Sweet Potato And Turnip Bake Recipe

1 medium sweet potato
1 medium turnip
1 Tbsp olive oil
1/2 cup finely diced onion
1/4 cup finely diced flat leaf parsley
kosher salt and black pepper to taste
1/4 cup shredded Parmesan cheese

Peel the sweet potato and turnip and dice them both into 1 inch cubes.

Put a steamer basket in a large pot, fill with just enough water to come up to the bottom of the steamer, and set the veggies in the steamer. Cover the pot, bring water to a boil, and allow the veggies to steam until tender, about 8 to 10 minutes. Watch the water to make sure it doesn't boil dry; add more hot water to pot if necessary.

In a skillet, add the olive oil and onion, place over medium heat and cook until onion softens; set aside.

When the sweet potatoes and turnips are tender, remove from the pot and place in a large bowl. Smash together with a potato masher or pastry cutter or a large fork. Add the onion and olive oil from the skillet along with the fresh parsley and stir together to combine well, taste and season with salt and pepper if needed.

Spoon the mixture into a broiler-safe dish and top with shredded Parmesan cheese. Place under broiler and heat just until cheese melts and slightly browns, about 2 minutes. Remove and serve hot.

Will serve 2 to 4.

Skillet Sweet Potatoes With Apple Cider Glaze Recipe

3 medium size sweet potatoes
1 1/2 cups pure apple cider
2 Tbsp olive oil
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 cup dried cranberries
dash kosher salt if desired

Peel and dice the sweet potatoes into bite size pieces. Fill a large pot with cold water, add the sweet potatoes and bring to a boil, then cook the sweet potatoes just until they are knife tender, about 4 to 5 minutes; drain well and set aside.

Get out a large heavy skillet and put it over medium-high heat. Add the apple cider, oil, nutmeg, and allspice, stirring until it comes to a boil, then reduce heat to medium and add the sweet potatoes, stirring until the liquid starts to thicken slightly, then turn heat to low.

Let the mixture simmer on low for about 5 minutes, stirring often.

Add the cranberries and continue to simmer until most of the liquid has been reduced and the potatoes are tender, about 5 more minutes.

Dump mixture into a serving bowl, taste and add salt if desired. Be sure to scrape any remaining glaze out of skillet and over the sweet potatoes in the bowl. Serve warm.

Will serve 4 to 6.

Herbed Accordion Sliced Potatoes Recipe

8 large Yukon Gold potatoes
2 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1 Tbsp minced fresh flat-leaf parsley
1 tsp minced fresh thyme

Preheat your oven to 450 degrees.

Scrub the potatoes well, then carefully make thin slices across but not going all the way through.

Place in a baking dish, cut side up, cover the dish with foil and bake in the preheated oven for 15 minutes, just until softened slightly, then remove from oven to complete recipe.

Slightly pull open the sliced parts of the potatoes and drizzle in the olive oil, then sprinkle the salt and pepper evenly over and inside the potatoes.

Put back in oven and bake, uncovered, for 20 to 30 minutes or until the potatoes are soft and a bit browned.

Remove and sprinkle the potatoes evenly with the parsley and thyme, add a pinch or so of salt if desired, then serve.

Will serve 8.

Healthy Holiday Layered Sweet Potato Casserole Recipe

4 medium sweet potatoes
1/4 cup real maple syrup
1 tsp whole wheat flour
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 small orange, zested and juiced
1/4 to 1/2 cup finely chopped pecans

Peel and slice the sweet potatoes into thin circles, then put them in a large pot of cold water over medium-high heat and bring to a boil, reduce the heat to medium and boil gently until the sweet potatoes are knife tender, about 8 to 10 minutes; drain well and let cool slightly.

Preheat oven to 350 degrees and lightly oil a medium casserole dish.

In a bowl, stir together the maple syrup, flour, salt, cinnamon, and nutmeg until the flour is dissolved, then add the zest and juice from the orange and stir to combine.

Put half the sweet potatoes in the casserole, pour half the liquid over, then put the other half the sweet potatoes in and pour the remaining liquid over the top.

Bake, uncovered, in preheated oven for 25 to 30 minutes until the top is lightly browned and the sweet potatoes are fork tender.

Scatter the finely chopped pecans evenly over the completed casserole and serve hot.

Will serve 4 to 6.

Healthy Holiday Scalloped Potatoes Recipe

6 large Yukon Gold potatoes
1 medium sweet onion
1/4 tsp kosher salt
1/4 tsp black pepper
1 cup chicken or vegetable stock
1 tsp cornstarch
1/2 cup shredded sharp Cheddar cheese, divided

Preheat the oven to 400 degrees.

Scrub the potatoes with a stiff brush, then slice into thin circles and cut circles in half.

Cut onion into thin circles, then cut circles in half.

In a large skillet, add olive oil, potatoes, and onions, and cook over medium heat until vegetables just begin to soften.

Lightly oil a medium size casserole dish.

Evenly layer 1/2 the potato and onion mixture into the casserole dish.

In a separate bowl, mix together the salt, black pepper, chicken stock, and cornstarch, stirring until cornstarch is dissolved.

Pour 1/2 of the chicken stock mixture over the potatoes and onions in casserole and evenly scatter 1/2 of the shredded cheese on top.

Repeat the layers again.

Put casserole in preheated oven and bake, uncovered, for 35 to 45 minutes or until the potatoes are cooked and everything is getting light golden brown around the edges.

Serves 6.

Curried Sweet Potato Dip Recipe

2 medium size sweet potatoes, peeled and diced small
1 Tbsp olive oil
1 Tbsp curry powder
1 tsp black pepper
1/4 cup pine nuts
1/4 cup sun-dried tomatoes, finely chopped

Preheat oven to 375 degrees and get out a large baking sheet.

In a bowl, toss together the sweet potatoes, olive oil, curry powder, and black pepper, then dump onto the baking sheet.

Bake in preheated oven for 20 minutes, stirring often, until sweet potatoes are tender.

Remove from oven, let cool slightly, then dump sweet potatoes into a food processor and puree until smooth, then spoon out into a bowl.

Add to the sweet potatoes the pine nuts and tomatoes, stir to combine.

Serve immediately with crackers, chips, or veggies.

Healthy Holiday Mashed Potatoes With Cauliflower Recipe

2 lb gold or red potatoes, scrubbed with a stiff brush (or peeled)
1 small head cauliflower, washed
1/4 cup low fat milk
1 Tbsp olive oil
1/2 tsp minced fresh parsley
1/2 tsp kosher salt
1/2 tsp black pepper

Cut potatoes up into 2 to 3 inch chunks. Cut cauliflower up into 1 to 2 inch chunks.

Fill a large pot with cold water and bring to a gentle boil, then add the potatoes and cauliflower and let boil gently together until both veggies are tender - about 10 minutes. Do not boil rapidly or the potatoes will break up and get soggy.

Dump the veggies out into a colander and drain thoroughly, then return the veggies to the pot or to a mixing bowl.

Add the remaining ingredients to the veggies and either smash with a potato masher or use an electric beater to mash together until the potatoes and cauliflower mixture becomes smooth.

Serve as you would mashed or whipped potatoes.

Will serve 4 to 6.

Olive Oil Baked Potato Latkes Recipe

2 lbs Russet (baking) potatoes
4 tsp olive oil, divided
1 small onion, diced fine
1 Tbsp fresh parsley, chopped
2 large eggs, beaten
1/2 tsp baking powder
1 tsp kosher salt
1/4 tsp black pepper

Peel potatoes, then grate them, or run them through a food processor to grate.

Place grated potatoes in a bowl and cover with cold water and let sit for 15 minutes, then drain and put in a cheesecloth covered colander and let stand for another 15 minutes.

Dump potatoes out into a clean towel and squeeze all the water out, then put potatoes into a large bowl.

Now add 2 tsp of the olive oil to the potatoes along with the remaining ingredients and stir until blended well.
Preheat your oven to 425 degrees, and with remaining olive oil, grease a baking sheet.

Drop spoonfuls of the mixture onto the greased baking sheet, very slightly flatten with spoon, allowing space in between each one.

Bake in preheated oven for 10 to 12 minutes, or until browned, then flip and bake another 10 minutes or until crispy and brown.

Remove and let cool on a rack slightly before serving with an applesauce topping and/or a creamy topping

Tangy Broccoli Cheddar Chowder Recipe

2 Tbsps olive oil
1 small sweet onion, diced
1 large gold potato, peeled and diced
3 garlic cloves, grated
kosher salt and black pepper to taste
5 cups vegetable or chicken broth
6 cups chopped fresh broccoli, florettes and tender stems included
1 to 2 cups grated medium-sharp to sharp Cheddar cheese
2 tsps Dijon mustard

Get out a soup pot, add the olive oil and onion, and put over medium heat; cook until onions soften slightly.
Add the diced potato and cook, stirring, until the potato softens, then add the garlic and cook for 1 more minute, stirring constantly.

Pour in the broth and bring mixture to a boil, then add the broccoli, stir, reduce heat to medium-low, and simmer broccoli until just tender.

Remove the pot from the heat and let soup cool slightly.

Ladle soup into a blender or food processor and blend until smooth, doing this in batches if you have to, removing each blended batch to a clean soup pot.

When all the soup is blended, put pot on medium heat and bring temperature back up until it is hot, but not boiling.

Now, slowly add in the cheese, stirring until melted. Add as much cheese as you like, then stir in the Dijon mustard. Taste and add salt and pepper as needed.

Ladle into bowls and serve hot.

Will serve 4 to 6.

Sweet Potato And Swiss Chard Soup Recipe

1 large onion, coarse diced
1 Tbsp olive oil
1 garlic clove, grated
1 large sweet potato, peeled and diced
6 spring onions, chopped, include green tops
6 cups vegetable broth
1 lb Swiss chard, washed, trimmed, and coarse chopped
kosher salt and black pepper to taste

Put a big soup pot over medium heat, add the onion and olive oil and cook until onion softens, then add the garlic and cook for one minute more.

Add the remaining ingredients to the pot, bring to a boil, then immediately turn heat to low and simmer gently for about 15 minutes or until the vegetables are all tender. Taste and season with more salt and pepper as needed, and serve hot.

Will serve 4 to 6.

Ranch Style Potatoe And Celery Soup Recipe

2 bunches celery, stalks washed and diced small
1 large sweet onion, diced
3 Russet potatoes, peeled and diced small
2 Tbsp cooking oil
2 garlic cloves, grated
2 Tbsp flour
2 tsp dry Ranch Style dressing-dip mix
6 cups vegetable broth (or chicken broth)
Salt and freshly ground pepper to taste

Put celery, onion, potatoes, and oil in a large soup pot over medium-high heat and cook until all vegetables start to soften; stir often, then add garlic and cook for 1 more minute.

Sprinkle the flour and Ranch Style seasoning over the vegetables and stir until the flour is incorporated.

Pour in the broth, stir to combine, bring to a boil, then reduce heat to low, cover the pot, and simmer soup for about 20 minutes, or until all the vegetables are tender, then remove and let cool slightly.

Ladle the cooled soup into a blender (in batches) and puree on high until frothy and smooth; pour out into a clean pot.

Put pot over low heat and bring back up to temperature. Taste and add salt and pepper if desired. The packaged dressing mix is usually salty enough. You may also wish to add milk to the soup before blending for an even smoother finish, but it's not necessary.

Serve hot.

Will make 6 to 8 servings.

Fall Harvest Root Vegetable Stew Recipe

1 sweet potato
1 white potato
1 small rutabaga
2 onions
3 parsnips
4 regular carrots
6 cups vegetable broth
kosher salt and black pepper to taste

Peel and dice all the vegetables, then add to a big soup pot with the vegetable broth. Add salt and pepper to taste.

Put pot over medium heat, bring to a boil, reduce heat to low, lightly cover the pot and simmer gently for 15 to 20 minutes or until all the vegetables are fork tender, then serve hot.

You may put this soup in the blender and puree for a creamy soup instead of a chunky soup, if you wish.

Sprinkle chopped fresh flat leaf parsley on top of each serving if you wish.

Will serve 4 to 6.

New Potato And Mixed Garden Stew Recipe

1 1/2 lbs new red potatoes, scrubbed and cut bite size
1/2 lb carrots, peeled and chopped
6 cups chicken or vegetable broth
1 tsp kosher salt
4 green onions, chopped
1 1/2 cup fresh corn kernels
1 cup fresh green beans, cut
salt and pepper to taste

In a large soup pot over medium-high heat, add the potatoes, carrots, and broth; bring to a boil, reduce heat to low and simmer until vegetables are knife tender only, (they should still have some firmness).

Add the remaining ingredients and continue simmering until all the vegetables are tender, about 12 to 15 minutes. Taste and add salt and pepper if needed, then serve hot.

Will make 4 to 6 servings.

Southern Sweet Potato Biscuits Recipe

2 cups flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp granulated table sugar
12 Tbsps very cold butter
1 cup leftover plain cooked sweet potatoes
1/3 cup half -n-half or cream

Preheat oven to 425 degrees. Get out a baking sheet and top it with parchment paper. You can also lightly grease or oil the baking sheet.

In a large bowl, sift or stir together the flour, baking powder, baking soda, salt, and sugar.

Cut the butter up into small pieces (very cold or even frozen butter helps with this process), then add to the dry mixture and work together with a pastry cutter or fork until you get a coarse corn meal looking mixture.

You can use your hands, but that tends to warm the butter up and melt it, which you don't want it to do. The butter should still be visible in little pebbles

Add the mashed sweet potatoes, stir, then slowly add the half-n-half, stirring with a fork, until you get a dough consistency, patting finally into a ball.

Sprinkle a light layer of flour on a working surface, set the dough on the surface, sprinkle the top of the dough with a little flour, then press dough down and out until you get a disc about 1/2 inch thick.

Cut the biscuits out of the dough using a biscuit cutter or just with a knife, into about 2 to 3 inch circles or squares.

Put biscuits on the prepared baking sheet and bake in preheated oven at 425 for 12 to 15 minutes or until nicely browned.

Remove and serve warm with tomato gravy, sausage gravy, or just with butter.

Will make about 18 biscuits.

Sweet Potato And Black Bean Chili Recipe

2 Tbsp cooking oil
1 medium sweet potato, peeled and diced petite
1 medium sweet onion, diced
2 garlic cloves, minced
2 Tbsp chili powder
4 tsp cumin
1/4 tsp kosher salt
2 1/2 cups water
2 cans (15 oz each) black beans, drained and rinsed
1 can (14 oz) diced tomatoes
4 tsp lime juice

Put the oil, sweet potato, and onion in a large soup pot over medium-high heat and cook, stirring, until sweet potato start to soften, then stir in the garlic, chili powder, cumin and salt.

Add the water, reduce heat to low, cover pot lightly and simmer for about 10 minutes or until the sweet potatoes are soft.

Add the beans, tomatoes, and lime juice, stir, and continue simmering gently for about 10 minutes just until heated through.

Serve hot in big bowls with a dollop of yogurt or sour cream and a sprinkling of cilatro if you wish.

Will serve 2 to 4.

Spicy Sweet Potato Strata Potluck Recipe

4 cups finely diced sweet potatoes
2 Tbsp olive oil
1 Tbsp Sriracha hot chili sauce
8 large eggs
1-1/4 cups milk
1/2 tsp kosher salt
1 lb bacon, diced and fried crisp
1 cup finely shredded Cheddar cheese
1 canister (16 oz size) Large flaky refrigerator biscuits

Preheat oven to 350 degrees. Coat a 9x13 glass baking dish with cooking oil.

Prepare sweet potatoes: Cover a baking sheet with aluminum foil. Put sweet potatoes in a large bowl and drizzle in the olive oil and Sriracha sauce, tossing the sweet potatoes until they are coated well. Turn sweet potatoes out onto baking sheet and bake in preheated oven for 20 to 30 minutes until they are just fork tender; remove and let stand at room temperature until cooled.

In a large bowl, whisk the eggs, milk, and salt until well blended. To the bowl, add the cooked/cooled sweet potatoes, the bacon, and 1/2 cup cheese, stirring to combine.

In the prepared 9x13 baking dish, arrange the 8 biscuits evenly spacing them. Pour the sweet potato mixture evenly over the biscuits.

Bake (uncovered) in preheated oven for 25 to 30 minutes or until the biscuits are golden brown.

Cover the baking dish with aluminum foil and return to oven to bake 10 minutes longer.

Remove foil, sprinkle with remaining 1/2 cup cheese and let stand at room temperature for 5 to 10 minutes before cutting to serve.

Will make 8 to 10 potluck size servings.

Hashbrown Au Gratin Recipe

1 cup (2 sticks) butter, melted
1 (2 lb) bag frozen diced hash browns
1 can (10.5 oz) cream of mushroom soup
2-1/2 CUPS grated Cheddar cheese
1/4 cup finely diced onion
1 container (16 oz size) sour cream
2 cups crushed plain cornflakes cereal

Pour 1/2 the melted butter in a large bowl, then add the hash browns, soup, cheese, onion, and sour cream to the bowl and stir to combine well. Turn the mixture out into a 9x13 baking dish.

In a separate bowl, stir together the cornflakes and remaining melted butter.

Sprinkle the cornflakes mixture over the potato mixture in baking dish.

Cover and refrigerate or freeze to keep for a future potluck.

To prepare, preheat oven to 350 degrees and bake (uncovered) for 55 to 65 minutes or until hot and bubbly and browned around the edges.

Remove and let rest for at least 5 to 10 minutes before serving.

Will serve 8 to 12 at a potluck setting.

Chicken Au Gratin Potato Casserole Recipe

1 box (4.9 oz size) au gratin potatoes
1 1/4 cups boiling water
1/4 cup milk
1 Tbsp butter, melted
1/4 cup finely diced onion
2 cups shredded cooked chicken
smoked paprika

Preheat your oven to 375 degrees. Lightly oil a shallow casserole dish.

In a large bowl, mix together the first 4 ingredients, then turn into the casserole dish.

Sprinkle the diced onion over evenly.

Arrange the shredded chicken evenly over the top, then sprinkle with smoked paprika.

Shake dish to help settle the chicken into the mixture a little.

Cover tightly and bake in preheated oven for 20 minutes, then uncover and continue baking for 10 more minutes.

Remove and let sit for 5 minutes before serving.

Will serve 4 to 6.

Chicken Hollandaise With Potato And Asparagus Casserole Recipe

4 thin chicken cutlets
4 cups frozen hash browns
2 cups chopped asparagus, fresh or frozen
1 can cream of asparagus soup
1/4 cup milk
lemon juice
butter
paprika

Preheat your oven to 350 degrees. Lightly oil a 9x13 casserole dish.

Season chicken cutlets with salt and pepper, then lightly brown in a skillet over medium heat; remove and set aside.

In same skillet, brown the frozen hash browns.

Put hash brown potatoes in casserole dish, then top with browned chicken cutlets.

Put asparagus on top of chicken, spreading evenly.

Whisk together the soup, milk, and a little lemon juice, then pour evenly over the asparagus, chicken, and potato mixture in casserole.

Put small dots of butter evenly on top, then sprinkle with paprika.

Cover and bake in preheated oven for 35 to 40 minutes or until chicken is completely cooked through and potatoes and asparagus are both tender.

Will serve 4.

Chicken And Cheddar Hash O'Brien Potatoes Casserole Recipe

1 package (28 oz) frozen potatoes O'Brien, thawed
1 can (10 oz) Cheddar cheese soup   
4 cups cooked diced chicken
1 cup shredded Cheddar cheese   

Preheat your oven to 375 degrees. Lightly oil a 9x13 casserole.

Put the potatoes in the casserole, distributing evenly. Salt and pepper to taste.

In a bowl, mix together the soup and chicken, then add that to the casserole.

Sprinkle the shredded Cheddar cheese over the top of the casserole.

Bake uncovered in the preheated oven for 45 to 55 minutes or until bubbly hot and potatoes have browned slightly around the edges.

Will serve 4 to 6.