Sweet Potato Casserole

3 lbs. sweet potatoes

1/2 c. butter (1 stick)

1 c. sugar

2 eggs

1 1/2 t. vanilla

1/2 c. milk

Topping:

1 c. brown sugar

1/3 c. flour

1/3 c. softened butter

1 c. chopped nuts

Boil (or bake) potatoes with skin on until soft. Peel and mash with mixer until smooth. Mix butter, sugar, eggs, vanilla, and milk to mashed up potatoes. Pour into 9x13 inch pan. Mix topping ingredients (will be crumbly). Sprinkle on top of potato mixture. Bake at 350 for 30 to 40 minutes, should be nicely browned. Cool for 15 minutes before serving.

Cilantro Rice

3 cups water
4 tsp. chicken bouillon
4 tsp. garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 onion, minced
3 cups rice

Blend cilantro, chilies, and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered for 30 minutes. (This makes a large batch, but it freezes great and is so good with other Mexican-style meals.)

Market Street Au Gratin Potatoes

So delish and so easy...

3-4 large russet potatoes
1.5 cups heavy whipping cream
1.5 cups smoked gouda cheese (grated)
salt and pepper to taste

Peal and slice potatoes (about 1/8 inch slices) DO NOT RINSE. In a large bowl combine potatoes and cream and add cheese and salt and pepper until all ingredients are combined.

Move to a 9x13 pan and spread no more than an inch thick.

Bake at 350 for an hour and serve piping hot.