Honey Roasted Red Potatoes

Ingredients

• Servings: 4
• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
• place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
• bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

zucchini and potato bake

Ingredients

• Servings: 6
• 2 medium zucchini, quartered and cut into large pieces
• 4 medium potatoes, peeled and cut into large chunks
• 1 medium red bell pepper, seeded and chopped
• 1 clove garlic, sliced
• 1/2 cup dry bread crumbs
• 1/4 cup olive oil
• paprika to taste
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. season with paprika, salt, and pepper.
• bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Addictive Sweet Potato Burritos

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.

Potato Latkes

Ingredients

• Servings: 6
• 2 cups peeled, shredded potatoes
• 1/4 onion, shredded
• 1/3 cup chopped green onion
• 2 eggs, beaten
• 2 tablespoons all-purpose flour, or as needed
• 1 1/2 teaspoons seasoning, or to taste
• 1 cup canola oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place the potatoes in a cloth, and wring them to remove as much moisture as possible. mix the potatoes, onion, green onion, eggs, flour, and seasoning together in a bowl until thoroughly combined.
• heat the oil in a large, heavy skillet over medium heat until it shimmers (oil should be about 1/3 inch deep). drop about 2 tablespoons of the potato mixture per patty into the hot oil, and flatten the potatoes to make the patties 1/4 to 1/2-inch thick. brown the patties in the hot oil until golden and crisp on the bottom, about 5 minutes, then flip and cook on the other side. drain the latkes on paper towels, and serve hot.

Sweet Potato Bake

Ingredients

• Servings: 1
• 2 (29 ounce) cans sweet potatoes in light syrup, drained
• 1/2 cup white sugar
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 1/3 cup butter, melted
• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1 cup pecan halves

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• mash sweet potatoes. stir in sugar, 1/2 cup melted butter, eggs, vanilla and milk until smooth. pour into 9x13 inch baking dish and spread evenly. in a separate bowl, combine 1/3 cup melted butter, brown sugar and flour. stir in pecans. spread topping evenly over potatoes.
• bake in preheated oven 25 minutes, until top is golden and potatoes are hot and bubbly.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

cheesy twice-baked potatoes

Ingredients

• Servings: 8
• 4 large baking potatoes
• 2 teaspoons olive oil
• 2 teaspoons salt
• 1 tablespoon butter
• 4 cloves minced garlic
• 1 1/2 cups shredded monterey jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onion, divided
• ground black pepper to taste
• 4 slices cooked bacon, crumbled
• 1 pinch paprika, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 50 mins


• preheat oven to 425 degrees f (220 degrees c).
• rub potatoes with olive oil and salt; pierce each several times with a fork and arrange a baking sheet about 6 inches apart.
• bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees f (220 degrees c).
• halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
• melt butter in a large saucepan over medium-high heat. saute garlic in butter until fragrant, 1 to 2 minutes. stir scooped potato, monterey jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
• scoop the potato mixture into the potato skins and arrange the baking sheet.
• bake in oven until heated through, 15 to 20 minutes. garnish with remaining green onion, bacon, and paprika.