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Two Holiday Potato Casseroles

Maple Candied Yams

Here is a super simple seasonal holiday side dish. I use Garnet yams, but any dark-fleshed sweet potato will do. These candied yams are good hot from the oven or room temperature, even cold out of the fridge. Serves 12

3/4 cup unfiltered unsweetened apple juice

1/2 cup packed light brown sugar

1/2 cup maple syrup

4 1/2 tablespoons molasses

1/2 cup (1 stick) butter, melted

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

4 1/2 pounds yams or sweet potatoes, peeled and cut into 1/2-inch thick slices

Salt and freshly ground black or white pepper, to taste

Preheat the oven to 375º (if using Pyrex, reduce the heat to 350º). Combine the apple juice, brown sugar, maple syrup, molasses, butter, and the spices in a 9-by-13-inch or 10-by-10-by-2-inch baking dish; stir with a whisk to combine and cover the entire bottom of the casserole. Use a 1/4 cup measure and a large spoon, scoop out some sauce to fill the cup; set aside. Dip the yam slices into the sugar-butter mixture in the baking dish to coat both sides and arrange the slices overlapping to fill the pan (this will be like making two layers). Pour the reserved sauce over the top to moisten.

Cover tightly with foil and bake 45 minutes, until tender when pierced with the tip of a knife. Uncover and season with some salt and pepper; bake an additional 20 to 30 minutes. Serve immediately or cool to room temperature.

Mashed Potato Casserole

This make-ahead mashed potato casserole is incredibly good with all manner of vegetable stews. It is proportioned for feeding a crowd so it is great for a potluck. Serves 8 to 10

5 pounds baking potatoes, such as Russet or Idaho
8-ounce package cream cheese, cut into chunks, room temperature
4 tablespoons (1/2 stick) unsalted butter
1 cup sour cream or soy sour cream
1/2 cup hot whole milk
1 teaspoon salt and 1/4 teaspoon ground white pepper

Preheat oven to 375º. Butter a 9-by-13-inch baking dish or shallow ceramic casserole. Peel and quarter potatoes. In a large saucepan cover potatoes with salted cold water by 1 inch and simmer until tender, about 20 minutes. Drain and return to the pan. While still warm, add the cream cheese and butter; whip with a hand held electric mixer. Beat in the sour cream, milk, and salt and pepper. Transfer to the baking dish and bake 30 to 40 minutes, until top is pale golden. Serve hot. Can be made up to 4 hours to 1 day ahead, covered with plastic wrap, and refrigerated until bake time so it will be ready and waiting for dinner.