AnnMarie's Sweet Potato Bake

While every Thanksgiving is pretty much the same,  each family member has their choice of a  favorite vegetable dish (which meant at times I had 8 to 10 different ones on the table). Every year I would look for a way to make sweet potatoes a different way.  I am listing two sweet potato recipes here.

Sweet Potatoes and Applesauce

1 (16 oz) can of sweets drained 
1/4 cup firmly packed brown sugar  
1 T margarine
1/4 tsp salt                                                             
1/2 pt of applesauce
1/4 tsp nutmeg
If using canned potatoes drain well, if whole slice and layer bottom of casserole. Sprinkle with salt, spoon applesauce over sweet potatoes, sprinkle with brown sugar and dot with margarine. Sprinkle with nutmeg and bake in a 375 oven for 30-to 35 minutes. This would be enough for 4 people.

Ann Marie's Sweet Potato Bake

Make a day ahead
4 lbs sweet potatoes
1 cup firmly packed Brown Sugar
1 1/2 T cornstarch
1/4 tsp salt
1/8 tsp cinnamon
1 cup apricot nectar   
1/2/cup hot water
2 tsp orange peel
2 T butter
1/2 cup chopped pecans

Peel sweet potatoes, cut in half  and cook in boiling water till folk tender (not to soft or they will fall apart) drain and cool. In a med pot combine brown sugar, cornstarch, salt, and cinnamon. Stir in Nectar, hot water, and orange peel, bring to a boil, stir. remove from heat add butter a little at a time while continuing to stir. Cool slightly than add pecans. Cut the sweets in 1/2inch slices and place in a 12x7 1/2 casserole. Pour sauce over all (you should have at least 3 layers. Bake at 375 for 25 minutes. Set aside covered and when dinner is ready reheat for 5 min or nuke for 2 min.    It should be very nicely glazed. Good recipe for a crowd.

Kansas Mash Potatoes
 

5 pound Yukon Golf Potatoes, peeled and quartered

Place potatoes in a large saucepan, and cover with water.  Add a little salt and bring water to a boil over medium heat.   Cook until tender but still firm.  Drain and return to stove top over low heat for a minute or two to dry the potatoes.

Add to potatoes: 

8 oz. softened cream cheese

1 cup sour cream

salt and pepper to salt

1/4 cup soften butter.

Use a potato masher to mash until smooth.

These potatoes can be made ahead of time and kept warm in a crock pot, set on low. 

Just add 1-2 Tablespoons of additional butter before serving if it seems dry.

(Personally,....I would add some milk OR even 10% cream......then for a real treat,... scoop the mashed 'taters into a cake-icing bag; attach a large star piping tube in place. Pipe the mashed 'taters onto a parchment paper lined baking sheet and slip them into a pre-heated 325'F oven for about 10-15 minutes...just until they are sorta "golden all over".....remove from tray to a slightly warmed platter and watch your guests elbow their way to the table!......lolol.......CSW)

Altie's Old Fashioned Potato Salad

Altie's Old Fashioned Sweet Tasting Potato Salad With Dressing for Waldorf Salad & Deviled Eggs, Too!
From Susie

This is my mother's potato salad recipe.  Most folks put mustard in their potato salad. I don't like mustard which is why this is my favorite. Many others have "converted" to this version, after trying it!  I use the dressing for Deviled Eggs and Waldorf Salad.
 

Altie's Old Fashioned Sweet Tasting Potato Salad
 

6 - 8  medium sized potatoes, peeled & boiled

5 - 6  hard boiled eggs

1 medium onion, chopped

1/2 tsp garlic powder, opt.

1 tsp parsley flakes, opt

 Salt & pepper to taste

 Sweet Homemade Mayonnaise Dressing:  Make up while your potatoes & eggs are boiling.

Sweet Homemade Mayonnaise Dressing:
1 cup Mayonnaise (Don't use "salad dressing" - such as Miracle Whip!)

1/2 cup Sugar (I've started subt. with the "Splenda for Baking," that's 50% sugar.  You only use 1/4 cup. Regular Splenda would probably work just as well, too.)
 1/4 cup leftover sweet pickle juice (when you use up the pickles always save the juice, in the jar, for this recipe! There was always a jar of leftover pickle juice in the  back  of our frig, when I was growing up.) [Editor note: for Susie's pickle juice see Fire and Ice Sweet Pickle Recipe.]

Blend all dressing ingredients together with wire whisk till thick & smooth. Store in a covered container in the frig. I sometimes make up extra to have on hand for the other recipes it's used in.

Boil the potatoes & drain well. Hard boil the eggs, peel & chop. While still warm, chop the potatoes in a large bowl. Add the eggs, onion, seasonings & parsley & stir together. Mix all ingredients with enough of the Homemade Mayonnaise to make it very moist, since the warm potatoes will absorb it quickly. Add more if necessary.
 

Being warm the potatoes will break up as you mix them with the mayonnaise, becoming "mashed" potato salad. That's the way it's supposed to look! Refrigerate several hrs before serving allowing the flavors to blend. Serves 8-10

Use this Homemade Mayonnaise mixed with the yolks for great Deviled Eggs!

Potato Hotpot

Potato Hotpot

Metric Ingredient Imperial 2 kg roasting beef 2 lb - salt & pepper to taste - 115 g bacon 1/2 lb 3 small onions, cut into wedges 3 4 sprigs fresh thyme 4 2 dried bay leaves 2 250 ml dry red wine 1 cup 125 ml beef stock 1/2 cup 750 g potatoes, peeled & sliced 1 1/2 lb 4 carrots, peeled & sliced 4

In a large saucepan, over high heat, fry bacon.  Add beef that has been rubbed with salt and pepper.  Brown on all sides thoroughly.  Add onions and fry until well browned, stirring constantly.  Sprinkle thyme leaves over beef and place bay leaves on top. Pour in red wine and stir to loosen solids from bottom of dish.  Heat stock in separate pan, then pour into dish.  Cover and simmer over low heat for 90 minutes, turning beef occasionally.  Season sauce generously with salt and pepper. Add potatoes and carrots.  Cover and simmer for an additional 30 minutes or until vegetables are soft.  Discard bay leaves.   Serves: 4