Two-Potato Salad

3 lbs red potatoes, cut into 1 inch pieces

3 lbs sweet potatoes, peeled and cut into 1 inch pieces

6 TBSP vinegar

1 ½ cups sour cream

½ cup fresh chives, chopped

1 ½ tsp salt

½ tsp pepper

Boil potatoes until tender. Drain and place in large bowl. Drizzle with vinegar and toss to coat. Let cool to room temperature. Combine remaining ingredients and mix with cooled potatoes until coated.

Baked Sweet Potato Burritos

4 large sweet potatoes, cooked and mashed
2 cans kidney beans with liquid
4 TBSP chili powder (plus a dash or two or six of chipotle chili powder if you like spicy)
2 tsp cumin
2 TBSP Dijon mustard
1/4 cup tamari soy sauce
20 8-inch flour tortillas
4 cups grated cheddar cheese

Mash the sweet potatoes, kidney beans with liquid, chili powder, cumin, mustard, and soy sauce until blended well. Divide mixture evenly among the tortillas (off-centered works best) and top with cheese. Fold tortillas into burritos and place them seam side down in two greased 9x13 pans (or one larger pan). Bake at 350 for 12-15 minutes, until lightly browned. Serve with sour cream, salsa, and/or guacamole.

(Adapted from Six O'Clock Scramble)

Sweet Potato Bake

4 sweet potatoes, peeled and cubed
4 apples, peeled and cubed
2 boxes turkey breakfast sausage, cooked and sliced up
1/2 cup milk, water, or broth
2 TBSP honey
salt and pepper, to taste

Layer 1/2 of the sweet potatoes in the bottom of a casserole dish, then the sausages, then the apples. Add salt and pepper to taste, then add the rest of the sweet potatoes. Pour the liquid over everything, then drizzle with honey. Cover and bake at 350 for 1 hour, or until potatoes are soft.

(Weird, but yummy!)