Irish Potato Candy * Sweet Potato Ginger Rolls * Potato Scones

Sweet Potato Cheesecake * Potato Devils Food Cake

Grandma's Sweet Potato Souffle * Mashed Potato Candy

Melt-in-Your-Mouth Potato Muffins

Bavarian Spice Chocolate Cake With Mashed Potatoes

Potato Doughnuts * Potato Chip Cookies

Potato Chip Brownies * Mashed Potato-Coconut Fudge

Maine Potato Candy * Sweet Potato Souffle

Mallow Whipped Sweet Potato * Yams

Caramel Sweet Potato Casserole * Glazed Sweet Potato And Apple Casserole

Sweet Potato Casserole With Pecan Topping

Sweet Potato Streusel Casserole * Sweet, Sweet Potato Casserole

Irish Potato Candy


1 tb Mashed potatoes

2 1/4 c Confectioners' sugar

1 12 oz jar peanut butter


Placed mashed potatoes in a mixer bowl. Add confectioners' sugar one cup at a time, beating well after each addition. Spread into greased 10 x 15 inch pan. Spread peanut butter over top. Roll as for a jelly roll. Cut into slices.

Sweet Potato Ginger Rolls


1 tb Active dry yeast

2 tb Sugar

2 tb Dry milk -- nonfat

1 tb Fresh gingerroot -- grated

1 t Orange rind -- grated

1 t Coarse salt

1/8 ts Nutmeg -- grated

2 tb Butter -- soft

3/4 c Sweet potato -- mashed

3 1/2 c Flour -- all-purpose

1 Egg -- beaten w/ 1 tsp


Sesame seeds


In a medium-size bowl dissolve the yeast in 1/4 cup of lukewarm water. Combine the sugar and dry milk with 1 cup of warm water and add to the yeast along with the grated ginger, orange rind, salt, and nutmeg. Whip the butter into the mashed potatoes and combine with yeast mixture. Stir the flour in and then beat the mixture for 1 minute. Cover the bowl with plastic wrap and place over a pan of warm water to rise until double in volume, about 45 minutes.

Tum out onto a floured work surface, punch down, and knead very lightly a few turns. Pull off pieces of dough slightly smaller than a Ping-Pong ball and, since they will be very sticky, just roll lightly with floured hands to form a ball. Arrange on one or two greased baking sheets large enough to hold the three dozen rolls side by side without crowding. Cover with a kitchen towel and let rise in a warm place for 30 minutes. Paint with the beaten egg and sprinkle sesame seeds on top. Bake in a preheated 350-degree oven for 25 minutes. Serve warm.

Potato Scones


1 1/2 c Flour

3/4 ts Salt

1 Egg; well beaten

1/4 c Shortening

4 ts Baking powder

1 c Mashed potatoes


Sift flour, measure, and sift with baking powder and salt. Add mashed potatoes and shortening which have been creamed together. Add well- beaten egg and sufficient milk to make a roll dough. Very little milk is necessary. Turn onto lightly floured board. Pat into sheet 1/2" thick, or divide dough into three parts, roll into rounds 1/2" thick, cut each of these into four pie-shaped sections, and bake in hot oven (450 F) 12 to 15 minutes. Serve hot.

Sweet Potato Cheesecake


1 1/2 c Graham cracker crumbs

1/4 c Granulated sugar

1/3 c Butter or margarine -- melted


3 3 oz pkgs cream cheese -- soft

1 c Granulated sugar

1/4 c Light brown sugar

1 3/4 c Sweet potatoes, mashed

2 Eggs

2/3 c Evaporated milk -- undiluted

2 tb Cornstarch

1/4 ts Ground cinnamon

1/8 ts Ground nutmeg


2 c Sour cream -- room temperature

1/3 c Granulated sugar

1 t Vanilla extract


Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1 inch up on sides of 9 inch springform pan. Bake at 350 degrees for 6 to 8 minutes. Do not allow to brown. Remove from oven and cool.

Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat sweet potatoes, eggs, and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 degrees for 55 to 60 minutes or until edge is set.

Topping: Combine sour cream, sugar and vanilla.Spread over warm cheeseca

Return to 350 degree oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill several hours or overnight.

Recipe by: Sweet Potato Festival, Vardamon, Mississippi, 1994

Potato Devils Food Cake

1/4 c Shortening

2 1/4 Squares unsweetened; chocola

1 Egg

6 tb Evaporated milk

2 ts Baking powder

1 ts Vanilla

1 c Sugar

1/2 c Mashed potatoes

1/4 ts Salt

1 1/4 c Flour

1/2 c Chopped nuts

Cream shortening. Add sugar, chocolate, which has been melted over hot water, and mashed potatoes. Beat thoroughly. Add egg yolk and milk. Sift flour, measure, and sift with baking powder and salt. Beat thoroughly. Add nuts and flavoring. Fold in stiffly beaten egg white. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) 25-30 minutes

Grandma's Sweet Potato Souffle


1/2 cup sugar

1/4 cup butter or margarine -- melted

1/2 cup light corn syrup

2 eggs

4 large sweet potatoes -- cooked & mashed

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg


1/2 cup firmly packed light brown sugar

1/3 cup all-purpose flour

1/3 cup butter or margarine

1 cup pecans -- chopped

1. Combine sugar, butter, syrup, and eggs. Add salt, cinnamon, ginger, and nutmeg. Beat with mixer until fluffy. Stir in mashed potatoes. Spoon mixture into a greased 2-quart baking dish.

2. Prepare topping: Mix all topping ingredients together in a small bowl until crumbly.

3. Sprinkle topping over potato mixture and bake in 350 degree oven for 30 minutes.

Recipe By : Sara Ellison

Mashed Potato Candy


3/4 c Mashed potatoes

1 ts Vanilla; or almond extract

4 c Confectioners' sugar; sifted

4 c Coconut; flaked

1 pk Chocolate chips, (12 oz pkg)

1/2 Paraffin bar

Combine the mashed potatoes, vanilla, powdered sugar and coconut; mix well. Chill overnight. Shape into balls; chill again. Melt the chocolate chips and paraffin in a double boiler. Dip candy in the chocolate mixture. Place on waxed paper to set.

By Bev Christensen , Source: GRIT MAGAZINE - August, 1990

Melt-in-Your-Mouth Potato Muffins


1 ea yeast cake dissolved

1 x in 2 tbsp. warm water

1/2 c mashed potatoes

1/2 c hot water

1/2 c sugar

Combine and let rise until light and bubbly or spongelike.


2 beaten eggs

1/2 c. butter

pinch of salt

3 c. flour

Roll out and cut with small round cookie cutter. Place on greased cookie sheet. Let rise 30 min. and bake at 350 degrees for about 20 min. Brush with melted butter and sprinkle with powdered sugar.

Bavarian Spice Chocolate Cake With Mashed Potatoes


1 pk Pillsbury Plus Devil's Food Cake Mix

1 ts Cinnamon

1/2 ts Nutmeg

1 c Cold mashed potatoes

1/2 c Butter, softened

1/2 c Water

3 Eggs


1/2 c Semi-sweet chocolate chips

1 tb Butter

2 tb Milk

1/2 c Powdered sugar

June 1993 unknown origin, perhaps Pillsbury

Potato Doughnuts


1 package or 1 tablespoon yeast

1/2 cup margarine or oil

2 cups scalded milk, cooled

3 eggs, well beaten

3/4 teaspoon salt

1 cup mashed potatoes

1/2 cup sugar

Enough flour to make the dough soft

Crisco for frying

Combine dough ingredients, making sure mashed potatoes are smooth before adding them. Let dough rise twice. Roll, shape, and let rise again for 30 minutes. Fry in Crisco.

Potato Chip Cookies


3/4 cup sugar

3/4 cup butter

1 teaspoon vanilla

1 egg

1 1/2 cups flour

1 cup potato chips -- crushed


Preheat oven to 350 degrees

Beat sugar, butter, vanilla and egg. Mix in dry ingredients, stir in potato chips.

Drop by spoonfuls on cookie sheet, bake for 10 minutes. Cool 1 minutes then remove from sheet.

Recipe By : Pillsbury

Potato Chip Brownies


2/3 c Flour

1/2 ts Baking powder

1/4 ts Salt

1/3 c Butter

2 Eggs -- well beaten

2 Unsweetened chocolate square

1 c Sugar

1 t Vanilla

3/4 c Potato chips -- crushed

Sift flour with baking powder and salt. Melt butter and chocolate. Beat the eggs well and add sugar gradually, beating well. Add the chocolate mix and vanilla to eggs and blend. Add flour and mix well. Add potato chips. Bake in a lightly greased 8" square pan in a 350~ oven for 30-35 minutes. While warm, cut into squares.

Mashed Potato-Coconut Fudge


1/4 cup hot mashed potatoes

1 tsp. butter

2 1/2 cups sifted powdered sugar

1/2 tsp. vanilla

Dash of salt

1 1/3 cup shredded coconut

2 squares unsweetened chocolate, melted

Mix potatoes and butter in a bowl. Add sugar gradually and beat until well blended. Add vanilla, salt and coconut. Pack in a greased 8x4 inch loaf pan.Spread melted chocolate over top. Chill until chocolate is firm. Cut into squares. Makes about 1 1/4 pounds. NOTE: If desired, 4 squares of candy making chocolate (melted) may be substituted for unsweetened chocolate in the recipe.

Maine Potato Candy


4 cups confectioners' sugar

4 cups flaked coconut

3/4 cup cold mashed potatoes (without added milk or butter)

1-1/2 teaspoons vanilla extract

1/2 teaspoon salt

1 pound dark candy coating

In a large bowl, combine the first five ingredients. Line a 9-in. square pan with foil: butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2-in. x 1-in. rectangles. Cover and freeze. In a microwave or double boiler, melt candy coating. Dip bars in coating; place on waxed paper to harden. Store in an airtight container. Yield: 2 pounds.

Sweet Potato Souffle


2 cups cooked sweet potatoes, mashed

2 eggs, beaten

1 1/4 cups sugar

1 1/2 sticks butter or margarine, melted

1 cup milk

1/2 tsp. nutmeg

1/2 tsp. cinnamon

3/4 cup corn flakes, crushed

1/2 cup brown sugar

1/2 cup chopped nuts

Mix potatoes, eggs, sugar, half of the butter, milk, nutmeg, and cinnamon. Pour into a greased casserole. Bake at 400 degrees for 20-25 minutes. Mix the corn flakes, brown sugar, nuts and remaining butter. Spread over casserole and bake for 10 minutes.

Mallow Whipped Sweet Potato


2 23-oz cans sweet potatoes, drained

6 Tbsp margarine, softened

1/2 tsp. salt

1 tsp cinnamon

1/4 tsp. nutmeg

2 cups mini-marshmallows, divided

3 Tbsp brown sugar, firmly packed

2 cups Rice Krispies cereal

Preheat oven to 350. Combine potatoes, 4 Tbsp of margarine, salt and spices. Beat until smooth. Stir in one cup of the marshmallows. Spread in a 10x6z2 inch glass baking dish coated with cooking spray. Top with remaining marshmallows. Melt remaining margarine and combine with Rice Krispies and sugar. Sprinkle over casserole. Bake for 20 minutes or until hot, and cereal is golden brown. Serve hot.

Serves 8.



2 17-oz cans yams, drained

2 cups cranberries

1/2 cup flour

1/2 cup brown sugar, packed

1/2 cup oatmeal (quick oats) uncooked

1 tsp. cinnamon

1/3 cup margarine

1 1/2 cups mini marshmallows

Preheat oven to 350. Combine flour, brown sugar, oats and cinnamon. Cut in the margarine until it resembles coarse crumbs. Toss one cup of the crumb mix with the yams and cranberries. Place in a 1 1/2-quart casserole. Top with remaining crumbs and bake for 35 minutes. Sprinkle the marshmallows on top and broil until lightly brown.

Makes six servings.

Sweet Potato Casserole

2 kg potatoes



3 Tbsp wheat flour

5 dl hot milk

2 - 3 Tbsp sugar

pinch of grated nutmeg

1 Tbsp salt


Peel potatoes. Boil them until soft. Mash them. Add sugar and half of the flour and sprinkle the rest on top. Place in a warm place covered with a cloth for an hour. Add enough milk to get runny mixture. Add nutmeg and salt Pour in two casserole pots. Bake in 175 C oven for an hour.

Caramel Sweet Potato Casserole


1 Lg Egg White

1/2 C Evaporated Skim Milk

3 C Sweet Potatoes, Mashed -- cooked (about 4 med)

1/2 C Dates -- pitted, chopped

2 Tbsp Maple Syrup

In med. mixing bowl, whip together egg white and evaporated skim milk. Add yams; stir till smooth. Add dates to mixture and mix well. Spoon mixture into a 1 1/2 qt caserole.

For topping, pour maple syrup over top of mixture in casserole. Bake in a 350 deg. F. oven for 25 to 30 min. or until hot.

Recipe By : Linda Verillo from Better Homes and Gardens Dec. 1993

Glazed Sweet Potato And Apple Casserole


4 Med Sweet Potatoes

2 Lg Apples, Preferably Macintosh

1/2 Tsp Salt

2 Tsp Lemon Juice

3 Tbsp Butter

1/3 C Molasses

1/4 C Brown Sugar

1/4 C Pecans -- chopped

Preheat oven to 350 F. Boil sweet potatoes until tender but still firm and allow them to cool. Then peel, slice, and place in a shallow baking dish. Core and slice the apples, then sprinkle salt and lemon juice over them. In a skillet bring butter to a slow sizzle and toss apple slices around in the pan until slightly soft. Arrange apples with the sweet potatoes. Then add molasses to butter remaining in pan and bring to a boil. Pour over apples and sweet potatoes, coating well. Sprinkle brown sugar and pecans on top. Bake for 30 mins or until brown and bubbly on top.

Yield: 4 to 6 servings

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6

Sweet Potato Casserole With Pecan Topping


3 lb Sweet potatoes

3/4 c Orange juice

2 Large eggs

2 tb Butter, melted

2 tb Sugar

1 1/2 ts Ground cinnamon

1/2 ts Ground nutmeg


1/2 c All purpose flour

1/4 c (+ 2 tb) Golden brown sugar

Firmly packed

1/2 ts Ground cinnamon

1/4 c (1/2 stick) butter at room


1/2 c Chopped pecans


For sweet potatoes: Preheat oven to 350F. Place 3 pounds sweet potatoes in baking pan and bake until all potatoes are tender, about 1 hour. Maintain oven temperature. Butter 8x8x2" square glass baking dish. Scrap sweet potato pulp from potato skins. Using electric mixer, mash sweet potatoes.Add orange juice, eggs, melted butter, sugar, ground cinnamon, and nutmeg. Beat until sweet potatoes are smooth. Season to taste with salt and pepper. Spoon potatoes into prepared baking dish. FOR TOPPING: Combine flour, brown sugar, and ground cinnamon in medium bowl. Add butter and cut in until mixture resembles coarse crumbs. Mix in chopped pecans. Sprinkle pecan

Sweet Potato Streusel Casserole


4 Large sweet potatoes

1/2 c Butter

2 Large eggs

3/4 c Milk

3/4 c Brown sugar, firmly packed

1/2 c Bourbon

1 t Cinnamon

1/2 t Salt

1/4 t Nutmeg

1/3 c Old fashion oats, uncooked

1/4 c Flour

3/4 c Finely chopped pecans


1). Bake potatoes until tender. Split; scoop pulp into large bowl, discarding skins.

2). Melt 1/4 C butter and beat into potatoes.

3). Beat in eggs, milk, 1/4 cup brown sugar, bourbon, cinnamon, salt and nutmeg.

4). Spread into lightly greased 1 1/2 quart broiler safe casserole.

5). Combine remaining 1/2 c brown sugar, oats and flour in a small bowl.

6). Cut in remaining 1/4 c butter until mixture is size of peas.

7). Stir in pecans. Sprinkle over potato mixture.

8). Bake in 350 oven for 30 minutes or until heated through. For crisper topping, broil 4-5 inches from heat for 3 min or until browned.

Sweet, Sweet Potato Casserole


8 small Sweet Potatoes

1 Stick Butter or Oleo, melted

1 cup Brown Sugar

1/2 cup Butter, melted

1 tsp Vanilla

3/4 cup Sugar

2 Eggs, beaten

1 cup Pecan, chopped

Mash potatoes well and mix with 1 stick butter, vanilla, 3/4 cup sugar and eggs. Pour in a long baking pan. Top with brown sugar, pecans and 1/2 cup melted butter, mix together. Bake at 350 degrees for 45 minutes.

Serves between 8-10.

Recipe By : Foodview


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