves. Add the meatballs back to the skillet.

Place a lid on the skillet. Cook for 20 minutes or until the meatballs are no longer pink. In a small bowl, add 1/3 cup water and the all purpose flour. Whisk until combined and add to the skillet. Stir constantly and bring to a boil. Cook for 2 minutes or until the sauce thickens. Remove the skillet from the heat and serve.

Sausage Scalloped Potatoes

Makes 4 servings

Ingredients

1 lb. cooked smoked sausage, cut into 1/4" slices

2 tbs. unsalted butter

2 tbs. all purpose flour

1 tsp. salt

1/4 tsp. black pepper

2 cups whole milk

4 cups red potatoes, peeled and thinly sliced

1/4 cup chopped onion

2 tbs. minced fresh parsley

Directions

In a large skillet over medium heat, add the smoked sausage. Cook for 6 minutes or until the smoked sausage is well browned. Remove the sausage from the skillet and drain on paper towels.

Add the butter to the skillet. When the butter melts, add the all purpose flour, salt and black pepper. Stir constantly and cook for 1 minute. Add the milk to the skillet. Stir until combined. Add the potatoes and onion to the skillet. Place a lid on the skillet and cook for 15 minutes or until the potatoes are tender. Stir occasionally while the potatoes are cooking. Add the smoked sausage back to the skillet. Stir until combined. Remove the skillet from the heat and sprinkle the parsley over the top before serving.

Sausage Potato Lasagna

Makes 8 servings

Ingredients

8 oz. ground Italian sausage

2 cups sliced fresh mushrooms

4 medium potatoes, peeled and thinly sliced

10 oz. pkg. frozen chopped spinach, thawed and drained

1 1/2 cups ricotta cheese

1/4 cup grated Parmesan cheese

1 beaten egg

1 cup chopped onion

2 garlic cloves, minced

2 tbs. unsalted butter

2 tbs. all purpose flour

Salt and black pepper to taste

1/4 tsp. ground nutmeg

1 1/2 cups whole milk

1 cup shredded mozzarella cheese

Directions

In a skillet over medium heat, add the Italian sausage and mushrooms. Stir frequently to break the sausage into crumbles as it cooks. Cook for 8 minutes or until the sausage is well browned and no longer pink. Remove the skillet from the heat and drain off any excess grease.

In a sauce pan over medium heat, add the potatoes. Cover the potatoes with water and bring to a boil. Cover the pan and cook for 5 minutes or until the potatoes are crisp tender. Remove the pan from the heat and drain off all the water.

In a small bowl, add the spinach, ricotta cheese, Parmesan cheese and egg. Whisk until combined. In a sauce pan over medium heat, add the onion, garlic and butter. Saute for 5 minutes. Sprinkle the all purpose flour over the onion. Stir constantly and cook for 1 minute. Season to taste with salt and black pepper. Add the nutmeg, and milk to the pan. Stir constantly and cook until the sauce thickens and bubbles. Remove the pan from the heat.

Spray a 11 x 7 baking pan with non stick cooking spray. Preheat the oven to 350°. Place half the potatoes in the bottom of the baking pan. Spread half the spinach filling over the potatoes. Spread half the Italian sausage over the spinach. Spread half the sauce over the top. Sprinkle 1/2 cup mozzarella cheese over the sauce. Repeat the layering process one more time.

Cover the baking pan with a lid or aluminum foil. Bake for 30 minutes or until the potatoes are tender and the dish hot and bubbly. Remove the lasagna from the oven and cool for 10 minutes before serving.

Pork Chop Hashbrown Bake

Makes 6 servings

Ingredients

20 oz. pkg. refrigerated hashbrowns

11 oz. can condensed cheddar cheese soup

1/2 cup sour cream

1/2 cup whole milk

3 cups chopped broccoli florets

1/2 cup chopped onion

1 tbs. vegetable oil

6 bone in pork chops, 1/2" thick

1/2 tsp. salt

1/4 tsp. black pepper

Directions

Preheat the oven to 350°. Add the hashbrowns, cheddar cheese soup, sour cream, milk, broccoli and onion to the casserole dish. Stir until all the ingredients are combined.

In a skillet over medium heat, add the vegetable oil. When the oil is hot, add the pork chops. Brown the pork chops for 3 minutes on each side. Sprinkle the salt and black pepper over the pork chops. Remove the skillet from the heat.

Place the pork chops over the hashbrowns in the casserole dish. Cover the dish with a lid or aluminum foil. Bake for 35 minutes or until the pork chops are no longer pink and tender. Remove the dish from the oven and let the dish sit for 3 minutes. Carefully remove the lid or aluminum foil and serve.

Pork Chop Potato Dinner

Makes 6 servings

Ingredients

1 tbs. vegetable oil

6 bone in pork chops, 1/2" thick

30 oz. pkg. frozen shredded hashbrowns, thawed

1 1/2 cups shredded cheddar cheese

10.75 oz. can cream of celery soup

1/2 cup whole milk

1/2 cup sour cream

1/2 tsp. season salt

1/8 tsp. black pepper

3 oz. can french fried onions

Directions

In a large skillet over medium heat, add the vegetable oil. When the oil is hot, add the pork chops. Cook for 3 minutes on each side or until the pork chops are browned. Remove the skillet from the heat.

In a large bowl, add the hashbrowns, 1 cup cheddar cheese, cream of celery soup, milk, sour cream, season salt and black pepper. Stir until combined. Spray a 5 quart slow cooker with non stick cooking spray. Spoon the hashbrowns into the slow cooker. Place the pork chops over the top.

Set the temperature to high. Cook for 3 hours or until the pork chops are tender and no longer pink. Sprinkle 1/2 cup cheddar cheese and french fried onions over the top of the pork chops. Cook for 10 minutes.

Potato Pork Pie

Makes 6 servings

Ingredients

2 lb. potatoes, peeled and cubed

1/3 cup whipping cream

4 tbs. unsalted butter

3/4 tsp. salt

1/8 tsp. black pepper

1 cup chopped onion

1 garlic clove, minced

1/4 cup all purpose flour

1 3/4 cups beef broth

1 tbs. Dijon mustard

1 tsp. dried thyme

4 tbs. minced fresh parsley

2 1/2 cups cooked pork roast, cubed

Directions

In a sauce pan over medium heat, add the potatoes. Cover the potatoes with cold water and bring to a boil. Cook for 20 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

Add the whipping cream, 2 tablespoons butter, salt and black pepper to the pan. Mash the potatoes until they are smooth and creamy. Spray a 1 1/2 quart casserole dish with non stick cooking spray. Spread 1 1/2 cups mashed potatoes in the bottom of the casserole dish.

In a skillet over medium heat, add 2 tablespoons butter, onion and garlic. Saute the onion and garlic for 5 minutes. Sprinkle the all purpose flour over the onion and garlic. Stir constantly and cook for 2 minutes. Add the beef broth, Dijon mustard, thyme and 2 tablespoons parsley. Stir constantly and cook for 2 minutes or until the gravy thickens. Add the pork roast cubes to the skillet. Cook for 2 minutes. Remove the skillet from the heat and spoon the pork and gravy over the mashed potatoes in the casserole dish.

Spoon the remaining mashed potatoes over the top of the filling. Preheat the oven to 350°. Bake for 35 minutes or until the filling is hot, bubbly and the potatoes lightly browned. Remove the dish from the oven and sprinkle 2 tablespoons parsley over the top before serving.

Italian Sausage Mashed Potato Pie

Makes a 9" pie

Ingredients

7 oz. pkg. instant garlic mashed potatoes

3/4 cup whole milk

1/2 cup water

2 beaten eggs

1 lb. ground Italian sausage

1/2 cup chopped onion

1 cup spaghetti sauce

1 tsp. dried basil

1/2 cup shredded Parmesan cheese

Directions

Preheat the oven to 375°. Add the instant potatoes, milk and water to a mixing bowl. Stir until combined and let the potatoes sit for 5 minutes. Add the eggs and mix until well combined.

In a skillet over medium heat, add the Italian sausage and onion. Stir frequently to break the sausage into crumbles as it cooks. Cook for 10 minutes or until the sausage is no longer pink and well browned. Remove the skillet from the heat and drain all the grease from the skillet. Stir in the spaghetti sauce and basil.

Spoon the mashed potatoes into a 9" pie pan to form a crust. Spread the Italian sausage over the potato crust. Bake for 25 minutes. Sprinkle the Parmesan cheese over the top and bake for 5 minutes. Remove the pie from the oven and cool for 5 minutes before serving.

Twice Baked Potato Beef Pie

Makes 4 servings

Ingredients

1 lb. lean ground beef

1/4 cup chopped onion

1/4 cup plain breadcrumbs

1/2 tsp. dried sage

1/2 tsp. salt

1 egg

4 cups mashed potatoes

3 roasted garlic cloves

1 cup shredded cheddar cheese

1/4 cup chopped tomato

1/4 cup cooked bacon, crumbled

2 green onions, sliced

Directions

If you do not use lean ground beef for this dish, the pie will be greasy. In a mixing bowl, add the ground beef, onion, breadcrumbs, sage, salt and egg. Using your hands, mix until well combined. The ground beef will be your crust. Press the ground beef into the bottom and up the sides of an 8" baking pan.

Preheat the oven to 450°. In a mixing bowl, add the mashed potatoes and garlic. Stir until combined. I use leftover mashed potatoes for this dish. If your mashed potatoes are not seasoned, season the mashed potatoes with butter, salt and black pepper. Spread the mashed potatoes over the ground beef. Sprinkle the cheddar cheese over the top of the pie.

Bake for 50 minutes or until the ground beef is well browned and no longer pink. Remove the pie from the oven. Sprinkle the tomato, bacon and green onions over the top before serving.

Cheesy Steak Potato Skillet

Makes 4 servings

Ingredients

1 lb. boneless sirloin steak, cut into 4 pieces

3/4 tsp. season salt

1/2 tsp. garlic pepper seasoning

2 tbs. unsalted butter

3/4 cup thinly sliced onion

3/4 cup thinly sliced green bell pepper

20 oz. pkg. refrigerated sliced potatoes

1 cup shredded American cheese

Directions

Sprinkle 1/2 teaspoon season salt and garlic pepper over the steaks. In a large skillet over medium high heat, add the steaks. Cook for 4 minutes on each side or until the steaks are done to your taste. Remove the steaks from the skillet and keep warm while you prepare the rest of the dish.

Add the butter, onion and green bell pepper to the skillet. Saute the vegetables for 5 minutes. Add the potatoes to the skillet. Sprinkle 1/4 teaspoon season salt over the potatoes. Stir frequently and cook for 10 minutes or until the potatoes are tender.

Add the steaks back to the skillet. Sprinkle the American cheese over the steaks and vegetables. Cook only until the cheese melts. Remove the skillet from the heat and serve.

If you do not want to use steak, cook hamburgers in place of the steaks for a delicious meal even picky eaters love.

Skillet Sausage Pizza Potatoes

Makes 5 servings

Ingredients

1 lb. ground Italian pork sausage

1/2 cup pepperoni slices

14 oz. jar pizza sauce

1/2 cup water

28 oz. bag frozen hashbrowns with onions and peppers

1 cup shredded Italian cheese blend

Directions

In a large skillet over medium heat, add the sausage. Stir frequently to break the sausage into crumbles as it cooks. Cook for 10 minutes or until the sausage is well browned and no longer pink. Drain off any excess grease. Add the pepperoni to the skillet and cook for 2 minutes.

Add the pizza sauce, water and hashbrowns to the skillet. Stir until all the ingredients are combined and bring to a boil. Place a lid on the skillet. Stir occasionally and cook for 10 minutes or until the hashbrowns are tender. Remove the skillet from the heat and sprinkle the Italian cheese blend over the top. Let the cheese sit for 5 minutes before serving.

Sweet Potato Ham Vegetable Hash

Makes 6 servings

Ingredients

8 oz. cooked ham, diced

1 onion, finely chopped

1 tbs. olive oil

2 sweet potatoes, peeled and cut into 1/4" cubes

1 garlic clove, minced

10 oz. pkg. frozen green peas

10 oz. pkg. frozen whole kernel corn

1/4 cup chicken broth

1 tbs. chopped fresh thyme

1/2 tsp. salt

1/2 tsp. black pepper

Directions

In a large skillet over medium heat, add the ham, onion and olive oil. Saute the ham and onion for 5 minutes. Add the sweet potatoes and cook for 6 minutes. Add the garlic to the skillet. Saute the garlic for 1 minute. Add the green peas, corn, chicken broth, thyme, salt and black pepper.

Stir until combined and place a lid on the skillet. Reduce the heat to low. Stir frequently and cook for 15 minutes or until the corn, green peas and sweet potatoes are tender. Remove the skillet from the heat and serve.

Canadian Bacon and Potato Skillet

Makes 4 servings

Ingredients

3 1/2 cups water

2 tsp. unsalted butter

1 box dry scalloped potato mix

1 1/4 cups whole milk

8 oz. Canadian bacon, cut into thin strips

10 oz. pkg. frozen green beans, thawed

Directions

In a deep 10" skillet over medium heat, add the water and butter. Bring the water to a boil and add the scalloped potato mix and seasoning. Stir until all the ingredients are combined. Cook for 5 minutes.

Add the milk, Canadian bacon and green beans to the skillet. Stir until combined and bring the potatoes to a boil. When the potatoes are boiling, reduce the heat to low. Stir occasionally and cook for 15 minutes or until the potatoes and green beans are tender. Remove the skillet from the heat and serve.

Oven Beef Potato Hash

Makes 4 servings

Ingredients

3 cups diced cooked potatoes

1 1/2 cups cubed cooked roast beef

5 oz. can evaporated milk

1/4 cup minced fresh parsley

1/4 cup finely chopped onion

2 tsp. Worcestershire sauce

1/2 tsp. salt

1/8 tsp. black pepper

1/3 cup crushed saltine crackers

1 tbs. melted unsalted butter

Directions

Preheat the oven to 350°. Spray a 1 1/2 quart baking dish with non stick cooking spray. Add the potatoes, roast beef, milk, parsley, onion, Worcestershire sauce, salt and black pepper to the baking dish. Stir until combined.

In a small bowl, add the saltine crackers and butter. Toss until the crackers are coated in the butter. Sprinkle the crackers over the top of the hash. Bake for 30 minutes or until the hash is hot and bubbly. Remove the dish from the oven and serve.

Hashbrown Sloppy Joe Casserole

Makes 8 servings

Ingredients

1 lb. ground beef

15 oz. can sloppy joe sauce

10.75 oz. can cream of potato soup

32 oz. pkg. cubed frozen hashbrowns, thawed

1 cup shredded cheddar cheese

Directions

In a skillet over medium heat, add the ground beef. Stir frequently to break the ground beef into crumbles as it cooks. Cook for 8 minutes or until the ground beef is well browned and no longer pink. Drain off the excess grease.

Add the sloppy joe sauce and cream of potato soup to the skillet. Stir until combined and bring the sauce to a boil. Remove the skillet from the heat. Spray a 9 x 13 casserole dish with non stick cooking spray. Spread the hashbrowns in the bottom of the casserole dish. Spoon the ground beef mixture over the top.

Cover the dish with a lid or aluminum foil. Preheat the oven to 400°. Bake for 20 minutes. Remove the lid or aluminum foil from the dish. Bake for 15 minutes or until the hashbrowns are tender and the dish bubbly. Remove the dish from the oven and sprinkle the cheddar cheese over the top of the casserole. Cool for 5 minutes before serving.

Potato Pizza

Makes a 14" pizza

Ingredients

3 large potatoes, peeled and cubed

10 oz. can refrigerated pizza crust

1/4 cup whole milk

1/2 tsp. salt

1 lb. sliced bacon, diced

1 cup chopped onion

1/2 cup chopped red bell pepper

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded mozzarella cheese

Directions

In a sauce pan over medium heat, add the potatoes. Cover the potatoes with cold water and bring to a boil. Cook for 15 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

Preheat the oven to 350°. While the potatoes are cooking, bake the pizza crust. Remove the pizza crust from the can and press onto a 14" pizza pan. Prick the dough several times with a fork. Bake for 15 minutes or until the crust is lightly browned.

Add the milk and salt to the potatoes. Using a potato masher, mash until smooth. Spread the potatoes over the crust. In a skillet over medium heat, add the bacon, onion and red bell pepper. Cook for 10 minutes or until the bacon is crispy. Remove the bacon and vegetables from the skillet and drain on paper towels.

Spoon the bacon and vegetables over the potatoes. Sprinkle the cheddar and mozzarella cheeses over the top. Increase the oven temperature to 375°. Bake for 20 minutes or until the pizza is hot and the cheeses melt. Remove the pizza from the oven and serve.

Roasted Sweet Potato Onion Tart

Makes 6 servings

Ingredients

3 cups peeled sweet potatoes, cut into 3/4" cubes

1 cup chopped purple onion

2 tbs. olive oil

1 tsp. seasoned pepper

6 bacon slices, cooked and crumbled

1/4 cup chopped fresh parsley

2 refrigerated pie crust, 9" size

2 cups shredded Gruyere cheese

1 1/2 cups half and half

4 eggs

1 tsp. chopped fresh rosemary

1/2 tsp. salt

Directions

Preheat the oven to 425°. In a mixing bowl, add the sweet potatoes, purple onion, olive oil and seasoned pepper. Toss until the potatoes are coated in the seasonings. Lightly spray a 15 x 10 x 1 baking pan with non stick cooking spray. Spread the sweet potatoes and onion on the baking sheet.

Bake for 20 minutes or until the potatoes are tender. Stir the potatoes after 10 minutes. Remove the baking sheet from the oven and cool the potatoes completely before using. Sprinkle the bacon and parsley over the sweet potatoes. Stir until combined.

Lightly flour your work surface. Place the pie crust on top of each other to form one crust. Roll the pie crust to a 12" circle. Place the pie crust in a 10" deep dish tart pan with a removable bottom. Trim and flute the edges as desired. Line a baking sheet with aluminum foil. Place the tart pan on the baking sheet. Place pie weights in the crust to prevent rising while baking. Bake for 12 minutes. Remove the pie weights. Bake for 5 minutes. Remove the pan from the oven. Reduce the oven temperature to 350°.

Spread half the sweet potatoes in the bottom of the crust. Sprinkle 1 cup Gruyere cheese over the sweet potatoes. In a mixing bowl, add the half and half, eggs, rosemary, salt and 1 cup Gruyere cheese. Whisk until combined and pour over the sweet potatoes.

Bake for 35 minutes or until the tart is set in the center. Remove the tart from the oven and cool for 15 minutes before serving.

Breakfast Potato Bake

Makes 6 servings

Ingredients

6 cups peeled and sliced potatoes, cooked

12 bacon slices, cooked and crumbled

1 cup chopped onion

6 eggs

1/4 cup whole milk

2 tbs. dried parsley flakes

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. dried thyme

1/2 cup shredded cheddar cheese

Directions

Spray a 9 x 13 baking pan with non stick cooking spray. Preheat the oven to 350°. Place the potatoes in the bottom of the baking pan. Sprinkle the bacon and onion over the potatoes.

In a mixing bowl, add the eggs, milk, parsley, salt, black pepper and thyme. Whisk until well combined and pour over the potatoes. Bake for 15 minutes or until the eggs are almost set. Sprinkle the cheddar cheese over the top of the potatoes. Bake for 5 minutes or until the eggs are set and the cheese melted. Remove the dish from the oven and serve.

Hashbrown Breakfast Pie

Makes 6 servings

Ingredients

5 eggs

2 1/2 cups frozen shredded hashbrowns

1 cup shredded Monterey Jack cheese

1/2 cup shredded sharp cheddar cheese

2/3 cup picante sauce

2 green onions, sliced

1/4 tsp. salt

6 bacon slices, cooked and crumbled

Directions

In a mixing bowl, add the eggs. Whisk until well combined. Add the hashbrowns, Monterey Jack cheese, cheddar cheese, picante sauce, green onions and salt. Stir until combined.

Spray a 9" pie pan with non stick cooking spray. Spoon the filling into the pie pan. Cover the pie with plastic wrap. Refrigerate for 12 hours. Remove the pie from the refrigerator 30 minutes before baking.

Preheat the oven to 350°. Bake for 25 minutes. Sprinkle the bacon over the top of the pie. Bake for 10 minutes or until a knife inserted in the center of the pie comes out clean. Remove the pie from the oven and serve.

Creamed Turkey On Mashed Potatoes

Makes 4 servings

Ingredients

1/2 cup chopped onion

2 tbs. unsalted butter

2 tbs. all purpose flour

1/4 tsp. salt

1/8 tsp. black pepper

2 cups whole milk

2 cups cubed cooked turkey breast

1 cup frozen mixed vegetables

2 cups hot mashed potatoes

Directions

In a skillet over medium heat, add the onion and butter. Saute the onion for 4 minutes. Sprinkle the all purpose flour over the butter. Stir constantly and cook for 1 minute. Add the salt, black pepper and milk to the skillet. Stir until combined.

Add the turkey and mixed vegetables to the skillet. Stir constantly and cook about 8 minutes or until the vegetables are tender and the sauce thickens. Remove the skillet from the heat. Spoon the mashed potatoes on a serving platter. Spoon the turkey filling over the top and serve.

Chicken Potato Pot Pie

Makes 6 servings

Ingredients

3 1/2 cups chicken broth

1 bay leaf

1/2 tsp. black pepper

2 cups peeled potatoes, cubed

16 oz. pkg. frozen mixed vegetables

1 celery rib, chopped

3 tbs. unsalted butter

3 tbs. all purpose flour

3 cups cubed cooked chicken

4 hard boiled eggs, sliced

9" refrigerated pie crust

Directions

In a dutch oven over medium heat, add the chicken broth, bay leaf, black pepper and potatoes. Bring the potatoes to a boil and cook for 5 minutes. Add the mixed vegetables and celery to the pan. Reduce the heat to low and cook for 10 minutes or until the vegetables are tender. Remove the pan from the heat. Remove the bay leaf and discard. Drain the broth from the pan but save the broth.

In a large sauce pan over medium heat, add the butter. When the butter melts, stir in the all purpose flour. Stir constantly and cook for 1 minute. Continue stirring and slowly stir in the reserved chicken broth. Stir in the potatoes and vegetables, chicken and hard boiled eggs. Stir until combined and remove the pan from the heat.

Preheat the oven to 400°. Spoon the chicken filling into a 2 1/2 quart casserole dish. Lightly flour your work surface. Place the pie crust on your surface. Roll the pie crust large enough to cover the casserole dish. Place the crust over the filling attaching the crust to the sides of the casserole dish.

Using a sharp knife, cut six 1" slits in the pie crust. Bake for 30 minutes or until the pie crust is golden brown. Remove the pie from the oven and cool for 5 minutes before serving.

Loaded Baked Potato Pizza

Makes 6 servings

Ingredients

14 oz. can refrigerated pizza crust dough

1 medium baking potato

1 tbs. olive oil

1/4 tsp. salt

1/4 tsp. black pepper

10 oz. pkg. frozen broccoli in cheese sauce

2/3 cup sour cream

1 tbs. ranch dressing

1 cup shredded Colby Jack cheese

5 slices cooked and crumbled bacon

1/2 cup diced tomato

2 chopped green onions

Directions

Preheat the oven to 375°. Remove the pizza crust dough from the can. Press the pizza dough in a 9 x 13 baking pan to form a crust. With a fork, prick several holes in the potato. Microwave the potato for 5 minutes or until the potato is tender. Remove the potato from the microwave and cool the potato for 5 minutes. Peel the potato and cut the potato into 1/4" cubes.

Place the potato in a small bowl. Add the olive oil, salt and black pepper. Mix until combined. Microwave the broccoli and cheese sauce for 5 minutes or until the broccoli is tender. Cool the broccoli for 5 minutes. In a small bowl, mix together the sour cream and ranch dressing. Spread the sour cream over the pizza crust. Sprinkle the Colby Jack cheese over the sour cream.

Spread the broccoli and cheese sauce over the pizza. Spread the potato over the pizza. Sprinkle the bacon, tomato and green onions over the top of the pizza. Bake for 20 minutes or until the crust is golden brown. Remove the pizza from the oven and cool for 5 minutes before serving.

Creole Shrimp With Sweet Potato Grits

Makes 6 servings

Ingredients

2 cups whole milk

1 1/2 cups water

1 cup dry regular grits

2 lbs. large fresh shrimp, peeled and deveined

1 tbs. Creole seasoning

2 garlic cloves, minced

1 tbs. vegetable oil

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

1 tbs. grated lemon zest

2 tsp. Sriracha hot chili sauce

1 cup cooked mashed sweet potatoes

1 cup shredded smoked Gouda cheese

2 tbs. unsalted butter

1 tsp. salt

1/4 tsp. black pepper

Directions

In a large sauce pan over medium heat, add the milk and water. Bring the liquids to a boil and stir in the grits. Reduce the heat to medium low and simmer the grits for 10 minutes or until tender and thickened. Stir the grits occasionally while cooking.

While the grits are cooking, make the shrimp. Sprinkle the Creole seasoning over the shrimp. In a large skillet over medium heat, add the garlic and vegetable oil. Saute the garlic for 1 minute. Add the shrimp to the pan. Saute for 3 minutes. Add the green onions, cilantro, lemon zest and chili sauce. Stir until combined and saute for 3 minutes or until the shrimp turn pink. Remove the skillet from the heat.

Add the sweet potatoes, Gouda cheese, butter, salt and black pepper to the grits. Stir until the cheese melts and the grits are hot. Remove the pan from the heat and spoon the grits onto a serving platter. Spoon the shrimp over the top and serve.

Sweet Potato Fettuccine

Makes 4 servings

Ingredients

2 large sweet potatoes, washed

6 tbs. unsalted butter

1/2 cup finely chopped fresh parsley

1/2 cup finely chopped toasted pecans

1 tbs. grated lemon zest

2 garlic cloves, minced

1/4 tsp. salt

Directions

Peel the sweet potatoes and cut into 1/8" thick slices. Stack 4 potato slices on a cutting board. Cut into 1/4" wide strips. Repeat until all the sweet potatoes are cut.

In a large skillet over medium heat, add the butter. When the butter melts, add the sweet potatoes. Saute for 6 minutes or until the sweet potatoes are tender but firm. In a small bowl, add the parsley, pecans, lemon zest, garlic and salt. Stir until combined and add to the skillet. Toss until the sweet potatoes are coated in the seasonings. Remove the pan from the heat and serve.

Cheesy Beans & Scalloped Potatoes

Makes 5 servings

Ingredients

15 oz. can red kidney beans, rinsed and drained

15 oz. can black beans, rinsed and drained

1 cup chopped onion

1 cup chopped celery

1 cup frozen green peas

1 cup chopped green bell pepper

10.75 oz. can condensed cheddar cheese soup

1 tsp. dried thyme

1/4 tsp. black pepper

4 garlic cloves, minced

3 cups sliced potatoes, 1/4" thick

1 cup shredded cheddar cheese

Directions

Spray a 4 quart slow cooker with non stick cooking spray. In a mixing bowl, add the red kidney beans, black beans, onion, celery, green peas, green bell pepper, cheddar cheese soup, thyme, black pepper and garlic. Stir until all the ingredients are combined.

Spread half the bean mixture in the bottom of the slow cooker. Place the potato slices over the bean mixture. Spread the remaining bean mixture over the potatoes. Set the temperature to low and cook for 8 hours. The potatoes should be tender and the sauce bubbly when ready. Sprinkle the cheddar cheese over the top and serve.

Stove Top Scalloped Potatoes & Ham

Makes 4 servings

Ingredients

4 potatoes, peeled and thinly sliced

2 tbs. unsalted butter

1/3 cup water

1/2 cup whole milk

3 tbs. dry onion soup mix

2 tbs. minced fresh parsley

1 cup cubed Velveeta cheese

1 cup cubed cooked ham

Directions

In a large skillet over medium heat, add the potatoes, and butter. When the butter melts, add the water. Bring the potatoes to a boil and reduce the heat to low. Place a lid on the pan and simmer the potatoes for 12 minutes or until tender.

In a small bowl, add the milk, onion soup mix and parsley. Stir until combined and pour over the potatoes. Sprinkle the Velveeta cheese and ham over the potatoes. Stir until combined and the cheese melts. Remove the skillet from the heat and serve.

Garlic Potatoes, Broccoli and Ham Skillet

Makes 4 servings

Ingredients

8 small red potatoes, cut into wedges

1 tbs. vegetable oil

16 oz. pkg. frozen broccoli cuts, thawed and drained

1 cup cubed cooked ham

1 envelope dry herb with garlic soup mix

Directions

You can peel the potatoes if desired. In a skillet over medium heat, add the vegetable oil and potatoes. Stir occasionally and cook for 10 minutes. Add the broccoli, ham and garlic soup mix to the skillet. Stir until well combined.

Place a lid on the skillet and reduce the heat to low. Stir occasionally and cook for 20 minutes. The potatoes and broccoli should be tender when ready. Remove the skillet from the heat and serve.

Shrimp and Mushroom Stuffed Potatoes

Makes 8 servings

Ingredients

6 cups water

3 oz. pkg. crawfish and crab boil

1 lb. fresh small shrimp, peeled and deveined

8 large baking potatoes, baked

2 tbs. unsalted butter

1/2 cup chopped onion

4 green onions, chopped

1 1/4 cups sliced fresh mushrooms

1/2 cup chopped green bell pepper

1 1/4 cups half and half

3/4 cup shredded cheddar cheese

3/4 tsp. salt

1/2 tsp. black pepper

1/4 cup Italian seasoned breadcrumbs

1/4 cup grated Parmesan cheese

Directions

In a large sauce pan over medium heat, add the water and crawfish boil. When the water is boiling, add the shrimp. Cook for 3 minutes or until the shrimp turn pink. Remove the pan from the heat and drain all the water from the shrimp. Rinse the shrimp with cold water and drain all the water again.

Cut a 1" slit in the top of each baked potato. Scoop out the potato leaving about 1/4" shell on the potato skin. Do not remove so much potato that the skin does not remain intact. Add the removed potato to a mixing bowl. Mash the potato until mainly smooth.

In a large skillet over medium heat, add the butter. When the butter melts, add the onion, green onions, mushrooms and green bell pepper. Saute the vegetables for 5 minutes or until they are tender. Add the half and half to the skillet. Stir constantly and cook for 2 minutes. Add the mashed potato, shrimp, 1/2 cup cheddar cheese, salt and black pepper to the skillet. Stir constantly and cook until all the ingredients are combined and thoroughly heated. Remove the skillet from the heat.

Spoon the shrimp filling into the potato skins. Sprinkle 1/4 cup cheddar cheese, breadcrumbs and Parmesan cheese over the top and serve.

Ham & Broccoli Stuffed Potatoes

Makes 4 servings

Ingredients

2 tbs. unsalted butter

2 tbs. all purpose flour

1 cup whole milk

1/4 tsp. ground mustard

1/4 tsp. salt

1/4 tsp. black pepper

1/2 cup shredded cheddar cheese

3 cups chopped fresh broccoli, cooked

1 cup chopped cooked ham

4 large baking potatoes, hot and cooked

Directions

In a sauce pan over medium heat, add the butter. When the butter melts, add the all purpose flour. Stir constantly and cook for 1 minute. Add the milk, ground mustard, salt and black pepper to the pan. Stir constantly and cook for 4 minutes or until the sauce thickens and bubbles.

Add the cheddar cheese, broccoli and ham to the pan. Stir until combined and the cheese melts. Remove the pan from the heat. Split the potatoes open and spoon the filling over the top. Serve hot.

Chicken Potato Salad Stuffed Potatoes

Makes 4 servings

Ingredients

4 large baking potatoes

1 cup sour cream

1/2 cup apple cider vinegar

2 garlic cloves, minced

1 tbs. black pepper

1 tbs. spicy brown mustard

1 tsp. granulated sugar

2 tsp. Tabasco sauce

4 oz. jar diced red pimentos, drained

1//3 cup chopped sweet pickles

1/4 cup sliced green onions

8 oz. cooked rotisserie chicken, shredded

6 bacon slices, cooked and crumbled

1 cup shredded cheddar cheese

Directions

Preheat the oven to 400°. Pierce the potatoes several times with a fork. Spray the potatoes with non stick cooking spray. Place the potatoes on a baking sheet. Bake for 1 hour or until the potatoes are tender. Remove the potatoes from the oven and cool for 5 minutes.

Cut about 1/3 off the top of each potato. Scoop out the potato leaving about an 1/8" edge on each potato. Spoon the removed potato into a mixing bowl. In a small bowl, add the sour cream, apple cider vinegar, garlic, black pepper, spicy brown mustard, granulated sugar and Tabasco sauce. Stir until well blended. Spoon 3/4 cup sour cream sauce over the potatoes. Add the red pimentos, sweet pickles and green onions to the potatoes. Stir until combined. Spoon the filling into the potato skins.

Place the chicken, bacon and cheddar cheese over the top of the potatoes. Bake for 15 minutes or until the potatoes are hot. Remove the potatoes from the oven and serve with the remaining sour cream sauce.

Chicken Potato Bake

Makes 4 servings

Ingredients

1 cup dry breadcrumbs

1/2 cup all purpose flour

2 tsp. salt

2 1/2 tsp. paprika

2 tsp. season salt

1 tsp. granulated sugar

1 tsp. onion powder

1 tsp. rubbed sage

1 tsp. dried oregano

1/2 tsp. black pepper

1/2 tsp. celery seed

1 1/2 tsp. dried parsley flakes

1/4 tsp. garlic powder

3 tbs. plus 1 tsp. vegetable oil

4 lbs. chicken pieces, skin removed

1/8 tsp. garlic powder

1/8 tsp. black pepper

4 red potatoes, peeled and cut into 1" cubes

Directions

In a shallow bowl, add the breadcrumbs, all purpose flour, salt, 2 teaspoons paprika, 1 teaspoon season salt, granulated sugar, onion powder, sage, oregano, 1/2 teaspoon black pepper, celery seed, 1/2 teaspoon parsley flakes and 1/4 teaspoon garlic powder. Stir until combined.

Brush 3 tablespoons vegetable oil over the chicken pieces. Roll the chicken in the seasoned breadcrumbs. Preheat the oven to 350°. Spray a 15 x 10 x 1 baking pan with non stick cooking spray. Place the chicken pieces on a baking sheet.

In a mixing bowl, add 1 teaspoon vegetable oil, 1 teaspoon season salt, 1 teaspoon parsley flakes, 1/2 teaspoon paprika, 1/8 teaspoon garlic powder and 1/8 teaspoon black pepper. Stir until combined. Add the potatoes to the bowl. Toss until the potatoes are coated in the seasonings.

Place the potatoes on the baking sheet with the chicken. Bake for 1 hour or until the potatoes and chicken are tender and the chicken is no longer pink. Remove from the oven and serve.

Cajun Potato Salad Meal

Makes 6 servings

Ingredients

2 lbs. small red potatoes, washed

1 tsp. salt

1/2 cup chopped purple onion

1/2 cup sliced green onions

1/4 cup minced fresh parsley

6 tbs. cider vinegar

8 oz. Cajun sausage, sliced

6 tbs. olive oil

1 tbs. Dijon mustard

2 garlic cloves, minced

1/2 tsp. black pepper

1/2 tsp. cayenne pepper

Directions

In a sauce pan over medium heat, add the potatoes. Sprinkle the salt over the potatoes. Cover the potatoes with cold water and bring to a boil. Place a lid on the pan and reduce the heat to low. Simmer the potatoes for 20 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes. Rinse the potatoes in cold water until cool. Drain all the water from the potatoes. Pat the potatoes dry with paper towels.

Cut the potatoes into 1/4" slices and place in a large bowl. Add the purple onion, green onions, parsley and 3 tablespoons cider vinegar. Toss until combined. In a skillet over medium heat, add the Cajun sausage. Stir frequently and cook for 10 minutes or until the sausage is well browned and done. Remove the sausage from the skillet and add to the bowl with the potatoes.

Add the olive oil, Dijon mustard, garlic, black pepper, cayenne pepper and 3 tablespoons cider vinegar to the skillet. Stir constantly and bring to a boil. Remove the skillet from the heat and pour the dressing over the potatoes. Toss until the potatoes are coated in the dressing. Serve warm.

Potato Burger Casserole

Makes 8 servings

Ingredients

2 lbs. ground beef

1 1/4 cups all purpose flour

1 envelope dry onion soup mix

10.75 oz. can cream of mushroom soup

1 cup sour cream

2 1/4 cups water

1 tbs. ketchup

1/4 cup unsalted butter

1/2 tsp. salt

2 cups instant mashed potato flakes

1/2 cup whole milk

2 eggs, beaten

2 tsp. baking powder

Directions

In a large skillet over medium heat, add the ground beef. Stir frequently to break the ground beef into crumbles as it cooks. Cook for 10 minutes or until the ground beef is well browned and no longer pink. Drain all the excess grease from the skillet.

Add 1/4 cup all purpose flour, onion soup mix, cream of mushroom soup, sour cream, 3/4 cup water and ketchup to the skillet. Stir until all the ingredients are combined. Stir frequently and cook until the ground beef and sauce come to a boil. Remove the skillet from the heat.

In a sauce pan over medium heat, add 1 1/2 cups water, butter and salt. Bring the water to a boil and stir in the mashed potato flakes and milk. Stir until the potatoes are smooth and combined. Remove the pan from the heat and stir in 1 cup all purpose flour, eggs and baking powder. Mix until all the ingredients are combined.

Preheat the oven to 425°. Spoon the ground beef into a 9 x 13 casserole dish. Spoon dollops of the mashed potatoes over the ground beef. Bake for 25 minutes or until the casserole is hot and the potatoes golden brown. Remove the casserole from the oven and serve.

Beefy Garlic Mashed Potato Bake

Makes 4 servings

Ingredients

1 lb. ground beef

10.75 oz. can cream of mushroom soup with roasted garlic

1 tbs. Worcestershire sauce

16 oz. pkg. frozen broccoli, cauliflower & carrots, thawed

2 cups water

3 tbs. unsalted butter

3/4 cup whole milk

2 cups instant mashed potato flakes

Directions

In a large skillet over medium heat, add the ground beef. Stir frequently to break the ground beef into crumbles as it cooks. Cook for 6 minutes or until the ground beef is well browned and no longer pink. Remove the skillet from the heat and drain all the grease from the ground beef.

Spray a 2 quart casserole dish with non stick cooking spray. Preheat the oven to 400°. Add the ground beef, 1/2 the cream of mushroom soup, Worcestershire sauce and frozen broccoli, cauliflower and carrots to the casserole dish. Stir until combined.

In a sauce pan over medium heat, add the water, butter and the remaining cream of mushroom soup. Stir until combined and bring to a boil. When the liquids are boiling, add the milk and potato flakes. Remove the pan from the heat and stir until all the ingredients are combined and the potatoes fluffy.

Spread the mashed potatoes over the top of the casserole. Bake for 20 minutes or until the potatoes are lightly browned. Remove the casserole from the oven and serve.

Beefy Potato Bake

Makes 6 servings

Ingredients

1 1/2 lbs. ground beef

1/2 cup chopped onion

3/4 cup beef broth

1/4 cup all purpose flour

1/4 tsp. salt

1/8 tsp. black pepper

10.75 oz. can cream of mushroom soup

1 cup sour cream

4 cups cold mashed potatoes

6 oz. Velveeta cheese, cut into 2" cubes

2 cups seasoned breadcrumbs

Directions

In a large skillet over medium heat, add the ground beef and onion. Stir frequently to break the ground beef into crumbles. Cook for 8 minutes or until the ground beef is well browned and no longer pink. Drain all the excess grease from the skillet.

Add the beef broth, all purpose flour, salt and black pepper to the skillet. Stir constantly and cook until the filling thickens. Remove the pan from the heat and stir in the cream of mushroom soup and sour cream.

Preheat the oven to 350°. Spoon the ground beef filling into a 3 quart casserole dish. Using about 2/3 cup mashed potatoes, form the potatoes into a ball. Poke a hole in the center of the ball and place a Velveeta cheese cube. Repeat using the remaining mashed potatoes and Velveeta cheese. Place the breadcrumbs in a shallow dish. Roll the mashed potato balls in the breadcrumbs. Place the potato mounds over the top of the filling.

Bake for 40 minutes or until the casserole is bubbly and the potatoes lightly browned. Remove the casserole from the oven and serve.

When I prepare mashed potatoes, I make extra to use leftover mashed potatoes in this dish for dinner the next day.

Potato Enchiladas

Makes 8 enchiladas

Ingredients

2 lbs. baking potatoes, peeled and quartered

1 tsp. salt

3 tbs. unsalted butter

1/2 tsp. ground cumin

1/8 tsp. cayenne pepper

3/4 cup plus 6 tbs. whole milk

4 oz. can diced green chiles, drained

8 flour tortillas, 8" size

10.75 oz. can cream of celery soup

1 cup sour cream

1 cup shredded Colby jack cheese

1/4 cup sliced green onions

Directions

In a large sauce pan over medium heat, add the potatoes. Sprinkle the salt over the potatoes. Cover the potatoes with water and bring the potatoes to a boil. When the potatoes are boiling, reduce the heat to low. Simmer the potatoes for 20 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

Add the potatoes to a mixing bowl. Using a potato masher, mash the potatoes. Add the butter, cumin, cayenne pepper, 4 tablespoons milk and green chiles to the potatoes. Stir until all the ingredients are combined and the potatoes are fluffy. Add the remaining 2 tablespoon milk if needed for fluffy potatoes.

Spoon the potato filling down the center of each tortilla. Fold the tortilla sides over the filling. Spray a 9 x 13 baking dish with non stick cooking spray. Place the tortillas, seam side down, in the baking dish.

In a mixing bowl, add the cream of celery soup, sour cream and 3/4 cup milk. Stir until combined and pour over the tortillas. Cover the dish with a lid or aluminum foil. Bake for 30 minutes or until the enchiladas are thoroughly heated. Remove the lid or aluminum foil from the dish. Sprinkle the Colby jack cheese and green onions over the top of the enchiladas. Bake for 10 minutes. Remove the dish from the oven and serve.

Potato Cabbage Casserole

Makes 6 servings

Ingredients

1 lb. sliced and peeled potatoes

4 tbs. unsalted butter, melted

1/3 cup chopped onion

8 cups shredded cabbage

10.75 oz. can cream of mushroom soup

3/4 cup whole milk

1/2 cup shredded cheddar cheese

1/2 tsp. black pepper

1/4 tsp. dried rosemary

1/8 tsp. garlic salt

1 cup soft breadcrumbs

Directions

Add the potatoes to a sauce pan over medium heat. Cover the potatoes with water and bring the potatoes to a boil. When the potatoes are boiling, reduce the heat to low. Place a lid on the pan and cook for 10 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

In a dutch oven over medium heat, add 2 tablespoons butter and the onion. Saute the onion for 4 minutes. Add the cabbage to the pan. Place a lid on the pan and cook the cabbage for 5 minutes. The cabbage should be wilted when ready.

Add the cream of mushroom soup, milk, cheddar cheese, black pepper, rosemary and garlic salt to the pan. Stir until all the ingredients are combined. Stir constantly and cook until the cheddar cheese melts. Remove the pan from the heat and stir in the potatoes.

Preheat the oven to 350°. Spray a 2 quart casserole dish with non stick cooking spray. Spoon the potatoes into the casserole dish. In a small bowl, add the breadcrumbs and 2 tablespoons butter. Toss until the breadcrumbs are coated in the butter. Sprinkle the breadcrumbs over the top of the casserole. Bake for 30 minutes or until the casserole is hot and bubbly. Remove the casserole from the oven and serve.

Sausage Potato & Vegetable Brunch Casserole

Makes 6 servings

Ingredients

8 oz. pork sausage links, cooked

10.75 oz. can condensed cream of potato soup

2/3 cup whole milk

2 tsp. Worcestershire sauce

1/4 tsp. black pepper

32 oz. pkg. frozen hashbrowns, thawed

1/2 cup chopped onion

1/2 cup chopped green bell pepper

10 oz. pkg. frozen broccoli, carrots & cauliflower in cheese sauce

1/2 cup shredded cheddar cheese

Directions

Spray a 4 quart slow cooker with non stick cooking spray. Slice the pork sausage links into 1/2" slices. Add the sausage, cream of potato soup, milk, Worcestershire sauce, black pepper, hashbrowns, onion, green bell pepper and broccoli, carrots & cauliflower to the slow cooker. Stir until combined.

Set the temperature to low. Cook for 5 hours or until the hashbrowns and vegetables are tender and the casserole bubbly. The casserole should be set when ready. Sprinkle the cheddar cheese over the top and serve.

Creamy Ham & Potato Casserole

Makes 4 servings

Ingredients

3 cups frozen hashbrowns with onions & peppers

1 1/2 cups frozen cut green beans

1 1/2 cups chopped cooked ham

3/4 cup whole milk

1/2 cup shredded American cheese

10.75 oz. can cream of chicken soup

Directions

Preheat the oven to 375°. Spray an 8" square baking pan with non stick cooking spray. In a mixing bowl, add all the ingredients. Mix until combined and spread in the baking pan.

Bake for 1 hour or until the casserole is hot, bubbly and the green beans tender. Remove the casserole from the oven and serve.

Au Gratin Potatoes & Ham

Makes 6 cups

Ingredients

6 cups sliced peeled potatoes

1/2 cup chopped onion

1 1/2 cups cubed cooked ham

1 cup shredded American cheese

10.75 oz. can cream of mushroom soup

1/2 cup whole milk

1/4 tsp. dried thyme

Directions

Spray a 4 quart slow cooker with non stick cooking spray. Place half the potatoes in the bottom of the slow cooker. Sprinkle half the onion, ham and American cheese over the potatoes. Repeat the layering process one more time.

In a small bowl, add the cream of mushroom soup, milk and thyme. Whisk until combined and pour over the top of the potatoes. Do not stir. Set the temperature to high and cook for 1 hour. Reduce the temperature to low and cook for 6 hours or until the potatoes are tender. Serve hot.

Ham & Mashed Potato Casserole

Makes 4 servings

Ingredients

1/2 cup finely chopped onion

2 tbs. unsalted butter

4 cups prepared & seasoned hot mashed potatoes

1 1/2 cups cooked cubed ham

1/4 tsp. onion salt

1/8 tsp. black pepper

1/2 cup shredded cheddar cheese

1/3 cup crushed cornflakes

Directions

Preheat the oven to 375°. In a microwavable bowl, add the onion and butter. Microwave for 2 minutes. Remove the bowl from the microwave and add the mashed potatoes, ham, onion salt and black pepper. Stir until well combined.

Spray a 1 1/2 quart casserole dish with non stick cooking spray. Spread the potatoes in the casserole dish. Sprinkle the cheddar cheese and cornflakes over the top. Bake for 15 minutes or until the potatoes are hot and the topping lightly browned. Remove the dish from the oven and serve.

Pizza Potatoes

I can not tell you how many times I have fixed these potatoes for hungry kids. They gobble it up.

Makes 4 servings

Ingredients

5 oz. box scalloped potatoes

14 oz. can Italian stewed tomatoes

1 1/2 cups water

1/4 tsp. dried oregano

3 oz. pkg. sliced pepperoni

1 cup shredded mozzarella cheese

Directions

Spray a 1 1/2 quart casserole dish with non stick cooking spray. Preheat the oven to 375°. Add the potatoes and the sauce mix from the scalloped potatoes to the casserole dish. In a sauce pan over medium heat, add the tomatoes with juice, water and oregano. Stir until combined and bring the tomatoes to a boil. When the tomatoes are boiling, remove the pan from the heat. Pour the tomatoes and liquid over the potatoes. Stir until combined.

Place the pepperoni slices over the top of the potatoes. Bake for 50 minutes or until the potatoes are tender. Sprinkle the mozzarella cheese over the top and bake for 5 minutes. Remove the casserole dish from the oven and serve.

Side Dishes

Potatoes are famous for side dishes. Whether you love scalloped potatoes, french fries or mashed potatoes, there are recipes for everyone. Adding potatoes as a side dish, will stretch your main dish as potatoes are filling. Sometimes I serve several potato side dishes for lunch instead of a main dish.

Italian Red Potatoes & Green Beans

Makes 8 servings

Ingredients

1 1/3 lbs. fresh green beans, trimmed

1/3 cup water

6 red new potatoes, cut into wedges

1/2 cup chopped purple onion

1/2 cup bottled Italian salad dressing

Directions

In a sauce pan over medium heat, add the green beans and water. Bring the green beans to a boil and place a lid on the pan. Cook for 5 minutes or until the green beans are tender. Remove the pan from the heat and drain off any water.

While the green beans are cooking, add the potatoes to a sauce pan. Cover the potatoes with cold water and bring to a boil. Place a lid on the pan and simmer for 10 minutes or until the potatoes are tender. Remove the pan from the heat and drain off any water.

Add the green beans and potatoes to a serving bowl. Add the purple onion and Italian salad dressing to the bowl. Toss until combined and serve.

Parsley Red Potatoes

Makes 6 servings

Ingredients

2 lbs. small red potatoes, washed

1 1/2 tsp. salt

1/3 cup unsalted butter, cubed

2 tbs. minced fresh parsley

Directions

In a sauce pan over medium heat, add the red potatoes, Sprinkle the salt over the potatoes. Cover the potatoes with cold water and bring to a boil. Place a lid on the pan and reduce the heat to low. Simmer the potatoes for 15 minutes or until tender. Remove the potatoes from the heat and drain all the water from the potatoes.

Add the butter and parsley to the potatoes. Toss until the butter melts and the potatoes are coated in the butter and parsley. Serve hot.

Cilantro Potatoes

Makes 8 servings

Ingredients

1 bunch fresh cilantro, chopped

1 garlic clove, minced

1/4 cup olive oil

3 lbs. potatoes, peeled and cubed

1/2 tsp. salt

Directions

In a large skillet over medium heat, add the cilantro, garlic and olive oil. Saute for 1 minute. Add the potatoes to the skillet. Stir until combined and cook for 25 minutes or until the potatoes are tender and browned. Remove the skillet from the heat and drain off any liquid. Sprinkle the salt over the top of the potatoes and serve.

Harvest Potato Bake

Makes 16 servings

Ingredients

5 lbs. Yukon Gold potatoes, peeled and cubed

2 medium sweet potatoes, peeled and cubed

5 large carrots, cut into 2" pieces

3 garlic cloves, minced

1 tsp. dried tarragon

1 cup shredded cheddar cheese

1/2 cup whole milk

2 eggs

2 tbs. cider vinegar

1 tbs. unsalted butter

1 tsp. salt

1 tsp. dried parsley flakes

1/2 tsp. black pepper

Directions

In a dutch oven over medium heat, add the Yukon Gold potatoes, sweet potatoes, carrots, garlic and tarragon. Cover the potatoes with water and bring to a boil. Place a lid on the pan and reduce the heat to low. Simmer for 20 minutes or until the potatoes and carrots are tender. Remove the pan from the heat and drain all the water from the pan.

Add the potatoes and carrots to a mixing bowl. Using a potato masher, mash until smooth. Add 1/2 cup cheddar cheese, milk, eggs, cider vinegar, butter, salt, parsley flakes and black pepper. Stir until well combined.

Preheat the oven to 325°. Spray a 9 x 13 baking pan with non stick cooking spray. Spread the potatoes in the baking pan. Bake for 25 minutes or until the potatoes are hot. Sprinkle 1/2 cup cheddar cheese over the top. Bake for 5 minutes. Remove the pan from the oven and serve.

Swiss Holiday Potatoes

Makes 8 servings

Ingredients

5 cups cooked cubed peeled potatoes

1 1/2 cups sour cream

1 1/4 cups shredded Swiss cheese

1/2 cup shredded carrot

1/4 cup chopped onion

2 tbs. minced fresh parsley

1 tsp. salt

1/2 tsp. dried dill

1/4 tsp. black pepper

1/4 tsp. paprika

Directions

In a mixing bowl, add the potatoes, sour cream, Swiss cheese, carrot, onion, parsley, salt, dill and black pepper. Stir until combined. Spray an 8" square baking pan with non stick cooking spray. Spread the potatoes in the baking pan. Preheat the oven to 350°. Sprinkle the paprika over the top of the potatoes.

Bake for 25 minutes or until the potatoes are hot and bubbly. Remove the pan from the oven and serve.

Ultimate Hashbrown Casserole

Makes 12 servings

Ingredients

32 oz. pkg. frozen shredded hashbrowns, thawed

2 1/2 cups shredded cheddar cheese

10.75 oz. can cream of chicken soup

2 cups sour cream

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 cup chopped onion

Directions

Add all the ingredients to a large mixing bowl. Stir until combined. Spray a 9 x 13 baking pan with non stick cooking spray. Spread the hashbrowns into the baking pan.

Preheat the oven to 350°. Bake for 40 minutes or until the hashbrowns are tender and lightly browned. Remove the dish from the oven and serve.

Fiesta Potato Bake

Makes 6 servings

Ingredients

10.75 oz. can condensed cream of onion soup

1/2 cup sour cream

4 oz. can diced green chiles, drained

4 cups frozen hashbrowns

1/2 cup finely chopped onion

1/2 cup finely chopped green bell pepper

1 cup shredded Colby Jack cheese

Directions

Preheat the oven to 350°. In a mixing bowl, add the cream of onion soup, sour cream and green chiles. Stir until well combined. Add the hashbrowns, onion, green bell pepper and 1/2 cup Colby Jack cheese. Toss until all the ingredients are combined.

Spoon the hashbrowns into a 2 quart baking dish. Place a lid or aluminum foil on the dish. Bake for 40 minutes. Remove the lid or aluminum foil from the dish. Sprinkle 1/2 cup Colby Jack cheese over the top of the dish. Bake for 5 minutes or until the cheese melts and the hashbrowns are tender. Remove the dish from the oven and serve.

Pepper Jack Potato Casserole

Makes 6 servings

Ingredients

30 oz. pkg. frozen shredded hashbrowns

1 tsp. minced garlic

2 cups shredded Pepper Jack cheese

1 1/2 cups whole milk

10.75 oz. can cream of chicken soup

2 tbs. unsalted butter, melted

1 tsp. salt

1/2 tsp. black pepper

Directions

Lightly spray a 9 x 13 casserole dish with non stick cooking spray. Preheat the oven to 350°. Add the hashbrowns, garlic and Pepper Jack cheese to the baking dish. Stir until all the ingredients are combined.

In a mixing bowl, add the milk, cream of chicken soup, butter, salt and black pepper. Whisk until well combined. Pour the soup mixture over the potatoes. Stir until all the ingredients are combined. Bake for 45 minutes or until the hashbrowns are tender and the casserole bubbly. Remove the dish from the oven and serve.

Parmesan Herb Hashbrowns

Makes 4 servings

Ingredients

30 oz. pkg. frozen shredded hashbrowns

1 cup shredded Parmesan cheese

1/4 cup chopped fresh parsley

1/4 cup chopped fresh chives

1 tbs. chopped fresh rosemary

2 tsp. black pepper

1/2 tsp. salt

2 tbs. vegetable oil

Directions

In a mixing bowl, add the hashbrowns, Parmesan cheese, parsley, chives, rosemary, black pepper and salt. Toss until the hashbrowns are coated in the cheese and seasonings.

In a 10" skillet over medium heat, add the vegetable oil. When the oil is hot, add the hashbrowns. Cook for 10 minutes on each side or until the hashbrowns are crispy and golden brown. Remove the skillet from the heat and serve.

Deluxe Twice Baked Potatoes

Makes 12 servings

Ingredients

6 medium russet potatoes, washed

6 medium sweet potatoes, washed

2/3 cup sour cream

1/3 cup whole milk

3/4 cup shredded cheddar cheese

4 tbs. minced fresh chives

1 1/2 tsp. salt

Directions

Preheat the oven to 400°. Pierce the russet and sweet potatoes with a fork. Place the potatoes on a large baking sheet. Bake for 1 hour or until the potatoes are fork tender. Remove the potatoes from the oven.

Cut about 1/3 off the top of each russet potato. Scoop out the potato leaving about an 1/8" edge on the skins. Spoon the removed potato into a mixing bowl. Add 1/3 cup sour cream, milk, cheddar cheese, 2 tablespoons chives and 3/4 teaspoon salt to the bowl. Mash the potatoes until mostly smooth. Stir until all the ingredients are well combined.

Cut about 1/3 off the top of each sweet potato. Scoop out the potato leaving about an 1/8" edge on the skins. Spoon the removed potato into a mixing bowl. Add 1/3 cup sour cream, 2 tablespoons chives and 3/4 teaspoon salt to the bowl. Mash the potatoes until mostly smooth. Stir until all the ingredients are well combined.

Spoon the russet potatoes into one side of each skin. Spoon the sweet potatoes into the other half of each skin. Place the potatoes on a baking sheet. Reduce the oven temperature to 350°. Bake for 15 minutes or until the potatoes are hot. Remove the potatoes from the oven and serve.

Greens Stuffed Potatoes

Makes 8 servings

Ingredients

4 washed russet potatoes, 12 oz. size

2 tbs. olive oil

1 small shallot, minced

1 garlic clove, minced

8 oz. washed fresh greens, chopped

2 tbs. apple cider vinegar

1/8 tsp. cayenne pepper

Salt and black pepper to taste

1/2 cup sour cream

1/2 cup melted unsalted butter

1 1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. Tabasco sauce

1 cup shredded sharp cheddar cheese

Directions

Use your favorite greens such as Swiss chard, sweet potato greens, mustard greens, turnip greens, collard greens or watercress in this recipe.

Preheat the oven to 400°. Pierce each potato with a fork. Place the potatoes on the baking rack in the oven. Bake for 1 hour or until the potatoes are tender. Remove the potatoes from the oven and cool for 10 minutes. Leave the oven on.

In a large skillet over medium heat, add the olive oil. When the oil is hot, add the shallot and garlic. Saute for 2 minutes. Add the greens, apple cider vinegar and cayenne pepper to the skillet. Saute for 10 minutes or until the greens are tender. Remove the skillet from the heat and season to taste with salt and black pepper.

Cut the potatoes in half lengthwise and remove the potato from the skins. Leave about 1/8" edge on the skins. Spoon the removed potato into a bowl. Add the sour cream, melted butter, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, Tabasco sauce and 1/2 cup cheddar cheese to the bowl. Using a potato masher, mash until smooth and combined. Spoon the filling into the potato skins.

Place the potatoes on a baking sheet. Sprinkle 1/2 cup cheddar cheese over the top. Bake for 15 minutes. Remove the potatoes from the oven and serve.

Twice Baked Sweet Potatoes

Makes 6 servings

Ingredients

6 medium sweet potatoes, washed

1/3 cup unsalted butter

1/2 cup half and half cream

1/4 tsp. salt

1/2 tsp. smoked paprika

1/8 tsp. cayenne pepper

1/2 cup crushed amaretto cookies

3/4 cup grated Parmigiano Reggiano cheese

Directions

Preheat the oven to 400°. Place the sweet potatoes on a baking pan. Bake for 1 hour or until the sweet potatoes are tender. Remove the potatoes from the oven and cool for 10 minutes.

Cut a thin strip off the top of each sweet potato. Remove the potato from the skins leaving about an 1/8" edge on each skin. Spoon the removed potato into a mixing bowl. Add the butter, half and half cream, salt, 1/4 teaspoon smoked paprika and cayenne pepper to the bowl. Using a mixer on medium speed, mix until smooth and combined.

Spoon the filling back into the potato skins. Bake for 10 minutes or until the potatoes are hot. In a small bowl, add the amaretto cookies, Parmesan cheese and 1/4 teaspoon smoked paprika. Stir until combined and sprinkle over the top of the potatoes. Bake for 6 minutes. Remove the potatoes from the oven and serve.

Cheddar Potato Strips

Makes 4 servings

Ingredients

3 large baking potatoes, washed and cut into 1/2" strips

1/2 cup whole milk

1 tbs. unsalted butter

Salt and black pepper to taste

1/2 cup shredded cheddar cheese

1 tbs. minced fresh parsley

Directions

Heavily spray a 9 x 13 baking dish with non stick cooking spray. Place the potatoes, in a single layer, in the baking dish. Pour the milk over the potatoes. Cut the butter into small pieces and place over the potatoes. Sprinkle the potatoes with salt and black pepper to taste.

Preheat the oven to 450°. Cover the baking dish with a lid or aluminum foil. Bake for 30 minutes or until the potatoes are tender. Remove the lid or aluminum foil from the dish. Sprinkle the cheddar cheese and parsley over the potatoes. Bake for 5 minutes. Remove the baking dish from the oven and serve.

Crispy Potato Rounds

Makes 6 servings

Ingredients

1 cup crushed cornflakes

1 1/2 tsp. season salt

4 medium potatoes, peeled and sliced 1/2" thick

1/4 cup melted unsalted butter

Directions

In a small bowl, add the cornflakes and season salt. Stir until combined. Dip the potatoes in the butter and roll in the cornflakes. Preheat the oven to 350°. Line two baking sheets with aluminum foil. Place the potatoes, in a single layer, on the baking sheets.

Bake for 1 hour or until the potatoes are tender and golden brown. Remove the potatoes from the oven and serve.

Hot Potato Salad Slices

This is similar to a German potato salad but much easier to cook.

Makes 4 servings

Ingredients

4 medium potatoes

1/4 cup mayonnaise

4 tsp. white vinegar

1 1/2 tsp. granulated sugar

1/4 tsp. salt

Directions

In a large sauce pan over medium heat, add the whole potatoes. Cover the potatoes with cold water and bring to a boil. Place a lid on the pan and reduce the heat to low. Simmer for 20 minutes or until the potatoes are tender. Keep the potatoes covered in water while cooking. Remove the pan from the heat and drain all the water from the pan. Cool the potatoes for 15 minutes.

In a large sauce pan over medium heat, add the mayonnaise, white vinegar, granulated sugar and salt. Stir constantly and cook until the dressing is thoroughly heated. Peel the potatoes and cut into 1/4" thick slices. Gently stir the potatoes into the dressing. Remove the pan from the heat and serve.

Baked Rosemary Potatoes

Makes 4 servings

Ingredients

1 3/4 lbs. small red new potatoes, washed and quartered

1 small onion, peeled and quartered

1/4 cup olive oil

1 1/2 tsp. crushed dried rosemary

2 garlic cloves, minced

1/4 tsp. garlic salt

Directions

Add all the ingredients to a mixing bowl. Toss until well combined. Preheat the oven to 425°. Line a 15 x 10 x 1 baking pan with aluminum foil. Spread the potatoes, in a single layer, on the baking pan.

Bake for 25 minutes or until the potatoes are tender. Remove the pan from the oven and serve.

Microwavable Spinach Potatoes Au Gratin

Makes 8 servings

Ingredients

5 cups thinly sliced red potatoes

1/4 cup water

3 tbs. unsalted butter

1/4 cup chopped onion

1/4 cup all purpose flour

2 cups whole milk

1 cup shredded cheddar cheese

1 tsp. salt

1 cup chopped fresh spinach

1 tbs. diced red pimentos

4 bacon slices, cooked and crumbled

Directions

In a 2 quart microwavable dish, add the potatoes and water. Cover the dish with a lid or plastic wrap. Microwave for 8 minutes or until the potatoes are tender. Stir the potatoes after 4 minutes. Remove the dish from the microwave and drain off any water.

In a large microwavable bowl, add the butter and onion. Microwave for 30 seconds or until the butter melts. Remove the bowl from the microwave and stir in the all purpose flour. Whisk until smooth and combined. Add the milk to the bowl and stir until combined. Microwave for 2 minutes. Stir well and microwave for 4 minutes. Stir after every minute. The sauce should be thick and bubbly when ready.

Remove the bowl from the microwave and stir in the cheddar cheese and salt. Pour the sauce over the potatoes. Add the spinach and red pimentos to the potatoes. Stir until combined. Microwave for 2 minutes or until the potatoes are hot. Remove the dish from the microwave and sprinkle the bacon over the top.

Microwave Horseradish Potatoes

Makes 4 servings

Ingredients

1/4 cup unsalted butter

1 tbs. prepared horseradish

2 tsp. lemon juice

1/2 tsp. salt

1/8 tsp. black pepper

12 small red new potatoes, washed

Directions

Add the butter to a microwavable 1 quart dish. Microwave for 1 minute or until the butter melts. Add the horseradish, lemon juice, salt and black pepper. Stir until combined. Add the potatoes to the dish. Toss until the potatoes are coated in the sauce.

Microwave for 10 minutes or until the potatoes are tender. Stir after 5 minutes. Remove the dish from the microwave and let the potatoes sit for 2 minutes before serving.

Oven Roasted Savory Sweet Potatoes

Makes 6 servings

Ingredients

4 large sweet potatoes, peeled and cut into 1/4" slices

1/2 cup olive oil

2 tbs. chopped fresh thyme

1 tbs. chopped fresh rosemary

1 tsp. kosher salt

1 tsp. black pepper

Directions

Add the sweet potatoes and olive oil to a large Ziploc bag. Close the bag and shake until the sweet potatoes are coated in the oil. Add the thyme, rosemary, kosher salt and black pepper to the bag. Close the bag and shake until the potatoes are coated in the seasonings.

Preheat the oven to 400°. Line a large baking sheet with aluminum foil. Spread the sweet potatoes, in a single layer, on the baking sheet. Bake for 30 minutes or until the potatoes are tender and browned. Remove the baking sheet from the oven and serve.

Orange Glazed Sweet Potatoes

Makes 8 servings

Ingredients

6 medium sweet potatoes, washed

1/4 cup dark brown sugar

1/2 tsp. grated orange zest

1 cup fresh orange juice

2 tbs. melted unsalted butter

1/4 tsp. salt

1/4 tsp. ground cinnamon

Directions

Preheat the oven to 325°. Peel the sweet potatoes and cut into 1" thick slices. Spray two 9 x 13 baking pans with non stick cooking spray. Place three sweet potatoes in each baking pan.

In a small bowl, add the brown sugar, orange zest, orange juice, butter, salt and cinnamon. Stir until well combined and pour over the sweet potatoes. Cover the dish with a lid or aluminum foil. Bake for 45 minutes or until the sweet potatoes are fork tender. Remove the lid or aluminum foil from the sweet potatoes. Bake for 5 minutes or until the glaze is the consistency of syrup. Remove the pans from the oven and serve.

Sweet Potato Latkes

Makes 2 dozen

Ingredients

2 1/2 lbs. sweet potatoes, peeled

6 tbs. all purpose flour

4 beaten eggs

4 sliced green onions

1/2 tsp. salt

Vegetable oil for frying

Directions

Grate the sweet potatoes into a mixing bowl. Drain off any moisture. Add the all purpose flour to the bowl. Toss until the sweet potatoes are coated in the flour. Add the eggs, green onions and salt. Stir until well combined.

In a heavy skillet over medium heat, add vegetable oil to a depth of 1/2" in the skillet. The temperature of the oil should be 350° when ready. You will have to cook the latkes in batches. If you add too many latkes at one time to the skillet, the temperature of the oil will drop and the latkes will be greasy.

Use 1 tablespoon sweet potatoes for each latke. When the oil is hot, add the latkes. Press the latkes into a circle using a spatula. Cook for 2 minutes on each side or until the latkes are golden brown. Remove the latkes from the oil and serve. Add vegetable oil as needed to cook all the latkes.

Microwave Pineapple Sweet Potatoes

Makes 6 servings

Ingredients

2 cans drained sliced sweet potatoes, 15 oz. size

1/2 tsp. salt

8 oz. can crushed pineapple, drained

1/4 cup chopped pecans

1 tbs. light brown sugar

1 cup miniature marshmallows

Directions

In a 1 1/2 quart microwavable dish, add the sweet potatoes. Sprinkle the salt over the potatoes. Spoon the pineapple and pecans over the sweet potatoes. Sprinkle the brown sugar and 1/2 cup marshmallows over the top.

Cover the dish with a lid or plastic wrap. Microwave for 5-6 minutes or until the sweet potatoes are hot and bubbly around the edges. Sprinkle 1/2 cup marshmallows over the top. Do not put the lid or plastic wrap back on the sweet potatoes. Microwave for 1 minute. Remove the dish from the oven and serve.

Cornflake Topped Sweet Potato Casserole

Makes 8 servings

Ingredients

5 medium sweet potatoes, washed

2 tbs. softened unsalted butter

1/2 cup plus 1 tbs. light brown sugar

1/2 cup whole milk

1 egg

1/2 tsp. salt

1/2 tsp. vanilla extract

1 1/4 cups crushed cornflakes

1/4 cup chopped pecans

1 tbs. melted unsalted butter

1 1/4 cups miniature marshmallows

Directions

Preheat the oven to 400°. Place the sweet potatoes on a baking pan. Bake for 1 hour or until the sweet potatoes are tender. Remove the potatoes from the oven and cool for 20 minutes. Peel the sweet potatoes and place in a mixing bowl. Using a potato masher, mash the potatoes until mainly smooth.

Add 2 tablespoons softened butter, 1/2 cup brown sugar, milk, egg, salt and vanilla extract to the potatoes. Stir until well combined. Spray a 11 x 7 baking pan with non stick cooking spray. Spread the potatoes in the pan. Reduce the oven temperature to 350°.

In a small bowl, add the cornflakes, pecans, 1 tablespoon brown sugar and 1 tablespoon melted butter. Stir until combined and sprinkle over the top of the sweet potatoes. Bake for 30 minutes. Sprinkle the marshmallows over the top of the dish. Bake for 10 minutes. Remove the dish from the oven and serve.

Meringue Sweet Potato Casserole

Makes 8 servings

Ingredients

5 medium sweet potatoes, washed

2 tbs. softened unsalted butter

1/2 cup light brown sugar

1/2 cup whole milk

1 egg

1/2 tsp. salt

1/2 tsp. vanilla extract

4 egg whites, at room temperature

1/4 cup granulated sugar

Directions

Preheat the oven to 400°. Place the sweet potatoes on a baking pan. Bake for 1 hour or until the sweet potatoes are tender. Remove the potatoes from the oven and cool for 20 minutes. Peel the sweet potatoes and place in a mixing bowl. Using a potato masher, mash the potatoes until mainly smooth.

Add 2 tablespoons softened butter, 1/2 cup brown sugar, milk, egg, salt and vanilla extract to the potatoes. Stir until well combined. Spray a 11 x 7 baking pan with non stick cooking spray. Spread the potatoes in the pan. Reduce the oven temperature to 350°.

Bake for 30 minutes. While the casserole is baking, make the meringue. In a mixing bowl, add the egg whites. Using a mixer on medium speed, beat until the egg whites are foamy. With the mixer running, slowly add the granulated sugar. Beat until stiff peaks form. Spread the meringue over the sweet potatoes. Bake for 10 minutes or until the meringue is golden brown. Remove the dish from the oven and serve.

Streusel Sweet Potato Casserole

Makes 8 servings

Ingredients

5 medium sweet potatoes, washed

2 tbs. softened unsalted butter

3/4 cup light brown sugar

1/2 cup whole milk

1 egg

1/2 tsp. salt

1/2 tsp. vanilla extract

3 tbs. all purpose flour

1 tbs. cold unsalted butter

1/3 cup finely chopped pecans

Directions

Preheat the oven to 400°. Place the sweet potatoes on a baking pan. Bake for 1 hour or until the sweet potatoes are tender. Remove the potatoes from the oven and cool for 20 minutes. Peel the sweet potatoes and place in a mixing bowl. Using a potato masher, mash the potatoes until mainly smooth.

Add 2 tablespoons softened butter, 1/2 cup brown sugar, milk, egg, salt and vanilla extract to the potatoes. Stir until well combined. Spray a 11 x 7 baking pan with non stick cooking spray. Spread the potatoes in the pan. Reduce the oven temperature to 350°.

In a food processor, add the all purpose flour, 1/4 cup brown sugar and 1 tablespoon cold butter. Pulse until combined and you have coarse crumbs. Add the pecans and stir until combined. Sprinkle the streusel over the top of the sweet potatoes. Bake for 45 minutes or until the topping is golden brown and the casserole hot. Remove the pan from the oven and serve.

Creamy Herb Potatoes

Makes 8 side dish servings

Ingredients

30 oz. pkg. frozen hashbrowns, thawed

3/4 cup chopped onion

3/4 cup chopped green bell pepper

10.75 oz. can cream of chicken soup

8 oz. pkg. cream cheese, cubed

2 tsp. dried Italian seasoning

1/4 tsp. salt

1/4 tsp. black pepper

Directions

Spray a 4 quart slow cooker with non stick cooking spray. Add all the ingredients to the slow cooker. Stir until combined. Set the temperature to low and cook for 5 hours or until the hashbrowns are tender and the dish bubbly. Stir to combine the ingredients before serving.

Creamy Ranch Potatoes

Makes 6 side dish servings

Ingredients

2 1/2 lbs. new potatoes, quartered

10.75 oz. can cream of mushroom soup

1 cup sour cream

1 envelope dry Ranch salad dressing mix

Directions

Spray a 4 quart slow cooker with non stick cooking spray. Place the potatoes in the bottom of the slow cooker. In a mixing bowl, add the cream of mushroom soup, sour cream and ranch salad dressing mix. Stir until combined and spoon over the potatoes.

Set the temperature to low and cook for 7 hours or until the potatoes are tender. Gently stir the potatoes before serving.

Three Cheese Prosciutto Potatoes

Makes 12 servings

Ingredients

30 oz. pkg. frozen hashbrowns, thawed

1/2 cup chopped onion

1/2 cup chopped green bell pepper

10.75 oz. can cream of chicken soup with herbs

1 cup finely shredded smoked Gouda cheese

1 cup finely shredded provolone cheese

8 oz. cream cheese, cubed

3/4 cup whole milk

1/4 cup finely chopped green onions

3/4 cup chopped prosciutto, cooked crisp and crumbled

1/2 tsp. black pepper

2 tbs. minced fresh chives

Directions

Spray a 4 quart slow cooker with non stick cooking spray. Add the hashbrowns, onion, green bell pepper, cream of chicken soup with herbs, Gouda cheese, provolone cheese, cream cheese, milk, green onions, prosciutto and black pepper to the slow cooker. Stir until well combined.

Set the temperature to low and cook for 5 hours. Sprinkle the chives over the potatoes and stir until combined. Serve immediately.

Crispy Fennel Potatoes

Makes 8 servings

Ingredients

1 fennel bulb

3 tbs. olive oil

2 lbs. red potatoes, washed & thinly sliced

2 tsp. chopped fresh thyme

1 1/2 tsp. salt

1/2 tsp. black pepper

Directions

Trim the root and stalks from the fennel bulb. Thinly slice the fennel bulb. In a 9" cast iron skillet, add the olive oil. Place half the potato slices in the bottom of the skillet. Place the fennel slices over the potatoes. Place the remaining potato slices over the fennel. Sprinkle the thyme, salt and black pepper over the potatoes.

Preheat the oven to 475°. Cover the skillet with a lid or aluminum foil. Bake for 35 minutes. Remove the lid or aluminum foil from the skillet. Bake for 15 minutes or until the potatoes are browned. Remove the skillet from the oven and serve.

Skillet Squash And Potatoes

Makes 4 servings

Ingredients

1 large baking potato, peeled and thinly sliced

1/2 cup chopped onion

2 tbs. vegetable oil

2 yellow summer squash, sliced

1/2 tsp. salt

1/4 tsp. black pepper

Directions

In a skillet over medium heat, add the potato slices, onion and vegetable oil. Saute for 12 minutes or until the potato is almost tender. Add the squash, salt and black pepper to the skillet. Saute for 5 minutes or until the squash and potato slices are lightly browned and tender. Remove the skillet from the heat and serve.

Baked Basil Fries

Makes 4 servings

Ingredients

1/4 cup grated Parmesan cheese

1 tbs. vegetable oil

1 tbs. dried basil

1/4 tsp. garlic powder

4 red potatoes

Directions

In a mixing bowl, add the Parmesan cheese, vegetable oil, basil and garlic powder. Stir until combined. Cut the potatoes into 1/4" sticks. Add the potatoes to the bowl and toss until the potatoes are coated in the seasonings.

Preheat the oven to 425°. Spray a 15 x 10 x 1 jelly roll pan with non stick cooking spray. Place the potatoes, in a single layer, on the pan. Bake for 15 minutes. Turn the potatoes over and bake for 15 minutes or until the potatoes are tender and crisp. Remove the pan from the oven and serve.

Homemade Oven Fries

Makes 4 servings

Ingredients

1 1/2 lbs. medium baking potatoes

1 tbs. vegetable oil

Salt and black pepper to taste

Directions

Peel the potatoes and cut into 1/2" thick strips. Rinse the potatoes in cold water. Pat the potatoes dry with a paper towel. Add the potatoes and vegetable oil to a mixing bowl. Toss until the potatoes are coated in the oil. Season to taste with salt and black pepper.

Preheat the oven to 450°. Spray a wire baking rack with non stick cooking spray. Place the wire rack on a 15 x 10 x 1 baking pan. Place the potatoes on the wire rack. Bake for 45 minutes or until the potatoes are tender and golden brown. Remove the potatoes from the oven and serve.

Buffalo Oven Fries

Makes 4 servings

Ingredients

1 1/2 lbs. medium baking potatoes

1 tbs. vegetable oil

2 tsp. mesquite seasoning

1 tsp. Tabasco sauce

1/2 tsp. celery salt

1/2 tsp. garlic powder

Directions

Peel the potatoes and cut into 1/2" thick strips. Rinse the potatoes in cold water. Pat the potatoes dry with a paper towel. Add the potatoes and vegetable oil to a mixing bowl. Toss until the potatoes are coated in the oil. Sprinkle the mesquite seasoning, Tabasco sauce, celery salt and garlic powder over the potatoes. Toss until the potatoes are coated in the seasonings.

Preheat the oven to 450°. Spray a wire baking rack with non stick cooking spray. Place the wire rack on a 15 x 10 x 1 baking pan. Place the potatoes on the wire rack. Bake for 45 minutes or until the potatoes are tender and golden brown. Remove the potatoes from the oven and serve.

Italian Parmesan Oven Fries

Makes 4 servings

Ingredients

1 1/2 lbs. medium baking potatoes

1 tbs. vegetable oil

Salt and black pepper to taste

2 tsp. dried Italian seasoning

2 tbs. grated Parmesan cheese

Directions

Peel the potatoes and cut into 1/2" thick strips. Rinse the potatoes in cold water. Pat the potatoes dry with a paper towel. Add the potatoes and vegetable oil to a mixing bowl. Toss until the potatoes are coated in the oil. Season to taste with salt and black pepper. Sprinkle the Italian seasoning and Parmesan cheese over the potatoes. Toss until combined.

Preheat the oven to 450°. Spray a wire baking rack with non stick cooking spray. Place the wire rack on a 15 x 10 x 1 baking pan. Place the potatoes on the wire rack. Bake for 45 minutes or until the potatoes are tender and golden brown. Remove the potatoes from the oven and serve.

Spicy Cheese Oven Fries

Makes 4 servings

Ingredients

1 1/2 lbs. medium baking potatoes

1 tbs. vegetable oil

Salt and black pepper to taste

1/4 tsp. cayenne pepper

1 cup shredded Pepper Jack cheese

Directions

Peel the potatoes and cut into 1/2" thick strips. Rinse the potatoes in cold water. Pat the potatoes dry with a paper towel. Add the potatoes and vegetable oil to a mixing bowl. Toss until the potatoes are coated in the oil. Season to taste with salt and black pepper. Sprinkle the cayenne pepper over the fries. Toss until the potatoes are coated in the cayenne pepper.

Preheat the oven to 450°. Spray a wire baking rack with non stick cooking spray. Place the wire rack on a 15 x 10 x 1 baking pan. Place the potatoes on the wire rack. Bake for 45 minutes or until the potatoes are tender and golden brown. Sprinkle the Pepper Jack cheese over the potatoes. Cook for 3 minutes. Remove the potatoes from the oven and serve.

Garlic Parmesan Potato Wedges

Makes 4 servings

Ingredients

2 medium potatoes, peeled

2 medium sweet potatoes, peeled

1 tbs. olive oil

1/4 tsp. salt

1/4 tsp. black pepper

1 tbs. grated Parmesan cheese

2 garlic cloves, minced

Directions

Cut the potatoes into wedges and add to a large Ziploc bag. Ad the olive oil, salt and black pepper to the bag. Close the bag and shake until the potatoes are coated in the oil and seasonings.

Preheat the oven to 425°. Spray a large baking sheet with non stick cooking spray. Spread the potatoes, in a single layer, on the baking sheet. Bake for 20 minutes. Turn the potatoes over and sprinkle the Parmesan cheese and garlic over the potatoes. Bake for 20 minutes or until the potatoes are tender and golden brown. Remove the potatoes from the oven and serve.

Seasoned Potato Wedges

Makes 4 servings

Ingredients

4 medium russet potatoes, washed

3 tbs. mayonnaise

2 tsp. season salt

Directions

Cut the potatoes in half lengthwise. Cut each half into 3 wedges. Spray a large baking sheet with non stick cooking spray. Place the potato wedges on the baking sheet. Spread the mayonnaise over the cut sides of the potatoes. Sprinkle the season salt over the potatoes.

Preheat the oven to 350°. Bake for 50 minutes or until the potatoes are tender. Remove the pan from the heat and serve.

Baked Cayenne Potatoes

Makes 4 servings

Ingredients

4 potatoes, peeled, quartered and sliced

1/2 cup melted unsalted butter

1 tbs. dried oregano

1 garlic clove, minced

1 tsp. crushed red pepper flakes

Directions

Preheat the oven to 450°. Place the potatoes in a 11 x 7 baking dish. In a small bowl, add the butter, oregano, garlic and red pepper flakes. Stir until combined and pour over the potatoes. Toss until the potatoes are coated in the seasoned butter.

Bake for 30 minutes or until the potatoes are tender and browned. Stir the potatoes every 10 minutes while baking. Remove the potatoes from the oven and serve.

Crispy Potato Cubes

Makes 4 servings

Ingredients

1/3 cup all purpose flour

3/4 tsp. salt

1/2 tsp. dried thyme

1/2 tsp. dried marjoram

1/8 tsp. black pepper

5 potatoes, peeled and cut into 1" cubes

1/4 cup melted unsalted butter

1 garlic clove, minced

1 bay leaf

Directions

In a large Ziploc bag, add the all purpose flour, salt, thyme, marjoram and black pepper. Close the bag and shake until combined. Add the potatoes to the bag. Close the bag and shake until the potatoes are coated in the seasoned flour.

Preheat the oven to 450°. Add the butter, garlic and bay leaf to a 9 x 13 baking pan. Stir the garlic into the butter. Add the potatoes to the pan. Toss until the potatoes are coated in the butter.

Cover the baking pan with aluminum foil. Bake for 20 minutes. Remove the aluminum foil from the pan. Bake for 20 minutes or until the potatoes are tender and browned. Remove the pan from the oven and discard the bay leaf. Serve immediately.

Chili Fried Potatoes

Makes 4 servings

Ingredients

3 cups cubed baking potatoes

1 tsp. olive oil

1/2 cup thinly sliced onion

1 tsp. chili powder

1/2 tsp. salt

1 cup shredded sharp cheddar cheese

2 tbs. sliced green onions

Directions

In a sauce pan over medium heat, place a steamer basket. Add water to a 1/2" depth in the pan. Place the potatoes in the steamer basket. Place a lid on the pan and cook for 10 minutes or until the potatoes are tender. Remove the pan from the heat.

In a 12" nonstick skillet over medium heat, add the olive oil. When the oil is hot, add the onion. Saute for 5 minutes or until the onion is tender. Add the potatoes, chili powder and salt to the skillet. Stir frequently and cook for 5 minutes or until the potatoes are lightly browned. Sprinkle the cheddar cheese and green onions over the top of the potatoes. Do not stir and cook for 1 minute. Remove the skillet from the heat and serve.

Hashbrown Pancakes

Makes 4 servings

Ingredients

3 cups frozen shredded potatoes, thawed

1/2 cup finely chopped onion

1 egg, beaten

2 tsp. all purpose flour

1/2 tsp. season salt

1/4 tsp. black pepper

1/4 cup vegetable oil

Directions

Pat the shredded potatoes with paper towels to remove the moisture. Add the potatoes, onion, egg, all purpose flour, season salt and black pepper to a mixing bowl. Stir until well combined. The mixture will not be firm. Shape the mixture into 4 patties.

In a skillet over medium heat, add the vegetable oil. When the oil is hot and begins to shimmer, add the patties to the oil. Fry about 5 minutes on each side or until golden brown. Remove the pancakes from the skillet and drain on paper towels. Serve hot.

Potato Ham Pancakes

Makes 12 pancakes

Ingredients

6 potatoes, peeled and finely chopped

1 onion, finely chopped

1 green bell pepper, finely chopped

1 cup finely chopped cooked ham

2 eggs, beaten

1 garlic clove, minced

1 1/4 cups all purpose flour

1/2 tsp. salt

1/2 tsp. black pepper

1/4 cup whole milk

1/4 - 1/2 cup vegetable oil

Directions

Add the potatoes, onion, green bell pepper, ham, eggs, garlic, all purpose flour, salt, black pepper and milk to a mixing bowl. Stir until well combined. Form the mixture into 12 patties.

Add 1/4 cup vegetable oil to a large skillet over medium heat. You will have to fry the pancakes in batches. When the oil is hot and begins to shimmer, add the pancakes. Fry about 4 minutes on each side or until the potatoes are tender and golden brown.

Add additional vegetable oil as needed to fry all the pancakes. Remove the pancakes from the skillet and drain on paper towels. Serve immediately.

Bacon Potato Pancakes

Makes 2 dozen

Ingredients

3 cups red potatoes, peeled and shredded

5 bacon slices, cooked and crumbled

1/2 cup chopped onion

2 beaten eggs

2 tbs. all purpose flour

Salt and black pepper to taste

Vegetable oil for frying

Directions

In a mixing bowl, add the potatoes, bacon, onion, eggs and all purpose flour. Stir until combined. Season to taste with salt and black pepper.

In a large skillet over medium heat, add vegetable oil to a depth of 1/8" in the skillet. The oil should cover the bottom of the skillet. You will need to cook the pancakes in batches. Using 2 tablespoons batter, drop the pancakes into the skillet. Press the potatoes to form into a pancake shape. Cook for 3 minutes on each side or until golden brown. Remove the pancakes from the skillet and serve.

Add vegetable oil as needed to cook all the pancakes. Serve hot.

Broccoli Potato Pancakes

Makes 4 servings

Ingredients

2 cups finely chopped fresh broccoli

2 cups boiling water

6 eggs

4 tbs. all purpose flour

4 green onions, sliced

1 tsp. salt

1/4 tsp. black pepper

2 large potatoes, peeled and finely shredded

Vegetable oil for frying

Directions

In a mixing bowl, add the broccoli and boiling water. Let the broccoli sit for 5 minutes. Drain all the water from the broccoli. In a separate bowl, add the eggs. Whisk until well beaten. Add the all purpose flour, green onions, salt and black pepper. Whisk until combined.

Add the broccoli and potatoes to the bowl. Stir until combined. In a large skillet over medium high heat, add vegetable oil to a depth of 1/4" in the skillet. You will need to cook the pancakes in batches. Use 1/2 cup batter for each pancake.

When the oil is hot, add the pancake batter. Cook about 4 minutes on each side or until the pancakes are tender and golden brown. Remove the pancakes from the oil and serve. Add vegetable oil as needed to maintain 1/4" depth in the skillet between batches.

Potato Frittata

Makes 6 servings

Ingredients

4 medium potatoes, peeled, quartered and sliced

1 cup chopped onion

1 cup chopped green bell pepper

2 tbs. vegetable oil

3/4 cup cooked ground pork sausage, crumbled

10 eggs

1 tsp. paprika

Salt and black pepper to taste

3 slices American cheese, 1 oz. size

Directions

In a large ovenproof skillet over medium heat, add the potatoes, onion, green bell pepper and vegetable oil. Saute the potatoes for 15 minutes or until they are tender. Add the sausage to the skillet and stir until combined.

In a mixing bowl, add the eggs and paprika along with salt and black pepper to taste. Whisk until combined and pour over the potatoes. Do not stir. Place a lid on the skillet and reduce the heat to medium low. Cook for 10-12 minutes or until the eggs are set. Remove the skillet from the heat.

Turn the oven to the broiler position. Place the American cheese slices over the top of the dish. Broil for 2 minutes or until lightly browned. Remove the skillet from the oven and cool for 5 minutes before serving.

Roasted Fan Shaped Potatoes

Makes 12 servings

Ingredients

12 large baking potatoes, washed

1 tsp. salt

1/2 cup melted unsalted butter

6 tbs. dry breadcrumbs

6 tbs. shredded Parmesan cheese

Directions

Preheat the oven to 425°. With a sharp knife, thinly slice the potatoes but do not cut all the way through the potatoes. The potatoes should still hold together when cut. Spray two 9 x 13 baking pans with non stick cooking spray. Place the potatoes in the baking pans.

Sprinkle the salt over the potatoes. Brush 1/4 cup butter over the potatoes. Bake for 30 minutes. Brush the potatoes with 1/4 cup butter and sprinkle the breadcrumbs over the top. Bake for 20 minutes. Sprinkle the Parmesan cheese over the top of the potatoes. Bake for 10 minutes or until the potatoes are tender. Remove the potatoes from the oven and serve.

Baked Spicy Sweet Potato Fries

Makes 8 servings

Ingredients

1 lb. sweet potatoes

1 egg white

2 tsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

Directions

Peel the sweet potatoes and cut into 1/4" x 1/2" strips. In a large bowl, add the egg white, chili powder, garlic powder and onion powder. Whisk until combined. Add the potatoes and toss until the potatoes are coated in the seasonings.

Spray a large baking sheet with non stick cooking spray. Spread the sweet potatoes, in a single layer, on the baking sheet. Preheat the oven to 450°. Bake for 20 minutes or until the potatoes are tender and golden brown. Remove the baking sheet from the oven and serve.

Sweet Potato Chips

Makes 6 servings

Ingredients

2 lbs. sweet potatoes, peeled and cut into 1/16" slices

Peanut oil for frying

Salt and black pepper to taste

Directions

Pat the sweet potato slices dry with a paper towel if needed. Add a 3" depth of peanut oil to a dutch oven over medium high heat. The temperature of the oil should be 300° when ready.

You will need to fry the chips in batches. If you add too many chips at one time to the oil, the temperature will drop and the chips will be greasy. When the oil is hot, add the sweet potato slices. Cook about 2-3 minutes or until the chips are crisp. Remove the chips from the oil and drain on paper towels. Season to taste with salt and black pepper.

Orange Cinnamon Baked Sweet Potato Wedges

Makes 10 servings

Ingredients

10 cups peeled sweet potatoes, quartered

6 tbs. melted unsalted butter

6 tbs. orange juice

3/4 tsp. salt

3/4 tsp. ground cinnamon

Directions

Preheat the oven to 350°. Spray a 9 x 13 baking pan with non stick cooking spray. Place the sweet potatoes, in a single layer, in the baking pan. In a small bowl, add the butter, orange juice, salt and cinnamon. Stir until combined and drizzle over the sweet potatoes.

Cover the baking pan with a lid or aluminum foil. Bake for 50 minutes or until the sweet potatoes are tender. Remove the pan from the oven and serve.

Maple Sweet Potatoes

Makes 8 servings

Ingredients

4 cups hot cooked mashed sweet potatoes

1/3 cup unsalted butter, softened

1/3 cup light brown sugar

1/3 cup maple syrup

3 tsp. grated orange zest

1 tsp. salt

4 egg whites, at room temperature

1/2 cup granulated sugar

Directions

Preheat the oven to 400°. In a mixing bowl, add the sweet potatoes, butter, brown sugar, maple syrup, orange zest and salt. Stir until combined and the butter melts. Spray a 2 quart casserole dish with non stick cooking spray. Spread the potatoes in the casserole dish.

Bake for 15 minutes. In a mixing bowl, add the egg whites. Using a mixer on medium speed, beat until the egg whites are foamy. With the mixer running, slowly add the granulated sugar. Beat for 5 minutes or until stiff peaks form. Spread the meringue over the top of the sweet potatoes.

Bake for 10 minutes or until the meringue is golden brown. Remove the dish from the oven and serve.

Sweet Potato Apple Bake

Makes 6 servings

Ingredients

4 cups cooked sweet potato wedges

1 tart apple, cored, peeled and thinly sliced

1/2 cup light brown sugar

2 1/4 tsp. cornstarch

1/8 tsp. salt

1/2 cup apricot nectar

1/4 cup water

1 tsp. grated orange zest

1 tbs. unsalted butter

1/4 cup chopped pecans

Directions

Spray a 11 x 7 baking pan with non stick cooking spray. Preheat the oven to 375°. Spread the sweet potatoes and apple slices in the baking pan. In a sauce pan over medium heat, add the brown sugar, cornstarch, salt, apricot nectar, water, orange zest and butter. Stir until combined and bring to a boil. Cook for 2 minutes. Add the pecans and stir until combined. Remove the pan from the heat and pour over the sweet potatoes and apples.

Cover the pan with a lid or aluminum foil. Bake for 35 minutes. Remove the pan from the oven and serve.

Roasted Garlic Rosemary Mashed Potatoes

Makes 6 servings

Ingredients

2 whole garlic heads

1 tbs. olive oil

6 medium baking potatoes, peeled and cubed

1 cup plus 2 tbs. whole milk

2 tbs. unsalted butter

1 tbs. minced fresh rosemary

1 tsp. salt

Directions

Cut the top off the garlic heads. Make sure the garlic cloves are exposed. Brush the olive oil over the top of each garlic head. Wrap the garlic heads in aluminum foil. Preheat the oven to 350°. Place the garlic on a baking sheet. Bake for 45 minutes or until the garlic is soft. Remove the garlic from the oven and cool for 5 minutes.

Remove the garlic cloves from the skins and place in a small bowl. Mash with a fork until smooth. Set the garlic aside for now. In a sauce pan over medium heat, add the potatoes. Cover the potatoes with cold water and bring to a boil. Reduce the heat to low and simmer for 25 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

Place the potatoes in a mixing bowl. Mash until smooth. Add the garlic, milk, butter, rosemary and salt to the potatoes. Stir until well combined and serve.

Cheese & Parsnip Mashed Potatoes

Makes 6 servings

Ingredients

2 Yukon Gold potatoes

4 small red potatoes

3 parsnips, peeled and cut into 1" pieces

2 bacon slices, cut into 1" pieces

2 tbs. melted unsalted butter

1/4 tsp. salt

1/4 tsp. season salt

1/4 tsp. black pepper

1/2 cup shredded Havarti cheese

1/2 cup shredded Parmesan cheese

1/2 cup warm heavy whipping cream

1 tbs. minced fresh chives

2 tbs. crumbled blue cheese

Directions

Cut the Yukon Gold and red potatoes into 1" pieces and place in a large bowl. Add the parsnips, bacon, butter, salt, season salt and black pepper to the bowl. Toss until all the ingredients are combined. Spray a 15 x 10 x 1 baking pan with non stick cooking spray. Spread the potatoes on the baking pan in a single layer.

Preheat the oven to 450°. Bake for 40 minutes or until the potatoes and parsnips are tender and the bacon crispy. Stir occasionally while the potatoes are cooking. Remove the potatoes from the oven and add to a mixing bowl. Add the Havarti cheese, Parmesan cheese, whipping cream and chives to the bowl. Mash the potatoes until smooth and combined. Add the blue cheese and stir until combined. Serve hot.

Leek Mashed Potatoes

Makes 10 servings

Ingredients

3/4 cup unsalted butter

1 cup thinly sliced leeks

5 lb. bag red potatoes, washed & chopped

1/2 cup sour cream

1 tsp. salt

1/2 tsp. black pepper

Directions

In a skillet over medium heat, add 1/4 cup butter. When the butter melts, add the leeks. Saute the leeks for 8-10 minutes or until they are caramel colored and tender. Remove the pan from the heat.

In a large sauce pan over medium heat, add the potatoes. Cover the potatoes with cold water and bring to a boil. Place a lid on the pan and reduce the heat to low. Simmer for 15-20 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

Add 1/2 cup butter, sour cream, salt and black pepper to the potatoes. Using a potato masher, mash until smooth. Add the leeks to the potatoes. Stir until well combined and serve.

Onion Mashed Potatoes

Makes 6 servings

Ingredients

4 medium potatoes, peeled and cubed

1/2 cup thinly sliced onion

1 tsp. granulated sugar

2 tbs. unsalted butter

1/2 cup warm milk

1/2 tsp. salt

1/8 tsp. black pepper

1 tsp. minced fresh parsley

Directions

In a sauce pan over medium heat, add the potatoes. Cover the potatoes with water and bring to a boil. Place a lid on the pan and cook for 15 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

While the potatoes are cooking, add the onion, granulated sugar and butter to a skillet over medium heat. Saute for 12-15 minutes or until the onions are soft and golden brown. Remove the skillet from the heat. Add the potatoes, onion, milk, salt and black pepper to a mixing bowl. Using a potato masher, mash the potatoes until smooth. Stir until combined and sprinkle the parsley over the top. Serve hot.

Skin On Onion Savory Mashed Potatoes

Makes 4 servings

Ingredients

3 cups cubed red potatoes, unpeeled

1/2 cup plain yogurt

1/4 cup shredded Swiss cheese

2 tbs. whole milk

1/2 tsp. salt

1/8 tsp. black pepper

2 green onions, sliced

1 tbs. chopped fresh basil

Directions

In a sauce pan over medium heat, add the potatoes. Cover the potatoes with cold water and bring to a boil. Reduce the heat to low and place a lid on the pan. Simmer for 12 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

Spoon the potatoes into a serving bowl. Add the yogurt, Swiss cheese, milk, salt, black pepper, green onions and basil. Using a potato masher, mash until smooth and creamy. Stir until well combined and serve.

Cheese Topped Baked Mashed Potatoes

I love this dish since it is so quick to fix. It dramatically improves the taste of instant potatoes into a homemade tasting dish.

Makes 4 servings

Ingredients

1 cup hot water

1/4 cup whole milk

2 tbs. unsalted butter

1 1/3 cups dry instant mashed potato flakes

1 tbs. chopped fresh chives

1/2 cup cheese crackers, crushed

1/4 cup shredded cheddar cheese

2 tbs. melted unsalted butter

Directions

Preheat the oven to 375°. Add the hot water, milk, 2 tablespoons butter and potato flakes to a 1 quart glass casserole dish. Place the casserole dish in the microwave. Microwave for 3 minutes. Remove the dish from the microwave and add the chives. Stir until combined.

In a small bowl, add the cheese crackers, cheddar cheese and 2 tablespoons melted butter. Stir until combined and sprinkle over the top of the mashed potatoes. Bake for 15 minutes or until the potatoes are hot and the topping crisp. Remove the dish from the oven and serve.

Ultimate Baked Mashed Potatoes With Variations

Makes 8 servings

Ingredients

4 lbs. baking potatoes, peeled and cut into 2" cubes

1 tbs. salt

3/4 cup warm whole milk

1/4 cup melted unsalted butter

1/2 tsp. black pepper

Directions

In a sauce pan over medium heat, add the potatoes. Sprinkle 2 teaspoons salt over the potatoes. Cover the potatoes with cold water and bring to a boil. Cook for 20 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

Using a potato masher, mash the potatoes. Add the remaining salt, milk, butter and black pepper to the pan. Stir until the potatoes are thick and creamy. Serve hot.

Garlic Mashed Potatoes: Add 8 roasted garlic cloves, 2 tablespoons minced fresh chives and 1/2 teaspoon smoked paprika to the potatoes when adding the milk. Stir until the potatoes are thick and creamy.

Gruyere Onion Mashed Potatoes: Add 1 1/4 cups freshly grated Gruyere cheese, 1 cup chopped caramelized onions and 2 tablespoons parsley to the potatoes when adding the milk. Stir until the potatoes are thick and creamy.

Rosemary Cheddar Mashed Potatoes: Add 1 1/4 cups shredded white cheddar cheese, 1 teaspoon chopped fresh rosemary and 1 teaspoon Tabasco sauce to the potatoes when adding the milk. Stir until the potatoes are thick and creamy.

Creamy Spinach Mashed Potatoes: Add 5 oz. pkg fresh spinach that has been wilted and cooked to the potatoes after draining the water. Mash the spinach with the potatoes. Add a 5 oz. tub garlic butter and herb spreadable cheese and 1/4 cup chopped toasted pecans to the potatoes when adding the milk. Stir until the potatoes are thick and creamy.

Butternut Squash Mashed Potatoes: Add 1 cup mashed roasted butternut squash, 1/2 cup freshly grated Parmesan cheese and 1 tablespoon chopped fresh sage to the potatoes when adding the milk. Stir until the potatoes are thick and creamy.

Bacon Blue Cheese Mashed Potatoes: Add 4 oz. crumbled blue cheese and 8 cooked and crumbled bacon slices to the potatoes before mashing. Add the rest of the ingredients and stir until the potatoes are combined and creamy.

Gouda Sausage Mashed Potatoes: Add 1 cup shredded smoked Gouda cheese and 1 cup finely chopped cooked smoked sausage to the potatoes when adding the milk. Stir until the potatoes are thick and creamy.

Tex Mex Mashed Potatoes: Add a 4 oz. can chopped and drained green chiles, 1 1/4 cups shredded pepper jack cheese and 1/2 cup finely chopped cooked chorizo sausage to the potatoes before mashing. Add the rest of the ingredients and stir until the potatoes are combined and creamy.

Creamy Garlic Sour Cream Potatoes

Makes 8 servings

Ingredients

10 medium red potatoes, peeled and cubed

8 oz. cream cheese, softened

1 cup sour cream

1/4 cup whole milk

2 tbs. unsalted butter, softened

1 tbs. dried parsley flakes

1 1/4 tsp. garlic salt

1/4 tsp. paprika

Directions

Add the potatoes to a sauce pan over medium heat. Cover the potatoes with cold water and bring to a boil. Place a lid on the pan and reduce the heat to low. Simmer for 15 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

Add the potatoes to a large mixing bowl. Using a potato masher, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley flakes and garlic salt. Stir until smooth and combined.

Preheat the oven to 350°. Spray a 2 quart baking dish with non stick cooking spray. Spread the potatoes in the baking dish. Cut 1 tablespoon butter into small pieces and place over the potatoes. Sprinkle the paprika over the potatoes. Bake for 30 minutes or until the potatoes are hot. Remove the dish from the oven and serve.

Cheesy Mashed Potato Casserole

Turn those instant mashed potato pouches into a delicious and easy side dish!

Makes 8 servings

Ingredients

1/4 cup plus 2 tsp. unsalted butter

1/2 cup sliced green onions

1 cup chopped yellow bell pepper

3 cups hot water

1 cup whole milk

7 oz. box roasted garlic instant mashed potatoes

1 1/2 cups shredded cheddar cheese

Directions

You can use most any instant mashed potato for this recipe. My family loves the Betty Crocker brand. This recipe requires 2 pouches of instant mashed potatoes.

Preheat the oven to 350°. Spray a 2 quart casserole dish with non stick cooking spray. In a skillet over medium heat, add 2 teaspoons butter, green onions and yellow bell pepper. Saute for 5 minutes or until they are tender.

In a sauce pan over medium heat, add the water, milk and 1/4 cup butter. Bring the water to a boil and stir in both pouches of the potatoes along with the seasonings. Stir until combined. Remove the pan from the heat and beat with a fork until smooth and fluffy.

Spread 1 1/3 cups mashed potatoes in the bottom of the casserole dish. Spread half the green onion mixture over the mashed potatoes. Sprinkle 3/4 cup cheddar cheese over the potatoes. Spread 1 1/3 cups mashed potatoes over the top. Spread the remaining green onions over the potatoes. Spread the remaining potatoes over the top. Sprinkle 3/4 cup cheddar cheese over the top.

Bake for 30 minutes or until the potatoes are hot and the cheese bubbly. Remove the dish from the oven and serve.

Smashed Red Potatoes

Makes 6 servings

Ingredients

2 lbs. red potatoes, washed and cut into wedges

1/4 cup minced fresh parsley

2 tbs. olive oil

1 tsp. salt

1/2 tsp. black pepper

Directions

In a sauce pan over medium heat, add the potatoes. Cover the potatoes with cold water and bring to a boil. Cook for 15 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

Add the parsley, olive oil, salt and black pepper to the pan. Coarsely mash the potatoes. Stir until combined and serve.

Feta Chive Potatoes

Makes 6 servings

Ingredients

6 potatoes, peeled and cubed

1/2 cup whole milk

1/2 cup crumbled feta cheese

1 tbs. unsalted butter

1/2 tsp. salt

1/8 tsp. black pepper

2 tbs. minced fresh chives

Directions

Add the potatoes to a sauce pan over medium heat. Cover the potatoes with cold water and bring to a boil. Place a lid on the pan and reduce the heat to low. Simmer for 15 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

Add the potatoes to a large mixing bowl. Using a potato masher, mash the potatoes. Add the milk, feta cheese, butter, salt, black pepper and chives. Stir until smooth and combined.

Mashed Sweet Potatoes With Carrots

Makes 6 servings

Ingredients

5 sliced carrots

1/4 cup unsalted butter

29 oz. can sweet potatoes, drained

15 oz. can sweet potatoes, drained

1 cup sour cream

1 tbs. granulated sugar

1 tsp. grated lemon zest

1/2 tsp. ground nutmeg

1/4 tsp. salt

1/4 tsp. black pepper

1/8 tsp. cayenne pepper

Directions

In a sauce pan over medium heat, add the carrots. Cover the carrots with water and bring to a boil. Cook for 10 minutes or until the carrots are tender. Remove the pan from the heat and drain off all the water.

Add the butter, sweet potatoes, sour cream, granulated sugar, lemon zest, nutmeg, salt, black pepper and cayenne pepper to the pan. Using a potato masher, mash until the carrots and sweet potatoes are smooth. Place the pan back on the stove over medium heat. Stir constantly and cook until thoroughly heated and combined. Remove the pan from the heat and serve.

Crispy Mashed Potato Pancake

Makes 3 servings

Ingredients

2 cups cold mashed potatoes

1 beaten egg

1 tsp. dried Italian seasoning

1/8 tsp. garlic powder

1 tbs. olive oil

Directions

In a mixing bowl, add the mashed potatoes, egg, Italian seasoning and garlic powder. Stir until combined. In an 8" skillet over medium heat, add the olive oil. When the oil is hot, spread the potatoes in the skillet. Press the potatoes with a spatula to evenly spread in the skillet.

Place a lid on the skillet and cook for 10 minutes or until the bottom of the potatoes are crispy. Remove the skillet from the heat. Invert the skillet onto a serving platter so the crispy bottom is on top. Serve hot.

Lemon Roasted Potatoes

Makes 6 servings

Ingredients

3 tbs. olive oil

1 1/2 tbs. unsalted butter

3 lbs. small Yukon Gold potatoes, peeled

1/4 cup lemon juice

4 tsp. chopped fresh thyme

3/4 tsp. salt

1/2 tsp. black pepper

Directions

Preheat the oven to 400°. In a large skillet over medium heat, add the olive oil and butter. Stir constantly and cook until the butter begins to brown. Remove the skillet from the heat and add the potatoes. Toss until the potatoes are coated in the butter.

Spread the potatoes, in a single layer, on a 15 x 10 x 1 baking pan. Bake for 40 minutes or until the potatoes are golden brown and tender. Stir the potatoes a couple of times while baking. Remove the pan from the oven and spoon the potatoes into a serving bowl.

Add the lemon juice, thyme, salt and black pepper to the bowl. Toss until the potatoes are coated in the seasonings. Serve hot.

Lemon Butter New Potatoes

Makes 8 servings

Ingredients

2 lbs. new potatoes, washed and quartered

1/4 cup unsalted butter

2 tbs. chopped fresh parsley

1 tsp. grated lemon zest

2 tbs. fresh lemon juice

1/2 tsp. salt

1/4 tsp. black pepper

1/8 tsp. ground nutmeg

Directions

Add the potatoes to a sauce pan over medium heat. Cover the potatoes with cold water and bring to a boil. Place a lid on the pan and simmer for 10 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

In a microwavable bowl, add the butter, parsley, lemon zest, lemon juice, salt, black pepper and nutmeg. Microwave for 1 minute or until the butter melts. Remove the bowl from the microwave and stir until well combined. Pour the butter over the potatoes. Gently toss until the potatoes are coated in the seasoned butter. Serve hot.

Simple Onion Roasted Potatoes

Makes 8 servings

Ingredients

2 lbs. red potatoes, washed and peeled

1/3 cup vegetable oil

1 envelope dry onion soup mix

Directions

Cut the potatoes into 1/2" slices and place in a large Ziploc bag. Drizzle the vegetable oil over the potatoes. Sprinkle the dry onion soup mix over the potatoes. Close the bag and shake until the potatoes are coated in the oil and soup mix.

Preheat the oven to 350°. Spread the potatoes, in a single layer, on a large baking sheet. Cover the baking sheet with aluminum foil. Bake for 35 minutes. Remove the aluminum foil from the baking sheet. Bake for 15 minutes or until the potatoes are tender and browned. Remove the potatoes from the oven and serve.

Golden Roasted Potatoes

Keep cans of potatoes on hand for this quick and simple side dish.

Makes 6 servings

Ingredients

2 cans drained whole white potatoes, 15 oz. size

1/4 cup melted unsalted butter

1/2 tsp. season salt

3 tbs. grated Parmesan cheese

1 tbs. minced fresh parsley

Directions

Preheat the oven to 350°. Place the potatoes in an 8" square baking pan. Pour the butter over the potatoes. Sprinkle the season salt, Parmesan cheese and parsley over the potatoes. Bake for 25 minutes. Remove the pan from the oven and serve.

Parmesan Scalloped Potatoes

Makes 8 servings

Ingredients

6 cups peeled potatoes, thinly sliced

3 cups whipping cream

1/4 cup chopped fresh parsley

2 garlic cloves, minced

1 1/2 tsp. salt

1/4 tsp. black pepper

1/2 cup grated Parmesan cheese

Directions

Preheat the oven to 400°. Spray a 9 x 13 baking pan with non stick cooking spray. Place the potatoes in the baking pan. In a mixing bowl, add the whipping cream, parsley, garlic, salt and black pepper. Whisk until combined and pour over the potatoes.

Bake for 30 minutes. Stir the potatoes every 10 minutes. Sprinkle the Parmesan cheese over the top of the potatoes. Bake for 20 minutes or until the potatoes are tender and the top golden brown. Remove the pan from the oven and let the potatoes sit for 10 minutes before serving.

Homestyle Scalloped Potatoes

Makes 8 servings

Ingredients

1/3 cup chopped onion

5 tbs. unsalted butter

5 tbs. all purpose flour

1 1/4 tsp. salt

1/2 tsp. black pepper

5 cups whole milk

6 cups thinly sliced potatoes

Directions

In a sauce pan over medium heat, add the onion and butter. Saute the onion for 4 minutes. Add the all purpose flour, salt and black pepper to the pan. Stir constantly and cook for 2 minutes. Add the milk to the pan. Stir constantly and cook until the sauce thickens and bubbles. Remove the pan from the heat.

Preheat the oven to 350°. Spray a 9 x 13 baking pan with non stick cooking spray. Spread half the potatoes in the bottom of the pan. Pour half the sauce over the potatoes. Repeat the layering process one more time. Bake for 1 hour or until the potatoes are tender and the dish bubbly. Remove the pan from the oven and serve.

Fennel Potato Gratin

Makes 8 servings

Ingredients

3 tbs. unsalted butter

1 shallot, sliced

1 garlic clove, minced

2 tbs. all purpose flour

1 1/4 cups half and half

5 oz. block white cheddar cheese, shredded

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. ground nutmeg

2 large baking potatoes, peeled and thinly sliced

1 small fennel bulb, thinly sliced

Directions

Preheat the oven to 400°. In a sauce pan over medium heat, add the butter. When the butter melts, add the shallot. Saute for 2 minutes. Add the garlic and saute for 1 minute. Sprinkle the all purpose flour over the shallot. Stir constantly and cook for 1 minute. Stir constantly and slowly add the half and half. Continue stirring and cook for 3 minutes or until the sauce thickens and bubbles. Remove the pan from the heat and add the cheddar cheese, salt, black pepper and nutmeg. Whisk until combined and the cheese melts.

Spray a 2 quart casserole dish with non stick cooking spray. Place half the potato slices in the bottom of the dish. Place the half the fennel slices over the potatoes. Repeat the layering process one more time. Spread the cheese sauce over the top. Cover the dish with a lid or aluminum foil.

Bake for 50 minutes or until the potatoes are tender. Remove the lid or aluminum foil from the dish. Turn the oven to the broiler position. Broil for 2 minutes or until the top is golden brown. Remove the dish from the oven and serve.

Bacon Potato Gratin

Makes 8 servings

Ingredients

3 1/4 cups heavy cream

2 garlic cloves, minced

1/4 tsp. ground nutmeg

2 1/2 lbs. Yukon gold potatoes, peeled

3/4 tsp. salt

3/4 tsp. black pepper

1 1/2 cups shredded Gruyere cheese

4 thick cut bacon slices, cooked and crumbled

Directions

Preheat the oven to 400°. In a non aluminum sauce pan over medium heat, add the heavy cream, garlic and nutmeg. Do not let the cream boil. Cook for 5 minutes or until the cream is hot. Remove the pan from the heat.

Cut the potatoes into 1/8" thick slices. Spray a 9 x 13 baking pan with non stick cooking spray. Place 1/3 of the potato slices in the bottom of the pan. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper over the potatoes. Sprinkle 1/2 cup Gruyere cheese and 1/3 of the bacon over the potatoes. Repeat the layering process 2 more times.

Pour the cream over the potatoes. Do not stir. Bake for 40 minutes or until the potatoes are tender and golden brown. Remove the pan from the oven and serve.

Herb Potatoes & Green Peas

Makes 6 servings

Ingredients

1 lb. small red potatoes, washed

2 bay leaves

1/4 cup unsalted butter

3/4 tsp. salt

1/4 tsp. dried marjoram

1/4 tsp. dried thyme

1/8 tsp. black pepper

10 oz. pkg. frozen green peas, thawed

Directions

In a sauce pan over medium heat, add the potatoes and bay leaves. Cover the potatoes with water and bring to a boil. Place a lid on the pan and cook for 10 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes. Cut the potatoes into quarters.

Add the butter, salt, marjoram, thyme and black pepper to the potatoes. Stir until combined and place the potatoes back on the heat. Stir occasionally and cook for 5 minutes. Add the green peas to the potatoes. Cook only until the peas are heated. Remove the bay leaves from the pan and discard. Remove the potatoes from the heat and serve.

Roasted Chipotle Sweet Potatoes

Makes 8 servings

Ingredients

3 large sweet potatoes, peeled and cut into 1/2" cubes

1 cup balsamic vinaigrette

1/4 tsp. salt

1/4 tsp. black pepper

1/3 cup minced fresh cilantro

3 tbs. honey

2 chipotle peppers in adobo sauce, minced

Directions

Spray two 15 x 10 x 1 baking pans with non stick cooking spray. Preheat the oven to 400°. Place the sweet potatoes on the baking pans in a single layer. Drizzle 1/2 cup balsamic vinaigrette over the potatoes. Sprinkle the salt and black pepper over the potatoes. Toss until combined.

Bake for 30 minutes or until the potatoes are tender. Remove the pans from the oven and place the potatoes in a large bowl. In a small bowl, add 1/2 cup balsamic vinaigrette, cilantro, honey and chipotle peppers. Stir until combined and pour over the potatoes. Toss until the potatoes are coated in the dressing and serve.

Savory Grilled Sweet Potatoes

Makes 4 servings

Ingredients

2 large sweet potatoes, washed

2 tbs. softened unsalted butter

Garlic salt and black pepper to taste

2 tsp. honey

Directions

Cut each sweet potato in half lengthwise. Cut two aluminum foil sheets to 18" x 12" rectangle. Place two sweet potato halves on each sheet of aluminum foil. Spread the butter over the top of the potatoes. Sprinkle with garlic salt and black pepper to taste. Fold the aluminum foil over the potatoes to form a sealed packet.

Have your grill hot and ready. Place the potatoes over medium hot coals for 30 minutes or until the sweet potatoes are tender. Turn the packet after 15 minutes. Remove the sweet potatoes from the grill. Be careful when opening the aluminum foil as steam will escape and cause a severe burn. Open the packet and drizzle the honey over the sweet potatoes. Serve hot.

Pecan Sweet Potato Bake

Makes 8 servings

Ingredients

3 cups cold mashed sweet potatoes

1 cup granulated sugar

1/2 cup whole milk

1/4 cup unsalted butter, softened

3 eggs

1 tsp. salt

1 tsp. vanilla extract

1/2 cup light brown sugar

1/2 cup chopped pecans

1/4 cup all purpose flour

2 tbs. cold butter, cubed

Directions

In a mixing bowl, add the sweet potatoes, granulated sugar, milk, 1/4 cup softened butter, eggs, salt and vanilla extract. Using a mixer on medium speed, beat until smooth and combined.

Preheat the oven to 325°. Spray a 2 quart baking dish with non stick cooking spray. Spread the sweet potatoes in the baking dish. In a small bowl, add the brown sugar, pecans, all purpose flour and butter. Using a fork, cut the butter into the dry ingredients until you have small crumbs. Stir until well combined and sprinkle over the top of the sweet potatoes.

Bake for 45 minutes or until the potatoes are hot and the topping golden brown. Remove the dish from the oven and serve.

Honey Bourbon Glazed Sweet Potatoes

Makes 12 servings

Ingredients

5 large sweet potatoes, washed

3 Golden Delicious apples, cored and peeled

1/4 cup fresh lemon juice

2/3 cup light brown sugar

1/2 cup honey

6 tbs. unsalted butter

1/4 cup bourbon

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

2/3 cup chopped pecans

Directions

Preheat the oven to 400°. Place the sweet potatoes on a baking pan. Bake for 45 minutes or until the potatoes are tender. Remove the potatoes from the oven and cool for 45 minutes.

Slice the apples into 1/3" wedges. Add the apples to a bowl. Add the lemon juice and toss until the apples are coated in the lemon juice. Drain the lemon juice from the bowl but save the drained juice.

Spray a 9 x 13 baking pan with non stick cooking spray. Peel the sweet potatoes and cut into 1/3" slices. Place the apples and sweet potatoes in the baking pan. Drizzle the reserved lemon juice over the top.

In a sauce pan over medium heat, add the brown sugar, honey, butter, bourbon, cinnamon, ginger and salt. Stir constantly and bring to a boil. Stir occasionally and boil for 2 minutes. Remove the pan from the heat and pour over the apples and sweet potatoes.

Preheat the oven to 400°. Bake for 30 minutes. Spoon the juices in the pan over the sweet potatoes and apples. Sprinkle the pecans over the top. Bake for 10 minutes. Remove the pan from the oven and serve.

Saucy Potatoes

This dish is so simple but oh so good! Perfect for any meal or occasion.

Makes 12 servings

Ingredients

4 cans drained sliced white potatoes, 15 oz. size

2 cans cream of celery soup, 10.75 oz. size

2 cups sour cream

10 bacon slices, cooked and crumbled

6 green onions, thinly sliced

Directions

Place the potatoes in the bottom of a 5 quart slow cooker. Add the cream of celery soups, sour cream, bacon and green onions to the slow cooker. Stir until combined. Set the temperature to high. Cook for 4 hours. Serve hot.

Cheddar Bacon Twice Baked Potatoes

Makes 6 servings

Ingredients

6 large baking potatoes, washed

1/4 lb. bacon slices, diced

1 cup finely chopped onion

8 tbs. unsalted butter, softened

1/2 tsp. salt

1/2 cup whole milk

1 egg

1/8 tsp. black pepper

1 cup shredded cheddar cheese

Directions

Pierce the potatoes several times with a fork. Preheat the oven to 375°. Bake for 1 hour or until the potatoes are tender. Remove the potatoes from the oven and cool for 10 minutes. Leave the oven on.

In a skillet over medium heat, add the bacon. Cook for 6 minutes or until the bacon is crispy. Using a slotted spoon, remove the bacon from the skillet and drain on paper towels. Add the onion to the skillet. Saute for 5 minutes. Remove the onion from the skillet using a slotted spoon. Remove the skillet from the heat.

Cut a thin slice off the top of each potato. Scoop out the potato leaving about an 1/8" edge on the potatoes. Spoon the removed potato into a mixing bowl. Add the bacon, onions, butter, salt, milk, egg and black pepper to the bowl. Stir until combined. Add the cheddar cheese to the bowl and stir until combined.

Spoon the filling into the potato skins. Place the potato skins on a baking sheet. Bake for 20 minutes or until the potatoes are hot and the cheese bubbly. Remove the potatoes from the oven and serve.

Stuffed Alfredo Potatoes

Makes 4 servings

Ingredients

2 large baking potatoes, washed

1 cup refrigerated Alfredo sauce

1 tsp. garlic powder

1/2 tsp. black pepper

1/8 tsp. dried thyme

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

Directions

Pierce the potatoes several times with a fork. Microwave the potatoes for 7-8 minutes or until the potatoes are tender. Remove the potatoes from the microwave and cool for 5 minutes.

In a mixing bowl, add the Alfredo sauce, garlic powder, black pepper, thyme, 1/2 cup cheddar cheese and mozzarella cheese. Stir until combined. Cut each potato in half lengthwise. Carefully scoop out the potato leaving about an 1/8" edge on the skin. Add the removed potatoes to the sauce. Stir until combined. Spoon the potato filling back into the potato skins.

Place the potatoes on a microwavable plate. Sprinkle 1/2 cup cheddar cheese over the top of the potatoes. Microwave for 1-2 minutes or until the potatoes are hot and the cheeses melted. Remove the potatoes from the microwave and serve.

Salads

Potatoes are most famous for potato salads. Potato salads are a summer staple in the south. Included are numerous varieties of potato salads and also some great ideas for potatoes in green or vegetable salads.

Caribbean Roasted Sweet Potato Salad

Makes 6 servings

Ingredients

24 oz. bag petite baby sweet potatoes, washed

1 tbs. Caribbean Jerk seasoning

4 tbs. olive oil

2 tbs. fresh lime juice

1/4 tsp. salt

5 oz. pkg. baby arugula

1 mango, peeled and diced

1 avocado, halved, peeled and thinly sliced

1/2 cup sliced red bell pepper

1/2 cup sliced purple onion

1/2 cup torn fresh basil

Directions

Preheat the oven to 425°. Cut the sweet potatoes in half lengthwise and place in a mixing bowl. Sprinkle the jerk seasoning over the sweet potatoes. Drizzle 1 tablespoon olive oil over the potatoes. Toss until the potatoes are coated in the seasoning and oil.

Lightly spray a baking sheet with non stick cooking spray. Spread the sweet potatoes, in a single layer, on the baking sheet. Bake for 15 minutes. Turn the potatoes over and bake for 8 minutes or until the potatoes are tender. Remove the baking sheet from the oven and cool the potatoes before using.

In a large serving bowl, add 3 tablespoons olive oil, lime juice and salt. Whisk until well combined. Add the arugula, mango, avocado, red bell pepper, purple onion and basil to the bowl. Toss until well combined and all the ingredients are coated in the dressing. Spoon the sweet potatoes over the top and serve.

Marinated Sweet Potato Salad

Makes 12-16 servings

Ingredients

8 medium sweet potatoes, washed

1 cup cider vinegar

1/2 cup vegetable oil

1 tbs. honey

2 garlic cloves, minced

2 bay leaves

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1 onion, peeled, halved and thinly sliced

1 green bell pepper, julienned

Directions

In a large sauce pan over medium heat, add the sweet potatoes. Cover the potatoes with water and bring to a boil. Cook for 20 minutes or until the potatoes are fork tender. Remove the pan from the heat and drain all the water from the potatoes. Cool the potatoes completely before using.

In a small bowl, add the cider vinegar, vegetable oil, honey, garlic, bay leaves, salt, black pepper, oregano and thyme. Whisk until well combined. Peel the potatoes. Cut the sweet potatoes in half lengthwise. Cut the halves into 1/4" slices.

In a large serving bowl, add the sweet potatoes, onion and green bell pepper. Pour the dressing over the top. Gently toss until combined. Cover the bowl and refrigerate at least 4 hours before serving. Remove the bay leaves and discard before serving.

Citrus Vinaigrette Sweet Potato Salad

Makes 4 servings

Ingredients

1 lb. sweet potatoes, peeled and cut into wedges

1 onion, peeled and cut into wedges

1 tbs. olive oil

1 garlic clove, peeled

3/4 tsp. salt

5 oz. pkg. mixed fresh greens

1/2" piece fresh peeled ginger

2 tbs. red wine vinegar

1 tbs. chopped onion

1 tbs. honey

1 tsp. grated orange zest

1/4 tsp. dry mustard

1/4 tsp. salt

1/4 cup olive oil

Directions

Preheat the oven to 400°. Place a 12" cast iron skillet in the oven for 10 minutes. The skillet should be scalding hot. In a mixing bowl, add the sweet potatoes, onion wedges, olive oil, garlic clove and salt. Toss until combined. Spread the potatoes and onions in the skillet.

Bake for 25 minutes or until the sweet potatoes are tender and begin to caramelize. Stir after 15 minutes. Remove the skillet from the oven. Place the fresh greens in a salad bowl. Spoon the sweet potatoes over the greens.

In a small bowl, add the ginger, red wine vinegar, 1 tablespoon chopped onion, honey, orange zest, dry mustard and salt. Whisk until combined. Continue whisking and slowly pour in the olive oil. Whisk until well combined. Strain the dressing to remove the solid pieces. Drizzle the dressing over the greens and sweet potatoes. Toss until combined and serve.

Sweet Potato Apple Salad

Makes 8 servings

Ingredients

6 medium sweet potatoes, washed

1/2 cup olive oil

1/4 cup orange juice

1 tbs. granulated sugar

1 tbs. white wine vinegar

1 tbs. Dijon mustard

1 tbs. finely chopped onion

1 1/2 tsp. poppy seeds

1 tsp. grated orange zest

1/2 tsp. grated lemon zest

2 tart apples, cored and chopped

2 green onions, thinly sliced

Directions

In a large sauce pan over medium heat, add the sweet potatoes. Cover the potatoes with water and bring to a boil. Cover the pan and cook for 20 minutes or until the potatoes are fork tender. Remove the pan from the heat and drain all the water from the potatoes. Cool the potatoes for 15 minutes.

In a glass jar with a lid, add the olive oil, orange juice, granulated sugar, white wine vinegar, Dijon mustard, onion, poppy seeds, orange zest and lemon zest. Place the lid on the jar and shake until well combined.

Peel the potatoes and cut in half lengthwise. Cut the halves into 1/4" thick slices. Place about 1/4 of the potatoes in a serving bowl. Place 1/4 of the apples over the sweet potatoes. Sprinkle 1/4 of the green onions over the sweet potatoes. Drizzle 1/4 of the dressing over the top. Repeat the layering process 3 more times. Cover the bowl and refrigerate for 2 hours. Toss the salad before serving.

Orange Honey Sweet Potato Salad

Makes 6 servings

Ingredients

4 cups peeled sweet potatoes, diced

1/2 cup sliced celery

1/3 cup dried cranberries

1 tbs. honey

1 tsp. grated orange zest

6 oz. container orange yogurt

Directions

In a sauce pan over medium heat, add the sweet potatoes. Cover the sweet potatoes with water and bring the potatoes to a boil. Cook for 10 minutes or until the potatoes are fork tender. Remove the potatoes from the heat and drain all the water from the potatoes. Cool the sweet potatoes for 15 minutes.

In a serving bowl, add the celery, cranberries, honey, orange zest and orange yogurt. Stir until combined. Add the cooled sweet potatoes and toss until combined. Refrigerate for 1 hour before serving.

Hot Bacon Green Bean Potato Salad

Makes 8 servings

Ingredients

3 lb. fingerling potatoes, washed and cut in half

8 oz. pkg. haricot verts

1/2 cup white wine vinegar

1 shallot, minced

3 tbs. honey

1 tbs. Dijon mustard

1 1/2 tsp. salt

1 tsp. black pepper

1/2 cup olive oil

2 tbs. chopped fresh dill

1/4 cup chopped fresh parsley

4 bacon slices, cooked and chopped

Directions

In a large sauce pan over medium heat, add the potatoes. Cover the potatoes with cold water and bring to a boil. Cook for 10 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

In a sauce pan over medium heat, add the haricot verts. Cover the green beans with water and bring to a boil. Cook for 5 minutes or until the green beans are tender. Remove the pan from the heat and drain all the water from the pan.

In a serving bowl, add the white wine vinegar, shallot, honey, Dijon mustard, salt and black pepper. Whisk until combined. While constantly whisking, slowly add the olive oil. Whisk until well blended. Add the dill and parsley to the bowl. Whisk until combined.

Add the potatoes and green beans to the bowl. Toss until the potatoes and green beans are coated in the dressing. Sprinkle the bacon over the top and serve.

Red, White & Green Salad

Makes 8 servings

Ingredients

1 lb. small red potatoes, cooked and cubed

2 large fresh tomatoes, diced

1 lb. cooked fresh green beans, trimmed & cut into 2" pieces

7 tbs. olive oil

5 tbs. white wine vinegar

3/4 tsp. salt

1/2 tsp. black pepper

Directions

In a large bowl, add the potatoes, tomatoes and green beans. Toss until combined. In a small bowl, add the olive oil, white wine vinegar, salt and black pepper. Whisk until combined and pour over the salad. Toss until all the ingredients are coated in the dressing. Cover the bowl and refrigerate at least 6 hours before serving. Stir before serving.

Potato Tossed Salad

Makes 8 servings

Ingredients

1/2 cup olive oil

2 tbs. lemon juice

2 tsp. dried oregano

1 garlic clove, minced

1/4 tsp. salt

8 oz. small red potatoes, cooked, peeled and sliced

6 cups mixed salad greens

2 tomatoes, cut into wedges

1 cup thinly sliced cucumber

1/2 cup thinly sliced purple onion

1/2 cup crumbled feta cheese

Directions

In a mixing bowl, add the olive oil, lemon juice, oregano, garlic and salt. Whisk until well combined. Add the potatoes to the bowl. Toss until the potatoes are coated in the dressing. Cover the bowl and refrigerate for 1 hour.

When ready to serve, add the salad greens, tomatoes, cucumber and purple onion to a bowl. Add the potatoes with dressing. Toss until combined. Sprinkle the feta cheese over the top and serve.

Salmon Potato Salad

Makes 8 servings

Ingredients

6 cups cooked red potatoes, cubed

1 cup chopped cucumber

1 cup chopped celery

3/4 cup sliced green onion

2 tbs. minced fresh parsley

1 tsp. dried dill

1 tsp. dried basil

14 oz. can pink salmon, drained & deboned

1 3/4 cups mayonnaise

2 tbs. lemon juice

1/2 tsp. salt

1/2 tsp. garlic salt

1/2 tsp. lemon pepper seasoning

Directions

In a large serving bowl, add the potatoes, cucumber, celery, green onion, parsley, dill and basil. Toss until combined. Add the salmon to the bowl. In a small bowl, add the mayonnaise, lemon juice, salt, garlic salt and lemon pepper seasoning. Whisk until combined and pour over the potatoes. Gently toss until well combined.

Cover the bowl and refrigerate for 2 hours before serving.

Shrimp Boil Potato Salad

Makes 6 servings

Ingredients

10 cups water

3 oz. pkg. boil in bag shrimp boil

3 lbs. baby red potatoes, washed and halved

1 lb. uncooked smoked sausage, cut into 1/2" pieces

4 ears fresh corn, husked

2 lbs. jumbo fresh shrimp, peeled and deveined

1/3 cup fresh lemon juice

1/3 cup olive oil

1/4 cup chopped fresh parsley

3 tbs. Creole mustard

4 green onions, sliced

1 garlic clove, minced

1 tsp. paprika

1 tsp. prepared horseradish

Directions

In a large sauce pan over medium high heat, add the water. When the water is boiling, add the shrimp boil, potatoes and smoked sausage. Bring to a boil and cook for 10 minutes. Add the corn and cook for 3 minutes or until the potatoes and corn are tender. Add the shrimp to the pan and remove the pan from the heat. The water must be boiling when removed from the heat. Place a lid on the pan and let the shrimp sit for 5 minutes. The water should be hot enough to cook the shrimp.

Drain off any water from the pan. In a small bowl, add the lemon juice, olive oil, parsley, Creole mustard, green onions, garlic, paprika and horseradish. Whisk until smooth and combined.

Cut the corn from the cobs into a serving bowl. Add the potatoes, sausage and shrimp from the pan to the bowl. Pour the dressing over salad. Toss until combined. Serve warm or chill up to 12 hours.

If using cooked smoked sausage, add the sausage when adding the corn.

Ham Potato Salad

Makes 6 servings

Ingredients

2 cups cubed cooked potatoes

2 cups cubed cooked ham

4 hard boiled eggs, chopped

1/2 cup pitted black olives, chopped

1/2 cup sliced celery

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped onion

1/2 cup mayonnaise

1/4 cup sweet pickle relish

2 tbs. minced red pimentos

1 tbs. spicy brown mustard

2 tsp. cider vinegar

Directions

In a serving bowl, add the potatoes, ham, eggs, olives, celery, green bell pepper and onion. Toss until combined. In a small bowl, add the mayonnaise, sweet pickle relish, red pimentos, brown mustard and cider vinegar. Whisk until combined and pour over the potatoes. Toss until combined. Cover the bowl and refrigerate at least 4 hours before serving.

Cobb Potato Salad

Makes 6 servings

Ingredients

1 lb. baby red potatoes, washed & quartered

1 tsp. salt

1/2 cup sliced green onions

1 1/2 cups refrigerated blue cheese vinaigrette

Salt and black pepper to taste

2 avocados, peeled, pitted & chopped

1 tbs. fresh lemon juice

6 cups shredded romaine lettuce

1 pint grape tomatoes, halved

1 cup shredded white cheddar cheese

2 oz. blue cheese, crumbled

6 bacon slices, crumbled

Directions

In a large sauce pan over medium heat, add the potatoes. Sprinkle the salt over the top of the potatoes. Cover the potatoes with cold water and bring the potatoes to a boil. Cook for 15 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

Add the green onions and 1/2 cup blue cheese vinaigrette to the potatoes. Season to taste with salt and black pepper if desired. Cover the pan and refrigerate until the potatoes are chilled.

In a mixing bowl, add the avocados. Sprinkle the lemon juice over the avocados. Add the lettuce, tomatoes, cheddar cheese and blue cheese. Toss until combined and spread on a serving platter. Remove the potatoes from the refrigerator and spoon across the lettuce. Sprinkle the bacon over the top and serve with the remaining blue cheese vinaigrette.

Fresh Corn Potato Salad

Makes 6 servings

Ingredients

1 lb. baby red potatoes, washed

1 1/2 tsp. salt

1/4 cup chopped fresh cilantro

3 tbs. fresh lime juice

2 tbs. olive oil

1/2 tsp. black pepper

3 cups fresh corn kernels

1/2 cup diced red bell pepper

1 avocado, peeled and diced

1/2 cup sliced green onions

Directions

In a sauce pan over medium heat, add the red potatoes. Sprinkle 1 teaspoon salt over the potatoes. Cover the potatoes with cold water. Bring the potatoes to a boil and cook for 10 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes. Cool the potatoes for 15 minutes.

In a small bowl, add the cilantro, 1/2 teaspoon salt, lime juice, olive oil and black pepper. Whisk until well combined. Add the potatoes, corn, red bell pepper, avocado and green onions to a serving bowl. Pour the dressing over the vegetables. Toss until well combined and the potatoes and vegetables are coated in the dressing. Serve at room temperature or chilled.

Red Potato Chive Salad

Makes 8 servings

Ingredients

2 lbs. small red potatoes, washed and quartered

5 tbs. olive oil

2 tbs. champagne vinegar

1 tsp. lemon juice

1 tsp. Dijon mustard

1/4 tsp. salt

1/4 tsp. black pepper

1 shallot, minced

2 tbs. sour cream

Additional salt and black pepper to taste

2 tbs. chopped fresh chives

Directions

Preheat the oven to 400°. Place the potatoes in a large baking pan. Drizzle 2 tablespoons olive oil over the potatoes. Toss until the potatoes are coated in the olive oil. Bake for 30 minutes or until the potatoes are tender and golden brown. Remove the potatoes from the oven.

In a large bowl, add the champagne vinegar, lemon juice, Dijon mustard, salt and black pepper. Whisk until combined. Add the shallot, sour cream and 3 tablespoons olive oil. Whisk until combined. Add the potatoes to the bowl. Toss until the potatoes are coated in the dressing. Season to taste with additional salt and black pepper to taste. Sprinkle the chives over the top and serve.

Asparagus Potato Salad

Makes 8 servings

Ingredients

6 cups fresh asparagus

Water

1 lb. small new potatoes

1/4 cup white wine vinegar

1/4 cup diced purple onion

1 1/2 tsp. Dijon mustard

1/2 tsp. dried dill

1/4 tsp. black pepper

1 hard boiled egg, sliced

Directions

Trim the woody ends off the asparagus and remove the tough outer scales. Cut the asparagus into bite size pieces. In a sauce pan over medium heat, add the asparagus. Cover the asparagus with water and cook about 10 minutes or until the asparagus are tender. Remove the pan from the heat and drain all the water from the pan. Rinse the asparagus with cold water and drain again. Cool the asparagus completely before using.

In a sauce pan over medium heat, add the new potatoes. Cover the potatoes with water and bring to a boil. Cook the potatoes about 7 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes. Rinse the potatoes with cold water and drain again. Cool the potatoes completely and cut into thin slices.

In a large bowl, add the asparagus and potatoes. In a small bowl, whisk together 1/4 cup water, white wine vinegar, purple onion, Dijon mustard, dill and black pepper. Pour the dressing over the potatoes and asparagus. Gently toss until combined. Cover the bowl and refrigerate for 3 hours. Toss the salad again before serving.

Place the sliced egg over the top of the salad before serving.

Fennel Potato Salad

Makes 16 servings

Ingredients

10 red new potatoes, sliced

4 hard boiled eggs

1 fennel bulb with stalks and leaves, sliced

1/2 cup sliced celery

1/4 cup chopped onion

1 cup mayonnaise

2 tbs. Dijon mustard

1 tbs. chopped fresh chives

1 tbs. white vinegar

1/2 tsp. granulated sugar

1/4 tsp. black pepper

Directions

In a sauce pan over medium heat, add the potatoes. Cover the potatoes with cold water and bring to a boil. Cook for 10 minutes or until the potatoes are tender. The potatoes need to be firm but tender. Do not over cook the potatoes. Remove the pan from the heat and drain all the water from the potatoes. Cool the potatoes for 10 minutes.

In a large bowl, add the potatoes, hard boiled eggs, fennel, celery and onion. In a small bowl, add the mayonnaise, Dijon mustard, chives, white vinegar, granulated sugar and black pepper. Whisk until well combined and pour over the potatoes. Gently toss until combined. Be careful when mixing the salad as the potatoes are warm and will fall apart. Cover the bowl and refrigerate at least 2 hours before serving.

Artichoke Potato Salad

Makes 12 servings

Ingredients

2 lbs. red potatoes, cooked and cubed

8 oz. can artichokes, quartered and drained

1/2 cup chopped purple onion

1 cup cubed Monterey Jack cheese

1/2 cup crumbled blue cheese

3/4 cup vegetable oil

1/4 cup red wine vinegar

2 garlic cloves, minced

1 tsp. dried rosemary, crushed

1 tsp. dried dill

1/2 tsp. salt

1/4 tsp. black pepper

Directions

In a large bowl, add the potatoes, artichokes, purple onion, Monterey Jack cheese and blue cheese. Toss until combined. In a glass jar with a lid, add the vegetable oil, red wine vinegar, garlic, rosemary, dill, salt and black pepper. Place the lid on the jar and shake until well combined.

Pour the dressing over the potatoes. Toss until all the ingredients are coated in the dressing. Serve warm or chilled.

Roasted Potato & Okra Salad

Makes 6 servings

Ingredients

1 lb. baby red potatoes, washed

1 lb. small Yukon gold potatoes, washed

1 lb. fresh small okra, washed

1/4 cup plus 2 tbs. olive oil

3 tsp. salt

1 tsp. black pepper

1 small shallot, minced

3 tbs. white wine vinegar

1 tsp. grated lemon zest

2 tbs. fresh lemon juice

1 tsp. Dijon mustard

1/4 tsp. fresh thyme leaves

1/4 cup chopped green onions

Directions

In a large sauce pan over medium heat, add the red potatoes and Yukon gold potatoes. Cover the potatoes with cold water and bring the potatoes to a boil. Cook for 20 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes. Cool the potatoes at room temperature for 20 minutes.

In a mixing bowl, add the okra, 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss until the okra is coated in the oil and seasonings. Preheat the oven to 450°. Spread the okra, in a single layer, in a baking pan. Bake for 20 minutes or until the okra is tender.

Cut the potatoes in half and add to a mixing bowl. Add 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon black pepper to the bowl. Toss until the potatoes are coated in the oil and seasonings. Spread the potatoes, in a single layer, in a large baking pan. Bake for 20 minutes or until the potatoes are golden brown. Remove the okra and potatoes from the oven. Cool for 5 minutes.

Cut each okra pod in half lengthwise. Add the potatoes and okra to a large serving bowl. In a small bowl, add the shallot, white wine vinegar, lemon zest, lemon juice, Dijon mustard and thyme leaves. Whisk until combined. Continue whisking and slowly add 1/4 cup olive oil. Whisk until well combined. Add the green onions to the bowl. Pour the dressing over the salad. Toss until well combined. Serve immediately.

Spicy Jalapeno Potato Salad

Makes 5 servings

Ingredients

6 red potatoes, peeled and cubed

2 celery ribs, chopped

2 hard boiled eggs, chopped

1/4 cup chopped onion

2 small jalapeno peppers, seeded and chopped

1/4 cup mayonnaise

3 tbs. spicy brown mustard

3 tsp. Tabasco sauce

1/4 tsp. ground cumin

1/4 tsp. black pepper

Directions

In a sauce pan over medium heat, add the potatoes. Cover the potatoes with cold water and bring the potatoes to a boil. Cook for 10 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes. Cool the potatoes at room temperature.

In a large serving bowl, add the potatoes, celery, hard boiled eggs, onion and jalapeno peppers. Toss until combined. In a small bowl, add the mayonnaise, spicy brown mustard, Tabasco sauce, cumin and black pepper. Stir until combined and add to the potatoes. Toss until well combined. Cover the bowl and refrigerate at least 8 hours before serving.

Mediterranean Potato Salad

Makes 8 servings

Ingredients

2 lbs. new red potatoes, quartered

3/4 cup prepared Caesar dressing

1/3 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1/4 cup chopped roasted red bell peppers

Directions

In a sauce pan over medium heat, add the potatoes. Cover the potatoes with water and bring the potatoes to a boil. Cook for 10 minutes or until the potatoes are fork tender. Remove the potatoes from the heat and drain all the water from the potatoes. Rinse the potatoes with cold water until chilled. Drain all the water again from the potatoes.

Add the potatoes to a serving bowl. Add the Caesar dressing, Parmesan cheese, parsley and roasted red bell peppers. Toss until combined. Serve the potato salad at room temperature or chilled.

Bistro Potato Salad

Makes 12 servings

Ingredients

24 small red new potatoes, cut into wedges

2 tbs. instant beef bouillon granules

6 garlic cloves, minced

6 cups water

3/4 cup toasted chopped walnuts

1/2 cup sliced green onions

1/3 cup olive oil

2 tbs. red wine vinegar

4 tsp. Dijon mustard

1/2 tsp. Cajun seasoning

Directions

In a sauce pan over medium heat, add the potatoes, beef bouillon granules, garlic and water. Bring the potatoes to a boil and cook for 10 minutes or until the potatoes are tender. Remove the pan from the heat and chill the potatoes for 3 hours.

Remove the potatoes from the refrigerator and drain off the cooking liquid. Add the potatoes to a serving bowl. Add the walnuts and green onions to the bowl. In a small bowl, add the olive oil, red wine vinegar, Dijon mustard and Cajun seasoning. Whisk until well combined and pour over the potatoes. Toss until combined and serve.

Ranch Roasted Potato Salad

Makes 6 servings

Ingredients

2 1/2 lbs. small red potatoes, washed & cut into wedges

2 tbs. olive oil

1 tsp. salt

1/2 tsp. black pepper

8 bacon slices, cooked and crumbled

4 green onions, chopped

3/4 cup bottled Ranch dressing

Directions

In a mixing bowl, add the potatoes, olive oil, salt and black pepper. Toss until the potatoes are coated in the oil and seasonings. Preheat the oven to 425°. Spread the potatoes, in a single layer, on a large baking sheet. Bake for 45 minutes or until the potatoes are tender and golden brown. Stir the potatoes occasionally while baking. Remove the baking sheet from the oven and spoon the potatoes into a serving bowl.

Add the bacon slices, green onions and Ranch dressing to the bowl. Toss until the potatoes are well coated in the dressing. Serve warm or cold.

Honey Dijon Potato Salad

Makes 8 servings

Ingredients

14 small red potatoes, washed

3 tbs. white vinegar

3/4 cup chopped green bell pepper

1/2 cup chopped onion

5 tbs. chopped dill pickles

1 tsp. season salt

1/4 tsp. black pepper

1 cup mayonnaise

1/3 cup honey Dijon salad dressing

2 tbs. Dijon mustard

2 hard boiled eggs, chopped

Directions

In a sauce pan over medium heat, add the potatoes. Cover the potatoes with cold water and bring to a boil. Cook for 10 minutes or until the potatoes are tender. The potatoes need to be firm but tender. Do not over cook the potatoes. Remove the pan from the heat and drain all the water from the potatoes. Cool the potatoes for 10 minutes. Cube the potatoes.

Add the potatoes to a large bowl. Sprinkle the white vinegar over the potatoes. Add the green bell pepper, onion, dill pickles, season salt and black pepper to the bowl. Toss until combined. Gently fold in the mayonnaise, honey Dijon salad dressing, Dijon mustard and eggs. Be careful when mixing the salad as the potatoes are warm and will fall apart. Cover the bowl and refrigerate at least 2 hours before serving.

Picnic Potato Salad

Makes 8 servings

Ingredients

1/3 cup granulated sugar

1 tbs. cornstarch

1 tsp. dry mustard

1 tsp. salt

1/2 tsp. celery seed

1/2 cup whole milk

1/4 cup white vinegar

1 beaten egg

1/4 cup unsalted butter, cubed

1/4 cup chopped onion

1/4 cup mayonnaise

7 medium red potatoes, cooked and cubed

3 hard boiled eggs, chopped

Directions

In a sauce pan over medium heat, add the granulated sugar, cornstarch, dry mustard, salt, celery seed, milk, white vinegar and egg. Whisk until smooth and combined. Add the butter to the pan. Whisk constantly and bring to a boil. Cook for 2 minutes or until the dressing thickens and bubbles. Remove the pan from the heat. Cool completely before using.

When the dressing is cool, stir in the onion and mayonnaise. In a large bowl, add the potatoes and eggs. Pour the dressing over the potatoes. Toss until well combined. Cover the bowl and refrigerate at least 2 hours before serving.

Savory Potato Salad

Makes 8 servings

Ingredients

7 medium potatoes

3/4 cup mayonnaise

1/2 cup sour cream

1/2 cup plain yogurt

1/3 cup thinly sliced green onions

3 dill pickle spears, chopped

4 1/2 tsp. Dijon mustard

1 tsp. prepared horseradish

2 garlic cloves, minced

1/2 tsp. celery seed

1/2 tsp. salt

1/4 tsp. black pepper

1/8 tsp. onion salt

1/8 tsp. garlic powder

4 hard boiled eggs, chopped

Directions

In a sauce pan over medium heat, add the potatoes. Cover the potatoes with cold water and bring to a boil. Cook for 10 minutes or until the potatoes are tender. The potatoes need to be firm but tender. Do not over cook the potatoes. Remove the pan from the heat and drain all the water from the potatoes. Cool the potatoes for 15 minutes. Peel the potatoes and cut into 1/4" slices. Add the potatoes to a large bowl.

In a small bowl, add the mayonnaise, sour cream, yogurt, green onions, dill pickle, Dijon mustard, horseradish, garlic, celery seed, salt, black pepper, onion salt and garlic powder. Whisk until well combined and pour over the potatoes. Add the hard boiled eggs to the bowl. Gently toss until combined. Be careful when mixing the salad as the potatoes are warm and will fall apart. Cover the bowl and refrigerate at least 2 hours before serving.

Creamy Oil & Vinegar Potato Salad

Makes 12 servings

Ingredients

10 medium red potatoes, washed and peeled

1/3 cup chopped fresh chives

1/4 cup vegetable oil

1/4 cup white vinegar

2 tbs. grated onion

1 tsp. salt

1/4 tsp. black pepper

1/2 cup mayonnaise

1/2 cup plain yogurt

1/2 cup thinly sliced celery

1/2 cup chopped green bell pepper

Directions

In a large sauce pan over medium heat, add the potatoes. Cover the potatoes with water and bring to a boil. Cover the potatoes and cook for 20 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes. Rinse the potatoes in cold water until chilled. Drain any water from the potatoes. Pat the potatoes dry with paper towels. Cut the potatoes into cubes.

In a large bowl, add the chives, vegetable oil, white vinegar, onion, salt and black pepper. Whisk until well combined. Add the potatoes and toss until the potatoes are coated in the dressing. Cover the bowl and refrigerate for 2 hours.

In a small bowl, add the mayonnaise, yogurt, celery and green bell pepper. Whisk until combined and add to the potato salad. Fold the mayonnaise dressing into the potato salad and serve.

Fresh Herb Potato Salad

Makes 10 servings

Ingredients

4 lbs. Yukon gold potatoes, washed

1/2 cup diced celery

1/2 cup chopped fresh parsley

1/2 cup finely chopped green onions

3 hard boiled eggs, chopped

1 cup mayonnaise

1/2 cup sour cream

3 tbs. chopped fresh tarragon

3 garlic cloves, minced

1 tbs. Dijon mustard

1 tsp. salt

3/4 tsp. freshly ground black pepper

Directions

Add the potatoes to a large sauce pan over medium heat. Cover the potatoes with cold water and bring to a boil. Boil for 20 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes. Cool the potatoes for 15 minutes.

Peel the potatoes and cut into 1" cubes. Add the potatoes, celery, parsley, green onions and hard boiled eggs to a serving bowl. Toss until combined. In a small bowl, add the mayonnaise, sour cream, tarragon, garlic, Dijon mustard, salt and black pepper. Whisk until well combined. Spoon the dressing over the potato salad. Toss until the potatoes are coated in the dressing. You can serve the potato salad warm or cover the bowl and chill up to 12 hours before serving.

Slow Cooker Hot German Potato Salad

Makes 8 servings

Ingredients

8 potatoes, peeled and cut into 1/4" slices

2 celery ribs, chopped

1 1/4 cups chopped onion

1 cup water

2/3 cup cider vinegar

1/3 cup granulated sugar

2 tbs. quick cooking tapioca

1 tsp. salt

3/4 tsp. celery seed

1/4 tsp. black pepper

6 bacon slices, cooked and crumbled

1/4 cup minced fresh parsley

Directions

In a 5 quart slow cooker, add the potatoes, celery and onion. Stir until combined. In a small bowl, add the water, cider vinegar, granulated sugar, tapioca, salt, celery seed and black pepper. Whisk until combined and pour over the potatoes. Stir until the potatoes are coated in the dressing.

Set the temperature to high. Cook for 4 hours or until the potatoes are tender. When ready to serve, sprinkle the bacon and parsley over the top.

Sweet Potato Salad

Makes 12 servings

Ingredients

3 lbs. sweet potatoes, cooked, peeled and cubed

1 cup chopped sweet red bell pepper

1/2 cup chopped onion

1 1/4 cups mayonnaise

1 1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. Tabasco sauce

Directions

In a large bowl, add the sweet potatoes, red bell pepper and onion. Toss until combined. In a small bowl, add the mayonnaise, salt, black pepper and Tabasco sauce. Stir until combined and pour over the sweet potatoes. Toss until all the ingredients are coated in the dressing. Serve at room temperature or chilled.

Soups

There is no greater favorite soup in my family than potato soup. I make at least one batch of soup every week. We keep the soup in the refrigerator for quick meals.

Corn & Potato Chowder

Makes 4 servings

Ingredients

4 tbs. unsalted butter

5 cups fresh corn kernels

3 fresh thyme sprigs

2 cups diced onion

1 1/2 tsp. salt

4 cups chicken broth

1 large potato, peeled and diced

3/4 cup half and half

Directions

In a dutch oven over medium heat, add the butter. When the butter melts, add the corn, thyme, onion and salt. Saute for 15 minutes or until the corn is tender and browned.

Add the chicken broth and potato to the pan. Bring the chowder to a boil and reduce the heat to low. Simmer for 8 minutes or until the potatoes are tender. Remove the pan from the heat and remove the thyme sprigs from the soup. Discard the thyme sprigs. Stir in the half and half before serving. Serve hot.

Parsnip Potato Soup

Makes 2 1/2 quarts

Ingredients

3 tbs. unsalted butter

4 fresh thyme sprigs

5 cups parsnips, peeled and thinly sliced

3 leeks, trimmed and thinly sliced

1 russet potato, peeled and diced

1/2 cup thinly sliced celery

2 garlic cloves, minced

2 1/2 tsp. salt

1 1/2 tsp. minced fresh ginger

3 cups chicken broth

2 cups water

1/2 cup heavy cream

Directions

In a dutch oven over medium heat, add the butter. When the butter melts, add the thyme sprigs and parsnips, leeks, potato, celery, garlic, salt and ginger. Saute for 10 minutes or until the parsnips are tender. Remove the thyme sprigs and discard.

Add the chicken broth and water to the pan. Bring the soup to a boil and reduce the heat to low. Simmer for 15 minutes. Remove the pan from the heat. Unless you have a large blender, you will need to process the soup in batches. Add the soup to a blender. Process until smooth. Pour the soup back in the pan. Stir in the heavy cream. Place the pan back on the stove over low heat. Simmer for 5 minutes. Remove the pan from the heat and serve.

Creamy Potato Soup With Homemade Croutons

Makes 2 quarts

Ingredients

3 cups diced peeled potatoes

1/2 cup diced celery

1/2 cup diced onion

1 tsp. chicken bouillon granules

1 1/2 cups water

2 cups whole milk

1 cup sour cream

1 tbs. all purpose flour

1 tbs. minced fresh chives

8 cups day old French bread, cut into 1 1/2" pieces

Vegetable oil for frying

1/2 cup grated Parmesan cheese

1 tbs. minced fresh parsley

1/2 tsp. paprika

1/2 tsp. garlic salt

1/4 tsp. black pepper

Directions

In a dutch oven over medium heat, add the potatoes, celery, onion, chicken bouillon and water. Bring to a boil and reduce the heat to low. Simmer for 20 minutes or until the potatoes are tender.

In a small bowl, add the milk, sour cream and all purpose flour. Whisk until well combined. Add 1/2 cup hot soup to the bowl. Whisk until combined and add to the soup. Stir constantly and cook until the soup thickens. Add the chives to the pan. Stir until combined. Remove the pan from the heat.

While the soup is cooking, make the croutons. Add vegetable oil to a 3" depth in a deep pot or deep fryer. The temperature of the oil should be 375°. You will need to cook the croutons in batches. If you add too many croutons at one time to the oil, the temperature of the oil will drop and the croutons will be greasy.

When the oil is hot, add the French bread pieces. Cook for 1-2 minutes or until golden brown. Remove the croutons from the oil and drain on paper towels. In a mixing bowl, add the Parmesan cheese, parsley, paprika, salt and black pepper. Stir until combined and add the croutons. Toss until the croutons are coated in the seasonings. Ladle the soup into bowls and sprinkle the croutons over the top.

Parmesan Potato Soup

Makes 10 servings

Ingredients

4 medium baking potatoes, washed

3/4 cup chopped onion

1/2 cup unsalted butter, cubed

1/2 cup all purpose flour

1/2 tsp. dried basil

1/2 tsp. season salt

1/4 tsp. celery salt

1/4 tsp. garlic powder

1/4 tsp. onion salt

1/4 tsp. black pepper

1/4 tsp. rubbed sage

1/4 tsp. dried thyme

4 1/2 cups chicken broth

6 cups whole milk

1 cup grated Parmesan cheese

10 bacon strips, cooked and crumbled

Directions

Preheat the oven to 400°. Pierce the potatoes several times with a fork. Bake for 1 hour or until the potatoes are tender. Remove the potatoes from the oven and cool completely at room temperature. Peel the potatoes and cut into cubes.

In a large sauce pan over medium heat, add the onion and butter. Saute for 4 minutes. Add the all purpose flour, basil, season salt, celery salt, garlic powder, onion salt, black pepper, sage and thyme to the pan. Stir constantly and cook for 2 minutes. Add the chicken broth to the pan. Stir constantly and cook for 2 minutes or until the soup thickens.

Add the potatoes to the soup and bring the soup to a boil. Reduce the heat to low and place a lid on the pan. Simmer for 10 minutes. Add the milk and Parmesan cheese to the pan. Stir until combined and the cheese melts. Remove the pan from the heat and stir in the bacon. Serve hot.

Spinach Potato Soup

Makes 4 servings

Ingredients

3 cups whole milk

15 oz. can sliced potatoes, drained

10 oz. pkg. frozen chopped spinach, drained

1/2 tsp. dried basil

1/2 tsp. garlic salt

Directions

Add all the ingredients to a sauce pan over medium heat. Stir constantly and bring the soup to a boil. When the soup is boiling, reduce the heat to low. Stir occasionally and simmer for 15 minutes. Remove the pan from the heat and pour the soup into a blender. Process until desired consistency is reached. I leave chunks of potatoes in the soup but you can process until smooth. This is delicious with a green salad and garlic toast.

Spinach Mashed Potato Soup

Makes 7 cups

Ingredients

4 cups chicken broth

2 cups fresh spinach, washed and stems removed

6 green onions, diced

2 cups mashed potatoes

2 cups half and half

1/2 tsp. Tabasco sauce

1/2 tsp. black pepper

Directions

In a large sauce pan over medium heat, add the chicken broth. When the broth is boiling, add the spinach and green onions. Stir frequently and cook for 4 minutes. Remove the pan from the heat and add to a blender. Process until smooth. Depending upon your blender, you may need to process the soup in batches.

Pour the soup back in the sauce pan. Stir in the mashed potatoes and whisk until the soup is smooth. Reduce the heat to low and cook until the soup is thoroughly heated. Stir in the half and half, Tabasco sauce and black pepper. Cook only until the soup is hot. Do not let the soup boil once you add the half and half. Remove the pan from the heat and serve.

Zucchini Potato Soup

Makes 6 servings

Ingredients

5 cups chicken broth

1 lb. zucchini, thinly sliced

1 large baking potatoes, peeled and thinly sliced

1 1/4 cups sliced onion

3 eggs

2 tbs. lemon juice

2 tsp. dried dill

Salt and black pepper to taste

Directions

In a sauce pan over medium heat, add the chicken broth, zucchini, potatoes and onion. Bring the soup to a boil and reduce the heat to low. Place a lid on the pan and simmer for 15 minutes or until the potatoes are tender.

In a small bowl, add the eggs and lemon juice. Add 1/2 cup broth from the soup to the bowl. Whisk until well combined and add to the soup. Stir until combined and cook for 1 minute. Do not let the soup boil after you add the egg. Remove the pan from the heat and stir in the dill and season with salt and black pepper to taste.

Baked Potato Soup

Makes 4 servings

Ingredients

3 bacon strips, diced

1/2 cup chopped onion

1 garlic clove, minced

3 tbs. all purpose flour

1 tsp. salt

1 tsp. dried basil

1/2 tsp. black pepper

3 cups chicken broth

2 cups baked potatoes, peeled and cubed

1 cup half and half cream

1/2 tsp. Tabasco sauce

1/2 cup shredded cheddar cheese

1 tbs. minced fresh parsley

Directions

In a sauce pan over medium heat, add the bacon. Cook for 5 minutes or until the bacon is crisp. Remove the bacon from the pan and drain on paper towels. Add the onion and garlic to the pan. Saute for 4 minutes. Add the all purpose flour, salt, basil and black pepper to the pan. Stir constantly and cook for 1 minute.

Whisk constantly and slowly add the chicken broth. Stir constantly and bring the soup to a boil. Boil for 2 minutes. Add the potatoes, half and half cream and Tabasco sauce. Stir constantly and cook only until thoroughly heated. Remove the pan from the heat. Spoon the soup into bowls. Sprinkle the cheddar cheese and parsley over the top.

Loaded Potato Soup

Makes 4 servings

Ingredients

2 tbs. unsalted butter

1 cup diced cooked ham

4 sliced green onions

1 garlic clove, minced

2 cups prepared mashed potatoes

14 oz. can chicken broth

1 cup whole milk

1/3 cup cooked green peas

2 tsp. chopped fresh thyme

Salt and black pepper to taste

2 cups croutons

1 cup shredded cheddar cheese

Directions

Preheat the oven to the broiler position. In a dutch oven over medium heat, add the butter. When the butter melts, add the ham, green onions and garlic. Saute for 4 minutes or until the ham is golden brown. Add the mashed potatoes, chicken broth, milk, green peas and thyme to the pan. Stir until combined and bring to a boil. Remove the pan from the heat and season to taste with salt and black pepper.

Spoon the soup into 4 oven proof bowls. Place the bowls on a baking sheet. Sprinkle the croutons over the soup. Sprinkle the cheddar cheese over the croutons. Broil for 3 minutes or until the croutons are golden brown. Remove the soup from the oven and serve.

Slow Cooker Potato Ham Soup

Makes 6 servings

Ingredients

5 1/2 cups peeled & cubed potatoes

2 3/4 cups water

1/3 cup unsalted butter, cubed

1 1/3 cups cubed cooked ham

2 celery ribs, chopped

2/3 cup chopped onion

3/4 tsp. garlic powder

3/4 tsp. paprika

1/8 tsp. black pepper

8 oz. Velveeta cheese, cubed

2/3 cup sour cream

Whole milk, optional

Directions

In a sauce pan over medium heat, add 4 1/2 cups potatoes and water. Bring the potatoes to a boil and reduce the heat to low. Place a lid on the pan and cook for 15 minutes or until the potatoes are tender. Remove the pan from the heat and add the butter. Do not drain the potatoes. Using a potato masher, mash the potatoes.

Add 1 cup cubed potatoes, ham, celery, onion, garlic powder, paprika, black pepper and the mashed potatoes to a 3 quart slow cooker. Stir until combined. Place the Velveeta cheese over the top. Set the temperature to low and cook for 5 hours or until the potatoes are tender. Stir in the sour cream.

If the soup is too thick for your taste, thin with whole milk.

Spicy Ham Broccoli Potato Chowder

Makes 9 cups

Ingredients

1/4 cup unsalted butter

1 cup finely chopped red bell pepper

1 cup finely chopped onion

3 poblano peppers, seeded and chopped

2 garlic cloves, minced

10 oz. pkg. frozen chopped broccoli, thawed

3 1/4 cups frozen hashbrowns, thawed

1/2 tsp. ground cumin

1/4 tsp. cayenne pepper

3 1/2 cups chicken broth

1/3 cup all purpose flour

1 1/2 cups whole milk

1 cup half and half

2 cups shredded cheddar cheese

2 cups diced cooked ham

Directions

In a dutch oven over medium heat, add the butter, red bell pepper, onion, poblano peppers and garlic. Saute the vegetables for 6 minutes or until they are tender. Add the broccoli, hashbrowns, cumin and cayenne pepper. Stir constantly and cook for 5 minutes.

Add the chicken broth to the pan. Scrape the bottom of the pan to remove any food bits. Bring the chowder to a boil and reduce the heat to low. Simmer the chowder for 20 minutes.

In a mixing bowl, add the all purpose flour, whole milk and half and half. Whisk until combined and add to the chowder. Stir constantly and cook until the chowder thickens. Do not let the chowder boil. Stir in the cheddar cheese and ham. Cook until the cheese melts. Remove the pan from the heat and serve.

Sausage Potato Soup

Makes 6 servings

Ingredients

1 lb. ground pork sausage

5 cups sliced potatoes

2 onions, sliced

1 1/2 cups water

1 1/2 tsp. salt

1/4 tsp. celery seeds

3 tbs. finely chopped fresh parsley

2 1/2 to 3 cups whole milk

Directions

In a large sauce pan over medium heat, add the sausage. Stir frequently and break the meat into crumbles as it cooks. Cook about 8 minutes or until the sausage is well browned and no longer pink. Drain off the excess grease. Remove the sausage from the pan and set aside.

Add the potatoes, onions, water, salt and celery seeds to the sauce pan. Stir until well combined and bring the water to a boil. When the water is boiling, reduce the heat to low and simmer for 20 minutes. The potatoes should be tender. Using a fork or spatula, lightly mash the potato slices. The potatoes do not have to be smooth. You still want to have chunks of potatoes.

Add the sausage, parsley and 2 1/2 cups milk to the pan. Stir until combined and cook only until the soup is thoroughly heated. If the soup is too thick for your taste, add the remaining 1/2 cup milk. Remove the pan from the heat and serve.

Sausage Potato Chowder

Makes 8 servings

Ingredients

6 cups cubed peeled potatoes

5 tbs. unsalted butter

2 tbs. all purpose flour

1 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

1 cup sliced fresh mushrooms

4 cups chicken broth

1 tsp. salt

1/2 tsp. dried marjoram

1/2 tsp. Tabasco sauce

1 lb. ground pork sausage

Directions

In a dutch oven over medium heat, add the potatoes. Cover the potatoes with cold water. Bring the potatoes to a boil and cook for 10 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes.

Add the butter and all purpose flour to the potatoes. Stir until the butter melts and the all purpose flour is combined. Place the pan back on the stove over medium heat. Add the onion, carrots, celery and mushrooms. Stir constantly and cook for 10 minutes. Add the chicken broth, salt, dried marjoram and Tabasco sauce. Stir until combined and bring the chowder to a boil. Reduce the heat to low and simmer for 10 minutes.

While the chowder is cooking, add the pork sausage to a skillet over medium heat. Stir frequently to break the sausage into crumbles as it cooks. Cook for 8 minutes or until the sausage is well browned and no longer pink. Remove the skillet from the heat. Drain all the excess grease from the sausage. Stir the sausage into the chowder. Remove the pan from the heat and serve.

Sweet Potato Sausage Soup

Makes 7 cups

Ingredients

8 oz. smoked sausage, cut into 1/2" slices

1 sweet potato, peeled and cut into 1/2" cubes

1 cup shredded cabbage

1/2 cup chopped green bell pepper

1/2 cup chopped celery

1/2 cup chopped onion

15 oz. can diced tomatoes with juice

15 oz. can purple hull peas, drained

1 3/4 cups beef broth

1/4 tsp. Tabasco sauce

Directions

Add all the ingredients to a large dutch oven. Bring the soup to a boil over medium high heat. When the soup is boiling, reduce the heat to medium low. Place a lid on the pan and simmer the soup for 30 minutes.

The sweet potato and vegetables should be tender when ready. Remove the soup from the heat and serve.

Cheesy Vegetable Potato Soup

Makes 6 servings

Ingredients

3 tbs. unsalted butter

1 1/2 cups chopped celery

1 cup shredded carrot

1/4 cup chopped onion

4 cups water

2 chicken bouillon cubes

4 drops Tabasco sauce

1 1/4 cups dry mashed potato flakes

2 cups whole milk

2 cups shredded American cheese

Directions

In a dutch oven over medium heat, add the butter. When the butter melts, add the celery, carrot and onion. Saute the vegetables for 10 minutes. Add the water, chicken bouillon and Tabasco sauce. Stir until combined and bring the soup to a boil. Reduce the heat to low and place a lid on the pan. Stir occasionally and simmer the soup for 15 minutes.

Add the potato flakes to the pan. Stir until the potato flakes dissolve. Slowly stir in the milk and American cheese. Stir constantly and cook until the cheese melts. Do not let the soup boil once you add the milk. Remove the pan from the heat and serve.

Creamy Potato and Onion Soup

Makes 12 cups

Ingredients

2 tbs. unsalted butter

1 tbs. olive oil

5 cups chopped onion

1 tsp. granulated sugar

3 tbs. all purpose flour

4 cups chicken broth

30 oz. pkg. frozen hashbrowns

2 cups water

1/2 tsp. dried thyme

1 bay leaf

1 tsp. salt

1/2 tsp. black pepper

1 cup shredded Swiss cheese

1 cup half and half

Directions

In a dutch oven over medium heat, add the butter, olive oil, onion and granulated sugar. Stir frequently and saute the onions for 30 minutes. The onions should be caramelized when ready.

Sprinkle the all purpose flour over the onions. Stir until the onions are coated in the flour. Add the chicken broth to the pan. Bring the soup to a boil and cook for 15 minutes. Add the hashbrowns and water to the pan. Bring the soup to a boil and reduce the heat to low. Stir in the thyme, bay leaf, salt and black pepper. Simmer the soup for 30 minutes. Remove the bay leaf from the pan.

Stir in the Swiss cheese and half and half. Stir constantly and cook only until the cheese melts. Remove the pan from the heat and serve.

Queso Potato Chowder

Makes 9 cups

Ingredients

1/4 cup unsalted butter

1 cup finely chopped red bell pepper

1 cup finely chopped onion

3 poblano peppers, seeded and chopped

2 garlic cloves, minced

3 1/4 cups frozen hashbrowns, thawed

1/2 tsp. ground cumin

1/4 tsp. cayenne pepper

3 1/2 cups chicken broth

1/3 cup all purpose flour

1 1/2 cups whole milk

1 cup half and half

2 cups shredded cheddar cheese

Directions

In a dutch oven over medium heat, add the butter, red bell pepper, onion, poblano peppers and garlic. Saute the vegetables for 6 minutes or until they are tender. Add the hashbrowns, cumin and cayenne pepper. Stir constantly and cook for 5 minutes.

Add the chicken broth to the pan. Scrape the bottom of the pan to remove any food bits. Bring the chowder to a boil and reduce the heat to low. Simmer the chowder for 20 minutes.

In a mixing bowl, add the all purpose flour, whole milk and half and half. Whisk until combined and add to the chowder. Stir constantly and cook until the chowder thickens. Do not let the chowder boil once you add the milk. Stir in the cheddar cheese. Cook until the cheese melts. Remove the pan from the heat and serve.

Black Bean Potato Soup

Makes 6 servings

Ingredients

15 oz. can black beans, rinsed and drained

2 cups diced peeled potatoes

8 oz. cooked ham, diced

6 cups beef broth

1/4 cup dried minced onion

4 oz. can diced jalapeno peppers, drained

1 garlic clove, minced

1 tsp. ground cumin

1 tsp. dried oregano

1 tsp. dried thyme

1/8 tsp. ground cloves

Directions

Add all the ingredients to a 4 quart slow cooker. Stir until combined. Set the temperature to low and cook for 8 hours.

Sweet Potato Soup

Makes 8 cups

Ingredients

2 tbs. unsalted butter

1 cup chopped onion

2 garlic cloves, minced

5 1/2 cups chicken broth

3 large sweet potatoes, peeled and chopped

1 cup apple cider

1 tsp. canned chipotle pepper in adobo sauce

1 tsp. salt

2 tbs. plus 2 tsp. fresh lime juice

1/2 cup sour cream

Directions

In a large sauce pan over medium heat, add the butter. When the butter melts, add the onion and garlic. Saute for 5 minutes or until the onions are tender. Add the chicken broth, sweet potatoes, apple cider, chipotle pepper and salt. Stir until combined and bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes or until the sweet potatoes are tender. Remove the pan from the heat.

Unless you have a large blender, you will need to puree the soup in batches. Add the soup to a blender. Puree until smooth. Add the soup back to the pan. Place the pan back on the stove over low heat. Cook for 5 minutes. Remove the pan from the heat and stir in 2 tablespoons lime juice.

In a small bowl, add the sour cream and 2 teaspoons lime juice. Stir until combined. Spoon the soup into bowls and drizzle the sour cream over the top. Serve hot.

Sweet Potato Broth

This is great as a sipping broth or use in place of chicken broth in soups.

Makes 6 cups

Ingredients

2 tbs. olive oil

1 cup chopped onion

3 celery ribs, chopped

1 carrot, chopped

1 large peeled sweet potato, quartered

5 whole cloves

6 cups water

Salt and black pepper to taste

Directions

In a large sauce pan over medium heat, add the olive oil. When the oil is hot, add the onion, celery and carrot. Saute for 5 minutes or until tender. Add the sweet potatoes, cloves and water to the pan. Season to taste with salt and black pepper. Bring the soup to a boil and reduce the heat to low. Place a lid on the pan and simmer for 30 minutes or until the sweet potatoes are tender. Remove the pan from the heat.

Remove the cloves from the soup. Unless you have a large blender, you will need to puree the soup in batches. Add the soup to a blender. Process until pureed.

Sweet Potato Topped Chicken Stew

Makes 4 servings

Ingredients

3 cups cooked diced sweet potatoes

1 tbs. melted unsalted butter

1/2 cup chopped onion

2 tbs. unsalted butter

10.75 oz. can cream of mushroom soup

2 cups chopped cooked chicken

10 oz. pkg. frozen peas and carrots, thawed

1/2 tsp. rubbed sage

Directions

Add the sweet potatoes and 1 tablespoon melted butter to a mixing bowl. Using a mixer on medium speed, beat until the potatoes are smooth. In a large skillet over medium heat, add the onion and 2 tablespoons butter. Saute the onion for 4 minutes or until the onion is tender.

Add the cream of mushroom soup, chicken, peas and carrots and sage to the skillet. Stir until all the ingredients are well combined. Stir constantly and cook for 4 minutes or until all the ingredients are hot and bubbly.

Drop the sweet potatoes in 6 mounds over the top of the chicken. Place a lid on the skillet and simmer for 10 minutes. The sweet potatoes and the peas and carrots should be tender when ready. Remove the skillet from the heat and serve.

Spicy Sweet Potato Beef Stew

Makes 8 servings

Ingredients

6 oz. can tomato paste

4 cups beef broth

3 tbs. all purpose flour

1 1/2 tsp. salt

1 tsp. black pepper

3 lb. boneless chuck roast, cut into 1 1/2" cubes

2 tbs. olive oil

2 lbs. small sweet potatoes, peeled and cubed

2 onions, peeled and cut into small wedges

2 cups peeled and cubed butternut squash

2 cups frozen whole kernel corn, thawed

2 celery ribs, sliced

4 garlic cloves, minced

2 tsp. ancho chile powder

1 tsp. smoked paprika

1 tsp. dried thyme

Directions

In a 6 quart slow cooker, add the tomato paste and beef broth. Stir until well combined. Sprinkle the all purpose flour, salt and black pepper over the roast cubes. In a dutch oven over medium heat, add the olive oil. When the oil is hot, add the roast cubes. Cook for 6 minutes or until well browned. Remove the pan from the heat and spoon the roast cubes into the slow cooker.

Add the sweet potatoes, onions, butternut squash, corn, celery, garlic, ancho chile powder, paprika and thyme to the slow cooker. Stir until combined. Set the temperature to high and cook for 6 hours or until the roast is tender.

Sweet Potato Chowder

Makes 10 servings

Ingredients

1 celery rib, chopped

2 tbs. unsalted butter

2 cans chicken broth, 14 oz. size

2 cups water

2 tsp. chicken bouillon granules

4 potatoes, peeled and cubed

1 large sweet potato, peeled and cubed

2 cups cubed cooked ham

2 tbs. dried minced onion

1/2 tsp. garlic powder

1/2 tsp. season salt

1/2 tsp. dried oregano

1/2 tsp. dried parsley flakes

1/4 tsp. black pepper

1/4 tsp. dried red pepper flakes, crushed

1/4 cup all purpose flour

2 cups whole milk

Directions

In a large sauce pan over medium heat, add the celery and butter. Saute the celery for 3 minutes. Add the chicken broth, water, chicken bouillon, potatoes, sweet potato, ham, dried onion, garlic powder, season salt, oregano, parsley flakes, black pepper and red pepper flakes. Stir until combined and bring to a boil.

When the chowder is boiling, reduce the heat to low. Place a lid on the pan and simmer for 12 minutes or until the potatoes are tender. Stir occasionally while the chowder is cooking. In a small bowl, add the all purpose flour and milk. Whisk until smooth and combined. Add to the pan. Stir constantly and cook until the chowder thickens and bubbles. Remove the pan from the heat and serve.

Easy Potato Soup

Makes 2 1/2 quarts

Ingredients

16 oz. pkg. frozen hashbrown potatoes

1 cup chopped onion

1 3/4 cups chicken broth

2 cups water

10.75 oz. can cream of celery soup

10.75 oz. can cream of chicken soup

2 cups whole milk

1 cup shredded cheddar cheese

1/2 cup green onions, sliced

1/2 cup cooked and crumbled bacon

Directions

In a dutch oven over medium heat, add the hashbrown potatoes, onion, chicken broth and water. Bring the potatoes to a boil. When the potatoes are boiling, reduce the heat to low. Place a lid on the pan and simmer the potatoes for 30 minutes.

Add the cream of celery soup, cream of chicken soup and milk to the pan. Stir until well combined. Cook only until the soup is thoroughly heated. Remove the pan from the heat. Spoon the soup into serving bowls. Sprinkle the cheddar cheese, green onions and bacon over the top of the soup before serving.

Potato Dumpling Soup

Makes 6 servings

Ingredients

1 1/3 cups all purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1 egg

2/3 cup whole milk

1 tbs. unsalted butter

1 cup chopped onion

2 1/2 cups diced peeled potatoes

3 1/2 cups chicken broth

2 bay leaves

1 1/2 cups half and half

10.75 oz. can cream of chicken soup

1/4 tsp. black pepper

Directions

In a mixing bowl, add the all purpose flour, baking powder and salt. Stir until combined. Add the egg and milk to the bowl. Using a fork, stir until the dough is moistened and combined. Cover the bowl and set the dough aside while you prepare the rest of the dish.

In a dutch oven over medium heat, add the butter. When the butter melts, add the onion. Saute the onion for 5 minutes. Add the potatoes, chicken broth and bay leaves to the pan. Bring the potatoes to a boil and reduce the heat to low. Place a lid on the pan and simmer the potatoes for 15 minutes. The potatoes should be tender. Remove the bay leaves and discard.

Drop the dough by teaspoonfuls onto the hot broth. Do not put the lid back on the pan and do not stir the dumplings. Bring the dumplings to a boil and reduce the heat to low. Cook for 15 minutes or until the dumplings are tender and floating in the broth.

In a mixing bowl, add the half and half, cream of chicken soup and black pepper. Whisk until combined and add to the pan. Gently stir until all the ingredients are combined. You do not want to break the tender dumplings apart while stirring. Cook for 5 minutes or until the soup is thoroughly heated. Remove the pan from the heat and serve.

Breads & Sweets

Sweet potato and potato sweets are common in the south. We grow sweet potatoes and potatoes in our gardens and are always looking for ways to use them. Of course, sweet potato pies are famous for the holidays.

Sweet Potato Crescents

Makes 12 servings

Ingredients

2 envelopes active dry yeast

1 cup warm water, 110°

15 oz. can sweet potatoes, drained and mashed

1/2 cup granulated sugar

1/2 cup vegetable shortening

1 egg

1 1/2 tsp. salt

5 1/2 cups all purpose flour

1/4 cup melted unsalted butter

Directions

In a large mixing bowl, add the yeast and warm water. Do not stir and let the yeast sit for 5 minutes. Add the sweet potatoes, granulated sugar, vegetable shortening, egg, salt and 3 cups all purpose flour to the bowl. Using a mixer on medium speed, beat until smooth and combined. Add 2 cups all purpose flour to the bowl. Mix until a stiff dough forms. Add the remaining 1/2 cup flour if needed to make a stiff dough.

Lightly flour your work surface. Place the dough on your surface. Knead for 6 minutes or until the dough is smooth and elastic. Spray a large bowl with non stick cooking spray. Place the dough in the bowl. Turn the dough so all sides are coated in the cooking spray. Cover the bowl with a clean dishtowel. Let the dough rise in a warm place for 1 hour. The dough should be doubled in size when ready.

Punch the dough down. Divide the dough into 3 equal portions. Roll each portion into a 12" circle. Cut each circle into 12 wedges. Starting with the wide end, roll the wedges up like a crescent roll.

Spray three large baking sheets with non stick cooking spray. Place the rolls, about 2" apart, on the baking sheets. Brush the rolls with butter. Let the rolls rise for 40 minutes or until they are doubled in size. Preheat the oven to 375°. Bake for 12-15 minutes or until the rolls are golden brown. Remove the rolls from the oven and serve.

Sweet Potato Biscuits

Makes 1 dozen

Ingredients

2 cups all purpose flour

1/4 cup light brown sugar

1 tbs. baking powder

1/2 tsp. salt

3/4 tsp. ground cinnamon

1/2 cup cold unsalted butter, cubed

1/2 cup cooked mashed sweet potatoes

1/2 cup plus 2 tbs. cold heavy whipping cream

2 tsp. granulated sugar

Directions

Preheat the oven to 450°. In a mixing bowl, add the all purpose flour, brown sugar, baking powder, salt and 1/2 teaspoon cinnamon. Stir until combined. Add the butter to the bowl. Using a pastry blender, cut the butter into the dry ingredients until you have coarse crumbs. Place the bowl in the freezer for 5 minutes.

In a small bowl, add the sweet potatoes and 1/2 cup heavy whipping cream. Stir until well combined. Remove the dough from the freezer and add the sweet potatoes to the bowl. Stir until combined and the dough is moistened.

Lightly flour your work surface. Place the dough on your surface. The dough will be crumbly. Knead the dough for 1 minute. Pat the dough to a 3/4" thickness. Using a 2 1/2" round cutter, cut out the biscuits. Roll the dough again to cut out all the biscuits.

Line two large baking sheets with parchment paper. Lightly spray the parchment paper with non stick cooking spray. Place the biscuits on the baking sheets spacing them about 2" apart.

In a small bowl, add 1/4 teaspoon cinnamon and the granulated sugar. Brush 2 tablespoons heavy whipping cream over the top of the biscuits. Sprinkle the cinnamon sugar over the top. Bake for 12-15 minutes or until the biscuits are tender and golden brown. Remove the biscuits from the oven and serve.

Sweet Potato Quick Bread

Makes 1 loaf

Ingredients

1 3/4 cups all purpose flour

1 1/2 cups granulated sugar

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground nutmeg

3/4 tsp. salt

1/4 tsp. ground allspice

1/4 tsp. ground cloves

2 eggs

1 1/2 cups mashed cooked sweet potatoes

1/2 cup vegetable oil

6 tbs. orange juice

1/2 cup chopped pecans

Directions

Preheat the oven to 350°. Spray a 9 x 5 loaf pan with non stick cooking spray. In a mixing bowl, add the all purpose flour, granulated sugar, baking soda, cinnamon, nutmeg, salt, allspice and cloves. Whisk until combined.

In a separate bowl, add the eggs, sweet potatoes, vegetable oil and orange juice. Stir until combined and add to the dry ingredients. Fold in the pecans. Spoon the batter into the prepared pan.

Bake for 1 hour or until a toothpick inserted near the center of the bread comes out clean. Remove the bread from the oven and cool for 10 minutes in the pan. Remove the bread from the pan and cool for 45 minutes before serving.

Sweet Potato Muffins With Ginger Butter

Makes 1 dozen

Ingredients

1 1/2 cups all purpose flour

1 cup plus 1 tbs. granulated sugar

3 tsp. baking powder

3 tsp. grated orange zest

1 1/2 tsp. ground ginger

1 tsp. baking soda

1/4 tsp. salt

2 beaten eggs

1 cup cold mashed sweet potatoes

1/4 tsp. ground cinnamon

1/2 cup softened unsalted butter

2 tbs. finely chopped crystallized ginger

Directions

Preheat the oven to 400°. Spray a 12 count muffin tin with non stick cooking spray. In a mixing bowl, add the all purpose flour, 1 cup granulated sugar, baking powder, orange zest, ground ginger, baking soda and salt. Whisk until combined.

In a separate bowl, add the eggs and sweet potatoes. Whisk until combined and add to the dry ingredients. Spoon the batter into the muffin cups filing them about 2/3 full. In a small bowl, add 1 tablespoon granulated sugar and the cinnamon. Stir until combined and sprinkle over the top of the batter.

Bake for 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean. Remove the muffins from the oven and cool for 5 minutes in the muffin tin. Remove the muffins from the pan and serve warm with the ginger butter.

While the muffins are baking, add the butter and crystallized ginger to a small bowl. Stir until well combined. Serve with the muffins.

Cranberry Sweet Potato Muffins

Ingredients

Makes 1 dozen

1 1/2 cups all purpose flour

1/2 cup granulated sugar

2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 egg

1/2 cup whole milk

1/2 cup cold mashed sweet potatoes

1/4 cup melted unsalted butter

1 cup chopped fresh cranberries

Cinnamon sugar to taste

Directions

Preheat the oven to 375°. Line a 12 count muffin tin with cupcake liners. In a mixing bowl, add the all purpose flour, granulated sugar, baking powder, salt, cinnamon and nutmeg. Whisk until combined.

In a separate bowl, add the egg, milk, sweet potatoes, butter and cranberries. Stir until well combined and add to the dry ingredients. Mix only until the batter is moistened and combined. Spoon the batter into the cupcake liners filling them about 2/3 full. Sprinkle cinnamon sugar to taste over the top of the batter.

Bake for 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean. Remove the muffins from the oven and cool for 10 minutes in the pan. Remove the muffins from the pan and serve warm or at room temperature.

Sweet Potato Cornbread

Makes 6 servings

Ingredients

2 cups self rising white cornmeal

3 tbs. granulated sugar

1/4 tsp. pumpkin pie spice

5 eggs

2 cups mashed cooked sweet potatoes

1 cup sour cream

1/2 cup melted unsalted butter

Directions

Preheat the oven to 425°. Spray a 9" square baking pan with non stick cooking spray. Add the self rising cornmeal, granulated sugar and pumpkin pie spice to a mixing bowl. Stir until combined.

In a separate bowl, add the eggs, sweet potatoes, sour cream and butter. Whisk until smooth and combined. Add the dry ingredients and mix only until the batter is moistened and combined. Spoon the batter into the prepared pan.

Bake for 35 minutes or until a toothpick inserted in the center of the cornbread comes out clean and the cornbread is golden brown. Remove the pan from the oven and serve hot.

Sweet Potato Cinnamon Rolls With Caramel Glaze

Makes 12 servings

Ingredients

2 envelopes active dry yeast

1/2 cup warm water, 110°

1/2 cup plus 1 tsp. granulated sugar

5 1/2 cups bread flour

1 1/2 tsp. salt

1 tsp. baking soda

1 cup cooked mashed sweet potatoes

1 beaten egg

1 cup whole milk

1/2 cup melted unsalted butter

1 tbs. grated orange zest

2/3 cup granulated sugar

1 2/3 cups light brown sugar

1 tbs. ground cinnamon

1/2 cup cold unsalted butter

1/4 cup evaporated milk

1 cup powdered sugar

1 tsp. vanilla extract

Directions

In a small bowl, add the yeast, warm water and 1 teaspoon granulated sugar. Stir until combined. Let the yeast sit for 5 minutes. In a mixing bowl, add 4 1/2 cups bread flour, salt and baking soda. Stir until combined.

In a separate large mixing bowl, add the yeast mixture and 1/2 cup bread flour. Using a mixer on medium speed, beat until well combined. Add the dry ingredients, sweet potatoes, egg, milk, 1/2 cup granulated sugar, 1/4 cup melted butter and orange zest. Mix until well combined and a soft dough forms.

Flour your work surface with 1/2 cup bread flour. Add the dough to your surface. Knead for 5 minutes working in the bread flour on your surface. Spray a large mixing bowl with non stick cooking spray. Place the dough in the bowl. Rotate the dough so all sides are coated in the cooking spray. Cover the bowl with a clean dishcloth. Let the dough rise in a warm place for 1 to 1 1/2 hours or until doubled in size.

In a small bowl, add 2/3 cup granulated sugar, 2/3 cup brown sugar and cinnamon. Stir until combined. Divide the dough into two equal portions. Lightly flour your work surface. Roll each portion into a 16" x 12" rectangle. Brush 1/8 cup melted butter over the top of each portion. Sprinkle the granulated sugar mixture over the butter. Starting with a long side, roll the dough up like a jelly roll. Cut each roll into 6 pieces.

Spray a 10" round baking pan with non stick cooking spray. Place the rolls in the baking pan. Cover the pan with a clean dishcloth. Let the rolls rise for 30 minutes or until the rolls are doubled in size.

Preheat the oven to 350°. Bake for 20-30 minutes or until the rolls are done and lightly browned. Remove the rolls from the oven and cool for 10 minutes in the pan.

While the rolls are cooling, make the glaze. In a sauce pan over medium heat, add 1 cup brown sugar, 1/2 cup cold butter and evaporated milk. Stir constantly and bring the glaze to a boil. Boil for 1 minute. Remove the pan from the heat and add the powdered sugar and vanilla extract. Whisk until smooth, combined and the glaze thickens.

Remove the rolls from the pan and place on a serving platter. Spoon the glaze over the top and serve.

Mashed Potato Cinnamon Rolls

Makes 3 dozen

Ingredients

1/2 lb. russet potatoes, peeled & quartered

2 envelopes active dry yeast

3/4 cup plus 2 tbs. granulated sugar

2 cups warm water, 110°

1 1/4 cups plus 2 tbs. melted unsalted butter

2 beaten eggs

2/3 cup nonfat dry milk powder

1 tbs. salt

2 1/2 tsp. vanilla extract

8 cups all purpose flour

3/4 cup light brown sugar

3 tbs. ground cinnamon

2 cups powdered sugar

1/4 cup whole milk

Directions

Add the potatoes to a sauce pan over medium heat. Cover the potatoes with cold water and bring to a boil. Cook for 12 minutes or until the potatoes are tender. Remove the potatoes from the heat and drain the liquid from the potatoes. Save 1/2 cup potato liquid for use later in the recipe. Mash the potatoes and set 1 cup potatoes aside. Use the remaining potatoes for another use.

Cool the 1/2 cup reserved potato liquid to 110°. Add the potato liquid, yeast and 2 tablespoons granulated sugar to a large mixing bowl. Stir until the yeast dissolves. Let the yeast sit for 5 minutes undisturbed. Add the warm water, 1 cup mashed potatoes, 3/4 cup melted butter, eggs, 3/4 cup granulated sugar, dry milk powder, salt, 2 teaspoons vanilla extract and 5 cups all purpose flour. Using a mixer on medium speed, beat until smooth and combined. Add 2 1/2 cups all purpose flour to the bowl. Mix until a soft dough forms. Add the remaining 1/2 cup flour if needed to make a soft dough.

Lightly flour your work surface. Place the dough on the surface and knead for 6 minutes. The dough should be smooth and elastic when ready. Spray a large bowl with non stick cooking spray. Place the dough in the bowl. Turn the dough so all sides are coated in the cooking spray. Cover the bowl with plastic wrap. Refrigerate the dough at least 12 hours.

Remove the dough from the refrigerator and punch the dough down. Lightly flour your work surface. Divide the dough into 3 equal portions. Place the dough on your work surface. Roll each piece of dough to a 12" x 8" rectangle. Spread 1/2 cup melted butter over the dough. Sprinkle the brown sugar and cinnamon over the butter.

Starting with a long side, roll each piece of dough up like a jelly roll. Using a sharp knife, cut each roll into 12 slices. Spray three 9 x 13 baking pans with non stick cooking spray. Place the cinnamon roll slices in the baking pans. Let the rolls rise in a warm place for 45 minutes. The rolls should be doubled in size when ready.

Preheat the oven to 350°. Bake for 25 minutes or until the rolls are done and lightly browned. Remove the rolls from the oven. In a small bowl, add the powdered sugar, whole milk, 2 tablespoons melted butter and 1/2 teaspoon vanilla extract. Stir until combined and drizzle over the rolls. Serve warm.

Maine Potato Candy

Makes 2 lbs.

Ingredients

4 cups powdered sugar

4 cups sweetened flaked coconut

3/4 cup plain cold mashed potatoes

1 1/2 tsp. vanilla extract

1/2 tsp. salt

1 tbs. unsalted butter

1 lb. dark chocolate candy coating

Directions

It is imperative to the recipe that your mashed potatoes be plain. Do not add salt, butter or milk to the mashed potatoes. I like to use instant potato flakes for this recipe.

In a large mixing bowl, add the powdered sugar, coconut, mashed potatoes, vanilla extract and salt. Stir until smooth and combined. Line a 9" square baking pan with aluminum foil. Grease the aluminum foil with butter. Spread the candy into the pan.

Cover the pan with aluminum foil. Freeze the candy for 12 hours. Remove the candy from the freezer. Cut the candy into 2" x 1" rectangles. In a microwavable bowl, add the chocolate candy coating. Stir every 30 seconds. Microwave for 2 minutes or until the candy coating is smooth and melted. Remove the bowl from the microwave.

Line several baking sheets with waxed paper. Dip each candy piece in the chocolate until coated. Place the candies on the waxed paper. Let the candies sit until the chocolate hardens. Store the candies in an airtight container at room temperature.

Potato Candy

Do not knock this candy until you try it. It is a southern favorite that is always on my holiday table.

Makes about 36-40 pieces

Ingredients

1 medium potato

4 to 6 cups powdered sugar

1-2 cups creamy peanut butter

Directions

Add the potato to a sauce pan over medium heat. Cover the potato with water. Boil for 15 minutes or until the potato is tender. Remove the pan from the heat. Drain all the water from the potato. The potato must be completely cool before using. Remove the skin from the potato.

In a mixing bowl, mash the potato until smooth. Add 3 cups powdered sugar to the bowl. Stir until combined. Depending on the moisture in the potato, you may need to add more powdered sugar. Add powdered sugar until you have a semi stiff dough.

Liberally sprinkle powdered sugar on your work surface. Using a rolling pin, roll the dough into the shape of a rectangle. You want the dough to be about 1/4" thick. Spread the peanut butter all over the dough.

Some people like a lot of peanut butter and some don't. Use both cups of peanut butter if you like it. Starting with the long side, roll the dough up like a cinnamon roll. Be sure to seal all the sides and the ends. You can dab the ends and sides with a touch of warm water to seal. Wrap the roll in plastic wrap and refrigerate overnight. Cut into 1/4" thick slices when ready to serve. This will keep for 3-4 weeks covered in the refrigerator.

Sweet Potato Dessert Squares

Makes a 9 x 13 baking pan

Ingredients

18 oz. box yellow cake mix

1/2 cup melted unsalted butter

3 beaten eggs

3 cups cold mashed sweet potatoes

2/3 cup whole milk

1/2 cup light brown sugar

1 tbs. pumpkin pie spice

6 tbs. cold unsalted butter, cubed

1 cup chopped pecans

1/4 cup granulated sugar

1 tsp. ground cinnamon

Whipped cream, optional

Directions

Remove 1 cup yellow cake mix from the box and set aside. In a mixing bowl, add the remaining yellow cake mix, melted butter and 1 beaten egg. Stir until combined and the cake mix is moistened. Spray a 9 x 13 baking pan with non stick cooking spray. Press the batter into the bottom of the pan to form a crust. Preheat the oven to 350°.

In a mixing bowl, add the sweet potatoes, milk, brown sugar, 2 beaten eggs and pumpkin pie spice. Whisk until smooth and combined. Pour over the crust. In a separate bowl, add 1 cup reserved yellow cake mix and cold butter. Using a fork, cut the butter into the cake mix until you have small crumbs. Add the pecans, granulated sugar and cinnamon. Stir until combined and sprinkle over the top of the filling.

Bake for 1 hour or until knife inserted off center comes out clean. Remove the baking pan from the oven and cool completely before serving. Serve with whipped cream if desired.

Chocolate Potato Cake

Makes 16 servings

Ingredients

1 cup butter flavored shortening

2 cups granulated sugar

2 eggs, separated and at room temperature

1 cup mashed potatoes

1 tsp. vanilla extract

2 1/2 cups all purpose flour

1/2 cup plus 2 tbs. unsweetened baking cocoa

2 1/2 tsp. baking powder

1/2 tsp. ground allspice

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 tsp. salt

1 cup whole milk

1/3 cup unsalted butter, softened

2 2/3 cups powdered sugar

3 tbs. strong brewed coffee

Directions

In a mixing bowl, add the shortening and granulated sugar. Using a mixer on medium speed, beat for 3 minutes. Add the egg yolks and mix until well combined. Add the mashed potatoes and vanilla extract to the bowl. Mix until the batter is smooth and combined.

In a separate bowl, add the all purpose flour, 1/2 cup baking cocoa, baking powder, allspice, cinnamon, cloves, nutmeg and 3/4 teaspoon salt. Stir until combined. With the mixer running, add the dry ingredients and milk to the batter. Mix until the batter is smooth and combined.

In a separate mixing bowl, add the egg whites. Using a mixer on medium speed, beat until soft peaks form. Gently fold the egg whites into the cake batter. Spray a 10" tube pan with non stick cooking spray. Preheat the oven to 325°. Spoon the batter into the pan.

Bake for 1 to 1 1/4 hours or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and cool the cake in the pan for 10 minutes. Invert the pan onto a serving platter. Cool the cake completely before frosting.

To make the frosting, add the butter, powdered sugar, 2 tablespoons baking cocoa, 1/4 teaspoon salt and coffee to a mixing bowl. Using a mixer on medium speed, beat until smooth and fluffy. Spread the frosting over the cooled cake. Let the cake rest for 2 hours before serving.

Sweet Potato Pound Cake

Makes a 10" tube pan

Ingredients

8 oz. cream cheese, softened

1/2 cup unsalted butter, softened

2 cups granulated sugar

4 eggs

2 1/2 cups cooked mashed sweet potatoes

3 cups all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1 tsp. vanilla extract

Directions

Preheat the oven to 350°. Spray a 10" tube pan with non stick cooking spray. In a mixing bowl, add the cream cheese, butter and granulated sugar. Using a mixer on medium speed, beat for 4 minutes. Add the eggs and mix until well combined. Add the sweet potatoes and mix until combined.

In a separate mixing bowl, add the all purpose flour, baking powder, baking soda, salt and cinnamon. Stir until combined. Reduce the mixer speed to low. Add the dry ingredients to the wet ingredients. Mix only until combined and the batter is moistened. Turn the mixer off and fold in the vanilla extract.

Pour the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and cool for 10 minutes in the pan. Invert the cake onto a serving platter. Cool completely before serving.

The cake taste best if allowed to sit at least 6 hours before serving.

Sweet Potato Cake With Caramel Frosting

Makes a three layer 9" cake

Cake Ingredients

1 cup unsalted butter, softened

3 cups granulated sugar

6 eggs, separated and at room temperature

1 1/2 cups mashed cooked sweet potatoes

1 cup sour cream

1 tbs. baking powder

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. salt

1 cup chopped pecans

3 cups all purpose flour

Coconut Filling Ingredients

1/4 cup granulated sugar

2 tbs. cornstarch

1/8 tsp. salt

1 cup whole milk

1 beaten egg

1/2 cup frozen grated coconut, thawed

1 tsp. vanilla extract

Caramel Frosting Ingredients

6 oz. cream cheese, softened and cut into cubes

3/4 cup heavy whipping cream

2 1/4 cups granulated sugar

2/3 cup water

9 tbs. unsalted butter, cut into 1/2" cubes

Directions

Preheat the oven to 350°. Spray three 9" round cake pans with non stick cooking spray. To make the cake batter, add the butter and granulated sugar to a mixing bowl. Using a mixer on medium speed, beat for 4 minutes. Add the egg yolks and beat until well combined. Add the sweet potatoes, sour cream, baking powder, vanilla extract, cinnamon, ginger, and salt. Mix until well combined. Add the pecans and all purpose flour to the bowl. Mix only until the batter is moistened and combined.

In a separate mixing bowl, add the egg whites. Using a mixer on medium speed, beat until stiff peaks form. Gently fold the egg whites into the batter. Spoon the batter into the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Remove the cakes from the oven and cool for 10 minutes in the pans. Remove the cakes from the pans and cool completely before filling and frosting.

To make the filling, add the granulated sugar, cornstarch, salt, milk and egg to a sauce pan over medium heat. Stir constantly and cook for 5 minutes or until the filling thickens and bubbles. Remove the pan from the heat and stir in the coconut and pecans. Cool the filling at room temperature. When the filling is cool, refrigerate the filling for 1 hour.

To make the frosting, add the cream cheese and whipping cream to a mixing bowl. Whisk until smooth and combined. In a sauce pan over medium low heat, add the granulated sugar and water. Stir constantly and cook until the sugar dissolves. Increase the temperature to high. Cook for 10 minutes or until the syrup turns an amber color. Do not stir after the sugar dissolves. Slowly whisk in the butter and cream cheese. Stir until smooth and combined. Remove the pan from the heat and cool for 10 minutes. Whisk occasionally while the frosting cools.

This frosting is a soft frosting. Refrigerate the frosting to firm up the frosting if desired. Fill and frost the cake. Store the cake in the refrigerator.

Rum Glazed Sweet Potato Cakes

Makes 36 miniature cakes

Ingredients

3/4 cup golden raisins

1/4 cup dark rum

4 eggs, at room temperature

2 cups granulated sugar

1 cup vegetable oil

2 tsp. vanilla extract

2 cups pureed roasted sweet potatoes

3 cups all purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground nutmeg

3/4 cup whole milk

1/2 cup dark brown sugar

1/4 cup unsalted butter

3 tbs. heavy whipping cream

1/2 cup finely chopped toasted pecans

Directions

In a small bowl, add the raisins and dark rum. Toss until the raisins are coated in the rum. Let the raisins sit for 30 minutes at room temperature. In a mixing bowl, add the eggs and granulated sugar. Using a mixer on medium speed, beat for 4 minutes. The eggs should be pale colored and the mixture thick when ready. Add the vegetable oil, vanilla extract and sweet potatoes to the bowl. Mix until smooth and combined.

In a separate bowl, add the all purpose flour, cinnamon, baking powder, baking soda, salt and nutmeg. Mix until combined. Turn the mixer to low and slowly add the dry ingredients. Add the milk and mix until the batter is moistened and combined. Drain the rum from the raisins but save the rum for use in the glaze. Turn the mixer off and fold in the raisins.

Spray three 12 count miniature bundt pans with non stick cooking spray. Spoon the batter into the pans filling them about 3/4 full. Preheat the oven to 350°. Bake for 12-15 minutes or until a toothpick inserted in the center of the cakes comes out clean. Remove the cakes from the pans and cool the cakes in the pans for 5 minutes. Remove the cakes from the pans and place on a wire rack.

While the cakes are baking, make the glaze. In a sauce pan over medium heat, add the brown sugar, butter and whipping cream. Stir constantly and bring to a boil. Continue stirring and cook for 3 minutes or until the glaze is the consistency of syrup. Remove the pan from the heat and add the rum from the raisins. Stir until combined.

Pierce the top and sides of each cake several times with a toothpick. Dip the tops and part of the sides of each cake in the glaze. Place the cakes back on the wire rack to cool. Sprinkle the pecans over the top of the cakes. Cool completely before serving.

Pecan Glazed Sweet Potato Pie

Makes a 9" pie

Ingredients

2 cups granulated sugar

2 tbs. all purpose flour

5 oz. can evaporated milk

1 beaten egg

1 tsp. vanilla extract

2 cups mashed cooked sweet potatoes

9" refrigerated pie crust

2 1/4 tsp. all purpose flour

2 tbs. melted unsalted butter

2 tbs. evaporated milk

1/4 cup pecan halves

Directions

Preheat the oven to 375°. In a mixing bowl, add 1 1/2 cups granulated sugar, 2 tablespoons all purpose flour, 5 oz. can evaporated milk, egg and vanilla extract. Stir until well combined. Add the sweet potatoes to the bowl and stir until smooth and combined.

Place the pie crust in a 9" pie pan. Trim and flute the edges as desired. Spoon the filling into the pie crust. In a small bowl, add 1/2 cup granulated sugar, 2 1/4 teaspoons all purpose flour, butter and 2 tablespoons evaporated milk. Whisk until combined. Place the pecan halves over the filling. Drizzle the glaze over the pecans and filling.

Cover the pie crust edges with aluminum foil. Bake for 45 minutes. Remove the aluminum foil from the pie crust edges. Bake for 15 minutes or until a knife inserted near the center of the pie comes out clean and the crust is golden brown. Remove the pie from the oven and cool at least 20 minutes before serving.

Sweet Potato Pecan Pie

Makes a 9" pie

Ingredients

2 cups all purpose flour

3/4 cup chopped pecans

1 1/2 cups granulated sugar

1 cup unsalted butter, softened

1/2 cup melted unsalted butter

2 beaten eggs

2 1/2 cups cooked mashed sweet potatoes

1/2 cup evaporated milk

1 tsp. vanilla extract

1/3 cup granulated sugar

1/4 cup cornstarch

3/4 cup water

14 oz. can coconut milk

Directions

In a mixing bowl, add the all purpose flour, pecans and 1/2 cup granulated sugar. Stir until combined. Add 1 cup softened butter to the bowl. Using a pastry blender, cut the butter into the dry ingredients until combined and you have moist crumbs.

Preheat the oven to 350°. Lightly spray a 9 x 13 baking pan with non stick cooking spray. Press the crumbs in the bottom of the pan to form a crust. Bake for 20 minutes or until the crust is set and lightly browned. Remove the crust from the oven.

In a mixing bowl, add 1/2 cup melted butter and 1 cup granulated sugar. Using a mixer on medium speed, beat for 3 minutes. Add the eggs, sweet potatoes, evaporated milk and vanilla extract. Mix until well combined and pour over the crust.

Bake for 35 minutes or until the center of the pie is set. Remove the pie from the oven. In a sauce pan over medium heat, add 1/3 cup sugar, cornstarch, water and coconut milk. Whisk until smooth and combined. Bring the sauce to a boil and cook for 1 minute. The sauce will thicken when ready. Remove the pan from the heat and pour the sauce over the top of the pie.

Cover the pie and refrigerate at least 8 hours. Cut the pie into squares and serve.

Fried Sweet Potato Pies

Makes 24 pies

Ingredients

4 1/2 cups self rising flour

2 cups plus 3 tbs. granulated sugar

1/2 cup vegetable shortening

5 eggs, beaten

1 cup whole milk

3 cups mashed sweet potatoes

5 oz. can evaporated milk

1/4 cup melted unsalted butter

3 tbs. all purpose flour

1 tsp. vanilla extract

Vegetable oil for frying

Powdered sugar to taste

Directions

In a mixing bowl, add the self rising flour and 3 tablespoons granulated sugar. Stir until combined. Add the vegetable shortening to the bowl. Using a pastry blender, cut the shortening into the dry ingredients until you have coarse crumbs. In a small bowl, add 2 beaten eggs and milk. Whisk until combined and add to the dry ingredients. Mix until the dough forms and rolls into a ball. Cover the bowl and refrigerate the dough at least 4 hours before using.

In a mixing bowl, add the sweet potatoes, 2 cups granulated sugar, 3 beaten eggs, evaporated milk, butter, all purpose flour and vanilla extract. Stir until smooth and combined.

Remove the dough from the refrigerator. Divide the dough into 24 equal portions. Lightly flour your work surface. Roll each piece into a 5" circle. Spoon 2 tablespoons sweet potato filling on one half of each circle. Fold the remaining half over the filling. Using a fork, crimp the edges together. Prick the top of the pie 4 times with a fork.

In a deep skillet over medium high heat, add vegetable oil to a depth of 1/2" in the skillet. The temperature of the oil should be 375° when ready. You will need to fry the pies in batches. If you add too many pies at one time to the oil, the temperature of the oil will drop and the pies will be greasy.

When the oil is ready, add the pies about 4-5 at a time. Fry for 1 minute on each side or until golden brown. Remove the pies from the oil and drain on paper towels. Add additional vegetable oil as needed to fry all the pies. Sprinkle powdered sugar to taste over the pies and serve.

Praline Sweet Potato Pie

Makes a 9" pie

Ingredients

3/4 cup light brown sugar

1 3/4 cups granulated sugar

1 1/4 cups half and half

3 tbs. unsalted butter, chilled

1 1/4 cups chopped pecans

1/2 tsp. vanilla extract

9" refrigerated pie crust

1 3/4 cups cooked mashed sweet potatoes

8 oz. can crushed pineapple, drained

3 egg yolks

6 tbs. unsalted butter, softened

1/2 cup whole milk

1 tbs. lemon extract

Pinch of ground nutmeg

1/2 tsp. ground cinnamon

Whipped cream, optional

Directions

In a sauce pan over medium heat, add the brown sugar, 3/4 cup granulated sugar, 3/4 cup half and half and 3 tablespoons chilled butter. Stir constantly and bring to a boil. Add the pecans to the pan. Stir constantly and cook until the temperature reaches 238° on a candy thermometer. Remove the pan from the heat. Add the vanilla extract and stir for 3 minutes.

Line a large baking sheet with waxed paper. Drop the candy, by tablespoonfuls, onto the waxed paper. Let the candy sit at room temperature until firm and cool. Chop the candies. You should have about 3 cups praline crumbles.

Preheat the oven to 450°. Place the pie crust in a 9" pie pan. Trim and flute the edges as desired. Sprinkle 1 cup praline crumbles in the bottom of the pie crust. In a food processor, add the sweet potatoes, pineapple, egg yolks, 1 cup granulated sugar, 6 tablespoons softened butter, milk, 1/2 cup half and half, lemon extract, nutmeg and cinnamon. Process until smooth and combined. Spoon the filling into the pie crust. Bake for 15 minutes.

Reduce the oven temperature to 350°. Bake for 35 minutes or until the pie is set in the center. The pie will be set in the center but still moist. Using the knife or toothpick test will not work on this pie. The pie will firm up while cooling.

Remove the pie from the oven and cool at room temperature. Refrigerate the pie at least 8 hours before serving. When ready to serve, spoon a dollop of whipped cream and the remaining praline crumbles over the top if desired.

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Ultimate Canned Bean Cookbook:  Main Dishes, Sides, Soups & More!

Ultimate Vegetable Side Dish Cookbook:  Vegetables For Every Season & Occasion!

Ultimate Lasagna & Macaroni & Cheese Cookbook:  Family Favorites That Never Go Out Of Style!

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Southern Tomato Cookbook:  Main Dishes, Salads, Sides & More!

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