Baked Mashed Potatoes

In our house, we have a predicament.  I love mashed potatoes.  Zack doesn’t.  For this reason, I try to make them in as many different ways as possible in the hopes that I will find some that he loves.  So far, no luck.

However, I loved these.  It takes forever to make them, but totally worth it in my opinion.  They were so creamy and amazing!

Give them a try if you are tired of the same ole mashed potatoes!

Baked Mashed Potatoes

– 6 large potatoes, peeled, thickly sliced (about 2 3/4 lb)

– 1 medium onion, chopped

– 1 (8 oz) package cream cheese, softened

– 1/2 c butter, softened

– 1/2 c sour cream

– 1 large egg, beaten

– 1 3/4 t salt

– 1/2 t black pepper

– 1 t paprika

Combine potatoes, onion and enough water to cover in a large saucepan.  Bring to a boil over high heat.  Reduce the heat to medium.  Simmer until potatoes are tender; about 20 minutes; drain well.

Preheat the oven to 350 degrees.  Grease a 3-qt baking dish.

Combine potato mixture, cream cheese, butter, sour cream, egg, salt and black pepper in a large bowl.  Beat with an electric mixer set at high speed until mixture is smooth.  Spoon potato mixture into prepared baking dish.  Sprinkle with paprika.

Bake until heated through, about 30-35 minutes.  Serve immediately.

Potatoes may be prepared up to 2-3 days ahead and refrigerated, covered, until ready to bake.

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Old Fashioned Mac & Cheese

There is nothing more delicious than mac & cheese.  It is the perfect side dish for any occasion – from a formal Thanksgiving dinner to a outdoor barbecue with friends.

Zack LOVES macaroni and cheese.  He said “yeah, you can go ahead and make this everyday if you want.”  He’s so funny!

I’m including two different variations that are both really good but a little different.

The second version is much more aesthetically appealing, but they are both delicious! Art Colleges could teach you more about aesthetic appeal.

Old Fashioned Mac & Cheese

– 2 T butter

– 2 T AP flour

– 2 1/2 c milk

– salt & pepper to taste

– 3 c shredded cheddar cheese, divided

– 2 c elbow macaroni, cooked

Melt butter in saucepan over low heat. Mix in flour.  Gradually add milk, stirring constantly.  Add salt and pepper to taste.  Cook over medium heat just until mix starts to boil and thicken.  Add 2 1/2 cups cheese; stir until melted and smooth.  Mix in macaroni, transfer to a greased 2 quart casserole dish.  Top w/ remaining cheese.  Bake, uncovered, at 350 degrees for 30 minutes, until bubbly.

Serves 4-6.

Another Variation of Mac & Cheese (Better)

– 2 1/2 c elbow macaroni

– 1/4 c butter

– 1/4 c AP flour

– 1/2 t salt

– 1/4 t pepper

– 1/4 t ground mustard

– 1/4 t Worcestershire sauce

– 2 c milk or half & half

– 2 c shredded sharp cheddar cheese

Heat oven to 350 degrees.  Cook and drain macaroni as directed on package.

Meanwhile, in 3-qt saucepan, melt butter over low heat.  Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, remove from heat.

Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute; remove from heat.  Stir in cheese until melted.

Gently stir macaroni into cheese sauce.  Pour into ungreased 2-qt casserole dish.  Bake uncovered 20-25 minutes or until bubbly.

Buffalo Potato Wedges For Two

This picture is not flattering.  I have no idea why I didn’t take a better one.  Don’t let the bad picture fool you, these are great.

Zack and I love spicy foods.  There’s just something amazing about the buffalo flavor.

Give these a try, they are totally worth it.  Yum!

Buffalo Potato Wedges for Two

– 1 large russet potato, sliced into wedges

– 1 T olive oil

– salt, pepper, and garlic powder to taste

– 1/4 c butter

– 1/2 c hot pepper sauce

Arrange potato wedges on a baking sheet sprayed with nonstick spray.  Drizzle with oil; sprinkle with salt, pepper, and garlic powder. Bake at 375 degrees for about 30 minutes until tender, tossing occasionally.  Remove pan from oven.  Combine butter and hot sauce in microwavable bowl.  Microwave on high setting until melted, one minute or so; mix well.  Drizzle mixture over potato wedges; return to oven for an additional 15 minutes.  If desired, serve with ranch or blue cheese dipping sauce.

Our First Thanksgiving Dinner Party

AAHHH… That’s my sigh of relief and happiness.  Our dinner party couldn’t have gone any better.  I am so pleased.  My dad, mom, stepdad, Zack’s parents, two brothers and his brother, Caleb’s, girlfriend all came!

We have tons of leftovers, though.  I sent two whole trays of food home with my dad.  Next year, I won’t double the recipes like I did this time.

Everyone said everything was really good.  I’m so thankful for both of our families and for the fact that everyone gets along so that we can have dinners like this.

I spent all of today and yesterday cooking.  I am exhausted.  It feels so good to be sitting on my couch with my Zack doing nothing right now.

I’m just going to share all of the recipes from today in this post.  I hope you enjoy.

Be thankful for your families and for the time you get to spend with them.  I know I am.

Appetizer Course:

Here’s our appetizer table:


No Bones Chicken Wing Dip

Prep: 15 minutes

– 1 pkg (8 oz) cream cheese, softened

– 2 c (16 oz) sour cream

– 1 c ranch dressing

– 1/2 c buffalo wing sauce

– 2 1/2 c shredded cooked chicken

– 1 block (8 oz) Monterey jack cheese, shredded

– baby carrots, celery ribs, and crackers

In a large bowl, beat the cream cheese, sour cream, salad dressing, and buffalo wing sauce until blended.  Stir in chicken and Monterey jack cheese.

Transfer mixture to a greased 2-qt baking dish.  Cover and bake at 350 degrees for 25-30 minutes or until hot and bubbly.  Serve dip warm with baby carrots, celery, and crackers.

Yield 6 1/2 cups.

Main Course:

Our main table.  We used the oreo turkeys and little name cards as place cards.  I think it turned out adorable.


Roast Turkey

– 1 large turkey, neck and giblets removed

– 1/2 c butter, melted

– 2 large onions, peeled and chopped

– 4 carrots, peeled and chopped

– 4 stalks celery, chopped

– 2 sprigs fresh thyme

– 1 bay leaf

– 1 c dry white wine

Preheat oven to 350 degrees.  Thoroughly rinse turkey.

Brush turkey with melted butter.  Place breast side up on a roasting rack in a shallow roasting pan.  I cooked mine in an oven bag in a roasting pan.  Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf.  Scatter the remaining vegetables and thyme around the bottom of the roasting pan (in the bag for me) and cover with white wine.

Roast uncovered 3 1/2 – 4 hours in preheated oven until internal temperature of thigh reaches 180 degree.  Allow the bird to stand about 30 minutes before carving.

 Side Dishes:


Butterflake Rolls

1 t yeast

– 3/4 c very warm water

– 1/4 c sugar

– 1 egg

– 2 egg yolks

– 3/4 t salt

– 1/2 c buttermilk

– 2 1/2 – 3 c AP flour

– 1 stick butter, softened

Prepare a muffin tin for baking by spraying it with nonstick cooking spray, or tossing a small pat of butter into bottom of each cup.  Set aside.

In a large bowl, mix yeast in 1/4 c warm water until dissolved.  Add the sugar.  Whisk in the salt and eggs.  Beat in milk and remaining water until well mixed.

Use a wooden spoon to stir in about 2 1/2 cups of flour, adding more (up to 3 cups) as necessary to make a soft dough.  You want to be able to knead the dough and not have it stick to your fingers, but still have the dough be soft and pillowy.  Less is definitely more here.

Knead dough a few times.  Roll out dough to 1/2″ thickness and spread with a thin layer of butter (it should be about 2 tablespoons).  Fold dough in half, then spread with butter.  Repeat this 4 more times.

Once you’ve finished buttering, roll into 1/2″ thickness and cut dough into 1×1 inch squares.  Place 3-4 squares in each non-stick sprayed muffin tin.  Let rise about 45-60 minutes or until well-risen.

Bake in middle rack at 400 degrees for 10-15 minutes or until golden brown.


Stuffed Ham & Provolone Rolls

– 2 c herb flavored stuffing cubes

– 1/2 c boiling water

– 2 T + 2 t butter, divided

– 8 slices deli ham

– 8 slices provolone cheese

– 1 egg, beaten

– 1 T water

– 1/2 c dry bread crumbs

Combine stuffing, boiling water and 2 T butter.  Cover and let stand 5 minutes.  Top each ham slice with a cheese slice.  Spoon 1/4 c stuffing mixture over center of cheese; roll up and secure with a toothpick.  Whisk eggs and water together.  Roll ham rolls in egg mixture, then roll in bread crumbs.  In a large skillet over medium heat, saute ham rolls in remaining butter for 4-5 minutes, or until golden, turning only once.  Discard toothpicks before serving.

Yield: 8 rolls

Turkey Gravy

Prep: 10 min.  Cook: 7 min.

– 3 cans (14 oz each) chicken broth

– 1 (10 3/4 oz) can cream of chicken soup

– 1 t poultry seasoning

– 1/2 t black pepper

– 1/4 t garlic powder

– 1 c milk

– 1/3 + 2 T AP flour

– 2 T corn starch

Bring chicken broth to a boil in a large saucepan.  Stir in soup and season with poultry seasoning, pepper, and garlic powder.  Reduce heat to low and let simmer.

Warm the milk in the microwave and whisk in the flour and cornstarch with a fork until there are no lumps.  Return the gravy to a boil, and gradually stir in the milk mixture.  Continue to cook, stirring constantly, for 1 minute or until thickened.  Be careful not to let the bottom scorch.


Stuffing

– 4 T butter

– 1 medium onion, chopped

– 3 celery stalks, diced

– 1/2 t salt

– 1 t ground sage

– 1 t dry thyme

– 10 c dried unseasoned bread cubes

– 1 1/2 c chicken broth

– 1 egg

Preheat oven to 350 degrees.  Melt butter in a large pan.  Saute onions, celery, salt, sage, and thyme for 5 minutes on medium heat.  Turn off heat.  Add bread cubes and gently stir them into the onion mixture.  Slowly pour chicken broth over the bread cubes folding everything so the bread cubes do not break apart too much.  In a small bowl, gently whisk the egg and add it to the stuffing mix.  Continue to fold everything until the egg is incorporated.  Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.

 

Creamy Cheesy Mashed Potatoes

– 6 medium potatoes, peeled and cut into 1-inch chunks

– 3/4 c evaporated milk

– 1/4 c butter

– 1 c (4 oz) shredded cheddar cheese

Place potatoes in a large saucepan.  Cover with water; bring to a boil.  Cook over medium high heat for 15-20 minutes or until tender; drain.

Return potatoes to saucepan; add evaporated milk and butter.  Beat with hand-held mixer until smooth.  Stir in cheese.  Season with salt and pepper.



Sweet Potato Souffle

– 6 c mashed sweet potatoes

– 2 c sugar

– 1 t salt

– 4 eggs

– 2/3 c stick butter, softened

– 2/3 c milk

2 t vanilla

Combine with mixer and pour into greased casserole dish.

– 2 c brown sugar

– 1 c flour

– 2 c chopped pecans

– 1 stick melted butter

Mix well and distribute over potatoes.  Bake 30 minutes at 325 degrees.

 Deviled Eggs

See Deviled Eggs for recipe.

Green Beans

Just take some green beans, I used about 3 lbs here and then add a bouillon cube (1 per lb).  Bring to a boil then simmer.  The longer you let it simmer, the better they are.

Desserts:


Pecan Pie

Prep: 20 minutes.  Bake 50 minutes.

– Pastry for 1 crust pie

– 2/3 c sugar

– 1/3 c butter

– 1 c corn syrup

– 1/2 t salt

– 3 large eggs

– 1 c pecan halves broken halves

Heat oven to 375 degrees.

Beat sugar, butter, corn syrup, salt and eggs in medium bowl with wire whisk or hand beater until well blended.  Stir in pecans.  Pour into pastry lined pie plate.  Bake 40-50 minutes or until center is set.

 


Colossal Caramel Apple Trifle (COLOSSAL = key word)

Prep: 40 minutes

– 1 package yellow cake mix

– 6 c cold milk

– 3 package (3.4 oz each) instant vanilla pudding mix

– 1 t apple pie spice

– 1 jar ( 12 1/4 oz) caramel ice cream topping

– 1 1/2 c chopped pecans, toasted

– 2 cans (21 oz each) apple pie filling

– 2 cartons (16 oz each) frozen whipped topping, thawed

Prepare and bake cake according to package directions using 2 greased 9-inch round baking pans.  Cool for 10 minutes before removing to wire racks to cool completely.

In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes.  Let stand for 2 minutes or until soft set.

Cut one cake layer if necessary to fit evenly in an 8-quart punch bowl.  Poke holes in cake with a long wooden skewer.  Gradually pour a third of the caramel topping over the cake.  Sprinkle with 1/2 c pecans and spread with half of the pudding mixture.

Spoon one can of pie filling over pudding; spread with 1 carton of whipped topping.  Top with remaining cake and repeat layers.  Drizzle with remaining caramel topping and sprinkle with remaining pecans.  Refrigerate until serving.


Pumpkin Pie

Prep: 20 minutes.  Bake 1 hr 10 minutes.  Cool 2 hours.

– pastry for 1 crust pie

– 2 large eggs

– 1/2 c sugar

– 1 t ground cinnamon

– 1/2 t salt

– 1/2 t ground ginger

– 1/8 t ground cloves

– 1 can (16 oz) pumpkin

– 1 can (12 oz) evaporated milk

– whipped cream, if desired

Heat oven to 425 degrees.  Make pastry for unbaked one pie crust; before adding filling, partially bake pastry (carefully line pastry with double thickness of aluminum foil, gently pressing to bottom and sides of pastry. Let foil extend over edge to prevent excess browning.  Bake 10 minutes; carefully remove foil and bake 2-4 minutes longer or just until pastry begins to brown and has become set.  If crust bubbles, gently push bubbles down with back of spoon..

Beat eggs slightly in medium bowl with wire whisk or hand beater.  Beat in remaining ingredients except whipped cream.

Cover edge of pie crust with 2-3 inch of aluminum foil to prevent excess browning; remove foil during last 15 minutes of baking.  To prevent spilling filling, place pie plate on oven rack.  Pour filling into hot pie crust.

Bake 15 minutes.  Reduce oven temperature to 350 degrees.  Bake about 45 minutes longer or until knife inserted in center comes out clean.  Cool on wire rack 2 hours.  Serve with whipped cream.  After cooling, pie can remain at room temperature up to an additional 4 hours, then should be recovered and refrigerated.


Oreo Turkeys

– Double Stuff Oreo Cookies

– Candy Corn

– Whoppers

– Peanut Butter Cups

– Chocolate Frosting

– Writing icing (any color) for eyes

Grab a cookie and put some chocolate icing in the edge.  Stick some candy corn in.  The icing makes it stick better.  It’s easier if you do all the cookies through this step.

Next, secure the opposite end of those cookies to a bottom cookie with a gob of icing.  If they are not sturdy, you can set them against the wall until the icing hardens a little.

While they are drying, unwrap the peanut butter cups.  Take a sharp knife and cut a sliver off of one end.  It helps to gently cut in a sawing motion so you don’t break the peanut butter cup.  Cut from the bottom.

Place a gob of icing on the peanut butter cup and place it on the bottom cookie.

Glue a whopper on top of the peanut butter cup with icing.  I put frosting on the side of the whopper touching the peanut butter cup and the cookie.

Use another gob of icing and glue on the white tip of a candy corn for a beak.  Put two dots of your writing icing for eyes.


Hot Mulled Cider

Float a few apple slices and some cinnamon sticks in the drink as it warms.

– 2 qt apple cider

– 1 orange, quartered

– 1/4 c brown sugar, packed
– 1/4 t pumpkin pie spice

– 2 (4-in) cinnamon sticks

– 6 whole cloves

Combine all ingredients in a 3-quart slow cooker; cover and cook on low 2-4 hours.  Remove orange sections and spices before serving.

 

Mixed Vegetable Pilaf

One of my good friends is a vegetarian.  She really likes promoting vegetarianism, so she gave me three cookbooks of hers to look through.  I think it’s awesome when people can commit to vegetarianism (and even Veganism!) but I cannot.  I love my poultry too much.

Anyway, these cookbooks were really cool.  I got lots of healthy recipes out of them.  This was one of them.

The only thing that I would change about this is I would decrease some of the liquid.  I thought it would all cook down, but by the time it was finished, the rice was still kind of soupy.  It’s just a personal preference, but I like my rice more dry.

Look at all those yummy veggies!  Carrots, zucchini and mushrooms!  Mm, some of my favorites.

This dish makes a great side for virtually any meal.  You could even eat it as an entree for a light dinner.

Thanks, Demeter, for lending me your cookbooks 🙂

Mixed Vegetable Pilaf

– 2 T butter

– 1 c sliced, fresh mushrooms

– 1/4 t dried basil leaves, crushed

– 1 can (10 1/2 oz) chicken broth

– 3/4 c water

– 1 c regular rice, uncooked

– 1 small zucchini, halved lengthwise and sliced

– 1/2 c shredded carrot

In 10-in skillet over medium heat, in hot butter, cook mushrooms and basil 3 minutes, stirring occasionally.

Add broth and water.  Heat to boiling.  Stir in rice.  Return to boiling.  Reduce heat to low.  Simmer, covered, 15 minutes.

Stir in zucchini and carrot.  Cover; simmer 5 minutes.  Remove from heat.  Let stand, covered 5 minutes before serving.  Makes about 5 cups or 6 servings.

Potato Wedges

Back in my VERY unhealthy eating habits days, I could scarf down an order of potato wedges from KFC.  They are so crispy and delicious…and horrible for you.  Imagine my excitement upon finding a recipe for baked potato wedges!

Zack loves the KFC ones just as much as me, so he was pretty excited for these too.  They definitely did not disappoint.  They were crispy and crunchy and oh-so-delicious.

Plus, the chipotle seasoning gave them a nice kick.  These do call for a lot of butter, so they aren’t really that healthy, but compared to deep fried, they are great.

Potato Wedges

– 2 large Russet potatoes

– 1 stick butter

– 1/2 cup Parmesan cheese

– 1/2 cup flour

– 1 teaspoon paprika

– 1 teaspoon seasoned salt (I used Chipotle seasoning)

– 1/2 teaspoon black pepper

Scrub, peel and cut raw potatoes into one inch thick slices.  Melt butter and dip potato slices in it.  Combine remaining ingredients.  Roll potato slices in flour mixture or shake in bags.  Bake 35-40 minutes at 425 degrees.

Creamy LIGHT Mac & Cheese

Zack’s mom saw this recipe in one of those health-food/lifestyle magazines and knew that I enjoyed trying to make common foods healthier, so she shared it with me.

Let me just say, this was the most expensive dish I’ve possibly ever made.  The cheese alone was over $20.  I’m not one to splurge normally (I buy store brand stuff whenever possible), but I really like macaroni and cheese, so I decided to give this a try.

The reason it’s healthier is the main ingredient – butternut squash.  Before this dish, I had never even touched a butternut squash!  They are so oddly shaped that I tended to avoid them.

This mac & cheese is also pretty labor intensive.  There’s a bunch of steps that you have to follow and it ends up being really time consuming.

The bottom line is – although this mac & cheese was pretty good (not great), I probably would not make it again.  Give me the occasional splurge on regular, unhealthy macaroni and cheese.

I do have to say, this dish turned out quite pretty and if you didn’t know it was made with squash, you wouldn’t be able to guess.

Creamy LIGHT Mac & Cheese

– 3 cups cubed, peeled butternut squash (about 1 1-lb squash)

– 1 1/2 cups fat free chicken broth

– 1 1/2 cups fat free milk

– 2 garlic cloves

– 1 teaspoon salt

– 1/2 teaspoon ground black pepper

– 2 tablespoons fat free Greek yogurt

– 1 1/2 cups shredded Gruyere cheese

– 1 cup grated Pecorino Romano Cheese

– 1/4 cup finely grated Parmigiano-Reggiane cheese, divided

– 1 lb uncooked whole wheat pasta

– 1/2 cup Panko

– 2 tablespoons chopped parsley

– 1 tablespoon olive oil

Preheat oven to 375 degrees.

Combine squash, broth, milk, and garlic in a medium saucepan.  Bring to a boil over medium-high heat.  Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes.  Remove from heat.

Place the hot squash mixture in a blender.  Add salt, pepper, and Greek yogurt.  Remove the centerpiece of the blender (to allow steam to escape); secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Place blended squash mixture in a bowl; stir in Gruyere, Pecorino Romano, and 2 tablespoons Parmigiano-Reggiane.  Stir until combined.

Cook pasta according to package directions, omitting salt; drain well.  Add pasta to squash mixture, and stir until combined.  Spread mixture evenly into a 13 x 9 inch glass or ceramic baking dish coated with cooking spray.

Heat oil in a medium skillet over medium heat.  Add panko, and cook for 2 minutes or until golden brown.  Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese.  Sprinkle evenly over the pasta mixture.  Lightly coat topping with cooking spray.

Bake at 375 degrees for 25 minutes or until bubbly.  Sprinkle with parsley, and serve immediately.

Oven “Fried” Pickles

Zack is a fried pickles addict.  Almost every time we eat out at a restaurant, he scours the menu looking for those magical words under appetizers “Fried Pickles.”  When I came across this recipe, I was SO excited, especially since this variety is baked and not fried.  I was very hopeful that I could make some that he would like as much as his substantially less healthy varieties.

I succeeded.

He really liked these and said they were just as good as any restaurant’s (score one for me!).  I served them with ranch dressing for dipping sauce.

I really like foods that I can make healthier versions of, and these are no exception.

The chipotle seasoning and hot sauce gave these a nice kick, but it was not too overpowering.

Also, if you make these, be sure to watch them closely while they are broiling because they will burn QUICK.  You want them to be nicely browned, but not overly black.

If you like fried pickles, give this variety a try.  Your healthier self will thank you 😉

Oven Fried Pickles

Prep: 20 minutes.  Cook 4 minutes.

– 1 jar whole pickles, sliced into thick slices

– 2 eggs

– 1/3 cup flour

– 1 tablespoon Worcestershire sauce

– 1 teaspoon hot sauce

– 1 teaspoon garlic powder

– 1 teaspoon chipotle seasoning

– 1 teaspoon black pepper

– 1 1/2 cups Panko bread crumbs

Adjust the oven rack to the center position.  Preheat the oven to ‘broil’.  Set a wire rack on top of a rimmed baking sheet.  Spray with nonstick spray, set aside.

In a medium bowl, whisk together the eggs and flour.  Add the Worcestershire sauce, hot sauce, garlic powder, chipotle seasoning, and black pepper.  Stir until fully incorporated.

Place the Panko bread crumbs in a shallow bowl.  Dip a pickle slice first into the egg mixture, then coat with the Panko bread crumbs.  Set on the greased wire rack.  Repeat with remaining pickle slices.

Broil for about 2 minutes on each side.  Serve immediately with ranch dressing.

Baked Sweet Potato Fries

Sweet potatoes are so, so good.  When Zack and I lived in an apartment, I would buy sweet potato fries from the freezer section (GASP! I know!). The thought of doing that now is embarrassing.  Making your own makes them a thousand times better.

Don’t judge these entirely from the pictures, though.  Try them for yourselves.  The dark parts are not burned, they are just cooked thoroughly.  The dark parts make them crispy and delicious.

Cooking at such a high temperature (450 degrees) means you really have to watch them, so that they don’t burn, but believe me, it is worth the diligence.

Sweet potatoes complement the fall season so well.  Just another reason to eat some!

Baked Sweet Potato Fries

– 2 medium sweet potatoes

– 2 teaspoons olive oil

– 1/4 teaspoon salt

– 1/8 teaspoon ground black pepper

Preheat oven to 450 degrees.  Peel potatoes and cut into matchsticks about 1/4″ to 3/8″ wide.  Place potatoes in a large bowl.  Add oil, salt, and pepper and toss until coated.

Spread potatoes on baking sheet in a single layer and bake for about 10 minutes.  Rotate baking sheet and gently turn over potatoes.  Continue baking about 1o minutes or until crisp.  Watch potatoes and turn frequently to prevent burning/sticking to pan (a little black on them does not make them taste burned – just gives them more flavor).  Serve immediately.

Whipped Sweet Potato Casserole


One of my favorite things about fall is definitely sweet potato dishes.  Up until last year, I was avidly against sweet potatoes.  I thought they were weirdly colored and refused to even try them.

However, one wonderful day I tried a sweet potato fry and was instantly hooked.  Those things are delicious.  Since then, I’ve tried various sweet potato dishes and have not found one that I didn’t love.  I still have a strong aversion to pumpkin food, but I am trying to be brave and try a pumpkin dish.  Maybe one day.

The recipe says that it makes 10 servings, but I find that very hard to believe, so keep that in mind.

I had a handful of large marshmallows left over from a pie I made a while back, so I stuck those on there, too.  It gave the dish a cool 3D effect.

This dish really couldn’t be any easier to make, either.  Saying it took 10 minutes to prep is a stretching it.  Maybe 5 minutes.

Whipped Sweet Potato Casserole

Prep: 10 minutes.  Total: 30 minutes.  Makes 10 servings, 1/2 cup each.

– 3 cans (15 oz each) sweet potatoes, drained

– 1/4 cup (1/2 stick) butter, melted

– 1 tsp. ground cinnamon

– 1 tsp. ground ginger

– 1/4 tsp. ground nutmeg

– 3 cups mini marshmallows

Heat oven to 350 degrees.

Beat potatoes, butter, and spices with mixer until well blended.

Spoon into lightly greased 1 qt casserole dish; top with marshmallows.

Bake 15-20 minutes or until potato mixture is heated through and marshmallows are lightly browned.