Ingredients

• 2 shallots, diced
• 1/4 cup butter divided
• 2 cups heavy cream
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• ground nutmeg
• 1 1/2 pounds white or Yukon gold potatoes, peeled and thinly sliced
• 1 1/2 pounds sweet potatoes, peeled and thinly sliced
• 2 cups milk
• 1 1/2 cups shredded Gruyere cheese (or substitute Swiss cheese)
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375 degrees.
2. Saute shallots in 3 tablespoons butter over medium heat. Stir in cream and next 5 ingredients. Cook 2 minutes. Remove from heat and cool 15 minutes.
3. Combine sliced potatoes and milk in a large, microwave safe bowl. Cover with plastic wrap, and microwave at high 5 minutes. Drain mixture, discarding milk.
4. Layer 1/3 of white potatoes with sweet potatoes.
5. Spoon 1/3 of cream mixture over potatoes.
6. Sprinkle with 1/2 cup Gruyere cheese.
7. Repeat layers twice, and top with Parmesan cheese.
8. Dot with remaining 1 tablespoon butter.
9. Cover with foil.
10. Bake for 30 minutes. Uncover and bake 20 minutes or until browned. Let stand 10 minutes.

By KathyMillerTime
Adapted from Southern Living

INGREDIENTS

For the cups

• 8 oranges
• 4 cups canned sweet potatoes, drained
• 1 cup fresh pineapple, diced
• 1  cup orange juice (from prepared orange cups)
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar
• 2 eggs, beaten
• 1 tablespoon ground cinnamon
• 1 teaspoon kosher salt

For the topping

• 1 cup pecans, chopped
• 1/2 stick unsalted butter (4 tablespoons)
• 1/4 cup brown sugar
• 1/4 light corn syrup
• 1/2 teaspoon kosher salt
• 1/4 cup bourbon
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Prepare oranges by slicing 1/8" off the bottom of each orange. (This keeps them from rolling over).  Flip the orange over, remove the top third, and scoop out and juice the flesh, reserving juice for the potato filling.
3. Mash the sweet potatoes and next 7 ingredients together in a bowl.  Fill the orange cups with potato mixture, then arrange on a baking sheet.  Cups may be assembled one day ahead).
4. Bake 45 minutes, or until tops begin to brown.  Meanwhile prepare the topping.
5. Toast pecans in a saute pan ovr medium heat for 2 minutes.  Add the next 4 ingredients.  Cook until syrupy.
6. Off heat, stir in bourbon and vanilla.  Return to heat for 1 minute, then spoon mixture over the baked orange cups.

NOTES

Most people have a favorite sweet potato recipe they use for Thanksgiving.  Use your favorite!  Just follow baking instructions and top as in the above instructions.

By KathyMillerTime
Adapted from Cuisine At Home issue 60