BABY POTATOES WITH ROSEMARY

2 ½ lbs. small potatoes, cut in half or quarters if large

2 tab. olive oil

2 tab. fresh rosemary

¼ tea. salt

coarsely ground black pepper

rosemary sprigs for garnish

Preheat oven to 425'. Place potatoes in large roasting pan; toss with olive oil, rosemary, salt and pepper. Roast 40 min. to 1 hour, turning occasionally with metal spatula, until golden and fork-tender. Garnish with rosemary sprigs. Makes 5 accompaniment servings.

SWEET POTATO PUFF

4 large sweetpotatoes or yams

¼ cup butter

2 eggs, well beaten

1/3 cup sugar

2 tea. baking powder

Cook sweetpotatoes in a large pan until tender, about 30 to 35 min. Mash and add remaining ingredients. Beat well and transfer to a buttered casserole. *One cup of cranberries can be added before baking. Dot with additional butter and bake at 350’ until brown, about 30 to 40 min. Serves 6.