Sweet Potato Souffle - Potatoes

4 medium sweet potatoes (about 1 ¾ pounds)

1 cup granulated sugar

1 cup milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon salt

1 cup packed dark brown sugar

1 cup pecans, chopped

½ cup flour

6 Tablespoons unsalted butter, at room temperature

Preheat oven to 375 F. Put the sweet potatoes on the oven rack and bake until fork tender, about 45 minutes. When the potatoes are finished cooking, let cool slightly (about 5 minutes). Slice the potatoes open lengthwise and scrape out the flesh with a fork into a large bowl. Increase oven temperature to 400 F. Add the granulated sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash the mixture until combined and slightly lumpy. In a separate bowl, combine the butter, brown sugar, pecans and flour with a fork or pastry cutter. Spread the sweet potato mixture into a baking dish and sprinkle topping all over the top. Bake for 30 to 40 minutes or until golden brown.

Sweet Potato Pie - Potatoes

2 cups (approximately) sweet potatoes, pureed

¾ cup sugar

1 can condensed milk

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

½ teaspoon salt

Mix well and pour into 2 pie shells. Bake at 400 F for approximately 15 minutes. Then lower heat to 350 for 40 to 50 minutes. Done when knife inserted in center comes out clean.

Sweet Potato Casserole with Pecan Streusel - Potatoes

3 sweet potatoes, peeled and roughly chopped

8 Tablespoons butter, unsalted

¾ cup light brown sugar

¼ cup granulated sugar

3 eggs

1 pinch salt

½ teaspoon nutmeg

½ teaspoon ground cinnamon

½ cup flour

2 cups pecans

2 cups mini marshmallows

Preheat oven to 375 F. In a large pot of boiling salted water, add sweet potatoes and cook 15-18 minutes or until tender.

Drain the potatoes and put them in a bowl with 4 Tablespoons butter, ¼ cup brown sugar, granulated sugar, salt,  nutmeg, and cinnamon. Mash until smooth. Transfer mixture to 13-9 casserole dish, spread until even and set aside.

Add remaining 4 Tablespoons butter, brown sugar, flour and pecans to food processor and process on low speed until pecans are the size of rice.Sprinkle pecan mixture on top of potato mixture. Top with mini marshmallows. Bake for 30-35 minuted, or until top is browned.

Original Recipe

Spinach & Gruyere Potato Casserole - Potatoes

1 ¼ pound red potatoes, cubed

2 Tablespoons olive oil

4 large eggs

¼ cup half and half

2 cups Gruyere cheese, shredded

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

3 cloves garlic, finely chopped

3 cups fresh spinach, packed and sliced

2 medium fennel bulbs, cored and thinly sliced (optional)

Preheat oven to 450 degrees F. Toss potatoes with olive oil, salt and pepper to taste. Arranged in a single layer on rimmed baking sheet. Bake 20-25 minutes or until golden brown and tender. Remove from oven and let cool. Reduce oven temperature to 375 degrees F.

Meanwhile, whisk together eggs, half and half, and ½ teaspoon salt; stir in Gruyere, basil, parsley and garlic. In large bowl, toss potatoes, spinach (and fennel if desired) with egg mixture until well combined. Transfer to 2-quart baking dish and cover with foil.

Bake 30-35 minutes or until custard has set. Uncover and bake another 5 minutes. Garnish with additional basil and parsley, if so desired.

Simple Scones - Potatoes

2 cups self-rising flour

1 teaspoon baking soda

½-¾ cup sugar

1 stick butter, cold

½ cup milk (approximately)

Blend flour, sugar and baking soda together. Cut in the  butter. Add milk a little at a time. Batter should be a little dry and crumby. Knead on well floured board, approximately 5 to 6 times. Roll out and cut to shape and size of your choice.

When using “wet” flavorings, such as sweet potatoes or applesauce, lessen milk as appropriate. Feel free to experiment with this and add any ingredients that sound yummy. Chocolate chips, coconut, citrus, spices, etc. Bake at 375 F for 10-15 minutes.

Ham, Potato and Green Beans - Potatoes

2 cans (15 ounce each) green beans

1 ½ cups ham, cubed

8 to 10 potatoes, chopped

3 bay leaves

2 cups (1 can) chicken or beef broth

Pepper to taste

Drain green beans. Mix all ingredients in crock pot and let simmer on low at least 4 hours. Remove bay leaves and serve.

Citrus Apple Sweet Potatoes - Potatoes

6 sweet potatoes, peeled, boiled and mashed

2 cups applesauce

½ cup brown sugar, packed

4 Tablespoons butter

½ cup orange juice

Mix ingredients together; place in a lightly buttered 2-quart casserole dish. Bake at 350 F for 40 minutes. Serves 8 to 10.

Chili Cheese Fries - Potatoes

1 (24 ounce) bag frozen french fries

1 can skyline chili; heated and stirred

For the Nacho Cheese…

1 ½ cups milk

4 ounces cream cheese

½ pound Velveeta cheese

½ teaspoon cayenne

½ teaspoon garlic powder

1 ½ cups shredded cheddar

1 Tablespoon taco sauce (optional)

1 Teaspoon hot sauce (optional)

For serving…

1 cup shredded cheddar cheese

Chopped scallions; as desired

Sour cream; as desired

Preheat oven to 425 F. Spread out the french fries on a parchment paper-lined baking sheet so that they are in an even layer. Bake french fries for 25 minutes, stirring halfway through to ensure the fries are evenly crisp.

Meanwhile, heat milk, spices, cream cheese, and Velveeta in a small saucepan on very low heat, stirring frequently. Slowly whisk in cheddar cheese, then whisk in hot sauce and taco sauce, if desired.

Pile fries onto center of baking pan and top with shredded cheese. Broil until cheese is melting but not yet brown. Heat chili and spoon on top of cheese. Top with cheese sauce, sprinkle with scallions and finish with sour cream, if desired.

https://www.thespruceeats.com/chili-cheese-fries-4580082

Cheesy Potato Fans (modified recipe from Taste of Home) - Potatoes

8 medium potatoes

1/2 cup butter, melted

2 tsp salt

1/2 tsp pepper

2/3 cup shredded cheddar cheese

1/3 cup shredded mozzarella cheese

Preheat oven to 425 degrees F. Cut each potato crosswise into 1/8 in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9 in. baking dish.

In a small bowl, mix butter, salt and pepper; drizzle over potatoes.

Bake, uncovered, 50-55 minutes or until potatoes are tender.

In a small bowl, toss cheeses; sprinkle over potatoes. Bake about 5 minutes longer or until cheese is melted.

Buttery Sweet Potato Casserole - Potatoes

2 cans (¾ ounces each) sweet potatoes, drained and mashed

½ cup sugar

1 egg

¼ cup butter, melted

½ teaspoon ground cinnamon

Dash of salt

Topping

1 cup coarsely crushed butter-flavored crackers (about 25 crackers)

½ cup packed brown sugar

¼ cup butter, melted

In a large bowl, combine the first six ingredients. Transfer to greased 8 inch baking dish. Combine the topping ingredients; sprinkle over the sweet potato mixture.

Bake, uncovered at 350 F for 20-25 minutes or until a thermometer reads 160 F.