Get ready to see more ugly produce when you shop at Kroger. Coming in early 2019, a new label called Peculiar Picks is making its way to the popular grocery store. The initiative will label produce that may not otherwise sell because of its appearance. The store is already tackling plastic bag waste, by eliminating all single-use plastic by 2025, so eliminating food waste is another step in the direction toward a more mindful shopping experience.
Waste not, want not. That’s just one of the things we learned from Grandma after all. Learn her other cooking secrets here.
What Is Ugly Produce?
Ugly produce is perfectly safe to eat, it just doesn’t have that perfect appearance that we’re used to seeing at the supermarket. While these fruits and veggies might be too big or too small, misshapen or slightly off in color, they are still perfectly fine to consume and cook with, and would otherwise go unsold in stores.
This program is combating food waste, which accounts for 6 million pounds of wasted produce annually. Kroger hopes to shift the conversation away from the outer appearance of food, and more to what you can create with fruits and veggies that might not be the prettiest in the store.
You can use these cosmetically imperfect produce items any way you would cook with or snack on regular produce, the possibilities are endless with recipes and for snacking.
Try using your “ugly” produce in these hearty fall soups.
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Stuffed Pepper Soup
Some of the cooks at the restaurant where I work were talking about stuffed peppers. We decided to stir up similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
Cheesy Broccoli Soup in a Bread Bowl
This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan
Pumpkin-Lentil Soup
I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia
Classic French Onion Soup
Enjoy my signature French onion soup the way my granddaughter Becky does. I make it for her in a crock bowl complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Pumpkin Bisque with Smoked Gouda
I love the smell of this rich, cheesy soup as it bubbles on the stove. The Gouda cheese adds a delightful smokiness that just says autumn to me.—Kerry Dingwall, Ponte Vedra, Florida
Firehouse Chili
As one of the cooks at the firehouse, I used to prepare meals for 10 men. This chili recipe was among their favorites. —Richard Clements, San Dimas, California
Roasted Autumn Vegetable Soup
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California
Chicken Gnocchi Pesto Soup
After tasting a similar soup at a restaurant, I created this quick and tasty version. —Deanna Smith, Des Moines, Iowa
Turkey Sausage, Butternut Squash & Kale Soup
Kale and butternut squash are two of my favorite fall veggies. This low-fat soup combines them. If you love sweet potatoes, sub them for the squash. —Laura Koch, Lincoln, Nebraska
Carrot Soup with Orange & Tarragon
A pretty orange color, delicious hint of citrus and garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. —Phyllis Schmalz, Kansas City, Kansas
Hearty Quinoa & Corn Chowder
My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. — Kari Napier, Louisville, Kentucky
Sweet Potato Soup
Ginger and peanut butter give this dazzling orange soup a really unique flavor. It has a mild, not spicy, taste with an Asian flair. —Hilda Fallas, Bothell, Washington
Parmesan Artichoke Soup
This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. —Malee Jergensen, Murray, Utah
Apple Squash Soup
I add a little ginger and sage to this creamy butternut squash apple soup. My family loves it when autumn rolls around. —Crystal Ralph-Haughn, Bartlesville, Oklahoma
Turkey White Chili
Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes, like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia
Turkey Dumpling Soup
Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. —Debbie Wolf, Mission Viejo, California
Ginger Butternut Squash Bisque
This soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since. —Cara McDonald, Winter Park, Colorado
Tuscan Turkey Soup
Ladle up this quick, creamy soup chock-full of leftover turkey, pumpkin and beans to your hungry family and friends. It's fabulous! —Marie McConnell, Shelbyville, Illinois
Quick Golden Squash Soup
This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine—which is really amazing because I was convinced I didn't like squash until I tried this recipe. —Becky Ruff, Monona, Iowa
Minestrone with Turkey
I remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii
Cheesy Ham & Corn Chowder
When the day calls for a warm bowl of chunky soup, we make a big pot of the goods—potatoes, corn, ham and cheese. —Andrea Laidlaw, Shady Side, Maryland
Creamy Turnip Soup
In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! —Liz Wheeler, Wilmington, Vermont
Stuffing Dumpling Soup
I've always loved turkey, dumplings and stuffing, so I combined them and added a punch of Creole flavor. My family loves it, even my little ones. It's got some kick, but a dollop of sour cream can mellow that out. —Relina Shirley, Reno, Nevada
Turkey Gnocchi Soup
While trying to find a creative use for leftover turkey, we decided to add gnocchi instead of noodles. My 8-year-old daughter always asks for more. If you don't have leftover turkey, a rotisserie chicken works just as well. —Amy Babines, Virginia Beach, Virginia
Roasted Parsnip and Pear Soup
Once peeled, parsnips may turn dark when exposed to air, so be sure to roast them right after they're chopped. If you want to get a head start on prep, store peeled and chopped parsnips in acidulated water (just add a bit of lemon or lime juice or vinegar to water).—Sara Petrie, Grassie, Ontario
Zippy Pork Chili
In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are delicious rolled in tortillas and warmed up. It's so comforting to have a pot simmering when cold Kansas winds are blowing. —Michelle Beran, Claflin, Kansas
Creamy Root Veggie Soup
On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan
Guilt-Free Chicken Chili
This chili is a keeper. Make it on Sunday and you get lunch for the rest of the week, too. —Amy Chalmers, Poughkeepsie, New York
Maryland-Style Crab Soup
Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. —Freelove Knott, Palm Bay, Florida
Hearty Turkey 'n' Rice Soup
Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. —Maggie Brewer, Canandaigua, New York
Creamy Mushroom-Thyme Soup
I pick the mushrooms for this soup in the beautiful forests of the Pacific Northwest. There is nothing like harvesting fresh ingredients all by yourself, surrounded by nature. It's a spiritual thing! —Kristy Arnett, Stevenson, Washington
Spiced Sweet Potato Soup
This Thanksgiving serve your spuds as soup. It makes a unique first course, and guests will love the creamy texture and flavors of ginger, cinnamon and curry. —Lisa Speer, Palm Beach, Florida
Butternut Squash Chili
Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! —Jeanne Larson, Mission Viejo, California
Creamy Curried Carrot Soup
This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots.—Betsy Hedeman, Timonium, Maryland
Traditional Italian Wedding Soup
You don’t have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.—Mary Sheetz, Carmel, Indiana
Slow Cooker Sweet Potato Soup
I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
Chicken & Broccoli Rabe Soup with Tortellini
With chicken, pasta and a bold tomato broth, this hearty and inviting soup is like a big, comforting hug in a bowl! —Cynthia Gerken, Naples, Florida
Sherried Sweet Potato Soup
I stir up a pot of my smooth, spiced sweet potato soup when I want something out of the ordinary for guests. Using an immersion blender will result in a creamier texture.
Wild Rice and Mushroom Soup
Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. —Danielle Noble, Ft. Thomas, Kentucky
Creamless Creamy Squash Soup
Here's my go-to recipe for family and friends' get-togethers. One time, my niece devoured three bowls of it and we had to stop her from a fourth so others could have one last spoonful! —Sharon Verea, Thomasville, Georgia
Sweet Potato Bisque
I love to serve this bright orange, sweet potato bisque for special occasions in fall and winter. The recipe includes a minted chili oil to drizzle on top. It's well worth the few extra minutes it takes to make! —Lily Julow, Lawrenceville, Georgia
Moroccan Cauliflower and Almond Soup
This soup tastes rich and decadent, but is really very healthy! Bonus—it's vegan, and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas
Hopping on the Bandwagon
Kroger isn’t the only grocer selling flawed fruits and veggies, the store is joining a group of fellow grocery chains that are tackling food waste. Whole Foods, Walmart and Meijer have all been experimenting with similar programs as well since 2016.
A San Francisco-based company, Imperfect Produce, is a produce-delivery company that services much of the west coast with weekly deliveries of produce that doesn’t meet cosmetic standards and has saved 30 million pounds of food so far.
Looking to reduce food waste in your own home? You can reduce your footprint with these ideas:
- Compost at home to turn your scraps into soil
- Repurpose leftovers in new ways
- Being mindful of how long your produce lasts so you can gobble it up before it spoils.
Try These Sneaky Ways To Eat More Veggies
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Puff Pastry Chicken Potpie
When my wife is craving comfort food, I whip up my chicken potpie. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado
Super Spud Brownies
These moist and cakey brownies came from my mom’s old cookbook. Mashed potatoes may seem like an unusual ingredient, but this recipe took first place at a local festival. —Marlene Gerer, Denton, Montana
Butternut Squash & Potato Mash
Some people like squash, some people like potatoes. Mash the two together and you've got true love. This is a great way to get kids to eat their veggies.—Jasmine Rose, Crystal Lake, Illinois
Homemade Pasta
Try your hand at homemade pasta with this easy-to-work-with spinach dough. You don't need a pasta maker or other special equipment! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Sweet Potato Cinnamon Bread
My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. —Nancy Foust, Stoneboro, Pennsylvania
Spinach Lasagna Roll-Ups
One night friends on a tight schedule stopped by. I wanted them to stay for dinner, but I needed to fix something in short order. So, I created these savory spiral roll-ups, which feature a creamy three-cheese filling. They taste like lasagna, but bake in a fraction of the time. —Julia Trachsel Victoria, British Columbia
Zucchini Ham Frittata
This frittata is so quick to make--it cooks in the microwave in just minutes! Add a red pepper garnish for a colorful look. —Mildred Fox, Fostoria, Ohio
Strawberry-Carrot Smoothies
My children resist veggies, but they love smoothies. This smoothie packs in lots of good-for-you fruits and veggies, but to my kids, it's just a super delicious breakfast. —Elisabeth Larsen, Pleasant Grove, Utah
Tuna Mushroom Casserole
I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. —Jone Furlong, Santa Rosa, California
Spinach-Cheddar Crescent Bites
My idea for mini stuffed rolls came to mind on the day of a holiday gathering. The little golden bites were so popular at the party, they've been on my seasonal menu ever since! —Josee Lanzi, New Port Richey, Florida
Traditional Meat Loaf
Topped with a sweet sauce, this meat loaf tastes so good that you might want to double the recipe so everyone can have seconds. It also freezes well. —Gail Graham, Maple Ridge, British Columbia
Veggie Macaroni & Cheese
This creamy mac 'n' cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" —Marsha Morril, Harrisburg, Oregon
Contest-Winning Pesto Veggie Pizza
When I was thinking about what my family likes to eat and what I like to cook, the answer was pizza! —Dana Dirks, San Diego, California
Sausage Hash Brown Bake
For this all-in-one breakfast casserole, I sandwich pork sausage between layers of hash browns flavored with creamy soup and French onion dip. Cheddar cheese tops it all off. —Esther Wrinkles, Vanzant, Missouri
Artichoke & Spinach Enchiladas
Surprise your gang with these delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. My family loves it. —Joan Kollars, Norfolk, Nebraska
Mom's Turkey Tetrazzini
Filled with family-friendly flavors, a pleasant peppery kick and a creamy from-scratch sauce, this hearty dish is just the kind of stick-to-your-ribs comfort food you’re looking for. —Emma Hathway Price, Tampa, Florida
Carrot & Raisin Spice Cupcakes
Moist and pleasantly spiced, these cupcakes are like mini carrot cakes. Adding fruits, like raisins and pineapple, and vegetables to baked goods is a way to get more nutritional bang for your caloric buck. —Bre England, Indianapolis, Indiana
Baked Orange Roughy and Rice
It might sound too good to be true, but we're crossing our hearts when we tell you this delectable fish dinner will dirty just one dish. Your brood will be lining up to dig in once they see (and smell) the results! —Taste of Home Test Kitchen
Baked Parmesan Breaded Squash
Baked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas
Tomato Olive Quiche
Salty, savory olives, two kinds of onions, juicy tomatoes and layers of cheese make this quiche a dish to remember. —Stephanie Proebsting, Barrington, Illinois
Porcini Mac & Cheese
This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original.—Laura Davis, Pocomoke City, Maryland
Sweet Potato & Bean Quesadillas
Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota
Salsa Spaghetti Squash
If you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there's always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. —Clara Coulson Minney, Washington Court House, Ohio
Cranberry Corn Bread Casserole
What could be better on a cold day than a warm casserole and creamy sweet cornbread put together? Since it starts with a mix, this side takes no time to make. Just bake, scoop and eat. Yum!—Valery Anderson, Sterling Heights, Michigan
Loaded Baked Potato Casserole
When I bake this for my family, any leftovers are always gone by morning. In the night, people sneak downstairs for a little snack! Stir in broccoli, asparagus or peas if you've got 'em. —Colleen Trenholm, Dartmouth, Nova Scotia
Vegetable Lasagna
I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. —Sam Hunsaker, Lawrence, Kansas
Beet and Sweet Potato Fries
Oven-baked root vegetables put a colorful and flavorful twist on traditional French fries and add interest to a meal as a side dish. —Marie Rizzio, Interlochen, Michigan
Short Rib Cobbler
This recipe was inspired by my family's love of two things—beef stew and biscuits. After years of making the two separately, I put the biscuits on top of the stew like a cobbler. This supper's as down-home as it gets. —Janine Talley, Orlando, Florida
Asparagus Soup with Lemon Creme Fraiche
A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.—Fern Vitense, Tipton, Iowa
Italian Cheese Loaf
Here's a deliciously different sandwich. It's yummy warm from the oven or off the grill at a cookout. The cheesy filling is complemented by a mix of garden-fresh ingredients and crusty bread. I usually serve it with a salad and onion rings. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Midwest Meatball Casserole
I've relied on this recipe many times as a soothing finish to a hectic day...and since I usually have all the ingredients on hand, there's no last-minute rush to the store, either. —Judy Larson, Greendale, Wisconsin
Homemade Canned Spaghetti Sauce
DIY canning spaghetti sauce recipes are a tomato-grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama
Zucchini Pancakes
Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania
Asparagus Frittata
You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. —James Bates, Hermiston, Oregon
Mushroom Corn Muffins with Chive Butter
In this unexpected combination, thyme and mushrooms tucked into a fine-textured cornbread muffin are enhanced with a smear of homemade chive butter. —Lorraine Caland, Shuniah, Ontario
Broccoli and Carrot Cheese Bake
A creamy sauce flavored with cheese makes vegetables so much more appealing to my crowd. This holiday side dish will please even the pickiest veggie-phobics. It uses vegetables that are available year-round, so it works for Easter as well as winter holiday meals. —Trisha Kruse, Eagle, Idaho
The Best Eggplant Parmesan
Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable. —Dottie Kilpatrick, Wilmington, North Carolina
Veggie Calzones
Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. —Lee Ann Lowe, Gray, Maine
Contest-Winning Roasted Tomato Soup
Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
Beef Pot Pie
For more than a dozen years, this has been the No. 1 dish to serve company at our house. So far, everyone who has tried it has given it a thumbs-up rating. —Hannah McDowell, Penns Creek, Pennsylvania
Dark Chocolate Chip Zucchini Bread
A colleague brought this in one day for someone’s birthday. I grow zucchini in my garden so I had a lot of opportunities to experiment with the recipe. My mother-in-law loves it, and she doesn’t even know that it’s also pretty good for you. —Sally Newton, Smethport, Pennsylvania
Tater Tot Casseroles
Ground beef, sausage, cheese, and, of course, Tater Tots make this classic casserole a crowd-pleaser. Cayenne pepper and hot Italian sausage give it a pleasant kick. —Ryan Jones, Chillicothe, Illinois
Sun-Dried Tomato Goat Cheese Spread
This simple spread combines sweet and savory sun dried tomatoes, tangy goat cheese, and fresh herbs to make a truly magnificent spread. This flavorful spread is perfect with a glass of red wine.—Sarah Agrella, Mountain View, California
Mexi-Mac Casserole
Here’s one of my favorite all-in-one meals that uses items I typically have in the pantry. Green chilies give it just a little bite, but it’s easy to swap in a spicier can of tomatoes if you want to turn up the heat. —Jan Conklin, Stevensville, Montana
Two-Bean Veggie Pizza
This is my much healthier version of a black bean pizza I had in Guatemala. It’s so delicious! — Laura Letnes, Fargo, North Dakota
Layered Veggie Tortellini Salad
Tortellini and a Parmesan dressing give this layered salad an unexpected twist. It's great for a potluck. —Dennis Vitale, New Preston, Connecticut
Zucchini and Cheese Casserole
My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. —Rachelle Stratton, Rock Springs, Wyoming
Marina's Golden Corn Fritters
Just a bite of one of these fritters takes me back to when my kids were young. They're all grown up now, but the tradition lives on at get-togethers, when I double, sometimes triple, the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle, Canyon Country, California
Cajun Beef Casserole
Your little ones who refuse to eat veggies won’t complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. —Kelly Ciepluch, Kenosha, Wisconsin
Sweet Potato Pancakes with Cinnamon Cream
Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall. —Tammy Rex, New Tripoli, Pennsylvania
Mushroom & Onion Crescents
I knew these stuffed crescents were keepers when my husband ate most of the filling before I could roll it into the dough. I’ve had to get sneaky now when I make them. —Carrie Pommier, Farmington, Minnesota
Cornbread Taco Bake
The cornbread and beef bake together in one casserole dish, making this entree convenient. It's packed with tempting seasonings, and the cheese and onions make an attractive topping. —Vicki Good, Oscoda, Michigan
Ginger-Kale Smoothies
Since I started making this green smoothie recipe for breakfast every day, I honestly feel better! Substitute any fruit and juice you like to make this recipe your own healthy blend.—Linda Green, Kilauea, Kauai, Hawaii
Drizzled Butternut Bread
My two young children love this buttercup yellow bread. Squash makes it moist and goes so well with the cinnamon. This will be a welcome addition to a brunch or dinner table.—Misty Thompson, Gaylesville, Alabama
Carrot Cake Oatmeal
This warm breakfast cereal made in the slow cooker is a great way to get your veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.—Debbie Kain, Colorado Springs, Colorado
Easy Cheddar Chicken Potpie
My kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. It’s delicious! —Linda Drees, Palestine, Texas
Herb & Sun-Dried Tomato Muffins
Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. — Betsy King, Duluth, Minnesota
Bacon-Swiss Penne
I was fortunate to inherit my grandmother’s recipe book, which includes the recipe for this rich and cheesy casserole. I’ve been eating it for years and still can’t get enough.—Joseph Sortor, Tampa, Florida
Creamless Creamy Squash Soup
Here's my go-to recipe for family and friends' get-togethers. One time, my niece devoured three bowls of it and we had to stop her from a fourth so others could have one last spoonful! —Sharon Verea, Thomasville, Georgia
Sweet Potato Biscuits with Honey Butter
We often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. —Cathy Bell, Joplin, Missouri
