Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with 1 tablespoon butter.
Beat sweet potato, sugar, half-and-half, eggs, and vanilla together in a bowl with an electric hand mixer; spread into prepared casserole dish. Top sweet potato mixture with marshmallows.
Stir 1/3 cup melted butter, brown sugar, pecans, and flour together in a bowl; sprinkle over marshmallows.
Bake in preheated oven until hot throughout, about 30 minutes.
Cook 6 potatoes in water with 1 onion and reserve at least 3/4 cup water when potatoes cooked.
Mash potatoes with 2 egg yolks and cooked onion.
Take 3/4 of mixture and line bottom of casserole dish.
Place cooked vegetables on top of potatoes.
Cook together 3/4 cup potato water, milk, butter and flour to boiling until thickened and pour over vegetables.
Place remaining potatoes over this mixture and sprinkle top with shredded cheese. Bake at 350\u00b0 for 30 minutes.
Mix together sweet potato, sugar, melted margarine, vanilla, eggs, milk and salt.
Put in a 9 inch x 13 inch dish.
Mix together brown sugar, flour, cold margarine, and pecan pieces by hand.
Scatter over sweet potato dish.
Bake at 350 degrees for 30 to 40 minutes.
Makes a wonderful alternative potato dish.
Mix all ingredients together.
Put in a 9 x 13-inch casserole dish.
Bake at 350\u00b0 for 1 hour.
Mix all ingredients except grated cheese.
Bake covered in a casserole dish for 1 hour 15 minutes at 350\u00b0.
Put grated cheese on top and return to oven.\tBake 15 more minutes (vary cheese to taste).
Slice sweet potato and apples very thin.
Layer, sprinkle cinnamon and dot with butter over each layer.
Cook in microwave or conventional oven at 350\u00b0 for 30 minutes.
Mix together sour cream, mushroom soup, potato soup, celery soup, onion salt and pepper.
Pour over potatoes.
Bake uncovered at 350\u00b0 for 1 1/2 hours.
Cook potatoes and shred.
Melt oleo (reserve 1/4 cup for topping).
Cook cream of chicken soup with 1/4 cup oleo until smooth, then add sour cream with minced onion, salt and pepper. Pour liquid over potatoes, stir thoroughly.
If it seems dry, add a little milk.
Sprinkle 2 cups of shredded cheese on top, then sprinkle 2 cups of barbecue potato chips, crushed, over the top. Pour the other 1/4 cup of oleo over the top.
Bake at 350\u00b0 if potatoes are warm for 15 minutes.
If they are cold, bake for 45 minutes.
Melt butter; add soup mix.
Cut unpeeled potatoes into slices. Put in baking dish.
Pour butter and soup mix over potatoes and bake at 350\u00b0 for 1 hour and 15 minutes.
Remove from oven. Sprinkle bacon and cheese on top and bake an additional 10 minutes.
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
Potato Ricer, Pasta Rolling machine, Mixer, stand or hand, Baking dish, Pot
nto a plastic bag. Add potato slices and shake to coat
dd spinach and cook until potato chunks are tender, then drain
an. Add the potatoes, sweet potato, carrot, onion, beets, thyme and
.5 quart flameproof casserole dish and cook the onion and
rushed potato chips, Parmesan cheese and breadcrumbs in a shallow dish. Whisk
ides of an ovenproof casserole dish (13 x 9).
In
Preheat oven to 375\u00b0F
Mix the oil, garlic and creme fraiche together in a large bowl.
Add the sweet potato slices and toss until coated.
Lightly grease a gratin dish.
Layer in sweet potato mixture and leeks ending with potato on the top.
Top with cheese and breadcrumbs or just the cheese.
Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.
Arrange onion in a baking dish lined with baking paper. Arrange
Preheat oven to 350\u00b0F.
In ungreased 13x9 inch baking dish, blend dry potato flakes with sour cream and 1/2 cup water (mixture will be crumbly).
Pat firmly into bottom of baking dish.
In large skillet, brown ground beef, stir in 1/2 cup water and remaining ingredients except cheese.
Spoon beef mixture over potato mixture.
Top with cheese.
Bake 25 to 30 minutes until cheese is melted and bubbly.