Category: Sweet Potato

2 large sweet potatoes, peeled and cubed
1 large russet potato, peeled and cubed
2 large carrots, peeled and diced
1/4 cup egg substitute
1/3 cup light sour cream
salt and ground black pepper to taste
1 tablespoon olive oil
1 pound ground turkey
1/2 cup chopped onion
1 stalk celery, chopped
1 clove garlic, minced
1 teaspoon crumbled dried thyme
3/4 teaspoon poultry seasoning
1/2 cup chicken stock
1/2 cup hot milk
1 tablespoon all-purpose flour
1 dash Worcestershire sauce
1 dash browning sauce
1 1/3 cups herb-seasoned stuffing mix
1 cup peas
3/4 cup corn
1/2 teaspoon crumbled dried thyme
salt and ground black pepper to taste
1 teaspoon ground nutmeg

2 boneless pork loin chops, 3/4-inch thick
1 teaspoon canola oil
1 medium sweet potato, peeled and cut into 1/4-inch slices
1 tablespoon butter, melted
1/3 cup orange juice
1 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground mace
Dash pepper
2 teaspoons cornstarch
2 teaspoons cold water

3 medium sweet potatoes
1 teaspoon olive oil
2 shallots, finely chopped
1/2 cup fat-free ricotta cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
1 tablespoon brown sugar
1/4 cup grated Parmesan cheese
2 1/2 tablespoons chopped fresh sage

1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
3/4 tablespoon sea salt
3/4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
1/4 cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

4 large sweet potatoes
1/3 cup butter
8 cups water
1/2 cup tomato sauce
2 tablespoons half-and-half
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 pinch dried thyme
1 cup cashew halves

4 large white potatoes, peeled, chopped and cooked
2 large sweet potatoes, peeled, chopped and cooked
1 (8 ounce) tub PHILADELPHIA Chive and 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
1/4 cup KRAFT Shredded Cheddar Cheese, divided

1 large sweet potato, cut into chunks
1 cup brown sugar
1 cup butter
1/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch salt
2 eggs

4 poblano peppers
3 medium potatoes, chopped
1 large sweet onion, chopped
1 (14.5 ounce) can crushed tomatoes
1/4 cup peanut butter
1 clove garlic, minced (optional)
1/2 teaspoon ground cumin (optional)
1 pinch dried oregano
1/2 cup shredded Monterey Jack cheese
2 tablespoons olive oil

6 large sweet potatoes, peeled and diced
4 large baking potatoes, peeled and diced
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/3 cup balsamic vinegar
1 teaspoon ground turmeric
1 tablespoon chopped chives
salt and ground black pepper to taste
2 slices crisply cooked bacon, crumbled
2 green onions, finely chopped
1 red onion, finely chopped

6 small potatoes, peeled and cut into 1/2-inch cubes
1 cup sliced fresh mushrooms
1 small green bell pepper, diced
1 small sweet red pepper, diced
1 small onion, chopped
1 teaspoon garlic salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
2 tablespoons butter or stick margarine