•  Preheat oven to 450 degrees. Place potatoes in a large roasting pan with a small amount of water, cover the pan tightly with aluminum foil, cook potatoes until tender, about an hour to an hour and a half.
• Transfer potatoes out of pan and let cool. Reduce oven to 350 degrees.
• Peel off potato skins when cool, cut the flesh into half-inch cubes. Transfer ¼ of potatoes to a large bowl and mash with a potato masher. Add the remaining potatoes and stir.
• In a separate bowl whisk together the milk, vanilla, butter, eggs, maple syrup, brown sugar, salt, pepper and nutmeg. Add mixture to the sweet potatoes.  Sprinkle top with pecans.  Transfer potato mixture to a large rectangular baking dish and sprinkle with topping.
•  Bake around 45 minutes.

Gambas al ajillo (Garlic Shrimp)
 Submitted by: Spanish Teacher Ms. Maria Garcia Family Recipe
 
Makes 4 servings.
Prep Time: 15 min.
Cook Time: 30 min.
Ingredients:
1/2 cup butter (one stick)
1/2 cup olive oil
2 tbsp chopped garlic (6 cloves)
2 lb medium shrimp, peeled
1/4 cup beef broth
1/3 cup lemon juice
1 tsp bittersweet pimentón (Spanish smoked paprika)
3 tbsp dried chili peppers, crushed
2 bay (laurel) leaves
1/2 cup sherry wine, manzanilla or Fino
Salt and black pepper, to taste
1/2 cup chopped parsley
2 cups Calasparra rice 
Instructions:

• Bring to a boil 2 cups of Calasparra rice in 4 cups of water. Lower heat and simmer for 20 minutes. Melt together butter, olive oil, and garlic, and simmer until light brown; set aside on low heat. Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat.
• Heat oven to 500 degrees F with large terra cazuela or ceramic dish on oven shelf. When the cazuela becomes very hot remove to the top of the stove.
• Bring butter and olive oil solution to a boil and add immediately. Add shrimp and stir with a wooden spoon until they turn pink. Add sherry and beef broth, which has been brought to a boil. Stir and return to oven for 5 minutes.
• Serve with Calasparra rice and bread to absorb the juices.

 Tiramisu
Submitted by: Physics Teacher Mr. Valentino Scipioni
Family Recipe
 
Ingredients:
3 Eggs
2 pkg. Cream Cheese
1 Large pkg. Hard Lady finger cookies
Espresso
Stock 84 Coffee Liquor
Cocoa
1 8 oz Cool Whip.
2 ½ cups sugar
 Instructions:

• Separate the egg whites and beat till thick.  Place in refrigerator.
• In a separate bowl. Mix 1 ½ cups sugar and the egg yolks until creamy.
• Mix the softened cream cheese into the egg yolks and sugar.
• Using a wooden spoon mix in the cool whip.
• Using a wooden spoon put the egg whites into mix.  (Try not to put in any egg whites that may have re-liquefied). Place the entire mix in the refrigerator.
• You will have to make 2 pots of espresso.  In a bowl mix the espresso and the remaining sugar. 
• Quickly dunk and turn each ladyfinger and line the 13” x 9”.
• After the 1st layer is complete, generously sprinkle the liquor.
• Take ½ of the mix from above and spread evenly over the lady fingers.
• Repeat steps 7-9 for the second layer.
• Finally use a sifter and sprinkle cocoa over the top.
• Cover and chill overnight.
• Enjoy!