Some of the sweetest and most distinctive tastes of fall come in the color orange: pumpkins and other winter squash, sweet potatoes, persimmons, the first mandarins. One of my favorite sweet potato ...

Not everyone likes super-sweet sweet potatoes. That casserole we all grew up on, with the marshmallows and brown sugar, always tasted more like dessert than a proper side dish to me. But not quite as ...

My mother’s sweet potato recipe is one that we have been preparing in our family for as long as I can remember. It falls in the savory/sweet category — like the classic sweet potatoes and marshmallows ...

My grandmother makes this sweet potato souffle recipe every Thanksgiving. It's just so full of love and memories (and pecans!) that it needs to be shared. —Natalie Gray, Moreland, Georgia Preheat oven ...

1. Preheat oven to 350 degrees F. Lightly grease an 8 x 8 baking dish. Set aside. 2. In a medium bowl, combine the oats, flour, sugars, and cinnamon. Using a pastry blender, cut in the butter until ...

Since this dish is intended to be served family style, I make it in my mother’s floral 1 1/2-quart soufflé dish. The advantage of a such a dish is that it has higher sides than a normal casserole dish ...

6 sweet potatoes or 3 large cans 24-28 oz. 1 cup white sugar 1/2 cup milk 1/2 cup melted butter 1 teaspoon vanilla extract 2 eggs, beaten 1/2 teaspoon salt 1 cup dark brown sugar 1/3 cup all-purpose ...

5 cups peeled and chopped sweet potatoes (about 4 sweet potatoes) Instructions: Heat oven to 400 degrees. Boil sweet potatoes in enough water to cover until soft. Drain water. Add sugar, margarine, ...