Roasted Sweet Potatoes with honey

Recipe courtesy Tyler Florence
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Roasted Potato Soup

6 baking potatoes, cut into medium pieces
1 onion, sliced or chopped
6 gloves garlic or about 3Tbs. minced garlic from jar
3 Tbs. melted butter
3 cups chicken broth
2 cups water
1 cup heavy whipping cream
Salt & Pepper to taste

Preheat oven to 425. Place potatoes (I leave skins on) in shallow roasting pan or cookie sheet. Add the onions and garlic and then drizzle with melted butter. Pepper to taste. Roast in oven for about 45 minutes, stirring occasionally.

Transfer potatoes to large saucepan. Add broth and water and bring to boil. Reduce heat and simmer with lid for about 20 minutes. Mash potatoes to desired consistency. Add cream and cook another 10 minutes, stirring until desired consistency. Add salt as desired.

Serve with grated cheddar on top and cornbread.

*When I add the cream, I also add 1 can sweet whole kernal corn. Also, depending on how "soupy" or "thick" you like your soup, you can use less broth/water or add more if it gets too thick.

Herb Smashed Potatoes

3 large all-purpose potatoes, peeled and cut into chunks Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons cold butter, cut into pieces 1 shallot, chopped 10 blades chives, chopped or snipped, 3 tablespoons 3 or 4 sprigs fresh thyme, leaves stripped and chopped, 2 tablespoons Freshly ground black pepper 1 cup good quality chicken stock, available on soup aisle 4 ounces, 1 small log, herb, peppercorn or plain goat cheese
Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.
Begin other dishes for your menu with the pocket of time you have here.
Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste.
Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese.

** I just crumbled the goat cheese and mixed it in to the potatoes instead of setting it on top.