Recipe: Potato Recipes (37) - 04-27-2000 Recipe Swap (updated 09-16-2014)
Recipe Collections37 RECIPES USING POTATOES
Recipe Swap - April 27, 2000
RECIPES IN THIS FILE:
Ranchero Potatoes
Sweet Potato Puff with Crunch Topping
Sauteed Sweet Taters and Apples
Roasted Herb and Garlic Potatoes
Dill Red Potato Wedges
Papas Brava
Grilled Sugar Maple Spiced Sweet Potato Slices
Papas al Orno
Supreme Garlic Mashed Potatoes
Garlic-Gruyere Mashed Potatoes
Easter Sunday Potato Casserole
Hash Brown Casserole
Corky's Potato Latkes
Candied Sweet Potatoes
Amish Cheddar Potato Casserole
Salmon in Potato Crust
Baked Potato Slices (fanned)
Low-Fat Scalloped Potatoes
Honeyed Roast Potatoes
Oprah's Classic Potatoes
Oprah's Un-Fried French Fries
Potato Cakes
Potato Kisses
Twice Baked Stuffed Baked Potatoes
Sweet and Sour Potatoes
Old Fashioned Scalloped Potatoes
Salmon Croquettes
Sweet Potatoes with Marshmallow Clouds
Sweet Potato Loaf Cake
Jo Jo Potatoes
Jalapeno Scalloped Potatoes
Sweet Potato Praline Pie
Flavorful Potatoes
TGI Friday's Baked Potato Skins
La Comedia Sweet Potato Souffle
Potatoes in Foil Packets on Gas Grill
Grilled Potatoes In Foil Packets
RANCHERO POTATOES
From: Victoria, Pa
4 potatoes, cooked and sliced
1/4 cup margarine
2 Tbsp. flour
1 cup milk
Salt and pepper, to taste
1/2 cup finely diced onion
1/4 cup barbecue sauce
1 cup grated cheddar cheese
Layer 1/2 the potatoes in 8x8-inch baking dish.
In saucepan, melt margarine; stir in flour. Add milk gradually, stirring constantly until thickened.
Remove from heat and stir in seasonings, onions and sauce. Stir in cheese until melted. Pour half the sauce over half the potatoes; repeat layers.
Bake at 350 degrees F for 25-30 minutes.
SWEET POTATO PUFF
From: Gina,Fla
This is an old Georgia recipe from my sister and it is heavenly!!
3 medium sweet potatoes
1 cup sugar (or to taste)
2 eggs
1 stick (1/2 cup) butter, softened
1 tsp. vanilla extract
FOR THE CRUNCH TOPPING:
1/3 cup butter, melted
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tbsp. ground cinnamon Boil potatoes until tender. Take skin off when cooled and able to handle.
Put the potatoes in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole.
Top with the combined ingredients for the topping.
Bake at 350 degrees F for 45 minutes.
Sauteed Sweet Taters and Apples
From: Gina,Fla
3 medium sweet potatoes
3 medium apples, peeled, cored and sliced (I used Rome)
1 stick (1/2 cup) butter
1/2 cup sugar
1 pkg. Wiley's Sweet Potato and Yam Spice*
1 tsp. vanilla
Boil the sweet taters til tender. Drain, cool, peel and slice into rounds.
Melt the butter in the skillet, add the sugar, and the Wiley's seasonings, stir to blend, and add the apples and the yams, stir gently to cover with liquid. Cook on medium-low till heated through about 30 minutes.
*Wiley's is a package I found right next to the sweet potatoes, ask your grocer for it.
ROASTED HERB AND GARLIC POTATOES
From: Gina,Fla
2 lbs. small red potatoes, cleaned and quartered
2 large cloves of garlic, sliced thinly
2 Tbsp. olive oil
1/2 tsp. savory
1/2 tsp. thyme
1/2 tsp. marjoram
Salt and pepper, to taste
Toss the potatoes with the other ingredients. Salt and pepper to taste.
Roast in a large baking pan at 500 degrees F for about 30 minutes, stirring one or twice.
DILL RED POTATO WEDGES
From: Gina,Fla
Makes 3 servings
2 large red potatoes, scrubbed clean and cut into wedges
1 garlic clove, minced
1/2 tsp. dill
2 Tbsp. olive oil
1 tsp. paprika
Salt and pepper, to taste
Mix the oil, garlic and spices together in a bowl and toss the potatoes in the bowl to coat. Spray a baking pan with PAM and spread the potatoes in a single layer.
Bake at 350 degrees F for 45 minutes or until tender.
PAPAS BRAVA
From: Gina,Fla
This is an old Spanish recipe for potatoes, these are good in the morning with breakfast eggs. They are also good as an accompaniment to a meat dish.
1 medium onion, chopped
1/2 green bell pepper, chopped
2 to 3 garlic cloves, crushed
3 Tbsp. olive oil
3 to 4 potatoes, washed, peeled and sliced
1 Tbsp. chopped fresh parsley
Salt and pepper, to taste
Ground cayenne pepper, to taste
Paprika
Saute onions, bell pepper and garlic in oil for 5 minutes. Add potatoes and seasonings and toss to coat well. Adjust the cayenne pepper to your taste. Cover as the steam will tenderize the potatoes, at first cook over medium heat and as they cook, turn to low.
GRILLED SUGAR MAPLE SPICED SWEET POTATO SLICES
From: Gina,Fla
2 sweet potatoes
1 large zip-lock bag
1/2 cup maple syrup
1 tsp. ground cinnamon
1/4 cup brown sugar
2 butter pats
Aluminum foil
Wash sweet potatoes and slice lengthwise about 1/4-inch thick. Place maple syrup, cinnamon, and brown sugar in zip lock bag, add sliced sweet potatoes and let air out before you seal up. Mush with your fingers so that all the slices are coated. Marinate in fridge till ready to cook.
When ready to grill, place entire contents of bag in foil and close up, poke some vent holes on top so steam can escape and put on grill for about 5-7 minutes. You want them to be tender but retain crispness somewhat. Take out of foil and grill so that you can sear them a bit.
PAPAS AL ORNO
From: Gina,Fla
Makes 6-8 servings
6 medium potatoes
1/4 cup butter, melted
2 cups grated cheddar cheese, divided use
1 cup sour cream
2 scallions, chopped
1 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. paprika
2 Tbsp. butter, softened
1/2 cup grated cheddar cheese
Cover potatoes with salted water and bring to a boil. Reduce heat and cook 30 minutes or until tender. Drain and cool slightly. Peel and coarsely shred potatoes, set aside.
Combine melted butter and 1 1/2 cups cheese in a small saucepan. Cook over low heat stirring constantly until cheese is melted.
Combine the potatoes, the cheese sauce, sour cream, scallions, salt, and pepper, stir well. Spoon the mixture into a greased 2-quart casserole, sprinkle with paprika, dot with the softened butter and the remaining 1/2 cup grated cheese.
Cover and bake at 300 degrees F for 25 minutes.
SUPREME GARLIC MASHED POTATOES
From: Gina,Fla
6 to 8 potatoes, washed, peeled and cubed
3 garlic cloves, peeled
1 stick (1/2 cup) butter
1/2 cup sour cream
Salt and pepper, to taste
1/4 cup milk (or more, if needed)
Boil potatoes and the garlic cloves together.
When tender, mash with potato masher, add butter and mash some more, add sour cream and enough of milk to your liking for consistency. Season with salt and pepper.
GARLIC-GRUYERE MASHED POTATOES
From: Gina,Fla
6 medium-size russet potatoes
3/5 cup hot whole milk
1/2 cup sour cream
1/4 cup chopped fresh chives
1/4 cup butter, softened
1/2 tsp. garlic salt
1 garlic clove, minced
1/4 cup grated Gruyere cheese
2 scallions, chopped
1/4 tsp. ground white pepper
Peel the potatoes and cut up. Cook in boiling water til tender. Drain.
Mash the potatoes and stir in the milk, butter, sour cream and the rest of the ingredients. Serve at once.
EASTER SUNDAY POTATO CASSEROLE
From: Gina,Fla
Makes 6 servings
1/4 cup melted butter
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/2 cups sour cream
1/2 tsp. salt
1 (2 lb.) bag frozen O'Brien hash browns, defrosted
2 scallions, chopped
1/4 tsp. ground black pepper
2 1/2 cups grated cheddar cheese, divided use
Combine all ingredients in a large bowl, except 1/2 cup of the grated cheddar. Spoon into a 9x13-inch buttered baking pan. Top with the remaining 1/2 cup grated cheese.
Bake at 350 for 45 minutes or until cheese is bubbling. Let stand 10 minutes before serving.
HASH BROWN CASSEROLE
From: Gina,Fla
1 (2 lb.) bag frozen country style hash browns
1/2 cup (or so) finely chopped onion
Butter or oil
Jane's Crazy Mixed-Up Salt, to taste
1 1/2 to 2 cups Colby cheese, shredded (I love cheese, but in this case, more is not necessarily better)
1 (10 3/4 oz.) can condensed cream of chicken soup
Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil; cook until the hash browns are tender and brown. Drain the hash browns and set aside.
Mix together cheese and (undiluted) cream of chicken soup in a separate bowl. Add hash browns to mixture, then transfer into a buttered 2 quart casserole dish.
Bake 350 degrees F for 30 minutes or until golden brown.
CORKY'S POTATO LATKES
From: Gina,Fla
Makes about 48 latkes
5 pounds potatoes (about 15 medium or 8 large potatoes), shredded fine (to yield 11 1/4 cups)
1 1/2 pounds onions (about 5 medium), chopped fine (to yield 2 1/4 cups)
4 ounces (about 2/3 cup) matzoh meal
4 ounces (about 1 cup) all-purpose flour
3 eggs, beaten
1 ounce salt (about 2 teaspoons, or to taste)
1/2 ounces ground black pepper (about 1 teaspoon)
Vegetable oil, for frying
Thoroughly stir together the potatoes, onions, matzoh meal, flour, eggs, salt and pepper.
In a large, heavy skillet, heat 1/2-inch of vegetable oil over moderately high heat. Using a slotted spoon, place about 2 rounded tablespoonfuls into hot oil for each latke, without crowding pan. Flatten slightly and fry until latkes are golden on both sides, turning once. Remove to paper towels to blot oil.
Keep warm in a 200 degree F oven in a single layer on cookie sheet until serving.
CANDIED SWEET POTATOES
From: Gina,Fla
3 large sweet potatoes
1/2 stick (1/4 cup) butter
1/3 cup water
1/3 cup pineapple juice
1/3 cup sugar
1 Tbsp ground cinnamon
1/4 tsp. nutmeg
1/3 cup dried cranberries
Peel sweet potatoes and slice, put into a casserole dish.
In a small saucepan, melt butter with 1/3 cup water, juice, sugar and spices. When hot, pour over sweet potatoes and sprinkle with the dried cranberries.
Bake in 350 degree F oven for 1 hour.
AMISH CHEDDAR POTATO CASSEROLE
From: Gina,Fla
Makes 6 servings
6 medium potatoes, peeled and diced
1/2 tsp. chopped chives
Ground black pepper, to taste
1 tsp. onion salt
1/4 cup plus 2 tbsp. butter, divided use
2 cups shredded cheddar cheese
1 1/2 cups warm milk (or sour cream)
Paprika (for sprinkling on top)
Parmesan cheese (for sprinkling on top)
Boil the potatoes. When tender, drain and mash. Add the chives, seasonings.
Heat the butter; add the cheese and melt. Add the milk (or sour cream). Fold sauce into potatoes.
Pour into a greased casserole. Dot with 2 tablespoons butter and sprinkle with paprika and Parmesan.
Bake at 350 degrees F for 30 minutes or until bubbly and golden.
SALMON IN POTATO CRUST
From: Kelly~WA
Makes 4 servings
12 oz potatoes, shredded
1 medium onion, shredded
1/2 tsp dried tarragon
1/4 tsp salt
1/8 tsp freshly ground black pepper
4 salmon fillets (4 oz each)
2 tsp vegetable oil
In medium bowl, combine potatoes, onion, tarragon, salt and pepper; set aside.
Place salmon on wax paper; press half the potato mixture evenly over salmon. Carefully turn salmon over and repeat with remaining potato mixture.
In large nonstick skillet, heat oil. Place salmon in skillet; cook 4 minutes on each side, or until potatoes are golden and salmon is done.
BAKED POTATO SLICES (FANNED)
From: Kelly~WA
4 medium even-sized potatoes
1 tsp salt
2 to 3 Tbsp melted butter
2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage)
- OR -
2 to 3 tsp. dried herbs
- OR -
1 1/2 tsp caraway seeds or cumin
4 Tbsp grated Cheddar cheese
1 1/2 Tbsp Parmesan cheese
Peel potatoes if the skin is tough, otherwise just scrub and rinse. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent the knife from cutting all the way.
Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
Bake potatoes at 425 degrees F for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.
LOW-FAT SCALLOPED POTATOES
From: Kelly~WA
2 or 3 baking potatoes
1 1/2 cups fat free milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/2 cup shredded low fat cheddar cheese (for top)
Peel and slice potatoes thinly; set aside.
In a saucepan, combine milk, flour, salt, garlic powder and cayenne pepper and cook over medium heat until sauce thickens.
Layer casserole dish with half of the potato slices. Spoon half of sauce over slices and repeat with remaining potatoes and sauce.
Cover and bake in oven preheated at 350 degrees F for 50 minutes to an hour. Remove from oven and sprinkle with cheddar cheese.
HONEYED ROAST POTATOES
From: Kelly~WA
Makes 2 servings
Serve with any roast meat.
2 medium potatoes, peeled
2 tbsp oil
4 tbsp butter
Salt, to taste (optional)
1/4 cup honey
Add potatoes to a pan of cold water; bring to the boil, then drain immediately.
Place potatoes in a baking dish; toss with butter and sprinkle with a little salt.
Bake at 350 degrees F for 20 minutes. Baste with honey and bake a further 20 minutes or until tender.
OPRAH'S CLASSIC POTATOES
From: Kelly~WA
Makes 6 to 8 servings (or approximately 10-12 cups)
2 1/2 lbs red potatoes
2 1/2 lbs Idaho potatoes
1 1/4 cups butter
1 1/4 cups creamy pureed horseradish
1 1/2 cups heavy (whipping) cream
2 1/2 tsp Kosher salt
1 1/2 tsp ground black pepper
Wash potatoes well, leaving the skin on. Cut potatoes in half lengthwise. Place in kettle and fill with water to cover; bring to a boil. Reduce heat and simmer until potatoes are very tender; drain.
Add butter while potatoes are hot. Begin to hand mash. Add horseradish, heavy cream, salt and pepper. Mash well until creamy but slightly lumpy.
OPRAH'S UN-FRIED FRENCH FRIES
Adapted from source: In the Kitchen With Rosie
Makes 4 servings
5 large baking potatoes (about 2 3/4 pounds total)
2 large egg whites
1 tablespoon Cajun spice
Preheat the oven to 400 degrees F. Coat a baking sheet with 3 sprays of the vegetable oil.
Slice each potato into 1/4-inch ovals, then slice each oval lengthwise into matchsticks; set aside.
Combine the egg whites and Cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space in between.
Place the baking sheet on the bottom shelf of the oven. Bake for 40-45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly.
POTATO CAKES
From: Kelly~WA
Makes 6 servings
2 cups mashed potatoes
1 egg white, slightly beaten
2 tbsp chopped onion
2 tbsp all purpose flour
1/8 tsp salt
Ground black pepper, to taste
Oil, for frying
In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper.
Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making cakes, keeping first ones warm.
POTATO KISSES
From: Kelly~WA
2 cups stiff, smooth mashed potatoes
1/4 cup sour cream
1/4 cup margarine, melted
1 egg yolk, slightly beaten
1/2 teaspoon salt
1/4 teaspoon garlic powder
Paprika (for sprinkling on top)
1 tablespoon chopped fresh chives (for garnish)
Preheat oven to 450 degrees F.
In a large bowl, combine mashed potatoes, sour cream, margarine, egg yolk, salt and garlic powder. Mixture needs to be stiff but pipeable. If too stiff, add extra sour cream.
Place mixture in a large pastry bag fitted with a large rosette tip. Onto an ungreased baking sheet, pipe mounds about 2 1/2-inches in diameter and about 1 1/2-inches tall to resemble chocolate kisses. Sprinkle with paprika.
Place in middle of oven and bake for 11 to 12 minutes or until edges are set and lightly brown. Garnish with chopped chives.
TWICE BAKED STUFFED BAKED POTATOES
From: Kelly~WA
Makes 6 servings
3 large baking potatoes (1 pound EACH)
1 1/2 teaspoons vegetable oil (optional)
1/2 cup sliced green onions
1/2 cup butter, divided use
1/2 cup light cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground white pepper
1 cup (4 oz) shredded cheddar cheese
Paprika (for sprinkling on top)
Rub potatoes with oil, if desired; pierce with a fork.
Bake at 400 degrees F for 1 hour and 20 minutes or until tender. Allow potatoes to cool to the touch.
Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl. Set aside.
Saute onions in 1/4 cup butter until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in a 13x9x2-inch baking pan.
Melt remaining 1/4 cup butter; drizzle over the potatoes. Sprinkle with paprika.
Bake at 350 degrees F for 20-30 minutes or until heated through.
SWEET AND SOUR POTATOES
From: Kelly~WA
Makes 4 servings
Cut endive or leaf lettuce added to this is very good.
8 new potatoes, boiled in skin
1 medium onion, diced
1/4 tsp salt
1/4 tsp ground black pepper
3/4 cup sugar
4 bacon, slices, cut up
3/4 cup vinegar
Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl.
In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving.
OLD FASHIONED SCALLOPED POTATOES
From: Kelly~WA
Makes 6 servings
3 tbsp butter or margarine
2 tbsp flour
2 tsp salt, divided use
1/8 tsp ground black pepper
1/8 tsp paprika
1 3/4 cups milk
1 1/2 cups thinly sliced onions
4 1/2 cups thinly sliced potatoes
1/2 cup water
2 tbsp minced fresh parsley
Melt butter or margarine in saucepan. Blend in flour, 1 tsp salt, pepper and paprika. Gradually add milk and cook on a medium heat until thickened.
Combine remaining 1 tsp salt, onions, potatoes and 1/2 cup water in saucepan. Turn to a high heat until steaming, then to a lower heat and cook for 10 minutes. Drain.
Arrange 1/3 of potato-onion mixture in greased 1 1/2 quart casserole. Sprinkle with 1/3 of parsley and pour 1/3 of sauce over potatoes and onions. Repeat two more times.
Bake, uncovered, at 325 degrees F. for 45 to 60 minutes or until tender and brown.
SALMON CROQUETTES
From: Kelly~WA
Makes 6 servings
1 (15 ounce) can salmon, drained
2 eggs
1/2 cup corn flake crumbs
1 tablespoon grated onion
1 medium potato, cooked and mashed (or leftovers)
1 teaspoon ground black pepper
Crisco shortening or oil (for frying)
Mix all ingredients well but lightly. Form into 3-inch patties.
Fry in Crisco or oil for 7-8 minutes or until golden brown.
SWEET POTATOES WITH MARSHMALLOW CLOUDS
From: Mary
Makes 6-8 servings
6 large sweet potatoes, peeled and cut into cubes
1/4 cup unsalted butter
1 cup light cream
1/2 cup dark brown sugar
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
12 large marshmallows, cut in half (for top)
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 degrees 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.
TO FREEZE AHEAD:
This dish can be frozen, but don't add the marshmallows or bake it before freezing.
SWEET POTATO LOAF CAKE
From: Shana,.WV
Source: Fawndra Williams
Makes 2 loaves
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1/3 cup water
1 3/4 cups all purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed, cooked sweet potatoes
1/2 cup chopped pecans
1/2 cup raisins
Combine sugar, oil, eggs, and 1/3 cup water. Beat at medium speed with electric mixer. Add flour, cinnamon, nutmeg, baking soda and salt, mixing just enough to moisten.
Stir in sweet potatoes, pecans, and raisins. Spoon batter into 2 greased and floured loaf pans.
Bake at 350 degrees F for 1 hour. Let cool 10 minutes, remove from pans and complete cooling.
JO JO POTATOES
From: Shana,.WV
Source: Elly, Ohio
4 baking potatoes, unpeeled
1/2 cup butter, melted
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
Cut each potato into 4 lengthwise wedges, place in cold water till they are all cut. Remove from water and dry well on paper towels.
Dip wedges in melted butter, then roll in mixture of crumbs, cheese and seasonings. Place in single layer in shallow baking dish. Pour any remaining butter over potatoes.
Bake at 400 degrees F for 30-35 minutes. Turn each 15 minutes.
JALAPENO SCALLOPED POTATOES
From: Beth, TX
8 medium potatoes, pared and thinly sliced
1 medium onion, chopped
1 cup grated cheddar cheese
Salt and pepper, to taste
1 (10 3/4 oz) can condensed cheddar cheese soup
1 1/2 cups milk
1 to 2 tbsp jalapeno pepper slices (or finely chopped)*
Alternate layers of potatoes, onion, and grated cheese in baking dish. Season each layer with salt and pepper; set aside.
Mix (undiluted) soup and milk; pour over potatoes.
Bake, uncovered, at 350 degrees F for 1 1/2 to 2 hours or until done.
*I sometimes add canned chopped green chilies in addition to the jalapeno peppers.
SWEET POTATO PRALINE PIE
From: Burgundy/LA
Makes 1 (9-inch) pie, 8 servings
1 (15 1/2 oz.) can mashed yams
1 (14 oz.) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 (9-inch) pastry shell, unbaked
1/2 cup chopped pecans
FOR TOPPING:
3 tablespoon dark brown sugar
3 tablespoons heavy (whipping) cream
Heat oven to 375 degrees F.
In large bowl, combine yams, condensed milk, eggs, spices and salt. Beat at medium speed until smooth. Pout into unbaked 9-inch pastry shell.
Bake for 50 minutes or until knife inserted in center comes out clean. Let cool slightly. Sprinkle chopped pecans on top of pie. Set aside.
In small saucepan, combine dark brown sugar and whipping cream. Cook over medium heat, stirring constantly, until sugar dissolves. Reduce heat and simmer 5 minutes. Let cool 5 minutes. Spoon over pie.
FLAVORFUL POTATOES
Source: Jan
From: Shana,.WV
Makes 12 servings
1 1/4 cups (6 oz.) finely shredded cheddar cheese, divided use
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cream of celery soup
1/4 teaspoon thyme
1/4 teaspoon ground black pepper
6 medium russet potatoes, cooked, peeled and diced
1/4 cup sliced green onions
1/2 cup seasoned croutons, crushed
Heat oven to 350 degrees F. Grease a 1 1/2 quart casserole dish.
In casserole dish, combine 1 cup cheese, sour cream, (undiluted) soup, thyme and pepper; mix well. Stir in potatoes and onions.
Cover and bake at 350 degrees F for 45 minutes.
In small bowl, combine crushed croutons and remaining 1/4 cup cheese. Uncover casserole, sprinkle with crouton mixture.
Bake, uncovered, an additional 10-15 minutes or until bubbly and golden brown.
TGI FRIDAY'S BAKED POTATO SKINS
From: Shana,.WV
Source: copykat
10 baked potato skins halves (empty of potato)
1 tbsp. melted butter
Seasoned salt
3/4 cup shredded cheddar cheese
1/2 cup fried crispy bacon, crumbled
1 green onion diced
Heat oven to 375 degrees F.
Brush potato shells with melted butter and sprinkle season salt on all, to taste. Place on a baking sheet.
Bake for 15-20 minutes until crisp but not too dry and hard.
Remove from oven and sprinkle with cheese, bacon, and onion. Return to oven and bake until cheese is melted.
LA COMEDIA SWEET POTATO SOUFFLE
Source: Miami Valley Dinner Theater
From: Shana,.WV
4 cups mashed sweet potatoes
1 cup white granulated sugar
2 eggs
1/2 cup milk
1/2 tsp. salt
1/4 cup butter, melted
1 tsp. vanilla
FOR THE TOPPING:
1 cup brown sugar
1/2 cup flour
1/3 cup butter, melted
1 cup chopped pecans
Mix together potatoes, white sugar, eggs, milk, salt and 1/4 cup melted butter. Pour into buttered pan.
Mix together all topping ingredients and crumble topping evenly over potato mixture.
Bake, uncovered, at 350 degrees F for 35-45 minutes.
POTATOES IN FOIL PACKETS ON GAS GRILL
From: Burgundy/LA
Okay, so this isn't exactly a 'recipe.' It is good though!
Slice potatoes (red, white, baking....) into 1/4-inch slices. Fold a large piece of foil in half, or use heavy duty foil, creating a piece about 12x12-inches. Spray foil with choice of cooking spray (olive oil, lemon-flavored, butter-flavored...). Arrange potatoes in layers, seasoning well. Use a drug store fold to seal in potatoes.
Place on top rack of gas grill until potatoes are slightly charred in the foil packet.
For variety, add sliced onion, fresh veggies such as fresh string beans, carrot sticks, broccoli, bell pepper strips, etc.
GRILLED POTATOES IN FOIL PACKETS
From: kathi,n.y.
Have done a recipe similar to Burgundy's except I cut potatoes into 1-inch chunks, put in a foil packet with a little butter, seasonings, etc. Put on lower rack in grill while the grill preheats, then move it to the top rack while I cook whatever. Good for an easy way to cook potatoes and have no dishes to clean up.
Recipe Swap - April 27, 2000
RECIPES IN THIS FILE:
Ranchero Potatoes
Sweet Potato Puff with Crunch Topping
Sauteed Sweet Taters and Apples
Roasted Herb and Garlic Potatoes
Dill Red Potato Wedges
Papas Brava
Grilled Sugar Maple Spiced Sweet Potato Slices
Papas al Orno
Supreme Garlic Mashed Potatoes
Garlic-Gruyere Mashed Potatoes
Easter Sunday Potato Casserole
Hash Brown Casserole
Corky's Potato Latkes
Candied Sweet Potatoes
Amish Cheddar Potato Casserole
Salmon in Potato Crust
Baked Potato Slices (fanned)
Low-Fat Scalloped Potatoes
Honeyed Roast Potatoes
Oprah's Classic Potatoes
Oprah's Un-Fried French Fries
Potato Cakes
Potato Kisses
Twice Baked Stuffed Baked Potatoes
Sweet and Sour Potatoes
Old Fashioned Scalloped Potatoes
Salmon Croquettes
Sweet Potatoes with Marshmallow Clouds
Sweet Potato Loaf Cake
Jo Jo Potatoes
Jalapeno Scalloped Potatoes
Sweet Potato Praline Pie
Flavorful Potatoes
TGI Friday's Baked Potato Skins
La Comedia Sweet Potato Souffle
Potatoes in Foil Packets on Gas Grill
Grilled Potatoes In Foil Packets
RANCHERO POTATOES
From: Victoria, Pa
4 potatoes, cooked and sliced
1/4 cup margarine
2 Tbsp. flour
1 cup milk
Salt and pepper, to taste
1/2 cup finely diced onion
1/4 cup barbecue sauce
1 cup grated cheddar cheese
Layer 1/2 the potatoes in 8x8-inch baking dish.
In saucepan, melt margarine; stir in flour. Add milk gradually, stirring constantly until thickened.
Remove from heat and stir in seasonings, onions and sauce. Stir in cheese until melted. Pour half the sauce over half the potatoes; repeat layers.
Bake at 350 degrees F for 25-30 minutes.
SWEET POTATO PUFF
From: Gina,Fla
This is an old Georgia recipe from my sister and it is heavenly!!
3 medium sweet potatoes
1 cup sugar (or to taste)
2 eggs
1 stick (1/2 cup) butter, softened
1 tsp. vanilla extract
FOR THE CRUNCH TOPPING:
1/3 cup butter, melted
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tbsp. ground cinnamon Boil potatoes until tender. Take skin off when cooled and able to handle.
Put the potatoes in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole.
Top with the combined ingredients for the topping.
Bake at 350 degrees F for 45 minutes.
Sauteed Sweet Taters and Apples
From: Gina,Fla
3 medium sweet potatoes
3 medium apples, peeled, cored and sliced (I used Rome)
1 stick (1/2 cup) butter
1/2 cup sugar
1 pkg. Wiley's Sweet Potato and Yam Spice*
1 tsp. vanilla
Boil the sweet taters til tender. Drain, cool, peel and slice into rounds.
Melt the butter in the skillet, add the sugar, and the Wiley's seasonings, stir to blend, and add the apples and the yams, stir gently to cover with liquid. Cook on medium-low till heated through about 30 minutes.
*Wiley's is a package I found right next to the sweet potatoes, ask your grocer for it.
ROASTED HERB AND GARLIC POTATOES
From: Gina,Fla
2 lbs. small red potatoes, cleaned and quartered
2 large cloves of garlic, sliced thinly
2 Tbsp. olive oil
1/2 tsp. savory
1/2 tsp. thyme
1/2 tsp. marjoram
Salt and pepper, to taste
Toss the potatoes with the other ingredients. Salt and pepper to taste.
Roast in a large baking pan at 500 degrees F for about 30 minutes, stirring one or twice.
DILL RED POTATO WEDGES
From: Gina,Fla
Makes 3 servings
2 large red potatoes, scrubbed clean and cut into wedges
1 garlic clove, minced
1/2 tsp. dill
2 Tbsp. olive oil
1 tsp. paprika
Salt and pepper, to taste
Mix the oil, garlic and spices together in a bowl and toss the potatoes in the bowl to coat. Spray a baking pan with PAM and spread the potatoes in a single layer.
Bake at 350 degrees F for 45 minutes or until tender.
PAPAS BRAVA
From: Gina,Fla
This is an old Spanish recipe for potatoes, these are good in the morning with breakfast eggs. They are also good as an accompaniment to a meat dish.
1 medium onion, chopped
1/2 green bell pepper, chopped
2 to 3 garlic cloves, crushed
3 Tbsp. olive oil
3 to 4 potatoes, washed, peeled and sliced
1 Tbsp. chopped fresh parsley
Salt and pepper, to taste
Ground cayenne pepper, to taste
Paprika
Saute onions, bell pepper and garlic in oil for 5 minutes. Add potatoes and seasonings and toss to coat well. Adjust the cayenne pepper to your taste. Cover as the steam will tenderize the potatoes, at first cook over medium heat and as they cook, turn to low.
GRILLED SUGAR MAPLE SPICED SWEET POTATO SLICES
From: Gina,Fla
2 sweet potatoes
1 large zip-lock bag
1/2 cup maple syrup
1 tsp. ground cinnamon
1/4 cup brown sugar
2 butter pats
Aluminum foil
Wash sweet potatoes and slice lengthwise about 1/4-inch thick. Place maple syrup, cinnamon, and brown sugar in zip lock bag, add sliced sweet potatoes and let air out before you seal up. Mush with your fingers so that all the slices are coated. Marinate in fridge till ready to cook.
When ready to grill, place entire contents of bag in foil and close up, poke some vent holes on top so steam can escape and put on grill for about 5-7 minutes. You want them to be tender but retain crispness somewhat. Take out of foil and grill so that you can sear them a bit.
PAPAS AL ORNO
From: Gina,Fla
Makes 6-8 servings
6 medium potatoes
1/4 cup butter, melted
2 cups grated cheddar cheese, divided use
1 cup sour cream
2 scallions, chopped
1 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. paprika
2 Tbsp. butter, softened
1/2 cup grated cheddar cheese
Cover potatoes with salted water and bring to a boil. Reduce heat and cook 30 minutes or until tender. Drain and cool slightly. Peel and coarsely shred potatoes, set aside.
Combine melted butter and 1 1/2 cups cheese in a small saucepan. Cook over low heat stirring constantly until cheese is melted.
Combine the potatoes, the cheese sauce, sour cream, scallions, salt, and pepper, stir well. Spoon the mixture into a greased 2-quart casserole, sprinkle with paprika, dot with the softened butter and the remaining 1/2 cup grated cheese.
Cover and bake at 300 degrees F for 25 minutes.
SUPREME GARLIC MASHED POTATOES
From: Gina,Fla
6 to 8 potatoes, washed, peeled and cubed
3 garlic cloves, peeled
1 stick (1/2 cup) butter
1/2 cup sour cream
Salt and pepper, to taste
1/4 cup milk (or more, if needed)
Boil potatoes and the garlic cloves together.
When tender, mash with potato masher, add butter and mash some more, add sour cream and enough of milk to your liking for consistency. Season with salt and pepper.
GARLIC-GRUYERE MASHED POTATOES
From: Gina,Fla
6 medium-size russet potatoes
3/5 cup hot whole milk
1/2 cup sour cream
1/4 cup chopped fresh chives
1/4 cup butter, softened
1/2 tsp. garlic salt
1 garlic clove, minced
1/4 cup grated Gruyere cheese
2 scallions, chopped
1/4 tsp. ground white pepper
Peel the potatoes and cut up. Cook in boiling water til tender. Drain.
Mash the potatoes and stir in the milk, butter, sour cream and the rest of the ingredients. Serve at once.
EASTER SUNDAY POTATO CASSEROLE
From: Gina,Fla
Makes 6 servings
1/4 cup melted butter
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/2 cups sour cream
1/2 tsp. salt
1 (2 lb.) bag frozen O'Brien hash browns, defrosted
2 scallions, chopped
1/4 tsp. ground black pepper
2 1/2 cups grated cheddar cheese, divided use
Combine all ingredients in a large bowl, except 1/2 cup of the grated cheddar. Spoon into a 9x13-inch buttered baking pan. Top with the remaining 1/2 cup grated cheese.
Bake at 350 for 45 minutes or until cheese is bubbling. Let stand 10 minutes before serving.
HASH BROWN CASSEROLE
From: Gina,Fla
1 (2 lb.) bag frozen country style hash browns
1/2 cup (or so) finely chopped onion
Butter or oil
Jane's Crazy Mixed-Up Salt, to taste
1 1/2 to 2 cups Colby cheese, shredded (I love cheese, but in this case, more is not necessarily better)
1 (10 3/4 oz.) can condensed cream of chicken soup
Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil; cook until the hash browns are tender and brown. Drain the hash browns and set aside.
Mix together cheese and (undiluted) cream of chicken soup in a separate bowl. Add hash browns to mixture, then transfer into a buttered 2 quart casserole dish.
Bake 350 degrees F for 30 minutes or until golden brown.
CORKY'S POTATO LATKES
From: Gina,Fla
Makes about 48 latkes
5 pounds potatoes (about 15 medium or 8 large potatoes), shredded fine (to yield 11 1/4 cups)
1 1/2 pounds onions (about 5 medium), chopped fine (to yield 2 1/4 cups)
4 ounces (about 2/3 cup) matzoh meal
4 ounces (about 1 cup) all-purpose flour
3 eggs, beaten
1 ounce salt (about 2 teaspoons, or to taste)
1/2 ounces ground black pepper (about 1 teaspoon)
Vegetable oil, for frying
Thoroughly stir together the potatoes, onions, matzoh meal, flour, eggs, salt and pepper.
In a large, heavy skillet, heat 1/2-inch of vegetable oil over moderately high heat. Using a slotted spoon, place about 2 rounded tablespoonfuls into hot oil for each latke, without crowding pan. Flatten slightly and fry until latkes are golden on both sides, turning once. Remove to paper towels to blot oil.
Keep warm in a 200 degree F oven in a single layer on cookie sheet until serving.
CANDIED SWEET POTATOES
From: Gina,Fla
3 large sweet potatoes
1/2 stick (1/4 cup) butter
1/3 cup water
1/3 cup pineapple juice
1/3 cup sugar
1 Tbsp ground cinnamon
1/4 tsp. nutmeg
1/3 cup dried cranberries
Peel sweet potatoes and slice, put into a casserole dish.
In a small saucepan, melt butter with 1/3 cup water, juice, sugar and spices. When hot, pour over sweet potatoes and sprinkle with the dried cranberries.
Bake in 350 degree F oven for 1 hour.
AMISH CHEDDAR POTATO CASSEROLE
From: Gina,Fla
Makes 6 servings
6 medium potatoes, peeled and diced
1/2 tsp. chopped chives
Ground black pepper, to taste
1 tsp. onion salt
1/4 cup plus 2 tbsp. butter, divided use
2 cups shredded cheddar cheese
1 1/2 cups warm milk (or sour cream)
Paprika (for sprinkling on top)
Parmesan cheese (for sprinkling on top)
Boil the potatoes. When tender, drain and mash. Add the chives, seasonings.
Heat the butter; add the cheese and melt. Add the milk (or sour cream). Fold sauce into potatoes.
Pour into a greased casserole. Dot with 2 tablespoons butter and sprinkle with paprika and Parmesan.
Bake at 350 degrees F for 30 minutes or until bubbly and golden.
SALMON IN POTATO CRUST
From: Kelly~WA
Makes 4 servings
12 oz potatoes, shredded
1 medium onion, shredded
1/2 tsp dried tarragon
1/4 tsp salt
1/8 tsp freshly ground black pepper
4 salmon fillets (4 oz each)
2 tsp vegetable oil
In medium bowl, combine potatoes, onion, tarragon, salt and pepper; set aside.
Place salmon on wax paper; press half the potato mixture evenly over salmon. Carefully turn salmon over and repeat with remaining potato mixture.
In large nonstick skillet, heat oil. Place salmon in skillet; cook 4 minutes on each side, or until potatoes are golden and salmon is done.
BAKED POTATO SLICES (FANNED)
From: Kelly~WA
4 medium even-sized potatoes
1 tsp salt
2 to 3 Tbsp melted butter
2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage)
- OR -
2 to 3 tsp. dried herbs
- OR -
1 1/2 tsp caraway seeds or cumin
4 Tbsp grated Cheddar cheese
1 1/2 Tbsp Parmesan cheese
Peel potatoes if the skin is tough, otherwise just scrub and rinse. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent the knife from cutting all the way.
Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
Bake potatoes at 425 degrees F for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.
LOW-FAT SCALLOPED POTATOES
From: Kelly~WA
2 or 3 baking potatoes
1 1/2 cups fat free milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/2 cup shredded low fat cheddar cheese (for top)
Peel and slice potatoes thinly; set aside.
In a saucepan, combine milk, flour, salt, garlic powder and cayenne pepper and cook over medium heat until sauce thickens.
Layer casserole dish with half of the potato slices. Spoon half of sauce over slices and repeat with remaining potatoes and sauce.
Cover and bake in oven preheated at 350 degrees F for 50 minutes to an hour. Remove from oven and sprinkle with cheddar cheese.
HONEYED ROAST POTATOES
From: Kelly~WA
Makes 2 servings
Serve with any roast meat.
2 medium potatoes, peeled
2 tbsp oil
4 tbsp butter
Salt, to taste (optional)
1/4 cup honey
Add potatoes to a pan of cold water; bring to the boil, then drain immediately.
Place potatoes in a baking dish; toss with butter and sprinkle with a little salt.
Bake at 350 degrees F for 20 minutes. Baste with honey and bake a further 20 minutes or until tender.
OPRAH'S CLASSIC POTATOES
From: Kelly~WA
Makes 6 to 8 servings (or approximately 10-12 cups)
2 1/2 lbs red potatoes
2 1/2 lbs Idaho potatoes
1 1/4 cups butter
1 1/4 cups creamy pureed horseradish
1 1/2 cups heavy (whipping) cream
2 1/2 tsp Kosher salt
1 1/2 tsp ground black pepper
Wash potatoes well, leaving the skin on. Cut potatoes in half lengthwise. Place in kettle and fill with water to cover; bring to a boil. Reduce heat and simmer until potatoes are very tender; drain.
Add butter while potatoes are hot. Begin to hand mash. Add horseradish, heavy cream, salt and pepper. Mash well until creamy but slightly lumpy.
OPRAH'S UN-FRIED FRENCH FRIES
Adapted from source: In the Kitchen With Rosie
Makes 4 servings
5 large baking potatoes (about 2 3/4 pounds total)
2 large egg whites
1 tablespoon Cajun spice
Preheat the oven to 400 degrees F. Coat a baking sheet with 3 sprays of the vegetable oil.
Slice each potato into 1/4-inch ovals, then slice each oval lengthwise into matchsticks; set aside.
Combine the egg whites and Cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space in between.
Place the baking sheet on the bottom shelf of the oven. Bake for 40-45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly.
POTATO CAKES
From: Kelly~WA
Makes 6 servings
2 cups mashed potatoes
1 egg white, slightly beaten
2 tbsp chopped onion
2 tbsp all purpose flour
1/8 tsp salt
Ground black pepper, to taste
Oil, for frying
In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper.
Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making cakes, keeping first ones warm.
POTATO KISSES
From: Kelly~WA
2 cups stiff, smooth mashed potatoes
1/4 cup sour cream
1/4 cup margarine, melted
1 egg yolk, slightly beaten
1/2 teaspoon salt
1/4 teaspoon garlic powder
Paprika (for sprinkling on top)
1 tablespoon chopped fresh chives (for garnish)
Preheat oven to 450 degrees F.
In a large bowl, combine mashed potatoes, sour cream, margarine, egg yolk, salt and garlic powder. Mixture needs to be stiff but pipeable. If too stiff, add extra sour cream.
Place mixture in a large pastry bag fitted with a large rosette tip. Onto an ungreased baking sheet, pipe mounds about 2 1/2-inches in diameter and about 1 1/2-inches tall to resemble chocolate kisses. Sprinkle with paprika.
Place in middle of oven and bake for 11 to 12 minutes or until edges are set and lightly brown. Garnish with chopped chives.
TWICE BAKED STUFFED BAKED POTATOES
From: Kelly~WA
Makes 6 servings
3 large baking potatoes (1 pound EACH)
1 1/2 teaspoons vegetable oil (optional)
1/2 cup sliced green onions
1/2 cup butter, divided use
1/2 cup light cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground white pepper
1 cup (4 oz) shredded cheddar cheese
Paprika (for sprinkling on top)
Rub potatoes with oil, if desired; pierce with a fork.
Bake at 400 degrees F for 1 hour and 20 minutes or until tender. Allow potatoes to cool to the touch.
Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl. Set aside.
Saute onions in 1/4 cup butter until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in a 13x9x2-inch baking pan.
Melt remaining 1/4 cup butter; drizzle over the potatoes. Sprinkle with paprika.
Bake at 350 degrees F for 20-30 minutes or until heated through.
SWEET AND SOUR POTATOES
From: Kelly~WA
Makes 4 servings
Cut endive or leaf lettuce added to this is very good.
8 new potatoes, boiled in skin
1 medium onion, diced
1/4 tsp salt
1/4 tsp ground black pepper
3/4 cup sugar
4 bacon, slices, cut up
3/4 cup vinegar
Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl.
In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving.
OLD FASHIONED SCALLOPED POTATOES
From: Kelly~WA
Makes 6 servings
3 tbsp butter or margarine
2 tbsp flour
2 tsp salt, divided use
1/8 tsp ground black pepper
1/8 tsp paprika
1 3/4 cups milk
1 1/2 cups thinly sliced onions
4 1/2 cups thinly sliced potatoes
1/2 cup water
2 tbsp minced fresh parsley
Melt butter or margarine in saucepan. Blend in flour, 1 tsp salt, pepper and paprika. Gradually add milk and cook on a medium heat until thickened.
Combine remaining 1 tsp salt, onions, potatoes and 1/2 cup water in saucepan. Turn to a high heat until steaming, then to a lower heat and cook for 10 minutes. Drain.
Arrange 1/3 of potato-onion mixture in greased 1 1/2 quart casserole. Sprinkle with 1/3 of parsley and pour 1/3 of sauce over potatoes and onions. Repeat two more times.
Bake, uncovered, at 325 degrees F. for 45 to 60 minutes or until tender and brown.
SALMON CROQUETTES
From: Kelly~WA
Makes 6 servings
1 (15 ounce) can salmon, drained
2 eggs
1/2 cup corn flake crumbs
1 tablespoon grated onion
1 medium potato, cooked and mashed (or leftovers)
1 teaspoon ground black pepper
Crisco shortening or oil (for frying)
Mix all ingredients well but lightly. Form into 3-inch patties.
Fry in Crisco or oil for 7-8 minutes or until golden brown.
SWEET POTATOES WITH MARSHMALLOW CLOUDS
From: Mary
Makes 6-8 servings
6 large sweet potatoes, peeled and cut into cubes
1/4 cup unsalted butter
1 cup light cream
1/2 cup dark brown sugar
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
12 large marshmallows, cut in half (for top)
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 degrees 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.
TO FREEZE AHEAD:
This dish can be frozen, but don't add the marshmallows or bake it before freezing.
SWEET POTATO LOAF CAKE
From: Shana,.WV
Source: Fawndra Williams
Makes 2 loaves
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1/3 cup water
1 3/4 cups all purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed, cooked sweet potatoes
1/2 cup chopped pecans
1/2 cup raisins
Combine sugar, oil, eggs, and 1/3 cup water. Beat at medium speed with electric mixer. Add flour, cinnamon, nutmeg, baking soda and salt, mixing just enough to moisten.
Stir in sweet potatoes, pecans, and raisins. Spoon batter into 2 greased and floured loaf pans.
Bake at 350 degrees F for 1 hour. Let cool 10 minutes, remove from pans and complete cooling.
JO JO POTATOES
From: Shana,.WV
Source: Elly, Ohio
4 baking potatoes, unpeeled
1/2 cup butter, melted
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
Cut each potato into 4 lengthwise wedges, place in cold water till they are all cut. Remove from water and dry well on paper towels.
Dip wedges in melted butter, then roll in mixture of crumbs, cheese and seasonings. Place in single layer in shallow baking dish. Pour any remaining butter over potatoes.
Bake at 400 degrees F for 30-35 minutes. Turn each 15 minutes.
JALAPENO SCALLOPED POTATOES
From: Beth, TX
8 medium potatoes, pared and thinly sliced
1 medium onion, chopped
1 cup grated cheddar cheese
Salt and pepper, to taste
1 (10 3/4 oz) can condensed cheddar cheese soup
1 1/2 cups milk
1 to 2 tbsp jalapeno pepper slices (or finely chopped)*
Alternate layers of potatoes, onion, and grated cheese in baking dish. Season each layer with salt and pepper; set aside.
Mix (undiluted) soup and milk; pour over potatoes.
Bake, uncovered, at 350 degrees F for 1 1/2 to 2 hours or until done.
*I sometimes add canned chopped green chilies in addition to the jalapeno peppers.
SWEET POTATO PRALINE PIE
From: Burgundy/LA
Makes 1 (9-inch) pie, 8 servings
1 (15 1/2 oz.) can mashed yams
1 (14 oz.) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 (9-inch) pastry shell, unbaked
1/2 cup chopped pecans
FOR TOPPING:
3 tablespoon dark brown sugar
3 tablespoons heavy (whipping) cream
Heat oven to 375 degrees F.
In large bowl, combine yams, condensed milk, eggs, spices and salt. Beat at medium speed until smooth. Pout into unbaked 9-inch pastry shell.
Bake for 50 minutes or until knife inserted in center comes out clean. Let cool slightly. Sprinkle chopped pecans on top of pie. Set aside.
In small saucepan, combine dark brown sugar and whipping cream. Cook over medium heat, stirring constantly, until sugar dissolves. Reduce heat and simmer 5 minutes. Let cool 5 minutes. Spoon over pie.
FLAVORFUL POTATOES
Source: Jan
From: Shana,.WV
Makes 12 servings
1 1/4 cups (6 oz.) finely shredded cheddar cheese, divided use
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cream of celery soup
1/4 teaspoon thyme
1/4 teaspoon ground black pepper
6 medium russet potatoes, cooked, peeled and diced
1/4 cup sliced green onions
1/2 cup seasoned croutons, crushed
Heat oven to 350 degrees F. Grease a 1 1/2 quart casserole dish.
In casserole dish, combine 1 cup cheese, sour cream, (undiluted) soup, thyme and pepper; mix well. Stir in potatoes and onions.
Cover and bake at 350 degrees F for 45 minutes.
In small bowl, combine crushed croutons and remaining 1/4 cup cheese. Uncover casserole, sprinkle with crouton mixture.
Bake, uncovered, an additional 10-15 minutes or until bubbly and golden brown.
TGI FRIDAY'S BAKED POTATO SKINS
From: Shana,.WV
Source: copykat
10 baked potato skins halves (empty of potato)
1 tbsp. melted butter
Seasoned salt
3/4 cup shredded cheddar cheese
1/2 cup fried crispy bacon, crumbled
1 green onion diced
Heat oven to 375 degrees F.
Brush potato shells with melted butter and sprinkle season salt on all, to taste. Place on a baking sheet.
Bake for 15-20 minutes until crisp but not too dry and hard.
Remove from oven and sprinkle with cheese, bacon, and onion. Return to oven and bake until cheese is melted.
LA COMEDIA SWEET POTATO SOUFFLE
Source: Miami Valley Dinner Theater
From: Shana,.WV
4 cups mashed sweet potatoes
1 cup white granulated sugar
2 eggs
1/2 cup milk
1/2 tsp. salt
1/4 cup butter, melted
1 tsp. vanilla
FOR THE TOPPING:
1 cup brown sugar
1/2 cup flour
1/3 cup butter, melted
1 cup chopped pecans
Mix together potatoes, white sugar, eggs, milk, salt and 1/4 cup melted butter. Pour into buttered pan.
Mix together all topping ingredients and crumble topping evenly over potato mixture.
Bake, uncovered, at 350 degrees F for 35-45 minutes.
POTATOES IN FOIL PACKETS ON GAS GRILL
From: Burgundy/LA
Okay, so this isn't exactly a 'recipe.' It is good though!
Slice potatoes (red, white, baking....) into 1/4-inch slices. Fold a large piece of foil in half, or use heavy duty foil, creating a piece about 12x12-inches. Spray foil with choice of cooking spray (olive oil, lemon-flavored, butter-flavored...). Arrange potatoes in layers, seasoning well. Use a drug store fold to seal in potatoes.
Place on top rack of gas grill until potatoes are slightly charred in the foil packet.
For variety, add sliced onion, fresh veggies such as fresh string beans, carrot sticks, broccoli, bell pepper strips, etc.
GRILLED POTATOES IN FOIL PACKETS
From: kathi,n.y.
Have done a recipe similar to Burgundy's except I cut potatoes into 1-inch chunks, put in a foil packet with a little butter, seasonings, etc. Put on lower rack in grill while the grill preheats, then move it to the top rack while I cook whatever. Good for an easy way to cook potatoes and have no dishes to clean up.
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