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This glazed sweet potato recipe is part of the roots group because sweet potatoes are grouped under root category.

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Ingredients

2 pounds sweet potatoes or 2 cans (15-3/4 ounces each) sweet potatoes, drained

1/4 cup Kerrygold Salted Butter, cubed

1/4 cup maple syrup

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

Directions

1. If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks.

2. Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes.

3. Bake, uncovered, 30-40 minutes or until heated through.

Glazed Sweet Potatoes Tips

What else can you use if you don't have sweet potatoes?

If you want to use another vegetable instead of sweet potatoes in this recipe, you can swap in carrots or butternut squash.

Can you use pancake syrup instead of maple syrup to make glazed sweet potatoes?

You can use pancake syrup for this recipe. But for the best flavor, look for pure maple syrup at the store. Pancake syrups typically contain ingredients like corn syrup and artificial maple extract.

Can you make glazed sweet potatoes ahead of time?

Yes, you can make glazed sweet potatoes a day or two ahead of time and they should still taste fresh when you serve them alongside your roast turkey and stuffing. Leftovers from this sweet potato recipe can last for up to five days if stored in an airtight container in the fridge. Warm in the oven before serving.
-Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 cup: 352 calories, 9g fat (6g saturated fat), 24mg cholesterol, 96mg sodium, 66g carbohydrate (39g sugars, 6g fiber), 3g protein.

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2 pounds sweet potatoes or 2 cans (15-3/4 ounces each) sweet potatoes, drained 1/4 cup Kerrygold Salted Butter, cubed 1/4 cup maple syrup 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil.

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The meatball pie recipe in part of the seeds group because the recipe calls for peas.

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I grew up on a farm, so I took part in 4-H Club cooking activities. I still love to prepare and serve classic, wholesome recipes such as this meat and veggie pie. -Susan Keith, Fort Plain, New York

Total Time

Prep: 50 min. Bake: 45 min. + standing

Ingredients

1 pound ground beef

3/4 cup soft bread crumbs

1/4 cup chopped onion

2 tablespoons minced fresh parsley

1 teaspoon salt

1/2 teaspoon dried marjoram

1/8 teaspoon pepper

1/4 cup milk

1 large egg, lightly beaten

1 can (14-1/2 ounces) stewed tomatoes

1 tablespoon cornstarch

2 teaspoons beef bouillon granules

1 cup frozen peas

1 cup sliced carrots, cooked

CRUST:

2-2/3 cups all-purpose flour

1/2 teaspoon salt

1 cup shortening

7 to 8 tablespoons ice water

Half-and-half cream

Directions

In a large bowl, combine the first nine ingredients (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs in batches in a large skillet; drain and set aside.

Drain tomatoes, reserving liquid. Combine liquid with cornstarch; pour into skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from heat and set aside.

Preheat oven to 400°. For crust, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork. Transfer to a lightly floured surface. Knead gently to form a dough. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half.

Roll each half of dough between two pieces of lightly floured waxed paper to a 1/8-in.-thick circle. Remove top piece of waxed paper from one pastry circle; invert onto a 9-in. deep-dish pie plate. Remove remaining waxed paper. Trim pastry even with rim. Add meatballs; spoon tomato mixture over top.

Remove top piece of waxed paper from remaining pastry circle; invert onto pie. Remove remaining waxed paper. Trim, seal and flute edge. Cut slits in top; brush with cream.

Bake until crust is golden brown, 45-50 minutes. Cover edges loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 735 calories, 43g fat (12g saturated fat), 87mg cholesterol, 1094mg sodium, 58g carbohydrate (8g sugars, 4g fiber), 25g protein.

Originally published as Meatball Pie in Country Woman September/October 1995

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I grew up on a farm, so I took part in 4-H Club cooking activities. I still love to prepare and serve classic, wholesome recipes such as this meat and veggie pie. -Susan Keith, Fort Plain, New York Total Time Prep: 50 min. Bake: 45 min.

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Spinach and tofu salad is apart of the leaves group because spinach falls under the leaves category

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Spinach and Tofu Salad with Peanut-Miso Dressing

Tofu adds creaminess to this spare salad of spinach dressed with peanut butter and red miso paste.

Ingredients

3 oz. spinach leaves, trimmed and thinly sliced

2 tbsp. natural peanut butter

Instructions

Place the tofu on a flat plate lined with a kitchen towel. Cover the tofu with another towel and plate and then weight with two 32-oz. cans to press on the tofu and release excess water. Let stand for 20 minutes. Uncover the tofu and crumble it into small, ¹⁄ ₂-inch pieces into a large bowl. Add the spinach and toss gently to combine.

In a small bowl, whisk the peanut butter with the soy sauce, miso, and 2 tablespoons water until smooth. Pour the dressing over the tofu and spinach and mix to coat. Transfer to a bowl and serve or refrigerate for 1 hour and serve chilled.

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Spinach and Tofu Salad with Peanut-Miso Dressing

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Spinach and Tofu Salad with Peanut-Miso Dressing Tofu adds creaminess to this spare salad of spinach dressed with peanut butter and red miso paste. 3 oz. spinach leaves, trimmed and thinly sliced 2 tbsp. natural peanut butter Place the tofu on a flat plate lined with a kitchen towel.

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This soup is part of the stem group because celery falls under the stem category

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Broccoli is in the flower group because broccoli is a part of the flowers category

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Broccoli casserole enriched with cheese, mayonnaise, and cream of mushroom soup - delicious and EASY to make!

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Frozen pineapple-kiwi pops  is in the fruit group because it is made out of pineapple and kiwi.

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Kiwi, pineapple, sugar and water are all you need to make these easy, breezy freezer pops.-Colleen Ludovice, Milwaukee, Wisconsin