Recipe index

-Scallion & Sour Cream Bake
-Blue Potato Strudel
-Chipotle Mashed Potatoes
-Fat Free French Fries
-Golden Mashed Potatoes with Eggs
-Lemon Chive Potato Salad
-Mashed Potatoes & Apples
-Melting Scalloped Potatoes
-Potato Fennel Gratin
-Roast Boiled Potatoes
-Roasted Mushrooms, Potatoes & Garlic
-Roasted Potatoes & Herbs
-Southwestern Hash
-Spicy Roasted Spuds
-Stuffed Potatoes
-Potato Latkes
-Unfried Potatoes
-Mediterrean Gratin
-Pommes de Terre Mont d'Or
-Mashed Potatoes Parmagiana
-Potatoes alla Contadina
-Potato Torta

Sweet Potatoes
-Sweet Potatoes with Marshmallows
-Escarole Torta with Sweet Potato Crust
-Mom's Sweet Potatoes
-Sweet Potato Hash
-Sweet Potatoes with Raisins & Pecans

Potato Recipes

Scallion & Sour Cream Hashbrown Bake

1 C. sour cream (light is okay)
1 C. milk
1/2 C. shredded Parmesan cheese
1/2 C. thinly sliced scallions
1 tsp. salt
1/4 tsp. white pepper
26-oz. Package frozen shredded hashbrowns, thawed
vegetable cooking spray

In large bowl, whisk together sour cream, milk, Parmesan, green onions, salt and pepper. Fold in the hashbrowns.
Spray a 7 1/2 X 11" glass baking dish with vegetable spray and pour in the hashbrown mixture. Sprinkle with a little extra Parmesan. (Recipe can be made up to this point up to 1 day ahead. Cover and refrigerate.)
To bake potatoes: Preheat oven to 350 F. Bake potatoes uncovered for about 45-50 min or until bubbly and cooked through.

Blue Potato Strudel with Brown Butter Herb Sauce

From: Roxsand's Restaurant and Bar, Phoenix AZ
Yield: Serves 6

2 lbs. blue potatoes, peeled and cut into 1/8 inch slices (if necessary, substitute Yukon Gold)
1 3/4 tsp. salt
2 onions chopped
2 large eggs, beaten to mix
3 Tbsp. flat leaf parsley chopped
12 sheets phyllo dough
6 Tbsp. olive oil
Fresh ground black pepper
3/4 lb. butter
3/4 C. Ricotta cheese
3 Tbsp. fresh chives, chopped
3 Tbsp. mixed herbs, chopped (chervil, tarragon, chives, parsley)

In a large deep frying pan, heat the oil over moderate heat. Add potatoes, 1 1/2 tsp. salt and 3/4 tsp. pepper and cook, stirring frequently, until the potatoes are tender and golden brown (20 to 25 minutes). Transfer to a large bowl.

In same pan, melt 4 Tbsp. butter over moderate low heat. Add onions and cook, stirring occasionally, until very soft (about 8 minutes). Add to potatoes and cool slightly. In a food processor pulse potato mixture in batches until chopped coarse. Return to the bowl, stir in the eggs, ricotta, chives, and parsley until just combined.

Melt 8 Tbsp. butter. Lay one sheet of phyllo dough on work surface, a short end toward you. Keep the remaining phyllo covered with a damp towel. Brush the phyllo sheet lightly with some of the melted butter and top with another sheet. Put 1/2 cup potato filling in the bottom left hand corner. Fold up like a flag, maintaining the triangular shape. Brush once more with butter. Put the triangle, seam side down, on a baking sheet. Repeat with the remaining phyllo sheets and filling.

Heat the oven to 350 degrees. Bake the triangles until crisp and golden brown, about 35 minutes.

Melt remaining 1 1/2 Tbsp butter in large frying pan over moderate heat. Add remaining 1/4 tsp. salt. Cook until butter turns golden brown, about 4 minutes. Remove from heat and cool slightly. Stir in herbs and a pinch of pepper. With a serrated knife, cut the triangles in half. Put one half in the center of the plate and lean the other half against it so that you see the filling. Drizzle the butter sauce around each serving.

Note: Make it a day ahead and cook right before serving.

Chiptole Mashed Potatoes

From "Salsas that Cook" by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless (Fireside)
Yield: 6 servings

8 medium (2 pounds) Yukon gold or red-skinned potatoes, peeled or scrubbed well and cut into 1/2 inch chunks
1/2 cup Chipotle-Cascabel Salsa
1/2 cup milk or half-and-half
4 to 6 tablespoons softened butter
1/4 cup chopped fresh cilantro
Salt, about 1 teaspoon

In a large sauce pan, simmer the potatoes in heavily salted water to cover over medium heat until fork-tender, about 20 minutes. Drain the potatoes thoroughly and return them to the pan.

Set the pan over medium heart and add the salsa, milk or half-and-half, butter and cilantro. Mash with an old-fashioned potato masher until they are the texture you like. Taste and season with salt, then scoop into a warm bowl to pass at the table.

Fat Free French Fries

500 degree oven
cut the french fries
spray non-stick stuff,(PAM) on a large baking pan
distribute potatoes
sprinkle generously with seasonings
bake ten minutes
remove
turn them over well
bake another fifteen minutes

Seasonings:

Onion-paprika

2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon salt (not absolutely necessary)

Garlic-pepper

1/4 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

for more zip double garlic and pepper

Horseradish cream sauce

1 cup light sour cream
1 to 3 tablespoons cream style horseradish (a little goes a long way)
salt to taste

Golden Mashed Potatoes with Morels and Baked Eggs

From Food & Wine
Yield: 4 Servings

1/2 C. dried morels ( 1/2 oz.)
1/2 C. boiling water
1 1/2 lb. Yukon Gold potatoes, peeled and cut into 2-inch chunks
6 garlic cloves, peeled
1/4 C. extra-virgin olive oil
1 large onion, coarsely chopped
3/4 C. heavy cream
Salt and freshly ground pepper
4 large eggs
1/2 C. freshly grated Asiago or Parmesan cheese
1 Tbsp. minced chives

Preheat the oven to 375 F. In a heatproof bowl, cover the morels with the boiling water and let stand for about 15 min. to soften. Drain the morels, reserving the water; rinse and coarsely chop the morels.

Meanwhile, in a large saucepan, cover the potatoes and garlic with water and boil over high heat until tender, about 15 min. Drain the potatoes and garlic and return them to the pan. Dry over moderately high heat, shaking the pan for about 1 min. Work the potatoes and garlic through a ricer or mash them by hand in a large bowl.

In a large skillet, heat the olive oil. Add the onion and cook over low heat, stirring often, until it is soft and golden, about 15 min. Add the morels and 1/4 C. of the cream and simmer for 2 min. Add the onion mixture to the potatoes along with the remaining 1/2 C. heavy cream and the reserved mushroom water; season with salt and pepper.

Spoon the potatoes into a buttered shallow 1 1/2 -quart baking dish. Make 4 shallow indentations in the potatoes and break an egg into each. Sprinkle the cheese over all. Bake for about 12 min, or until the egg whites are set and the yolks are softly cooked. Garnish with the chives and serve at once.

SERVE WITH: A spinach, bacon and mushroom salad

Lemon, Chive and Parsley Potato Salad

(minimize oil)

Publication: The Everyday Kitchen

1 lb. new red potatoes
3 Tbsp. lemon juice, fresh
1/2 tsp. lemon zest, chopped
2 Tbsp.flat-leaf parsley, chopped
1 Tbsp.white vinegar
2 tb Tbsp.sp chives, chopped
2 fl oz olive oil
1/4 tsp. salt
1/4 tsp. freshly cracked black pepper

Place a large pot of salted water on to boil. Cut larger potatoes in half making all the potato pieces the same size so they cook evenly. Cook potatoes in boiling water until tender, about 20 minutes. They should offer slight resistance when pierced with the point of a sharp knife.
Drain and slice the potatoes.
Combine the potato slices, lemon juice, lemon zest, parsley, vinegar, chives, oil, salt and pepper; stir well. Gently combine salad as to not break apart the potatoes. Serve the salad warm or chilled.

Mashed Potatoes and Apples

From Parisian Home Cooking (William Morrow) by Michael Roberts

3/4 pound russet potatoes, peeled and cut into 2-inch pieces
3 tablespoons unsalted butter
3 large Red Delicious apples, peeled, cored and roughly chopped
1/2 cup milk
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/8 teaspoon ground coriander

Place the potatoes in a pot and cover with salted water. Cover, place over high heat, bring to a vigorous simmer, and cook until tender, 12 to 15 minutes. Drain the potatoes and place in a large bowl.

Meanwhile, melt the butter in a large skillet over medium heat and add the apples. Cover and cook, stirring occasionally until the apples are soft, about 8 minutes. Add the apples to the potatoes.

Combine the milk, salt, pepper and coriander in a small pot, place over medium heat, bring to a boil, and immediately remove from the heat. Using a potato masher, mash the potatoes and apples together while adding the milk a little at a time. Pour the puree into a pan and gently reheat before serving.

Melting Scalloped Potatoes

Yield: 6-8 servings
From "Down to Earth-Great Recipes for Root Vegetables" by Georgeanne Brennan

1 Tbsp. butter
6 medium waxy potatoes, such as Yukon Gold
1 yellow onion, quartered
6 anchovy fillets packed in oil, chopped (oil reserved)
1 Tbsp. fresh rosemary, chopped
1/2 tsp. Salt
1 tsp. Black pepper
1 1/2 C. half and half, divided

Lightly butter a 2-quart baking dish and set aside.
Peel the potatoes and cut in half lengthwise. Slice into sticks about 1/2-inch thick.
Slice the onion paper-thin and set aside.
Arrange about a third of the potatoes in the bottom of the dish. Sprinkle half the anchovies, rosemary, salt, and pepper on top. Top with a layer of half the onions. Repeat layers, using half the remaining potatoes and all of the remaining anchovies, rosemary, salt, pepper, and onions. Layer remaining potatoes on top.
Stir together 3/4 C. half and half and all the oil from the tin of anchovies. Pour over the potatoes. Cover and bake in preheated 350 F onion 35 min.
Pour remaining half and half over the potatoes. Continue baking, uncovered, 30-40 min, until potatoes are soft and top is golden around edges. Remove from oven and let sit 10 min. before serving.

Potato and Fennel Gratin

Yield: 4-6 servings
From Williams-Sonoma Kitchen

1 med. Fennel bulb, trimmed
1 Tbsp. olive oil
1 large red onion, thinly sliced
1 1/2 tsp. salt
pepper to taste
1 C. heavy cream
2 oz. Roquefort cheese, crumbled
2 egg yolks
4 med. Russet potatoes, peeled

Preheat oven to 350 F. Slice fennel 1/16" thick. Heat a sauté pan over medium heat. Add oil, onion, 1/2 tsp. salt, and pepper. Sauté onions until they begin to brown, 7-8 min. Remove from heat.

In small saucepan over medium-low heat, combine cream, half the Roquefort, egg yolks, 1 tsp. salt, and pepper. Stir until cheese melts and sauce releases steam, 3-5 min. Remove from heat.

Slice potatoes 1/16" thick. In a 9" round baking dish, layer 1/3 of potatoes on the bottom of the dish. Top with 1/3 of the onion and 1/3 of the fennel. Repeat twice, using all vegetables. Pour cream mixture over vegetables. Top with remaining Roquefort; cover with tin foil. Bake 30 min, increase heat to 450 F, remove foil and bake until gratin browns and mixture bubbles, 15-18 min more. Let stand 10 min before serving.

Roast Boiled Potatoes

12 - 16 small potatoes
salt
1 tbsp extra virgin olive oil
1 tsp sea salt
1 tbsp fennel or caraway seeds
1 tbsp thyme or rosemary sprigs

Heat oven to 250C (450F). Put the unpeeled potatoes into a pot of salted water, bring to the boil, and simmer for around 15 minutes until you can stick a skewer through one without too much resistance. They should be just about cooked, without being soft. Don't worry if the skins burst.

Drain well, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato until flat and about twice its original diameter.

Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme springs.

Bake on the top shelf of the oven for 20 minutes until crisp and golden.

Roasted Mushrooms, Potatoes, and Garlic

Yield: 4 servings
From Natural Health magazine, November-December 1997

1 lb. Potatoes (Yukon Gold are good), scrubbed and cut into 1" pieces
3 Tbsp. olive oil
12 oz. Mushrooms (button, cremini, or portobello)
15-20 cloves garlic, peeled
2 Tbsp. chopped fresh rosemary leaves
1 tsp. salt, or to taste

Adjust oven rack to center position and preheat to 450 F. Place potatoes in roasting pan in a single layer. Drizzle with 2 Tbsp. oil and toss to coat. Roast for 30 min, tossing every 10 min to prevent sticking.
Meanwhile, prepare mushrooms. Button: remove stems. Cremini: trim stem ends. Portobellos: cut caps into 1" chunks and slice stems into 2" pieces.
After potatoes have roasted 30 min, add mushrooms, garlic, and rosemary. Sprinkle with salt, drizzle with remaining Tbsp. oil. Toss to distribute. Roast until mushrooms are tender, 10-12 min, tossing once.

Roasted Potatoes with Rosemary and Sage

Yield: 6-8 servings

8 medium new potatoes
6 sprigs fresh rosemary
6 sprigs fresh sage
1/4 C. olive oil
3/4 tsp. Salt
pepper to taste

Preheat oven to 350 F. Scrub potatoes and cut in halves. Lay sprigs of rosemary and sage in a baking dish and place potatoes on top. Drizzle with oil; sprinkle with salt and pepper. Roast 30 min. at 350 F. Turn potatoes and roast 15 min. more, or until very tender.

Southwestern Hash

Source: www.fatfree.com

6 medium potatoes, diced
2 onions, diced
5 cloves garlic, minced or pressed
1 red pepper, diced
1 green pepper, diced
1 tsp. chili powder
several large pinches cumin
several large pinches oregano
3 tomatoes, diced
2 cups cooked black beans (I used a 15-ounce can)
chopped cilantro

Sauté potatoes and onions in water until onions have softened.

Add garlic and peppers, continue cooking until onions are translucent and peppers have softened. (more water may be needed.) Sprinkle with spices. Add tomatoes and black beans.

Bake in 375 oven until nicely browned and not too "saucey".

Sprinkle with cilantro, serve with salsa.

Spicy Roasted Spuds

Modified from a Madhur Jaffrey recipe.

3 lbs potatoes
3 tsp. whole cumin
1/2 tsp. fenugreek seeds
3 tsp. black mustard seeds
1/4 tsp. asafetida (optional)
3 little dried chili peppers
3 Tbsp. sesame seeds
1/2 tsp. turmeric
2 tsp. salt
2 tsp. green mango powder (amchoor). (You can use lemon juice but it's not as good.)

Preheat the oven to 400. Have a roasting tray in there with vegetable oil in it.
Parboil the spuds. About 10 mins. Drain them. Remove the hot tray with oil. Add, in the following order, one after the other:

Astefetida
Cumin
Fenugreek
Mustard seeds
dried chilies

Let them pop then add

Sesame seeds
turmeric

Let it color lightly then add the spuds and toss and thoroughly coat. Put it back in the oven and don't touch it for 50 minutes. When done remove and add:

the salt
the mango powder
black pepper

Stuffed Potatoes

Yield: 4 servings
From "The International Pantry Cookbook: An Everyday Guide to Cooking with Seasonings, Prepared Sauces, and Spices" by Heidi Haughy Cusick

Master Recipe:

4 medium to large russet potatoes (about 8 oz. Each)
4 Tbsp. butter
1/2 - 3/4 C. milk
salt and black or white pepper to taste
paprika

Mexican variation:

2 Tbsp. butter
1/2 C. milk
1/2 C. grated cheddar cheese
1/2 C. salsa
Optional:
2 chopped green onions
1/4 C. sliced olives
1/4 C. chopped fresh cilantro
3 plum tomatoes, diced
salt and pepper to taste

Garlic-Herb Variation:

4 Tbsp. butter
2-3 Tbsp. roasted garlic paste
2 tsp. dried herb blend
1-2 tsp. snipped fresh chives
1/3 - 1/2 C. milk
salt and pepper to taste

1. To prepare master recipe: Preheat oven to 400 F. Scrub potatoes, then bake until very soft, about 1 hour. Remove from oven. When cool enough to handle, halve lengthwise and scoop flesh into a bowl.
Lay skins on baking sheet. Mash potatoes with fork or potato masher. Add butter and milk and stir until creamy. Season with salt and pepper. Spoon back into skins and sprinkle with paprika.
Reduce oven temperature to 375 F. Bake until tops are crisp and potatoes are heated through, about 10 min. (If potatoes are stuffed ahead and refrigerated, they will take about 20 min to reheat.)
To prepare Mexican variation: Prepare potatoes according to step 1. Mash with butter and milk. Stir in cheese, salsa, and any optional additions. Season with salt and pepper. Refill skins and bake as in step 3.
To prepare Garlic-Herb variation: Prepare potatoes according to step 1. Mash with butter, garlic paste, herb blend, and chives. Stir in milk. Season with salt and pepper. Refill skins and bake as in step 3.

Note: Potatoes can be baked, cooled, and refrigerated overnight. When stuffing the potatoes, remove flesh from skins and put into bowl. Reheat slightly in microwave; this makes it easier to mash potatoes and incorporate seasonings.

Traditional Potato Latkes

Yield: 6 servings

10 medium potatoes
2 medium onions, peeled
2 eggs
1/4 C. plus 2 Tbsp. unbleached flour, divided
3/4 tsp. Salt
1/4 tsp. White pepper
2 C. vegetable oil
1 C. sour cream
1 C. applesauce

Peel potatoes if skin is coarse; otherwise, just clean well. If peeled, keep potatoes in cold water until ready to prepare latkes.
Starting with the onions, alternately grate the onions and potatoes to prevent blackening of the potatoes. Press out as much liquid as possible with your hands.
Blend the potato-onion mixture with the eggs and 1/4 C. flour, salt, and pepper.
Heat 1 inch of oil in a medium pan. Drop the mixture into the skillet by tablespoons, and fry, turning once. When golden and crisp on each side, drain on paper towels. If mixture falls apart when dropped into oil, add the remaining 2 Tbsp. flour. Serve with sour cream and applesauce.

Unfried Potatoes

4 potatoes, sliced
1-2 Tbsp. Olive oil
1/2 - 1 tsp. Cayenne pepper
1 tsp. Garlic powder
salt and pepper to taste

Preheat oven to 450 F. Drizzle olive oil over sliced potatoes in a bowl. Add seasonings and toss to coat well. Bake on a cookie sheet for 20-25 min.

Variations: Use egg white instead of oil. Use Cajun seasonings for the spices.

Mediterranean Gratin of Tomatoes, Potatoes, Feta, and Olives

Cooking spray
4-5 medium potatoes (about 1 1/2 pounds),scrubbed (peeled or unpeeled)
1-2 T. olive oil
2 large onions, diced
3-4 fresh tomatoes, sliced 1/4-inch thick
Salt and freshly ground black pepper, to taste
2-3 t. fresh thyme leaves
1/2 cup pitted and halved Kalamata olives
2/3 cup coarsely crumbled Feta cheese
1/2 to 2/3 cup bread crumb topping

Preheat oven to 375 degrees. Spray a medium-large gratin pan or baking dish with cooking spray.

Bring a medium saucepan of water to a boil, drop in the whole potatoes, turn down the heat slightly, and cook until the potatoes are almost done, 15-20 minutes. Drain and slice into 1/4-inch thick rounds while still warm.

As potatoes cook, heat about 1/3 of the oil over medium heat in a skillet. Add the onions, lower the heat and cook, stirring occasionally, for about 20 minutes, or until the onions are soft, droopy, and starting to brown.

Arrange half of the tomato slices in the gratin dish. Sprinkle them with salt, plenty of pepper and some of the thyme. Scatter about 1/3 of the onions over the tomatoes and top with half of the cooked potato slices. Scatter with half of the olives and feta and another
round of seasonings. Repeat the layering with the tomatoes, seasonings, onions, potatoes, olives, feta and seasonings. Top with the final third of the onions.

Sprinkle with the breadcumb topping, patting it gently over the gratin. Drizzle the remaining olive oil over the top.

Bake until the crumbs are golden brown, 40-45 minutes. Serve hot or at room temperature

Breadcrumb Topping
(Makes about 3 cups)

About 1/3 loaf leftover bread
3-5 cloves garlic, pressed
1 T. olive oil
1 T. Italian parsley (optional)
1 T. basil leaves (optional)

Tear the bread into large pieces and place them in a food processor. Pulse to make fine crumbs. Add garlic, oil, and herbs, if using. Pulse to combine. Measure crumbs for your recipe. Store the rest in plastic bag in the refrigerator or freezer.

Pommes de Terre Mont d'Or

from Jacques Pepin

4 cups mashed potatoes, leftover or fresh
3 eggs
2/3 cup grated Gruyère or Swiss cheese (or Parmesan or sharp cheddar, etc.)
salt & pepper to taste

Preheat oven to 400° F. Butter a shallow baking dish or casserole.

Beat together the potatoes, eggs, salt & pepper; fold in 1/2 cup of the cheese. Spoon into prepared baking dish & smooth top. Scatter the remaining cheese over the top; place on a baking sheet, and bake for 30-35 minutes in the lower part of the oven, until the top of the
gratin is golden brown & crusty.

Mashed Potatoes with Parmigiano

Yield: 6 servings
Adapted from "Trattoria Cooking" by Biba Caggiano.

About 2 ¼pounds white potatoes
1 cup milk
5 tablespoons unsalted butter
½ teaspoon salt
½ cup grated Parmigiano-Reggiano cheese

Peel potatoes and cut into quarters. Place in a steamer basket set over boiling water, cover and steam for 45 to 60 minutes, or until very tender.
While potatoes are cooking, combine milk and butter in a small saucepan to heat.
When potatoes are tender, drain and place back into the hot pan. Add hot milk mixture, salt and Parmigiano. Mash with a potato masher until everything is combined and creamy. Adjust seasonings and serve at once.

Potatoes alla Contadina

4 to 6 servings
From "Michael Chiarello's Casual Cooking."

12 dried tomatoes
1 teaspoon plus 1 tablespoon olive oil, divided
1 ½ pounds baby Yukon Gold or Yellow Finn potatoes
4 cups reduced-sodium chicken broth or stock
2 cups water
1 ¼ teaspoons kosher salt, divided
Freshly ground black pepper

Put dried tomatoes into a bowl and cover with boiling water. Set aside until softened, about 30 to 60 minutes. Drain and pat with paper towels. Cut each tomato into thick strips and set aside.
Preheat oven to 350 degrees. Brush a 2-quart baking dish with 1 teaspoon oil and set aside.
Scrub the potatoes. Slice about ¼-inch thick and set aside.
In a 6-quart pot, bring broth, water and 1 teaspoon salt to a boil. Add potatoes and bring back to a boil. Reduce heat and simmer gently, uncovered, 8 minutes. Reserve 1 cup cooking liquid, then drain.
Spread half of the potatoes in the baking dish and sprinkle with half of the tomatoes. Sprinkle with a little salt and pepper. Repeat with remaining ingredients. Pour the reserved broth over the potatoes and drizzle with remaining tablespoon olive oil. Bake 45 to 60 minutes, rotating dish halfway through. Potatoes should be tender and lightly browned on top, and will have absorbed most of the liquid. Set aside 10 minutes before serving.

Potato Torta

From Cooking Light

6 cups cubed baking potato (about 1 3/4 lbs.)
1/2 c. all-purpose flour
1 egg
2 teaspoons olive oil
1 14-oz. can diced tomatoes, drained
1/4 tsp. dried Italian seasoning
2 garlic cloves, minced
1 c. shredded mozzarella
3/4 c. grated Parmesan

Preheat the oven to 450 F.
Put the potato cubes in plenty of cold salted water. Bring to a boil and cook 15 minutes or until tender. Drain the potato pieces and return them to the pot.
Add the flour, egg and olive oil to the potato. Mash and stir till thoroughly combined.
Spread the potato mixture in an even layer in a 9" pie dish or cake pan coated with cooking spray.
Combine the drained tomatoes, garlic and seasonings. Spread over the potato layer
Top with both cheeses. Bake at 450 for 25 minutes or until golden. Let sit 20 minutes. Serve warm.

Sweet Potatoes and Yams

Sweet Potatoes with Marshmallows

6 large sweet potatoes, peeled and cut into cubes
1/4 C. unsalted butter
1 C. light cream
1/2 C. dark brown sugar
1/2 tsp. ground cinnamon, or to taste
1/2 tsp. ground nutmeg, or to taste
1 tsp. vanilla extract
12 large marshmallows, cut in half

Place the sweet potatoes in an 8-quart saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes, or until tender when poked with a fork.
Preheat the oven to 350 F. Grease a 9-by-13-inch glass baking dish. Drain the sweet potatoes, place in a large bowl and mash until fairly smooth. Add the butter, cream, brown sugar, cinnamon and vanilla extract. Transfer to the baking dish, cover and bake for 35 to 40 minutes, or until heated through.
Uncover the baked sweet potatoes and place the marshmallows on top. Return to the oven and bake for an additional 5 to 8 minutes, or until the marshmallows turn golden. Yields 6 to 8 servings.

Escarole Torta with Sweet Potato Hash Brown Crust

From Food & Wine
Yield: 4 Servings

1 1/2 lb. sweet potatoes, peeled and coarsely grated
1 medium yellow onion, grated
Salt
2 1/2 Tbsp. all-purpose flour
Freshly ground pepper
Freshly grated nutmeg
1 Tbsp. olive oil, plus more for brushing
1 medium red onion, coarsely chopped
2 cloves garlic, minced
4 C. chopped escarole
6 large eggs, beaten
1 1/2 C. grated provolone cheese (6 oz.)
1 C. milk
1 1/2 Tbsp. chopped oregano

Preheat the oven to 400 F. In a colander set in the sink, combine the sweet potatoes, yellow onion and 3/4 teaspoon of salt. Let drain for 15 minutes, then squeeze out the excess liquid. Transfer the mixture to a bowl. Add the flour and a pinch each of pepper and nutmeg; toss well. Press the mixture into a generously oiled 10-inch pie plate, pushing it up the side and onto the rim to form a crust; brush lightly with oil. Bake the crust for about 25 minutes, or until slightly crisp; cover the rim with foil if it browns too quickly.

Meanwhile, in a medium skillet, heat 1 Tbsp. of the olive oil. Add the red onion and garlic and cook over moderate heat until softened but not browned, about 3 min. Add the escarole and cook, stirring occasionally, until wilted, about 3 min. Transfer the escarole to a colander set in the sink and press out as much liquid as possible; let cool slightly.

In a medium bowl, beat the eggs with 1 C. of the provolone cheese and the milk and oregano. Add the wilted escarole and season with salt and pepper. Pour the mixture into the sweet potato crust and sprinkle the remaining cheese on top.

Reduce the oven temperature to 375 F. Bake the torta for about 45 min. or until the center is set; cover it loosely with foil if it browns too quickly. Let stand for 5 minutes before serving.

Mom's Sweet Potatoes

3 lb. Sweet potatoes
3/4 C. brown sugar
3 Tbsp. Butter
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 C. milk

Peel potatoes, cut up, boil til soft. Mash like mashed potatoes and blend in other ingredients. Bake at 400 F for 30 min.

Sweet Potato Hash

Author: Digital Chef

1 sweet potatoes, large, medium diced
1 Tbsp. olive oil
1/2 onion, chopped
1 Granny Smith apples, peeled and diced
2 oz prosciutto di Parma, cut into strips
1 tsp. garlic clove, chopped
1/2 lb. snow peas, trimmed, bias cut
1/4 tsp. rosemary, chopped
1 tsp. flat-leaf parsley, chopped
1/4 tsp. salt
1/2 tsp. freshly cracked black pepper
1/4 cup heavy cream

Place diced sweet potatoes in boiling salted water and parcook until still firm, about 5 minutes. Drain and hold aside. Reserve some of the hot water.
Heat oil in a large sauté pan over medium-high heat. Add onion, apples and prosciutto and saute until onions are translucent, about 4-5 minutes. Add garlic and sauté until aroma is apparent, about 1 minute.
Bias cut snowpeas (angle cut).
Add snowpeas to onion mixture. Add enough hot liquid from potato pot to simmer peas until bright green and tender, about 2 minutes.
Add sweet potatoes, rosemary, parsley, salt and pepper to mixture in sauté pan.
Add cream and bring to a simmer over medium heat. Cook until mixture thickens, about 2 minutes. Adjust seasoning, as needed, with additional salt and pepper before serving.

Baked Sweet Potatoes with Raisins and Pecans

Allrecipes.com
Servings: 12

5 sweet potatoes, peeled and cubed
1 ounce raisins
1 ounce chopped pecans
1/4 cup butter, melted
1/2 cup maple syrup
1/2 cup water

Preheat oven to 400 degrees F (200 degrees C).
Spread sweet potatoes in a single layer in a 9x13 inch baking dish. Sprinkle with raisins and chopped pecans.
In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes.
Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender.