There’s a special kind of comfort that comes from baking, especially when the aroma of warm spices fills your kitchen. This Delicious Sweet Potato Bread is exactly that kind of recipe. It’s incredibly ...

Many thanks to Times Leader reader Joanne Huntington of Berwick for sharing her fantastic recipe for stuffing that combines mashed potatoes with potato bread.

This gluten-free, low-carb sweet potato bread is the perfect mix of comfort and goodness. Packed with the natural sweetness of sweet potatoes and warm spices, this bread offers a soft, tender ...

Thanksgiving Stuffing with Sweet Potatoes (serves 6)By Chester Gerl, Executive Chef, Matt’s In the MarketNight before Thanksgiving:•Roast 2 medium size sweet potatoes @ 350 for 2 hrs; cover and ...

1 tablespoon sage. 1 tablespoon pepper. 4 eggs (whisked together with fork) 6 cups turkey broth. Preheat the oven to 350 degrees. Place bread in single layer on baking sheet and place in the oven ...

Sweet Potato Nut Bread: Fold 1 cup toasted and chopped walnuts or pecans into the batter. Make ahead: The loaf will keep tightly wrapped in plastic wrap for up to 1 week at room temperature.

Mix potatoes and stuffing together trying to keep a “swirl” texture (not completely combined). Mix Shape into 3 oz patties that are 1/2″ thick. Shape into 3 oz patties that are 1/2″ thick.

Place the sweet potato on the prepared baking sheet. Transfer to the oven and roast until tender, 45 to 60 minutes. Transfer the cooked sweet potato to a bowl and cover with a lid or a plate.

Sweet Potato Nut Bread: Fold 1 cup toasted and chopped walnuts or pecans into the batter. Make Ahead: The loaf will keep tightly wrapped in plastic wrap for up to one week at room temperature.