Whipped Cream and Sweet Potatoes . . . but not together!

I had some cooking/baking ideas I've tried in recent weeks that really work and thought I'd share.
You've probably seen the easy-release foil they now sell in the stores. I have found the stuff to be invaluable when roasting to protect the bottom of the pan and facilitate clean up. I recently came across a recipe that was made for this convenience. We are trying to eat more wisely and the combination of this idea and the foil was perfect!

Oven Fried Sweet Potatoes
3 or 4 yams or sweet potatoes (I like the long, dark ones best)
Tablespoon olive oil
2 Tablespoons brown sugar
1/2 Tablespoon brown mustard
1 tablespoon vinegar
Grated zest of one orange
Sprinkling of cayenne pepper

Preheat oven to 400 degrees. Peel and cut the potatoes into French fry shapes and place into a roomy bowl. Add the rest of the ingredients and toss until every piece is coated. Lay out the potato sticks on the prepared baking sheet, one layer deep. Bake approximately 20 minutes or until tender and just beginning to brown on the edges. Serve immediately. It is like having baked yams/sweet potatoes without the fuss of the peel.

I like to frost certain types of cakes with freshly whipped cream. Freshly whipped cream, however, doesn't have much staying power and within a few hours will soak into the cake and lose it's fluffy surface. I've found a way to make it last on a cake several days in the refrigerator.

Lasting Whipped Cream Frosting
Four cups heavy whipping cream
1/2 cup sugar
1 teaspoon vanilla
2 heaping tablespoons sour cream

Whip up the cream and sugar until it starts to come together and slightly stiffen. Be careful, you don't want butter! Add the vanilla and sour cream and continue beating until it is whipped and forms soft peaks when you lift the beater. If you are making a two-layer cake, put your favorite jam in the middle and frost the top and sides with the whipped cream. Any leftover whipped cream, save for extra dollops on the individual servings.

We are cutting back on our salt intake these days but love the St. Patrick's Day corned beef and cabbage dinner. You can cut down the sodium a bit if you thoroughly rinse off your beef and then simmer it in clean water along with the included package of spices. It is still probably a bit more salt than you'd usually want in a meal but it's a once a year feast. It is a favorite meal for me to cook as the meat, potatoes, carrots, and potatoes all go in the same pot and need minimum supervision. Just remember the meat simmers about 45 minutes, then the carrots for ten minutes, then the potatoes until almost tender. The cabbage goes in last and just until it starts to wilt. You still want a little crunch to it.