735 potato bake recipes

Old-fashioned yeast cakes made from hops water, potato liquid, flour, and cornmeal. A pioneer-era leavening method you dry and store for homemade bread baking. Just 5 ingredients.

Southern sweet potato pie with mashed sweet potatoes, warm spices, and a brightening splash of fresh lemon or orange juice. Pecan halves on top add Southern charm. The two-stage bake delivers a custard that sets without cracking.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Homemade Twinkle cake rolls with a fluffy vanilla cream filling made from butter, shortening, and evaporated milk. Bake in a sheet pan or potato tins, split, fill, and roll for a fun copycat treat.

Two savory strudel fillings: creamy mashed potato with crispy fried onions, or ricotta with scallions and egg. Classic Central European fillings ready to wrap in phyllo for baked strudel.

Soft gingerbread cake with lard and butter for tender crumb, spiced with ginger and cinnamon, baked until edges pull away from the pan.

Pillowy potato dumplings with cottage cheese and a whisper of nutmeg, boiled until tender and drizzled with melted butter. Eastern European comfort food from scratch.

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

Oatmeal orange cookies with rolled oats, cinnamon, and chopped orange pamelas (pomelo) mixed into brown sugar cookie dough. Chewy citrus-spiced drop cookies.

Turtle shells are a novelty edible-insect snack: cooked cicadas dipped in warm chocolate glaze and cooled into crunchy, chocolate-topped morsels. A bold entry into entomophagy for the adventurous.

These quick and easy fritters are made with sweet potatoes, peas, fresh mint, cilantro, and whole wheat flour. They are not only good for you, but also taste delicious. Serve these warm fritters with sour cream, hot sauce or any your favorite dipping sauce.

Cheesy mashed potatoes baked into a souffle-like casserole with Old English cheese, cream cheese, and whipped egg whites folded in. Parmesan-crusted top.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Sweet potato pie with brown sugar, cinnamon, and nutmeg in a flaky shell, finished with a decorative ring of pecan halves and a dollop of whipped cream. The yogurt in the custard adds tang and lift that traditional milk-only versions miss.

Sweet potato and pineapple empanadas in a flaky cream cheese pastry with shredded coconut. Tropical dessert turnovers baked until golden brown.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.