Sweet Potatoes Au Gratin

 Sweet Potatoes Au Gratin

I love this dish.  I can say it is probably one of my top ten favorites.  Yes, it’s just that good.  Let’s just say I am crazy about mashed potatoes but put a dish of this next to the mashed and I will choose this every time.  Flavors so rich and so creamy they melt in your mouth.  So good! 

Sweet Potatoes Au Gratin

2 cups (1 pt) heavy cream 

1 teaspoon salt

1 ½ teaspoons thyme

2 cloves of minced garlic

3 lbs (about 5) yams, peeled

1 cup Mild Shredded Gruyere  

Preheat oven to 350 degrees. Spray 9 x 9-inch baking dish with cooking spray; place baking dish on baking sheet. Choose a square baking dish that is shallow so that the potatoes cook quickly and absorb all the liquid. Spray with cooking spray on the bottom and sides.  Add minced garlic to the bottom of the pan and set aside.

Slice yams thin (about 1/8^th  to ¼ inch thick) with mandolin or sharp knife and place on plate. Add a layer of sweet potato slices starting on the outside of the dish. Sprinkle cheese on each layer. 

Continue to layer them in a circle all the way around until you get to the center. Then start another layer until finished. Add salt and pepper and thyme along with the cheese between each layer.

Next add your half pint of heavy cream pouring it all over and around potatoes. Push down the potatoes so that they are covered in the cream. Bake in a pre-heated 350 degree oven for about 40 minutes and remove from oven. Press a spatula carefully against top layer to allow liquid to flow over top. 

Return pan to oven and bake for another 15-20 minutes or until yams are tender and liquid is absorbed. Remove from oven; Sprinkle top with a little more cheese and cover with foil. Allow dish to rest for about 10 minutes.

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Simple Sweet Potato Pie

Simple Sweet Potato Pie

If you like a basic simple recipe for Sweet Potato pie, then this is the one.  Not too many spices, nuts, brown sugar, etc. This is just your basic sweet potato pie like the one our Mom’s used to make. You can use canned sweet potatoes but baking 2 or three in the oven and then puree them in the blender or food processor and you will definitely taste the difference.    

Simple Sweet Potato Pie

1 1/2 cups canned sweet potatoes 

3/4 cup sugar 

2 large eggs 

4 tablespoons (1/2 stick) butter, softened 

1/4 cup milk

1 teaspoon vanilla extract 

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

Pinch salt 

1 unbaked 9-inch pie shell, homemade or store-bought

Preheat the oven to 300 degrees.

In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. 

Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.

Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving. Top with whipped cream!  YUM.

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Cheesy Corn Chowder with Bacon and Potatoes

I love a thick and hearty homemade soup.  Especially one that is full of flavor and so easy to make.  My Mom called it her stick to your ribs soup and I still hear her voice when I am making it.  I love the sweet crisp kernels of corn and the tender potatoes and that touch of bacon makes it the perfect chowder!  Serve it with homemade biscuits or corn bread and you’ll feel warm and cozy no matter how cold it is outside.

Cheesy Corn Chowder with Bacon and Potatoes

10 strips of bacon

3 tablespoons butter

4 tablespoons flour

1 sweet yellow onion, finely chopped

4 garlic cloves, minced

2 cups chicken stock

5-6 medium sized russet potatoes, cubed

    4 (10 ounce) cans of sweet whole kernel corn, drained  

1/2 teaspoon seasoned salt

2 cups heavy cream

2 cup of cheddar or Monterrey Jack cheese, shredded

salt and pepper to taste

In a large stockpot over medium-high heat, fry the bacon until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon; set aside.

Reduce the heat to medium, add the onions and butter, and cook for about 10 minutes, until the onions are translucent. Whisk in flour, salt, pepper and cook for 3 minutes, stirring constantly.

Add the chicken stock and potatoes. Bring to a full boil and then reduce heat and simmer uncovered for 15-20 minutes or until the potatoes are fork tender.

Add corn, heavy cream and cheese. Simmer for 20 more minutes, until the cheese is melted. Season with salt and pepper.  Serve hot with a garnish of crisp bacon.

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Zuppa Toscana Soup

When I think of Olive Garden of course I think Italian and Pasta.... but did you know their most popular menu item is the Zuppa Toscana Soup? OMG it is so delicious I could eat tons of it. But why wait to go to Olive Garden when you can make it at home with my easy recipe. I even take a short cut or two to make it even easier!  It’s loaded with Italian sausage, bacon, spinach and potatoes. And by the way, I do eat a ton of it!

Zuppa Toscana Soup

1 lb. mild, sweet or spicy Italian sausage (spicy gives it a nice kick)

6 slices bacon, diced

1 medium yellow onion, peeled and diced

5 cloves garlic minced

1 bag of Simply Potatoes (the diced variety) or peel and dice 5 Russets

4 cups chicken broth/stock (32 oz)

1 bag of baby spinach, roughly chopped (couple of handfuls)

1 cup heavy cream

Salt and pepper, to taste

In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). 


 

























Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tablespoon fat in the pot.

 

Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.

Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.

 

Add 4 cups broth and bring to rolling boil. If using your own potatoes, add them to boiling broth and cook 13-14 min or until easily pierced with a fork. If using Simply Potatoes, they are pre-cooked so just add them in now and stir.

 





















Add the chopped spinach and cooked sausage and bacon and bring everything to a light boil for about 5 minutes or until spinach has wilted.   

Next, stir in 1 cup heavy cream and bring to a rolling boil until liquid is reduced and soup has thickened. 

 

Reduce heat and simmer for 10 minutes. Season to taste with salt and pepper then remove from heat.  Enjoy!

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Chicken Mashed Potato Bowls

 

 

 

 

 

 

 

 

 

 

 

This is my go-to comfort food when I’m in a hurry but still want something that tastes like Mom used to make. So, I grab my favorite store-bought ingredients and whip up the most comforting meal.  Who could resist creamy mashed potatoes topped with breaded chicken, cheese, corn, and gravy. This is one delicious meal!

Chicken Mashed Potato Bowls

2 cups mashed potatoes: Bob Evans refrigerated microwaveable

6 ounces cooked chicken nuggets, I like Tyson’s or Bare

1/2 cup of your favorite jar or packet of chicken or turkey gravy

1/2 cup sweet corn, frozen or canned

1/4 cup shredded Colby-Jack cheese

¼ cup Mozzarella for the top

Salt and pepper to taste

 

First make your chicken nuggets. Or use breaded strips and cut them into chunks. I like to use my air fryer but oven baked is just as good.

 

 

 

 

 

 

 

 

 

 

While the chicken cooking, make the gravy in a small saucepan over low heat. I like the Lipton gravy packet best but you can use a jar of Heinz gravy.  

 

 

 

 

 

 

 

 

 In another saucepan heat up the corn. Or you can put it in a bowl in the microwave. You can use frozen or canned sweet corn.

Next gather all your ingredients and begin the process of putting it together.

 

 

 

 

 

 

 

 

 

 

 

 

First spoon a cup of mashed potatoes in a bowl and spread around the sides, making a well in the bottom.

 

 

 

 

 

 

 

 

 

 

 

 

 Next, add some corn in and around the well. Then add a handful of cheese on top of the cheese.  Use as much as you want.

 

 

 

 

 

 

 

 

 

 

 

Now add the Nuggets and sprinkle the mozzarella on top.  Follow with a spoonful of gravy over the top and season with salt and pepper if more is needed.

 

 

 

 

 

 

 

 

 

 

 

 

Place in the microwave for 30-40 seconds to melt cheese.  Serve!

 TIPS

Any mashed potatoes will do! I like to use garlic mashed potatoes to change it up a little. If you have left over mashed potatoes from the previous night’s dinner this is a great way to use them.

 

 

 

 

 

 

 

 

 

Cook the chicken nuggets according to their package directions. I like to air-fry them so they're crispy!

 

 

 

 

 

 

 

 

 

 

 

 

You can also use brown gravy for this recipe.  So good!  

 

 

 

 

 

 

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