Southern Fried Sweet Potatoes

NEED:
3 medium cooked sweet potatoes, cooled
salt - to taste
2 eggs
2 tablespoons water
1 cup fine dry bread crumbs
vegetable oil

Peel and cut potatoes into 1/4-inch slices. Sprinkle lightly with salt. Beat eggs with water in a shallow bowl or pie plate. Put bread crumbs in shallow bowl or spread out on waxed paper. Dip potatoes in beaten eggs, then in crumbs.
Pour about 2 inches of oil into a heavy skillet and heat to 370°, or use a deep fryer. Fry the prepared potato slices, a few at a time, until golden. Drain briefly on paper toweling and serve hot.

ENJOY!

Sweet Potato and Sausage Casserole

NEED:

6 baked sweet potatoes
1/4 cup granulated sugar
juice and zest of 1 lemon
1 teaspoon ground cinnamon
1 pound cooked link sausages or sausage patties, cooked

Scoop sweet potato pulp out of shells into a mixing bowl. Blend with sugar and the juice and zest of lemon, along with cinnamon.Beat until light; spoon into a buttered baking dish. Top with sausage patties or links.
Bake at 450° for 10 minutes.

ENJOY!

Baked Stuffed Sweet Potatoes

NEED:
4 medium sweet potatoes
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon milk
1 can (8 ounces) crushed pineapple, drained and reserve liquid
6 marshmallows - large

Bake sweet potatoes at 450° until soft.
Cut each sweet potato in half lengthwise and scoop out potato, leaving shell intact. Mash sweet potatoes with butter, salt and milk, along with 1/2 cup crushed pineapple. Add a little more milk or butter if necessary. Fill sweet potato shells. Slice marshmallows in half and top each sweet potato with two halves. Top with a spoonful of crushed pineapple. Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle each sweet potato with a little of the juice. Place sweet potatoes under broiler and broil until browned.
Serves 4 to 6.

ENJOY!

Easy Glazed Sweet Potatoes

NEED:
2 pounds medium sweet potatoes, cooked, peeled, and cut up
1/4 cup butter
1/4 cup maple syrup
1/4 cup light brown sugar, firmly packed
1/4 teaspoon cinnamon

Place cut up sweet potatoes in a buttered 2-quart baking dish. In a saucepan, combine remaining ingredients; cook until mixture boils. Pour over potatoes; bake at 350° for 30 minutes, or until hot and nicely glazed.

ENJOY!

Diced Baked Potatoes

I like things you can throw together and toss in the oven then pull out and serve.
This is one of those and makes a great side dish.
NEED:
5 to 6 medium potatoes ( the number depends on how many servings you need )
1/4 cup diced onion
2 tablespoons of Olive Oil
1 Tablespoon of butter
1/2 cup of Shredded Cheese - flavor of your choice
Salt, pepper, and garlic powder.

Oven at 350 degrees

Place diced potatoes and onion in a large bowl. Use salt, pepper and garlic powder to taste. Blend in softened butter, olive oil and cheese and place in sprayed baking dish. Cover and bake for 50 minutes. Uncover and bake 10 more minutes to brown lightly.

ENJOY!

Red Potato Salad

NEED:
1-1/2 pounds new round red potatoes
1 cup light mayonnaise or salad dressing or regular mayonnaise or salad dressing
1 tablespoon yellow mustard
1 tablespoon white wine vinegar
2 teaspoons sugar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/3 cup sweet or dill pickle relish
1/3 cup sliced green onion
3 hard-cooked eggs, coarsely chopped

Scrub potatoes thoroughly; cut into bite-size pieces. In a large saucepan place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or just until tender; drain. Cool slightly.

In a very large bowl stir together the mayonnaise, mustard, vinegar, sugar, pepper, and salt. Stir in the pickle relish and onion. Add the cooked potatoes and eggs. Toss lightly to coat. Cover and chill for 2 to 24 hours. Makes 10 side-dish servings.

ALTERNATIVE:
Bacon-Avocado Potato Salad: Prepare as above, except before serving stir in 1 avocado, seeded, peeled, and chopped, and 3 slices bacon, crisp-cooked, drained, and crumbled.

ENJOY!

Garlic Fries

NEED:

3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons canola oil
3 large baking potatoes
1⁄2 teaspoon salt, plus more to taste
Cooking spray
1 tablespoon finely chopped fresh flat-leaf parsley

Preheat the oven to 450 degrees.

Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1⁄4-inch-thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove the potatoes from the baking sheet with metal spatula. In a serving bowl, toss them with the parsley, reserved garlic, and salt to taste.
Serve immediately.

ENJOY!

Crock Pot Baked Potatoes

My friend, Dagney, turned me on to this. It is better than having the oven on and you can come home to baked potatoes with out waiting for an hour.

NEED:
Foil wrapped potatoes...med. to large size

Place in crock pot..the secret..they MUST touch each other..either end to end or on top of each other...the foil helps send even heat.

Bake on high for 6 to 8 hours.

Remove with tongs.

ENJOY!

Au Gratin Potatoes

These are just a bit different, as you add soup.

NEED:
4 large potatoes, sliced into 1/4 inch slices **no large ones? Just use more.
1/2 large onion, sliced into rings
salt and pepper to taste
3 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded Cheddar cheese (reserve about 1/8 cup)
1 can cream of Mushroom soup
bread crumbs - plain or seasoned

Spray or butter a 2 quart baking dish.
Place 1/2 the potatoes in the dish..sprinkle with salt and pepper
cover with the rings of onion
add remaining potatoes,sprinkle with salt and pepper....set aside
In sauce pan..add milk and flour...whisk together before heating to avoid lumps.
let this reach a low boil to thicken...add soup..whisk together for about 1 minute and then add cheese, all at once and whisk until melted.
Pour mixture over potatoes.
Sprinkle with remaining cheese and top with bread crumbs.
Oven at 400 degrees. Bake 1 hour and 10 minutes.
Allow to sit 10 minutes before serving.

ENJOY!

Camping Baked Potatoes

I have made this on nearly every camping trip..so easy and so good. You can make this at home in your oven as well.
Use what ever amount of ingredients you need for the number of people you are serving.
NEED:
Sliced potatoes
Salt and Pepper
Diced onion
Butter
Place the potatoes on aluminum foil. This should follow with the onions being placed on top. Top it with salt, pepper and butter. Now it’s time to wrap the foil around the vegetables. Place it on the hot coals. Keep turning for 15 minutes. **IF DOING A LARGE AMOUNT..SEPERATE INTO 2 PACKETS TO ASSURE DONENESS **NO NEED TO TURN IF DONE IN HOME OVEN. 350 degrees for about 30 minutes. If doing a large amount..increase heat to 400 degrees and bake 45 to 60 minutes.

ENJOY!

Deviled Potatoes

I tried these recently, they are GREAT. A nice change to the standard side dish of potatoes.
NEED:
14 petite red or yellow oval-shaped potatoes (about 1 1/2 lb.)
1 tablespoon olive oil
1 teaspoon salt
1/4 cup mayonnaise
2 tablespoons sweet-hot pickle relish ( not a fan of Hot..use regular)
1 teaspoon cider vinegar
1 teaspoon spicy brown mustard ( I recommend using the spicy..adds a nice kick)
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce (optional)
1/8 teaspoon ground celery seed (optional)
1/2 teaspoon paprika (optional)
Garnishes: fresh dill sprigs, coarsely ground pepper



Preheat oven to 350°. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 tsp.salt; toss to coat. Place on a baking sheet.
Bake at 350° for 40 to 45 minutes or until tender. Remove from oven, and let cool 15 minutes.

Cut each potato in half lengthwise. Carefully scoop out potato pulp into a bowl, leaving shells intact. Discard 4 potato shells. Place remaining shells on baking sheet, and bake 10 more minutes. Let cool 30 minutes or until completely cool.

Add mayonnaise, next 6 ingredients, and, if desired, celery seed, to potato pulp in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill 2 hours. Sprinkle with paprika just before serving, if desired. Garnish, if desired.

Serves 10 to 12.

Enjoy!

Tangerine Mashed Sweet Potatoes

NEED:
4 pounds sweet potatoes
1 stick butter, at room temperature
1/3 cup orange liqueur
Grated zest of 2 oranges
1/2 cup tangerine juice
1/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Scrub potatoes and place in a large saucepan, add water to cover. Bring to boiling over medium heat, lower heat. Simmer 1/2 hour or until just tender, drain. Peel when cooled. Preheat oven to 350 degrees. Butter a 6 cup baking casserole dish. Place potatoes in large bowl, mash with potato masher. Add butter, orange liqueur, tangerine zest and juice, brown sugar, cinnamon and ginger. Beat until smooth with an electric beater. Spoon into baking dish. Bake 1/2 hour until top is golden.
Serves 8

Enjoy!

Jazzed Up Hash Browns

Simple and fast and a nice change for a side dish.
NEED:
2 lb. bag of frozen hash browns, thawed
1 can cream of chicken soup
1 stick of butter, melted
1 medium onion or about a half dozen green onions - chopped
1 pint sour cream
1 1/2 cups shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper

Combine all ingredients and place in greased or sprayed 2 quart casserole or large baking pan.
Oven at 350 degrees. Bake covered for 30 minutes, uncover and bake additional 30 minutes.

Enjoy!