SWEET POTATO PECAN BAKE

Michelle R.

2 eggs
1/2 c. sugar
4 T. butter
1 t. vanilla
1/2 c. milk
3 c. sweet potatoes, mashed

Preheat oven to 350 degrees. Mix these ingredients together and blend well. Spread mixture into a 9x13 inch pan. Crumble the following in a separate bowl:

1/2 c. brown sugar
4 T. butter, softened
1/3 c. flour
1/3 c. oats
1/2 c. pecans, coarsely chopped

Sprinkle this mixture on top of sweet potatoes. Bake for 30 minutes.

Sweet Potatoes

Amy D.

I like to make up a side dish of half sweet potatoes mashed and half regular mashed potatoes.

I just cut up fresh raw potatoes (unpeeled) and steam them, mash them up really well adding butter and milk to taste.

Some days I add more butter or milk, just depending upon how well they have been mashed.

If the sweet potato is fresh, the skin won’t be tough at all.


I also like to do baked sweet potatoes. After they’ve been baked in the oven, I split them open and slather them with unsalted sweet cream butter and cinnamon. No need for sugar if they are fresh sweet potatoes.

North Carolina Sweet Potato Casserole

Brenda R.

7 cooked sweet potatoes, mashed
1/2 stick butter, melted (1/4 cup)
dash salt
3/4 cup honey
2 eggs, beaten
1 tsp. cinnamon (or use 1 tsp. pumpkin pie spice)
mini marshmallows
 1/2 cup chopped pecans

Combine and place in greased casserole dish and top with 1/3 cup brown sugar, miniature marshmallows (enough to cover the top), then the pecans on top of marshmallows. Bake at 350 for 35 minutes.

Praline Yams

Brenda R.

40 oz. can yams, drained
1/2 cup chopped nuts
1/4 cup flour
1/2 cup coconut
1/4 cup butter, melted
1/2 cup packed brown sugar
marshmallows as desired (optional)

Heat oven to 350. Place drained yams in ungreased 2 quart (like an 8x8) casserole dish. In a small bowl, combine remaining ingredients (except marshmallows); blend well. Sprinkle over yams. Bake at 350 for 35 to 40 minutes. May add marshmallows for last 5 minutes of baking.

Watergate Salad

Brenda R.

1 cup miniature marshmallows
1 pkg. (3.4 oz.) pistachio flavor instant pudding
1 can (20 oz.) crushed pineapple, in juice, undrained
1/2 cup chopped pecans
1 1/2 cups thawed cool whip

Combine marshmallows, dry pudding mix, pineapple and nuts in large bowl.
Stir in cool whip. Refrigerate 1 hour.

Party Mashed Potatoes

Jennifer S.

cooking spray
7 1/2 c. water
1 1/2 sticks butter (12 TBS)
2 tsp. garlic salt
2 tsp. onion salt
2 8-oz pkgs cream cheese, softened and cut into cubes
1 12-oz can evaporated (NOT sweetened condensed) milk
1 16-oz container of sour cream
1 15.3-oz pkg instant mashed potatoes (9 cups)
paprika
cooked bacon, crumbled
chopped green onions
cheddar cheese, grated

Heat oven to 350 degrees. Spray 13x9 baking dish with cooking spray.
Heat water, butter, garlic salt and onion salt to boiling. Remove from heat.
Add cream cheese, evaporated milk and sour cream, stir until cream cheese dissolves.
Stir in potato flakes until well combined. Spread in prepared baking dish.
Bake 1 hour until bubbly around edges and golden brown on top. Sprinkle top with paprika, bacon, onions and cheese. Bake some more until cheese is melted.

Party Mashed Potatoes

Jennifer S.

Pumpkin Spice Bread

2 1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/4 C butter
3/4 C sugar
1/2 C brown sugar
2 eggs, plus 1 egg white
1 16-oz can pumpkin
1/2 C plain or vanilla yogurt

Preheat oven to 350 degrees. Grease and flour 2 9x5 loaf pans. Combine first 7 ingredients in a bowl, whisk together and set aside. In large bowl beat together butter and sugars. Add eggs and egg white until blended. Add pumpkin and yogurt beat until smooth. Gradually add dry ingredients until just blended. Pour into loaf pans, bake for 1 hour, or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely. Keep in air tight container for up to 2 days (if it lasts that long).

Pumpkin Bread

1 C oil
4 eggs
1 16-oz can pumpkin
2 1/2 C sugar
3 1/2 C flour
2 tsp baking soda
1 1/2 tsp salt
1 TBS cinnamon
1 TBS nutmeg

Beat together oil, eggs, pumpkin and sugar. Add dry ingredients, mix well. Pour into 2-3 loaf pans (depending on size of pan) that have been greased and floured. Bake at 350 degrees for 1 hour.

Pumpkin Cake (2)

1 C sugar
1 C brown sugar
3 eggs
1 2/3 C canola oil
1 C pumpkin
2 C flour
2 tsp baking soda
1 tsp salt
1 TBS cinnamon
1 tsp nutmeg
1 C pecans, chopped - optional

Frosting
1/2 C butter
12 oz cream cheese, softened
1 TBS vanilla
1 1-lb box powdered sugar

Preheat oven to 350 degrees. Cream together sugars and eggs. Add oil and pumpkin. Stir together dry ingredients and add to pumpkin mixture. Add nuts. Flour and grease a bundt pan. Bake for 45 minutes, or until toothpick comes out clean. Cool and remove from pan before frosting.