5 yams, peeled and sliced into ½ inch coins
½ pound butter, cubed
Cinnamon
½ cup brown sugar
¼ cup granulated sugar
1 tablespoon salt
Spray rectangle baking pan with cooking spray. Preheat oven to 350 degrees. Layer the sweet potato coins in the pan. Mix dry ingredients together and sprinkle on the top of the sweet potatoes. Add cubed butter on top of the potatoes, and then the dry ingredients. Cover with foil and bake for 1 and ½ hours or until sweet potatoes are tender.

1/2 pound elbow pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon paprika
1/2 teaspoon onion powder
2 (12-ounce) cans evaporated milk
12 ounces shredded extra-sharp cheddar cheese, about 3 cups, divided
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives

5 large egg whites
1 2/3 cups dark brown sugar
¼ teaspoon salt
2 cups brown butter

Whip egg whites, sugar, and salt in a stand mixer (such as Kitchen-Aid) on high with whisk attachment; mix until stiff peaks form. Reduce speed by half. Add brown butter 2 tablespoons at a time. The meringue will deflate slightly after butter is added. Place mixture in a piping bag with your favorite tip, and pipe onto sweet potatoes.

2 medium sweet potatoes, cut into ¼” cubes
2 Idaho potatoes, cut into ¼” cubes
½ medium red onion, diced
2 green bell peppers, diced
2 red bell peppers, diced
Salt and pepper to paste
Butter

Set fryer to 300 degrees. Fry sweet potatoes for around 4 minutes; add Idaho potatoes and fry for around 2 minutes or until a fork can go through. Remove from fryer and let grease drain off on a paper towel.
After removing the grease, mix your potatoes, onions and peppers in a mixing bowl. In a large skillet over medium heat, add butter then add potato mixture; salt and pepper to taste. Saute until onions and peppers become tender. Remove from heat and serve.