Potlucks are the perfect way to unite people over a shared love of food. Whether hosting or attending, having a standout dish can make all the difference. Today, I’m sharing two of my most well-received potluck recipes that always leave plates empty and taste buds happy: Sweet Potato Cookies and Smoky Cajun Mac and Cheese. These recipes strike the perfect balance between comfort and creativity, making them ideal for any gathering. Let’s dive into the details so you can wow your friends and family at your next potluck!

• 1 pound uncooked elbow macaroni
• 6 tablespoons butter
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups cashew milk
• 1-1/2 cups shredded sharp cheddar cheese
• 1 cup shredded Smoked Cheddar
• 1/2 cup shredded Gouda cheese
• 2 teaspoons Cajun seasoning (Louisiana Fish Fry Products Brand)
• 2 teaspoons liquid smoke
• 1 tablespoon Old Bay
• 1 tablespoon Garlic Salt
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Preheat oven to 400°. Cook macaroni until it is al dente or just barely done. Drain; set aside.
• In a large Dutch oven, melt butter over medium heat. Add garlic and cook until browned. Add in flour, Cashew Milk, liquid smoke, old bay, garlic salt, and Cajun seasoning. Cook for 4-5 minutes
• In the same pan gradually add shredded cheeses, stirring continuously until the cheese is melted.
• Add in macaroni, coat all of the noodles well with the cheese mixture.
• Place the Dutch Oven in the oven and bake until cheese is bubbly and edges are golden brown, 20-25 minutes.

Sweet Potato Snickerdoodles

PREP TIME: 40 minutes

COOK TIME: 10 minutes to 12 minutes

Ingredients

2 sticks (1 cup) unsalted butter

1/4 cup coconut oil

1 1/4 cup sweet potatoes (about 3 large sweet potatoes)

1 1/2 cups granulated sugar, divided

3/4 cup packed dark brown sugar

1 tablespoon vanilla extract

1 large egg yolk

3 1/4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

3/4 teaspoon kosher salt

1/2 teaspoon baking powder

1 tablespoon ground cinnamon

1 teaspoon five spice

1 tablespoon ginger

Instructions

• Peel skin from sweet potatoes and cook for 25 minutes until soft. Mix sweet potatoes with a hand mixer until all the lumps are gone.

•  Cut 2 sticks (1 cup) unsalted butter into 1/2-inch cubes and melt in a small saucepan over medium heat. Continue cooking, stirring constantly while scraping the bottom of the pot with a rubber spatula to release any browned bits, until the butter is light brown, smells nutty, and no longer foamy, 3 to 4 minutes.

• Immediately scrape into a large heatproof bowl. Add 1/4 cup vegetable shortening and stir to combine. Let cool at room temperature for 10 minutes. Meanwhile, cool the sweet potatoes and place them in a medium bowl.

•  Add 1 cup of the granulated sugar, 3/4 cup packed dark brown sugar, 1 tablespoon vanilla extract, and 1 large egg yolk to the bowl of melted butter. Whisk until completely smooth and glossy. Add the mashed sweet potato (reserve the bowl) and whisk until incorporated.

• Add 3 1/4 cups all-purpose flour, 1 teaspoon cream of tartar, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1/2 teaspoon baking powder. Stir with a rubber spatula or wooden spoon until the flour is completely incorporated. Cover the bowl with plastic wrap and refrigerate for 15 minutes. Meanwhile, divide the oven into thirds with 2 racks and heat the oven to 350°F. Line 2 baking sheets with parchment paper.

• Wipe out the sweet potato bowl bowl. Add the remaining 1/2 cup granulated sugar and 1 tablespoon ground cinnamon to the bowl and stir to combine. Scoop out the dough with a 1 1/2-inch wide cookie scoop or into 24 (about 2 rounded tablespoon) portions, and roll into balls. Roll each ball completely in the cinnamon sugar and place at least 2 inches apart on the prepared baking sheets.

• Sprinkle with more cinnamon sugar. Gently flatten each dough ball with the bottom of a drinking glass until about 1/2 inch thick. Bake until lightly browned and the tops crack slightly, 10 to 12 minutes. Let cool slightly on the baking sheets for 5 minutes, then transfer onto a wire rack to cool completely.

Note: You may need to add more flour if the sweet potato ratio is off.