Cinnamon Sugar Sweet Potatoes

This is the newest recipe I sprung on the family at Thanksgiving and I am happy to say they left me an empty bowl!

Ingredients:

4 large sweet potatoes baked until squishy
½ cup butter
1 to 1 1/2 tablespoons of cinnamon sugar*

Directions:

Take the skins off the baked sweet potatoes and place in a large bowl.

Beat with a spoon or mixer until smooth.

Add the butter and mix well and do the same with the cinnamon sugar.

Place in refrigerator until ready to eat then reheat in microwaveable serving dish.

Makes 4 to 6 servings.

 

Notes*

 

Ingredients:

1/2 cup sugar
2 tablespoons cinnamon, ground*

Directions:
Mix together all ingredients and keep in an air-tight container.
 

Fully Loaded Mashed Potatoes

This is the one recipe that is requested year after year by all members of the family. Plus it is gluten free so that is an added benefit for those following that diet as well.

Ingredients

4 small to medium potatoes, baked, skinned and  chopped
 4 to 6 cups instant mashed potatoes, cooked per instructions
 ½ cup sour cream
1 packet of ranch dressing mix*
1 cup to 1 ½ cup of Colby Jack cheese, shredded
½ stick of butter
4 oz packet bacon pieces
¼ to ½ cup chives, chopped

Directions:

Place the baked and mashed potatoes in a large bowl and mix together thoroughly. 

Add the rest of the ingredients one at a time mixing well after each addition. 

Store in refrigerator until ready to serve. Then reheat in microwave until warmed through and cheese is melty.

Makes 6 to 12 servings

*Notes

I use the dressing mix not the dip since the dip is way too salty in my opinion. 

I also use the leftovers as the base of potato soup!

Green Bean Casserole

My Dad and son request this every holiday and even on non-holidays.

Ingredients:

2 cans French style green beans, drained
1 can of cream of mushroom soup
¼ cup whole milk
1 ½ cans French-fried onions

Directions:

Heat oven to 350F.

In a 1 ½ quart baking dish mix the green beans, cream of mushroom soup and milk.

When thoroughly mixed add ½ can of the French-fried onions.

Bake for 20 to 25 minutes or until heated through.

 The last 5 minutes of baking add the rest of the French-friend onions to the top of the casserole and bake until golden brown.

Makes 4 to 6 servings