What can I say? I'm on a sweet potato kick - I wish it was Thanksgiving all year!! Ingredients 16 ounces yams or sweet potatoes 1/2 cup maple syrup 1 teaspoon orange peel, grated 1/3 cup flour 1/3 cup quick cooking oats 1/3 cup brown sugar 1/4 teaspoon cinnamon, ground 1/2 cup margarine Directions In a bowl mix drained yams, maple syrup, and grated orange peel until well blended. Transfer to a greased 9" baking dish. In a medium mixer bowl combine flour, quick cooking oats, brown sugar, and cinnamon. Cut in margarine until the mixture resembles coarse crumbs and sprinkle over the yams. Bake at 350 degrees for 35 to 40 minutes or until heated through. Serving Size: 6

This week, I'll post some Potato Soup and Spaghetti Sauce recipes. Several of you have PM'd with other types of recipes you would like me to post, and I promise to add those in the next couple weeks! If ever you want a certain subject of recipes posted, just PM and let me know! :) Okay, off to the Soups! ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tony Roma's Baked Potato Soup [Copycat] 2 medium potatoes (about 2 cups chopped) 3 tablespoons butter 1 cup diced white onion 2 tablespoons flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1 1/2 cups instant mashed potatoes 1 teaspoon salt 3/4 teaspoon pepper 1/2 teaspoon basil 1/8 teaspoon thyme 1 cup half and half Garnish: 1/2 cup shredded cheddar cheese 1/4 cup crumbled cooked bacon 2 green onions, chopped (green part only) 1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. 2. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. 3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. 4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. 5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick. 6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.