Best Harvest Potatoes Recipes

HARVEST POTATOES

Steps:

• Preheat oven to 350 degrees.
• Spray 13 x 9 pan with cooking spray.
• Mix all ingredients together except topping ingredients in a large bowl.
• Spoon into pan.
• In a small bowl mix topping ingredients.
• Sprinkle over potato mixture.
• Bake for 45 minutes or until golden brown and bubbly.

VEGAN HARVEST BAKED SWEET POTATOES AND APPLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place sweet potatoes on a baking sheet.
• Bake in the preheated oven until cooked through but still firm, about 20 minutes.
• Remove sweet potatoes from oven; leave oven on. Allow sweet potatoes to cool until safe to handle; peel and cut into 1/2-inch slices.
• Coat a deep 1 1/2-quart baking casserole with oil. Arrange 1/2 the sweet potato slices on the bottom. Drizzle with 1/2 of the melted vegan margarine followed by 1/2 of the maple syrup. Top with apple slices and sprinkle lightly with cinnamon and cloves. Repeat layers. Pour apple juice on top. Cover casserole with a lid or aluminum foil.
• Bake in the hot oven, covered, for 30 minutes. Remove lid or aluminum foil and bake for 10 minutes more. Serve immediately or cover and keep warm until serving.

ROASTED GARDEN HARVEST CASSEROLE WITH RED POTATOES

Steps:

• Preheat oven to 400°F.
• Spray a 9-13 casserole with non-stick spray.
• Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
• Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
• Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
• Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.

HARVEST POT ROAST WITH SWEET POTATOES

Steps:

• Preheat oven to 325*. In Dutch oven or 5 quart heavy ovenproof saucepot, combine soup mix, water, soy sauce, brown sugar and ginger; add roast.
• Bake covered 1 hour 45 minutes.
• Add potatoes and bake covered an additional 45 minutes or until beef and potatoes are tender.
• Remove roast and potatoes to serving platter and keep warm; reserve juices.
• In small cup, with wire whisk, blend water and flour. In Dutch oven, add flour mixture to reserved juices. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.
• SLOW COOKER METHOD: In slow cooker, add potatoes, then roast. Combine soup mix, water, soy sauce, sugar and ginger; pour over roast. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and potatoes to serving platter. Blend remaining water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.

AUTUMN HARVEST MASHED POTATOES

Steps:

• Place the potatoes, turnips and parsnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain. , Mash vegetables with butter; stir in the pumpkin, garlic salt, salt, pepper and nutmeg. Transfer to a serving bowl.

HARVEST PORK, SWEET POTATOES AND RICE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook pork and onion over medium-high heat 5 minutes, stirring occasionally, until pork is no longer pink in center.
• In baking dish, mix pork mixture and all remaining ingredients. Cover with foil.
• Bake 1 hour or until rice is tender.

HARVEST POT ROAST WITH SWEET POTATOES

Steps:

• 1. Set oven to 325 .In dutch oven or a 5 guart heavy ovenproof pot ,combine soup mix,water,soy sauce,brown sugar and ginger add pot roast.
• 2. Cover and bake 2 hours.Add potatoes and baked covered 1 hour or until beef and potatoes are tender.
• 3. Remove roast and potatoes to serving platter keep warm.Save juices for gravy .
• 4. In small cup, with wire whisk blend water and flour. In dutch oven,add flour mixture to reserved juices.Bring to boil over high heat .Boil stirring occasionally, 2 minutes. Serve with roast and sweet potatoes.makes 6 servings

CHEESY HARVEST POTATOES RECIPE - (4/5)

Steps:

• Heat oven to 350 Chop up onion and saute in fry pan with 1/4 cup of the butter. In large bowl combine soup, sour cream, hash browns, 2 cups of cheese, salt and sauted onions Spray 13 glass pan with cooking spray and pour in potato mixture. Melt remaining 1/4 cup butter in fry pan and stir in the crushed corn flakes. Stir till coated. Spread on top of potato mixture Cover with foil and bake for 35 minutes, remove foil and sprinkle on the remaining cup of cheese. Put back in oven and heat additional 10 minutes

HARVEST POT ROAST WITH SWEET POTATOES RECIPE - (4.4/5)

Steps:

• 1.Preheat oven to 325°. Combine Lipton® Recipe Secrets® Onion Soup Mix, water, soy sauce, brown sugar and ginger in Dutch oven or 5-quart heavy oven-proof saucepot; add roast. 2.Bake covered 1 hour 45 minutes. 3.Add potatoes and bake covered an additional 45 minutes or until beef and potatoes are tender. 4.Remove roast and potatoes to serving platter and keep warm; reserve juices. 5.Blend water with flour in small cup with wire whisk. Add flour mixture to reserved juices in Dutch oven. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes. SLOW COOKER METHOD: In slow cooker, add potatoes, then roast. Combine Soup Mix, water, soy sauce, sugar and ginger; pour over roast. Cook covered on Low 8 to 10 hours or High 4 to 6 hours or until roast is tender. Remove roast and potatoes to serving platter. Blend remaining water with flour and stir into juices in slow cooker. Cook covered on High 15 minutes or until thickened

HARVEST POTATOES

Steps:

• 1. Mix first 7 ingredients and spoon into baking dish.
• 2. Mix topping (optional)and spoon over top.
• 3. Bake uncovered for 1 hour. Bon appetit'!

HARVEST POTATOES

Steps:

• Preheat oven to 350. In a large bowl, combine hash, soup, sour cream, 3 cups of the cheese, 1 stick of melted butter, onion powder and bacon bits. Mix WELL. Spread evenly in a 9 X 13 pan.
• Either: Top with remaining 1 cup of cheese and bake for 45 to 60 minutes, or until golden
• OR Mix remaining melted butter and corn flakes and spread evenly and bake for 45 to 60 minutes