So, according to several past studies, sweet potatoes are a fall power food you should eat year round. Yep, don't just save them for the holidays. Here's why: Sweet potatoes are rich in beta carotene, which scientists believe may help increase T cell activity in the body. T cells are known as the "helper" cells that fight infection. I already love sweet potatoes, so I didn't need any convincing.

• 2 medium to large sweet potatoes
• 2 cloves of garlic, minced or 2 teaspoons pre-minced garlic
• 3/4 teaspoon salt, more or less to your taste
• 3/4 teaspoon ground nutmeg
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups all-purpose flour
• 3 Tablespoons butter, margarine, olive oil, canola or vegetable oil
• 5 fresh sage leaves, minced

Preheat oven to 350 degrees, and bring a large stock pot of salted water to a boil. Bake sweet potatoes for 35 to 45 minutes, or until you can pierce the flesh easily with a knife. Once the potatoes are cool enough to handle, peel them before pressing through a potato ricer into a large mixing bowl. Add the garlic, salt, nutmeg, cheese, and egg. Sift in the flour, in small amounts, until the mixture resembles dough. If the dough is overly sticky, add more flour as needed.

On a floured cutting board or counter top, roll the dough into several long "snakes," about two feet long and a half-inch wide. Cut the strips into one-inch pieces and set aside in batches, being careful they don't stick together. Roll each piece over a gnocchi paddle (a fork will also work) until each section takes shape. Drop the pieces into the boiling water, and allow them to cook--just for a few minutes--until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.

In a large sauté pan, warm butter over medium heat until it begins to brown, being careful not to let it burn. Reduce heat to low and add the chopped sage leaves, and let the flavors meld for three minutes. Add the gnocchi to the pan in batches, lightly browning each side while it soaks up the flavors of the pan. Place gnocchi on a serving tray and repeat until all of the gnocchi has been infused with the sauce. Garnish with a sprig of sage, and serve immediately.

• 1 medium to large onion chopped
• 2 stalks celery finely chopped
• 1 Tablespoons canola or vegetable oil
• 1 1/2 to 2 pounds ground beef or venison
• 1/2 cup beef broth
• 2 large carrots grated or cut small
• 1 teaspoon ready minced garlic or 1 clove minced
• 2 Tablespoons Worcestershire sauce
• 1/2 teaspoon dried rosemary
• salt and pepper to taste
• 8 to 10 servings prepared instant mashed potatoes
• 1/4 cup melted butter
• 1 teaspoon paprika
• 2 Tablespoons garlic powder
• 14.5 ounce can stewed tomatoes undrained and crushed
• 1/4 cup capers (optional)
• 1/2 cup grated cheddar cheese

Saute onions and celery in oil for 5 to 10 minutes. Add ground meat and cook until meat is done, drain off excess fat. Add beef broth, carrots, garlic, Worcestershire sauce, rosemary, salt and pepper, stewed tomatoes and garlic powder, mix well. Simmer uncovered for 30 minutes on medium low heat.

Pour into 8x8 pan and top with prepared mashed potatoes. Mix melted butter, grated cheese, paprika and capes together. Sprinkle over top of potatoes.

Cover with foil loosely and bake at 375 degrees for 35 to 45 minutes or until heated through.

• 10 to 12 average size potatoes peeled and cubed
• 1 medium to large onion finely chopped
• 12 to 16 ounces of bacon fried crisp
• two 10 3/4 ounce cans cream of celery soup
• 10 3/4 ounce can of cream of mushroom soup
• 3 or 4 handfuls of fresh or frozen broccoli florets
• 12 to 14 ounces of Velveeta cheese
• 2 cups 2% or whole milk
• 1 Tablespoon Worcestershire sauce
• Salt and pepper to taste

Put potatoes in pot and cover with enough water to cover by about an inch. Bring to a boil and boil until potatoes are tender. Add Broccoli and boil another 10 to 15 minutes over medium low heat.

While potatoes are cooking, fry bacon until crisp, remove from skillet and add onions to bacon drippings and cook until tender. Crumble up bacon and add back to onions in pan. Add onions and bacon to potatoes and broccoli. Add Worcestershire sauce and season to taste. Add soups and stir well to combine, add in Velveeta cheese and stir until melted. Reduce to lowest heat setting and add in milk.