Mashed Sweet Potatoes

INGREDIENTS:
2 lbs. sweet potaotes, peeled, quartered lengthwise and thinly sliced
4 Tbsp. butter
2 Tbsp. milk
1 Tbsp. maple syrup
1 tsp. salt
Pepper

INSTRUCTIONS:
Combine the butter, milk, syrup, salt, and sweet potatoes in a saucepan.  Cover and cook over low heat, stirring occasionally, until the potatoes are quite tender and fall apart as you stir, about 35 minutes.  Remove the pan from the heat and mash the potatoes with a potato masher or fork.  Whip with a whisk or spoon.  Season with pepper,

Red Potatoes and Green Beans

INGREDIENTS:
8 small red potatoes quartered (or 4 medium russet potatoes quartered)
1 pound fresh green beans
1Tbsp. olive oil
1/4 cup onion, minched
3 garlic cloves or 3 tsp. garlic powder
1 cup chicken broth
1/2 cup grated parmesan cheese
Salt and pepper to taste

INSTRUCTIONS:
Steam or boil the potatoes until tender.  Steam the green beans until tender.  In a large skillet, heat the oil and then add in the onion and garlic.  Cook and stir until the onion is soft.  Pour in the broth and simmer for three minutes.  Add in the potatoes and green beans.  Mix well.  Cover and simmer until mixture starts to thicken.  Top with the parmesan cheese.  Sprinkle with salt and pepper.  Serve immediately.

Roasted Veggies

INGREDIENTS:
2 medium potatoes, cut into 1/2" cubes
2 neduyn carritsm, cut into 1/2" slices
1 large zuchinni, cut into 1/2" slices
1 large bell pepper, cut into 1/2" pieces
1 medium onion, cut into 1/2" pieces
6-10 mushrooms
2 Tbsp. olive oil
1 Tbsp. garlic powder
1 Tbsp. rosemary leaves
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper

INSTRUCTIONS: 
Combine veggies in a large bowl.  Drizzle with the olive oil and stir to coat.  Add seasonings; mix well.  Transfer to a cookie sheet or casserole dish.  Bake on 400 for 45-50 minutes, until potatoes and carrots are tender, stirring half way through.