Ingredients
- Servings: 8
- 5 sweet potatoes
- 1/4 teaspoon salt
- 1/4 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup white sugar
- 2 tablespoons heavy cream
- 1/4 cup butter, softened
- 3 tablespoons all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup chopped pecans
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr 5 mins
Ready Time: 1 hr 25 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
- bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. cool slightly, peel, and mash.
- in a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. transfer to the prepared baking dish.
- in a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. mix with a pastry blender or your fingers to the consistency of course meal. sprinkle over the sweet potato mixture.
- bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Ingredients
- Servings: 8
- 1 (24 ounce) package simply potatoes® mashed sweet potatoes
- 1/3 cup firmly packed brown sugar
- 1 (5 ounce) can evaporated milk
- 1/3 cup better'n eggs®*
- 1 tablespoon melted butter or margarine
- 1/2 teaspoon ground spice
- 1 (9 inch) refrigerated pie crust (from 15 ounce package)
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 mins
- heat oven to 350 degrees f. in large bowl whisk or stir together all ingredients except pie crust; mix until well blended.
- unroll pie crust; press into 9-inch pie pan. crimp edges as desired. pour sweet potato mixture into pie crust. bake 40 to 45 minutes or until knife inserted in center comes out clean, covering crust with foil if it browns too quickly. cool completely. serve immediately or refrigerate.
Ingredients
- Servings: 8
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 8 sweet potatoes, sliced lengthwise into quarters
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
- in a large bowl, mix olive oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
- bake 40 minutes in the preheated oven.
Ingredients
- Servings: 12
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups canned kidney beans, drained
- 2 cups water
- 3 tablespoons chili powder
- 4 teaspoons prepared mustard
- 2 teaspoons ground cumin
- 1 pinch cayenne pepper, or to taste
- 3 tablespoons soy sauce
- 4 cups mashed cooked sweet potatoes
- 12 (10 inch) flour tortillas, warmed
- 8 ounces shredded cheddar cheese
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 350 degrees f (175 degrees c).
- heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
- divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
- bake in the preheated oven until warmed through, about 12 minutes.
Ingredients
- Servings: 1
- 1 large baking potato
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
Recipe
Preparation Time: 5 mins
Cook Time: 45 mins
Ready Time: 50 mins
- preheat oven to 450 degrees f (230 degrees c).
- cut potato into wedges. mix olive oil, paprika, garlic powder, chili powder and onion powder together. coat potatoes with oil/spice mixture and place on a baking sheet.
- bake for 45 minutes in preheated oven.
Ingredients
- Servings: 4
- 1 tablespoon olive oil, or more if needed
- 2 large potatoes, peeled and thinly sliced
- salt and pepper to taste
- 1/4 teaspoon smoked paprika, or to taste
- 1 sweet spanish onion, thinly sliced
- 6 eggs
- 1 teaspoon olive oil
- 1 bunch fresh parsley, coarsely chopped
- 1 tablespoon olive oil
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 50 mins
- preheat an oven to 350 degrees f (175 degrees c).
- in an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil. season with salt and pepper, and sprinkle with smoked paprika. pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes. stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. take the skillet off the heat, and allow to cool for about 5 minutes.
- beat the eggs with 1 teaspoon of olive oil in a large bowl. stir in the parsley, add the potato-onion mixture, and lightly combine.
- heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet. reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet.
- slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes. a toothpick inserted into the center of the omelet should come out clean. cut the omelet into pie-shaped pieces, and serve hot.
Ingredients
- Servings: 6
- 8 large potatoes, peeled and sliced
- 1/3 cup all-purpose flour, divided
- 1 (8 ounce) package cheddar cheese, sliced
- salt and pepper to taste
- 1/2 teaspoon paprika
- 1 cup milk
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
- preheat oven to 250 degrees f (120 degrees c).
- in a 2 quart casserole dish layer 1/3 of the potatoes, then 1/3 of the flour and 1/3 of the cheese. repeat layering 2 more times, ending with cheese. season with salt, pepper and paprika. pour milk over top; use more or less, to reach 2/3 of height of casserole dish.
- bake in preheated oven for 1 hour.
