Sweet Potato Fries

2 pounds (abt 3) sweet potatoes
3 T. olive oil
1 T. Berbere spice bled
2 cloves garlic, grated or minced or garlic powder
1 t. kosher salt

Preheat oven to 425 degrees and set rack in center.  Spray a half sheet baking pan or use parchment paper. You can put the baking sheet in the oven while warming up.

Peel and cut the sweet potatoes into 2 inch wedges or fries.  In a large bowl, toss the sweet potatoes, oil berbere spice, garlic and salt.  Remove the warmed pan from the oven and place the seasoned sweet potatoes on the greased pan, and roast for 30-40 minutes.  

Regular Potatoes and Sweet Potatoes mixed together

Recipe belonging to 2015 Television Food Network

please refer to:  http://www.foodnetwork.com/recipes/food-network-kitchens/marbled-mashed-sweet-potatoes.html#!

Ingredients

• 1 pound Yukon gold potatoes (about 3)
• 1 pound sweet potatoes (about 2)
• Kosher salt
• 6 tablespoons unsalted butter, diced
• 1/3 cup heavy cream, warmed
• 1/3 cup sour cream
• Freshly ground black pepper
• 1 tablespoon packed light brown sugar
• Pinch of cayenne pepper
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Directions

(I cooked them in separate pots)  Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potastoes and transfer to a separate bowl.

Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.

Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a banking dish.  Reheat, covered, at 350 degrees F, 15 to 20 minutes.)
Photograph by Chris Court

Recipe courtesy of Food Network Magazine

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© 2015 Television Food Network, G.P. All Rights Reserved.

Sweet Potato Praline Lillie Woodrow

3-4 cups cooked and mashed sweet potatoes (baking is good, boiling okay too)
2 eggs
2 T. vanilla
1 c. sugar
1/2 c. milk
1/2 t. cinnamon
1/2 t. nutmeg (optional)
1/2 c. soft butter
(ADD 2-3 T. flour if seems too thin)

Mix and pour into 9 x 13 greased dish

Praline Topping

1 c. brown sugar
1 c. chopped nuts
1/2 c. flour
1/3 c. butter (melted)

Mix and sprinkle over potatoes

Bake at 350 degrees for 30-45 minutes until done in the middle

Favorite Sweet Potatoes

3 c. yams or sweet potatoes, cooked
3 eggs
1/2 c. half and half
4 T. butter
2 t. vanilla
pinch of salt

Mix the above ingredients well and pour in a quiche pan.

Top with 3/4 c.  brown sugar
3-4 T. butter
1/2 c. flour
1/2 to 1 c. nuts (walnuts, pecans, etc.)

Combine the above and top the sweet potato mixture.

Bake in a 400 degree oven for about 24 minutes or it is brown.   DELICIOUS!!

Orange-Glazed Sweet Potatoes

6 medium sweet potatoes
2 t. grated orange rind
3 T. melted margarine
1/4 c. granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
Pinch of salt

Heat over to 350 degrees.  Boil the unpared potatoes until tender, about 30 minutes.  Drain; peel and place in a shallow baking dish.  Cook remaining ingredients and pour over potatoes and bake 30 minutes.  Makes 8 servings.  This is an official 5 A Day Recipe.

Yam and Pineapple Casserole -- Kimberly

Ingredients
Serves 8
3 pounds yams
1/2 cup golden raisins
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple
1 teaspoon vanilla extract
2 tablespoons chopped pecans
1 cup miniature marshmallows

Directions
Preheat oven to 400°F.
Place potatoes on a baking sheet (line with foil for easy clean-up) and cook for 1 hour or
until tender. Cool for 15 minutes. Scoop pulp into a bowl. Mash pulp; stir in raisins,
brown sugar, cinnamon, pineapple, and vanilla.

Spoon mixture into 8X8 square baking pan or pie pan. (If youʼd like, you can cover and
refrigerate for 2 days).

Before baking, sprinkle with pecans and marshmallows.
Bake at 350°F for 15-20 minutes or until thoroughly heated.