In a large skillet, heat the oil over medium-low heat and cook the onion, stirring, until limp and starting to brown, 4 to 5 minutes.

Add the Maggi and stir to blend.

Add the yams and broth.

Bring to a boil, then reduce the heat to medium-low, cover and simmer until the yams are almost tender, 8 to 10 minutes.

Add the cream, chipotle sauce, salt, and pepper.

Cook uncovered, stirring, until the sauce reduces and thickens and the yams are very tender.

Preheat the oven to 400°.

Scrub the potatoes and pierce each one a few times with a thin-bladed knife to prevent them from popping open while baking.

Place on a 9- × 12-inch foil-lined baking pan and bake about 1 hour, or until very soft.

Meanwhile, in a dry skillet over medium heat, toast the pumpkin seeds until they are lightly browned and pop around in the pan.

Remove to a bowl and reserve.

When the potatoes are done, remove from the skins and mash with the butter.

Season with salt and pepper.

Stir in the toasted pumpkin seeds.

Preheat oven to 350°.

Put the seasoning paste, tomatoes, and orange juice in a blender and blend until smooth.

Put the onions and potatoes in an ovenproof casserole dish.

Add the seasoning mixture, oil, and salt.

Turn to coat the vegetables.

Cover and bake about 20 minutes.

Remove the cover and continue to cook until the liquid is absorbed and the vegetables are browned and tender, 25 to 30 minutes.

Prepare the salsa.

If made ahead, cover and refrigerate until shortly before serving.

Preheat the oven to 350°.

In a large mixing bowl, toss the potatoes and onion with the olive oil to coat well.

Place in a baking dish large enough to arrange potatoes in a single layer.

Sprinkle with salt and pepper.

Roast until very tender and browned, about 45 minutes.

Wipe the chiles with damp paper towel to remove any dust and cut them open.

Remove the stems, seeds, and veins.

In a dry skillet, over medium heat, toast the chiles until aromatic, about 6 to 8 seconds on each side.

Put the chiles in a bowl and barely cover with hot water.

Soak for 20 minutes.

Transfer the chiles to a blender and discard the water.

Add the garlic and chicken broth.

Blend for 1 minute to a smooth purée.

Add the cream, salt, and pepper.

Pulse just to mix.

Reserve in the blender jar.

Preheat the oven to 375°.

Brush an 8-inch-square baking dish with vegetable oil.

Arrange the sliced potatoes in the dish.

Pour the chile mixture evenly over the potatoes.

Bake uncovered until the potatoes are tender, and the sauce is bubbling, about 45 minutes.

Preheat the oven to 375°.

Bake the potatoes until soft when tested with a knife, about 1 hour.

Leave the oven on.

While still warm but cool enough to handle, cut the top third off each potato horizontally.

Scoop out the potato in the bottom section and put into a large bowl.

Save the shells.

Mash the potatoes with the butter and milk.

Mix in the cooked corn, cheese, salt, and pepper.

Stuff the potato shells equally with the mashed potato mixture.

Bake the stuffed potatoes until piping hot all the way through and lightly browned on top, 20 to 25 minutes.

Lay a large piece of foil on a flat surface.

Spread the butter on the foil in the center.

Slightly lift the foil edges to prevent the potatoes from rolling off and put the potatoes on the foil.

Top with the remaining ingredients.

Fold the foil like an envelope and make a tight seal to prevent any water from getting inside.

Bring about 1 cup of water to a boil in the bottom of a steamer.

Place the potato package on the steamer rack, cover, reduce the heat to medium-low and cook over boiling water about 20 minutes, or until the potatoes are tender.

Transfer the potatoes to a bowl with the steaming juices.

Put the potatoes in a large saucepan and cover by about 2 inches with cold water.

Bring to a boil and cook, partially covered, until the potatoes are very tender, 15 to 20 minutes.

Drain the potatoes into a colander and return them at once to the pan.

With a potato masher, mash the hot potatoes with the milk.

Add the chiles, and sour cream.

Mash until fluffy.

Add more milk, if needed.

Stir in salt, and taste.

Adjust as needed.

Prepare the sauce.

Reserve in the pan off heat.

Preheat the oven to 375°.

Put the sliced potatoes in a large bowl.

Add the oil, salt, and pepper and toss to coat the potatoes.

Transfer to an ovenproof casserole dish and roast the potatoes, uncovered, in preheated oven for 30 minutes.

Reheat the sauce and pour over the potatoes.

Cover and cook until the potatoes are very tender, about 35 to 40 minutes more.

In a medium pan of boiling water, cook the carrots, uncovered, until crisp-tender, about 3 minutes.

Scoop out with a slotted spoon, and put into a bowl.

Add the potatoes to the same pan of boiling water, and cook until barely tender, about 4 minutes.

Drain the potatoes and add to the bowl with the carrots.

Melt the butter in a large skillet, over medium heat.

Add the carrots, potatoes, cumin, and salt.

Cook, covered, stirring frequently, until the vegetables are tender, 4 to 5 minutes.

Remove the lid, raise the heat to high, and cook the vegetables until they start to brown, about 4 minutes.

Stir in the cilantro.