Crash Hot Sweet Potatoes

Crash Hot Sweet Potatoes

Serves 4.

One of the best sides I've had in a while.
Source: The Creekside Cook

Ingredients

• 1 & ½ tablespoons light brown sugar
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon New Mexico chili powder
• ½ teaspoon smoked sweet paprika
• ¼ teaspoon onion powder
• ¼ teaspoon chipotle chili powder
• ⅛ teaspoon granulated garlic
• 10 coarse grinds of black pepper
• 2 medium to large sweet potatoes
• 2 tablespoons melted butter
• 2 tablespoons olive oil

1. Set a 3 quart sauce pan of water with a teaspoon of kosher salt on a medium flame until it begins to simmer.
2. Oil a large baking sheet, or cover with parchment paper.
3. In a small bowl, mix together all of the dry spices, and set aside
4. Peel the sweet potatoes, and cut into 1 & ½ inch thick slices.
5. When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft.
6. Remove the slices to a cooling rack. You can leave them on the rack until they cool off and the outsides are dry, or if you are in a hurry, blot all of the moisture from the surface of the slices. This is important – they have to be dry on the outside or they won’t get crispy.
7. Start the oven preheating to 400º
8. Lay the slices of sweet potato on the prepared pan, and use a water glass to gently compress each slice – you want them to flatten out and the edges should get kind of ruffly.
9. Mix the butter and oil together.
10. Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice.
11. Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
12. Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.
13. Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
14. Carefully flip over each slice and roast another 10 minutes or so, until both sides are crispy and the spice mixture has melted together and turned all nicely brown.
15. Serve immediately.

Crash Potatoes

Crash Potatoes

Serves 6.

Mine didn't "smash" as well as PW's appear to, so my presentation wasn't spot on, but they still tasted great.  And our guests offered rave reviews, as well.
Source: Pioneer Woman

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Steak and Potato Salad

Steak and Potato Salad

Serves 2.

I came up with this salad after having roasted potatoes on a salad at a favorite restaurant near my hometown.  It's different... but it's good.  :)  Next time you have a steak dinner, cook up an extra one to use the next day in this salad.

Mixed greens
Your favorite type of steak, cooked and chopped
3-4 small red potatoes
Olive oil
1/4 c. chopped red onion
1/4 c. chopped green pepper
Bleu cheese dressing

Preheat oven to 400 degrees.  Quarter red potatoes, toss in olive oil, and roast in oven for 45-60 minutes until brown and beginning to crisp.

Meanwhile, cook steak (if needed) and fill two large salad bowls (I use my pasta bowls as salad bowls) with mixed greens.  Top with steak, warm potatoes, red onion, and green pepper.  Serve with bleu cheese dressing.

Sweet Potato Puree with Browned-Butter Maple Syrup

Sweet Potato Puree with Browned-Butter Maple Syrup

Serves 8.

The natural sweetness in sweet potatoes makes this dish taste less-healthy than it actually is.  For a more orange-y color, use yams.
Source: Martha Stewart magazine, also shown here

4 pounds sweet potatoes
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
4 1/2 teaspoons pure maple syrup
1/4 cup chopped toasted pecans, if desired

Preheat oven to 400 degrees. Prick sweet potatoes a few times with a fork. Bake on a foil-lined baking sheet until tender, 1 hour 15 minutes. Let cool slightly.

Scoop out flesh from sweet potatoes, and puree in a food processor with 1 1/2 teaspoons salt until smooth (you may need to do this in 2 batches). Season with pepper.

Heat a saucepan over medium heat. Add butter; cook, swirling, until deep brown with a nutty aroma. Remove from heat; swirl in syrup. Reheat puree; transfer to a bowl. Pour butter over top; sprinkle with pecans.

Garlic Mashed Potatoes

Garlic Mashed Potatoes

Serves 2, with leftovers.

Garlic mashed potatoes are a classic side dish.  And these are scrumptious!
Source: Paula Deen Celebrates cookbook

3 medium baking potatoes, peeled and coarsely chopped
1 t. salt
4 T. (1/2 stick) butter, at room temperature
1/4 c. sour cream, at room temperature
1 t. finely minced garlic
Whole milk, start with 1 T., at room temperature or warmed
Salt and pepper.

In a medium saucepan, cook the potatoes in salted water until tender, about 15-20 minutes.  Drain the potatoes and return them to the saucepan.

Add the butter, sour cream, and garlic.  Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended.  Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency.  Taste, and add salt and pepper if needed.

Turkey Bacon and Hash Brown Bake

Turkey Bacon and Hash Brown Bake

Serves 9.

Use Egg Beaters (or a combo of Egg Beaters and eggs) for an even healthier breakfast!
Slightly adapted from: Ore Ida and Butterball coupon page

1/2 pkg. turkey bacon, cut into 1/2" pieces

1/4 c. vegetable oil

4 c. frozen hash browns, thawed

1 small onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

8 eggs

1 c. fat free evaporated milk

1/2 t. salt

1-1/2 c. shredded sharp cheddar cheese

Preheat oven to 350 degrees. Coat a 13x9 baking dish with nonstick cooking spray.

In a large skillet over medium heat, cook bacon for 4-6 minutes, stirring occasionally.

Meanwhile, heat oil in another large skillet over medium high heat. Cook hash browns for 2 minutes, turn over and cook for another 2 minutes. Add vegetables, and cook for 3-4 minutes. Transfer evenly to the prepared baking dish.

In a medium bowl, whisk together eggs, milk, and salt. Stir in cheese and cooked bacon. Pour evenly over potato mixture.

Bake uncovered for 40-45 minutes, or until eggs are set.

Cheesy Potatoes

Cheesy Potatoes

Serves about 20-24.

Ahh yes, Cheesy Potato Season has pretty much arrived. You know... backyard barbeques, family cookouts, potlucks with friends. Cheesy Potatoes often make an appearance, they're always devoured, and guests never tire of seeing them on the spread.

I have failed you by not offering a photo of the wondrous, cheesy middle... I apologize for that.

Source: My mom

2 lbs. frozen hash browns, thawed

1 pt. sour cream

1 small onion, chopped (about 1/2 c.)

1 can cream of chicken soup

2 c. shredded cheddar cheese (8 oz. package)

1 t. salt

3/4 c. melted butter (1-1/2 sticks)

2 c. Corn Flakes, slightly crushed

Preheat oven to 350 degrees.

Mix all ingredients together besides butter and Corn Flakes; combine well. Transfer potato mixture to a 13x9 baking dish. Top with Corn Flakes and melted butter. Bake for 1 hour.

Roasted Fingerling Potatoes

Roasted Fingerling Potatoes

Serves 3.

A simply roasted, yet flavorful, potato side dish.

Source: Everyday Food magazine

1 lb. fingerling potatoes

2 sprigs oregano

1-2 t. extra-virgin olive oil

coarse salt and ground pepper

2 t. fresh lemon juice, if desired

Toss potatoes with oregano and olive oil. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet, and roast until potatoes are tender when pierced with a knife, about 30 minutes. Toss halfway through. Transfer to a serving dish, and toss with lemon juice, if desired.

Smashed Potatoes with Bacon

Smashed Potatoes with Bacon

Serves 2.

Who doesn't like mashed potatoes? And who wouldn't like the addition of bacon?

Source: Classic Rachael Ray 30-Minute Meals cookbook

2 slices bacon, cooked and crumbled

1 lb. small red potatoes

1/4 c. sour cream

1 T. butter

salt and pepper

milk or chicken broth, for thinning purposes, if necessary

Cut larger potatoes in half; leave smaller ones whole. Place potatoes in a medium pot. Cover with water and place over high heat with lid on. When water boils, add salt. Cook potatoes with lid off until tender, about 10-11 minutes.

Drain cooked potatoes and return to hot pot. Smash with sour cream, butter, and bacon. Season with salt and pepper. If they are too thick, thin them out with a splash of milk or broth.

Cream Cheese Mashed Potatoes

Cream Cheese Mashed Potatoes

Serves 8-10.

So creamy and delicious. I love me some mashed potatoes.

Source: Keeping Good Company cookbook

5 lbs. baking potatoes

8 oz. cream cheese

1 c. sour cream

2 t. onion salt

1 t. salt

1/4 t. pepper

1/4-1/2 c. butter

chives for garnish, if desired

Preheat oven to 350 degrees.

Peel potatoes and cut into 1" cubes. Cook in boiling water to cover for about 15-20 minutes or until tender; drain and place in a large mixing bowl.

Add remaining ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). Spoon into a lightly greased 3 qt. baking dish.

Bake for 30 minutes. Garnish with chives right before serving.

Mixed Mashed Potatoes

Mixed Mashed Potatoes

Serves 2.

We all know that sweet potatoes have more nutritional value than standard white potatoes. But they also come along with a very different taste. Some people love sweet potatoes, while others would rather not touch them with a 10-foot poll. Is there someone in your family that is the latter type but you are hopeful their taste-buds will adapt? Try this recipe -- it blends the two types of potatoes and is a great way to start making the switch. Don't get me wrong, the white potato will always have a place in my life. But I want the sweet potato to as well.

1 white potato

1 sweet potato

2 T. butter

Milk or heavy cream, as needed

Salt and pepper, to taste

Peel potatoes and cut into 2" cubes.

Place cubed potatoes in a saucepan and cover with at least 2" water. Heat over high heat and bring to a boil. Reduce to a simmer and cook for about 15 minutes, until potatoes fork-tender.

Drain and return to saucepan. Add butter, salt and pepper and mash with a potato masher. Add tablespoons of milk, as needed, to reach desired consistency.

A Note From The Little Lady: If you do not have a potato masher, you can also use a hand/stand mixer. Feel free to substitute sour cream for milk or cream, if you prefer.

Truck Stop Potatoes

Truck Stop Potatoes

Serves 10.

Do you ever have one of those recipes that you look at over and over again, always wanting to make it, but you never do. This was one of those recipes. I'm so glad I finally got around to preparing it because now I want to make it again.

Source: Best Comfort Food magazine

2 lb. small red potatoes, coarsely chopped (about 6 cups)

1 c. chopped onion

8-oz. sour cream

1 c. shredded Monterey Jack (2 oz.)

1 c. shredded sharp cheddar cheese (2 oz.)

1/2 t. salt

1/2 t. cayenne pepper

3-4 vine-ripened tomatoes, chopped

1/2 c. sour cream (optional)

Chopped tomato, chopped avocado, and sliced green onions (optional)

Preheat oven to 35o degrees.

In a large saucepan, cook potatoes and chopped onion, covered, in a large amount of boiling water about 20 minutes, or until potatoes are tender.  Drain and return to saucepan.  Stir in sour cream, the Monterey Jack cheese, cheddar cheese, salt, and cayenne pepper.  Stir in chopped tomatoes.  

Spoon mixture into a 2-quart rectangular baking dish.  Bake, uncovered, for about 30 minutes or until heated through.  Cover and let stand for 10 minutes before serving.  If desired, top with the additional sour cream, fresh tomato, avocado, and green onions.

A Note From The Little Lady: The original recipe calls for one can of drained tomatoes rather than fresh.  If you're in a pinch, feel free to used canned, but otherwise, I think fresh is always better.

Sweet Potato Fries

Sweet Potato Fries

Serves 4.

Fries that are good for you! The seasonings are both sweet and savory, and the fries smell great while baking.

Ever-so-slightly adapted from: Carrots 'n Cake

2 large sweet potatoes

3 T. olive oil

1 t. cinnamon

1/2 t. paprika

Preheat oven to 425 degrees.

Chop potatoes into fries. Place potatoes in a large Ziploc bag and season by adding olive oil, cinnamon, and paprika. Shake the bag to coat fries evenly.

Spread on a baking sheet that has been coated with non-stick spray. Bake for 35-45 minutes, flipping and stirring about every 10 minutes.

Jalapeno-Baked Fish with Roasted Tomatoes & Potatoes

Jalapeno-Baked Fish with Roasted Tomatoes & Potatoes

Serves 4.

This is a fantastic recipe. It's easy to prepare, cooks quickly, and pleases the crowd! The spicy, flavorful tomato mixture complements the mild fish perfectly. We licked the serving dish clean!

Source: The Way The Cookie Crumbles

4 medium (1 lb.) red-skin boiling or Yukon Gold potatoes, sliced 1/4" thick

1 T. olive oil

salt

1 (15-0z) can diced tomatoes, with juice OR 3 fresh vine-ripened tomatoes, chopped

1 large garlic clove, peeled and cut in half

1/3 c. (loosely packed) coarsely chopped cilantro, plus extra for garnish

1/4 c. sliced canned pickled jalapenos

1 T. jalapeno pickling juice

4 (4- to 5-oz. each) skinless fish fillets, such as tilapia

Preheat oven to 400 degrees. Scoop the sliced potatoes into a microwaveable baking dish. Drizzle with olive oil, season with salt, and spread in an even layer. Cover with plastic wrap and poke a few vent holes in the top. Microwave on high for about 4-5 minutes, until potatoes are tender.

Meanwhile, in a food processor, blender, or using an immersion blender, puree the tomatoes (with their juice), garlic, cilantro, jalapenos, and pickling juice. Leave some texture.

Remove potatoes from microwave and lay fish fillets in a single layer over potatoes; season with salt and pepper. Pour the tomato mixture evenly over the fish.

Bake for 15-20 minutes, until the fish flakes easily. Serve each fish fillet with potatoes.

Asparagus and Red Potatoes

Asparagus and Red Potatoes

Serves 8.

This was one of my contributions to Easter dinner. Although I found it to be good, but not great, the majority gave rave reviews and helped themselves to second servings. It's a great spring dish -- asparagus and new potatoes are both in season!

1-1/2 lbs. fresh asparagus spears (I used one bunch)

16 tiny new potatoes, unpeeled and cut into quearters

4 t. olive oil

1 t. finely shredded lemon peel

1/2 t. salt

1/2 dried thyme, crushed

Fresh thyme sprigs, optional

Snap off and discard woody bases from the asparagus spears. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.

In a medium saucepan, cook potatoes, cover, in a small amount of boiling lightly salted water for 12 minutes. Add asparagus. Cook, covered, about 4 minutes more or until asparagus is crisp-tender and potatoes are tender; drain. Transfer to a serving bowl.

Meanwhile, for dressing, in a small bowl, whisk together olive oil, lemon peel, salt, and dried thyme. Add to the vegetables; toss gently to coat. If desired, garnish with fresh thyme.

Parmesan Oven Fries

Parmesan Oven Fries

Serves 2.

Nothing compliments a burger, chicken fingers, or a cold beer better than french fries. But the traditional method of deep frying is messy and bad for you. This recipe allows you to experience the piping hot, salty seasoned fries you love without the hot oil mess or the deep-fried fat.

Source: Comfort Foods Magazine

2 small-medium Idaho potatoes

3 T. butter, melted (of 3 T. olive oil)

1/8 c. Parmesan cheese (the powdery kind)

1/4 t. minced garlic

dash of Italian seasoning

salt and pepper, to taste

Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

Scrub potatoes clean and cut into thin wedges.

In a large bowl, combine butter, cheese, garlic, Italian seasoning, and salt and pepper. Toss potato wedges in mixture. Spread evenly on the prepared baking sheet.

Bake for 30 minutes, flipping once halfway through.

Season with additional salt and pepper, if desired.

Cheesy, Chivey, Mashed Potatoes

Cheesy, Chivey, Mashed Potatoes

Serves 2.

Smooth and creamy mashed potatoes. The yellow hue is from the Yukon Golds. Using traditional Idaho potatoes will result in the lighter, whiter hue typically seen in mashed potatoes.

5 small Yukon Gold potatoes

1/3 c. heavy cream

1/2 c. shredded cheddar cheese

garlic salt and pepper, to taste

1/4 c. chopped fresh chives

Cut potatoes in half and place in a saucepan. Cover with water, season with salt, and bring to a boil over high heat. Upon reaching a boil, reduce heat to medium-high, and simmer for about 15-20 minutes until easily pierced with a fork.

Drain potatoes and return to saucepan; add heavy cream, shredded cheddar cheese, garlic salt, and pepper. Using a potato masher, mash to desired consistency. Add chives and continue to mash to evenly distribute.

A Note From The LL: For added flavor, boil the potatoes in chicken broth.

Scalloped New Potatoes and Leeks

Scalloped New Potatoes and Leeks

Serves 12.

A creamy, cheesey potato side. The original recipe calls for 1-1/2 t. dried thyme, but I felt that was too much. Feel free to increase my suggested amount if you'd like.

2-1/2 lbs. new potatoes, sliced
2 T. butter
2 leeks, trimmed and chopped (about 1-1/2 c.)
3 cloves garlic, minced
1/3 c. all-purpose flour
1/2 t. dried thyme, crushed
1/2 t. salt
1/4 t. ground black pepper
3 c. milk
1-1/2 c. shredded white cheese, such as Gruyere or Swiss (6 oz.), divided

Preheat oven to 325 degrees.

Coat a 2-quart baking dish with cooking spray.

In a 4- to 6-quart Dutch oven, cook potatoes, covered, in boiling salted water for about 5 minutes, until tender. Drain, return to Dutch oven, and set aside.

Meanwhile, for sauce, in a large saucepan melt butter over medium heat. Add leeks and garlic, and cook about 5 minutes, or just until tender. Stir in flour, thyme, salt, and pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in 1 c. of cheese until melted.

Pour sauce over cooked and drained potatoes. Stir gently until coated. Spoon potato mixture into baking dish. Sprinkle with remaining 1/2 c. cheese. Bake for 30-35 minutes or until edges are bubbly and cheese on top is golden. Let stand for about 10 minutes before serving.

A Note From The LL: To make ahead, prepare as above, but after sprinkling with cheese, cover with foil, and refrigerate. To bake, cook covered for for the first 25 minutes. Remove foil and bake for 35 minutes more or until bubbly and heated through. Let stand for about 10 minutes before serving.

Warm Green Bean and Potato Salad

Warm Green Bean and Potato Salad

Serves 2.

This was a nice variation from our typical veggie sides of plain 'ole steamed veggies, seasoned with butter, garlic salt, and pepper. The potatoes and green beans compliment each other well, and the addition of bacon? Yes please!

Source: Everyday Food

4-5 red new potatoes

coarse salt and ground pepper

1/2 T. olive oil

2 garlic clove, minced

2 slices bacon, cut crosswise into 1/2" pieces

1/4 lb. green beans, trimmed

In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are tender, 15-20 minutes. Drain thoroughly.

In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.

Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes and season with salt and pepper. Toss gently to combine.

Sweet Potato Casserole

Sweet Potato Casserole

Serves 12.

Whether she remembers it or not, I received this recipe from Jessi of To Kiss The Cook back when we were sorority sisters at Miami University. She brought it to a family gathering of another KKG we were attending; I loved it; went home with the recipe; have been enjoying it ever since. Thanks Jessi!
My only changes involve reducing the amount of butter, not in an attempt to "healthify" the recipe, but because it seemed to turn out a little too soupy.

I contributed this casserole to the Thanksgiving spread this year. As it was my first Thanksgiving with The Mr.'s side of the family, I was less than enthusiastic to whip out my camera at the dinner table. I had to sacrifice the blog and keep my camera tucked away, but trust me when I say that it's fantastic. Everyone loved it!


7 sweet potatoes or yams (I used 5 huge ones)
1/2 stick butter
1 egg
1/4 c. flour
3/4 c. brown sugar
1 t. vanilla extract
pinch of salt

Topping:
1/2 c. brown sugar
1/4 c. flour
1/4-1/2 stick cold butter
sliced almonds, optional

Preheat oven to 350 degrees.
Prick potatoes with a fork a few times each and boil them (with skin) for about 45 minutes, or until easily pierced with a fork. Drain and place potatoes on a plate until they are cool enough to touch; peel the skin off with your hands. Add the peeled potatoes to a large mixing bowl along with the other casserole ingredients and blend with a hand mixer on high until the mixture is smooth.
Place mixture in a casserole dish (ideally glass or ceramic) that has been coated with non-stick spray.

In a separate bowl, prepare topping by combining sugar and flour, and then cutting in the cold butter. It should be a chunky streusel topping. Sprinkle on top of the sweet potatoes.

Bake for 30 minutes, 45 if you have prepared ahead of time and refrigerated.

A Note From The Little Lady: Upon first reading the recipe, I was hesitant to boil the potatoes whole, with skins. I was unfamiliar with that method, and instead went through the traditional work of peeling, chopping, and boiling in smaller chunks. Believe me when I say that the method of boiling with skins works and it's actually just as easy as it sounds. The skins pretty much slide right off. I'm not sure if sweet potato skins are thicker to begin with, or if this would work with regular potatoes too -- anyone know?