Crispy Mashed Potato Cakes

1 package of instant mashed potatoes – (follow package directions)
3 ounces cream cheese (we used fat-free)
2 tablespoons sour cream
2 tablespoons chopped onion
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 tablespoon butter

Prepare mashed potatoes as directed on the box, minus the butter and milk – basically you just add the water and cook or microwave. The potatoes will be thick, but that’s a good thing. It will help keep them from falling apart in the pan. Add the cream cheese (soften for 20 seconds in the microwave for 20 seconds first), sour cream, salt and pepper.
In a large skillet, cook the onions until softened. Add to the potato mixture and mix well. In the skillet, heat the butter and olive oil until the butter is melted. Drop 2 inch spoonfuls of the potatoes into the skillet and flatten slightly. Cook until both sides are a golden brown, about 8 minutes total. Makes 8 potato rounds.

Sweet Potato Crunch

  6 sweet potatoes
  1 cup sugar
  1 stick (1/2 cup) butter, softened
  1/3 cup well packed brown sugar
  2 eggs
  1 tsp. Cinnamon
  1 tsp. Nutmeg
  1 tsp. Vanilla extract

 

FOR THE CRUNCH TOPPING:
.
  1 cup brown sugar
  1 cup chopped pecans
  1/3 cup melted butter
  1/3 cup flour
  1 tbsp. Cinnamon
  Handful of small marshmallows (for topping)

 

Preheat oven to 350 degrees.

 

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole.

 

Combine the ingredients for the Crunch Topping (except marshmallows) and spread over the potato mixture.

 

Bake at 350 for 45 minutes.

 

Sprinkle on marshmallows around the edges and bake additional 5 minutes.