Month: January 2013

1 (29 ounce) can sweet potatoes, drained
1 (8 ounce) can crushed pineapple, drained
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
15 large marshmallows

1 (15 ounce) can cut sweet potatoes in syrup, drained (1/4 cup syrup reserved)
1 (15 ounce) can 100% pure pumpkin
1/2 cup canned coconut milk
1/3 cup light brown sugar
3 large or extra-large eggs, divided
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1 prepared, refrigerated single-crust piecrust
1 cup sweetened flaked coconut
1/3 cup light corn syrup
1/4 teaspoon vanilla extract

1/3 cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

3 large russet potatoes, peeled and quartered
3 medium sweet potatoes, peeled and quartered
1 (3 ounce) package cream cheese, softened
2 tablespoons milk
2 tablespoons butter, divided
2 tablespoons orange juice
1 tablespoon honey

6 sweet potatoes, peeled
1/2 cup butter
2 cups packed light brown sugar

3 sweet potato, peeled and cubed
1 butternut squash- peeled, seeded and cubed
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 cup sugar free maple flavored syrup

6 red potatoes, peeled and cubed
2 (11 ounce) cans whole kernel corn, undrained
1/2 cup chopped green bell pepper
1/2 cup chopped sweet onion
1 tablespoon red pepper flakes
2 cups vegetable broth
1 (12 ounce) package low-fat, firm silken tofu
salt to taste

4 large white potatoes, peeled, chopped and cooked
2 large sweet potatoes, peeled, chopped and cooked
1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup KRAFT Shredded or 100% Grated Parmesan Cheese, divided
1/4 cup KRAFT Shredded Cheddar Cheese, divided

6 eggs
1 medium potato, peeled and diced
1 tablespoon sweet pickle relish
1 teaspoon sugar
1 tablespoon mayonnaise
1 teaspoon prepared yellow mustard, or to taste
1 pinch paprika, for garnish

3 1/2 pounds sweet potatoes
3/4 cup brown sugar
1 orange, juiced and zested
1/3 cup bourbon
1/4 cup butter
1 teaspoon pumpkin pie spice
2 cups miniature marshmallows (optional)