I have plenty, depends on what you want to do, casseroles, meat, stuffing, desserts (have more of that) etc

Desserts and casseroles are what I like to make best :3

And various ways to make mashed potatoes.

I dont have a set way of mashing the potatoes. In truth. Basically I just feel how I want the mash potatoes to be: Cream and diced potatoes are always the good start. then.... blend the ever blue blazes out of them. People like having a different consistency of mashpotatoes. I like mine to be smooth and fluffy, so I for instance would take maybe a half cup of hot cream and set aside. The potatoes you boil after you peel them and dice them, It does not matter their shape you are gonna pulverize them anyway. Once the potatoes are pulverized into well mesh, whip the hot cream in slowly and pretty much judge how stiff or soft you want the mash potatoes to be. Adding minced, chives, parsley, pepper, (salt and alittle garlic powder), or garlic salt tends to have a good flavor to it.

Here is a recipe from a Magazine I have for sweet potatoes

Sweet Potato Orange Cups

3 lg sweet potatoes peeled and cubed
1 can orange juice concentrate (about 6 oz)
1/4 c packed brown sugar
1/4 c half and half cream
2 T butter
3/4 cup mini marshmallows
1/4 chopped pecans
4 oranges halved ((these are the "serving cups")
more mini marshmallows

Boil sweet potatoes for about 25 - 30 min or until tender then drain
In a lg bowl beat the potatoes, brown sugar, orange juice concentrate, cream and butter until smooth. stir in the 3/4 marshmallows and pecans and set aside
Remove pulp from oranges as you just want the shell, fill the orange shells with the sweet potato mixture and place a few marshmallows on the top.
put the orange shells in a greased baking pan (suggested 15-in x 10-in) I say what ever the freak you can find. Bake at 350 degrees for 20 minutes or until the sweet potatoes are hot.

I dont have a set way of mashing the potatoes. In truth. Basically I just feel how I want the mash potatoes to be: Cream and diced potatoes are always the good start. then.... blend the ever blue blazes out of them. People like having a different consistency of mashpotatoes. I like mine to be smooth and fluffy, so I for instance would take maybe a half cup of hot cream and set aside. The potatoes you boil after you peel them and dice them, It does not matter their shape you are gonna pulverize them anyway. Once the potatoes are pulverized into well mesh, whip the hot cream in slowly and pretty much judge how stiff or soft you want the mash potatoes to be. Adding minced, chives, parsley, pepper, (salt and alittle garlic powder), or garlic salt tends to have a good flavor to it.

Here is a recipe from a Magazine I have for sweet potatoes

Sweet Potato Orange Cups

3 lg sweet potatoes peeled and cubed
1 can orange juice concentrate (about 6 oz)
1/4 c packed brown sugar
1/4 c half and half cream
2 T butter
3/4 cup mini marshmallows
1/4 chopped pecans
4 oranges halved ((these are the "serving cups")
more mini marshmallows

Boil sweet potatoes for about 25 - 30 min or until tender then drain
In a lg bowl beat the potatoes, brown sugar, orange juice concentrate, cream and butter until smooth. stir in the 3/4 marshmallows and pecans and set aside
Remove pulp from oranges as you just want the shell, fill the orange shells with the sweet potato mixture and place a few marshmallows on the top.
put the orange shells in a greased baking pan (suggested 15-in x 10-in) I say what ever the freak you can find. Bake at 350 degrees for 20 minutes or until the sweet potatoes are hot.

Gahh double post a recipe?! I should be shot....

Now Mousses' are fun and easy to make

Pumpkin Mousse

1 med pie pumpkin (*roughly 2 lbs)
2 T sugar
3/4 tsp ground cinnamon, divided
1/3 c vanilla chips or white chips
2 T milk
1 pkg cream cheese soften
1/3 confectioners/powdered sugar
1/3 c solid-pack pumpkin
1 tsp grated orange peel
1 c heavy whipping cream (whipped its a mousse, ya need whipped cream!)

Kill the pumpkin by cutting out the top and then scraping out the insides and seeds ((which are good for toasting!)).
In a small bowl, combine the sugar, 1/2 t spoon of cinnamon and then sprinkle on the inside of the pumpkin ((I feel like a fairy doing that)) Put the top back on and then place on a baking sheet and bake at 400 degrees for 25-30 min or till crisp and tender. cool on a wire rack
Meanwhile nuke (microwave) the vanilla chips with the milk at 70 % power and stir until smooth. let cool to room temp
In a bowl beat the cream cheese and confectioners sugar till smooth, then beat in the pumpkin (the packed pumpkin not the shell) orange peel, remaining cinnamon and reserved chocolate (the chips with the cream). Fold in the whipped cream, remember you want to keep as much air in the whipped cream as possible so yeah be careful not to deflate while folding and make certain its mixed thouroughly.
Remove the pumpkin shell top, spoon in the mousse into the pie pumpkin and eat what you can and fridge-rate the rest

go look up some types of salsas for a cheap easy topping that can add a burst of flavor!, something like a mango or peach salsa mixed in with some common thanksgiving items ore even mixed with stuffing can add a real kick or a sweet burst of flavor. My family loves it and my grandmother makes some every year, no idea what she uses but i know she makes it herself

oh, my aunt just asked my grandmother and they get the recipies from http://www.great-salsa.com/salsa-recipes.html , and now i know XD trust me, its worth a look