Breaded Fish Fingers with Sweet Potato Oven-Fries

4 catfish fillets, tilapia or basa fish fillets (about 6 oz/175 g each)
1/3 cup (75 mL) light mayonnaise
3/4 cup (175 mL) dry bread crumbs
1 tbsp (15 mL) minced fresh parsley
1-1/2 tsp (7 mL) Cajun seasoning
Sweet Potato Oven-Fries:
2 sweet potatoes, (about 1-1/2 lb/750 g total)
1 egg white
2 tsp (10 mL) vegetable oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Sweet Potato Oven-Fries: Peel potatoes. Cut lengthwise into 1/2-inch (1 cm) thick slices; cut each lengthwise into 1/2-inch (1 cm) wide strips. Cut to about 3 inches (8 cm) long.

In large bowl, whisk egg white until frothy; whisk in oil, salt and pepper. Add potatoes, tossing to coat. Bake on parchment paper–lined rimmed baking sheet in 450°F (230°C) oven, turning once, for about 30 minutes or until tender and edges are browned and crisp.

Meanwhile, cut fish into 3- x 1-1/2-inch (8 x 4 cm) fingers; place in large bowl. Add mayonnaise; toss to coat. In shallow dish, combine bread crumbs, parsley and Cajun seasoning; dip fish into bread crumb mixture, turning to coat.

Bake on greased rimmed baking sheet, turning once, for about 15 minutes or until dark golden and fish flakes easily when tested. Serve with sweet potato fries.

Potato Sausage Salad

Serves 2 to 3  Prep Time 20 minutes  Cooking Time 15 minutes

500 grams baby potatoes, washed and quartered
1/2 teaspoon salt
1/3 cup sour cream
3 tablespoons mayonnaise
2 teaspoons mustard
1/3 cup grated Cheddar cheese
salt and pepper to taste
1 1/2 tablespoons chopped green onions
1 1/2 tablespoons oil
2 frankfurters or any German sausage, sliced
romaine lettuce leaves for garnish (optional)

1  Place potatoes and salt in a pot and fill with water until potatoes are covered. Bring to a boil. Cook until potatoes are tender, about 10 to 12 minutes. Drain and set aside.
2  In a large bowl, combine sour cream, mayonnaise, and mustard. Mix well. Fold in potatoes and Cheddar cheese. Season with salt and pepper. Add green onions and mix well.
3  Heat oil in a frying pan. Fry sausage until golden brown, about 2 to 3 minutes. Drain on paper towel. 
4  When ready to serve, toss sausage into the potato mixture. Transfer to a serving dish and garnish with lettuce leaves.
Time-saving tip  You can save time by making the potato mixture ahead and storing in the fridge. Cook and add in the sausage only when ready to serve.

Potato Pancakes

Ingredients

• 4 medium-sized Idaho baking potatoes (about 1-1/2 pounds), peeled and shredded or grated
• 1 small onion, finely chopped
• 1 egg, beaten
• ¹/2 cup all-purpose flour
• 1 teaspoon baking powder
• ¹/2 teaspoon salt
• ¹/4 teaspoon white pepper
• ¹/3 cup vegetable oil

Instructions

1. Place potatoes and onion in a strainer and press down on them with the back of a large spoon to extract excess moisture. If they’re still watery, wrap them in a clean dish towel and squeeze to extract the remaining moisture.
    
2. Place in a large bowl and add the egg; mix well. Gradually add the flour, baking powder, salt, and pepper, mixing well.
    
3. In a large skillet, heat the oil then drop 1/2 cup batter for each pancake onto the skillet, being careful not to crowd skillet. Fry pancakes 5 to 6 minutes, until golden on both sides, turning halfway through cooking. Drain on paper towels and serve warm.

Sweet Potato Casserole

Ingredients

• 1 (40 ounce) can cut sweet potatoes, undrained
• 1 cup white sugar
• 2 eggs
• 1/3 cup butter
• 1/3 cup milk
• 1 teaspoon vanilla extract
•  
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1/3 cup all-purpose flour
• 1/3 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
3. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
4. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
5. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Eggless Sweet Potato Casserole

Ingredients

• 6 sweet potato -- cooked, peeled and mashed
• 1/4 cup evaporated milk
• 1/4 cup orange juice
• 1 teaspoon vanilla extract
• 1/2 cup white sugar
• 1/2 teaspoon salt
• 3 tablespoons butter, melted
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
•  
• 1/3 cup butter, melted
• 3/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 3/4 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside.
2. Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish.
3. Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.

Southern Candied Sweet Potatoes

Ingredients

• 6 large sweet potatoes
• 1/2 cup butter
• 2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 tablespoon vanilla extract
• salt to taste

Directions

1. Peel the sweet potatoes and cut them into slices.
2. Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes.
3. Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.