I have tried to like sweet potatoes, but after 55 years, guess its just not going to happen. Yay more for the people that like them! :thumbup:

I make this one every Thanksgiving and Christmas. Boil and mash three large sweet potatoes with 3 tbs. butter, 1/3 cup carnation evaporated milk, 1/3 cup brown sugar and 1/4 cup white sugar, 1tsp. vanilla and 1 tsp cinnamon. Mix well and spread in a nine inch baking dish. Top with crunch made with one cup flour, 1/2 cup brown sugar, 3/4 cup butter and 1 cup ground pecans cut up fine. Bake for 15 minutes at 350.

On the Lipton onion soup mix package is a recipe for roasted onion potatoes ( white potatoes) but I mix white and sweet potatoes together and they are great and easy. BTW it calls for 1/3 cup oil and I use way less, just enough to coat potatoes.

I peel and slice sweet potatoes and layer them in a deep-type casserole dish. I alternate lightly drizzling melted butter and lightly drizzling pancake syrup on the layers, along with sparingly salting every couple of layers. Cinnamon and chopped nuts can also be used on every few layers. Bake at 350. To speed up the baking process, I microwave about 10 minutes before placing in the oven.

I love sweet potatoes -- just baked, no butter necessary. I also really love them cold, fresh out of the fridge as a snack. However, I so enjoy trying new recipes, that I have copied those listed to try.

DH and I rarely have candied (with marshmallow) sweet potatoes. We eat them often, about once a month. Sometimes roast with regular potatoes and shallots. A good baked one is always nearby with steak or pork chop dinner. That souffle' sounds like a winner for you.

If it has to sit, why not use a crock pot. I'm sure there are recipes for the crock pot. I only make baked ones myself because no one else eats them.

Just make sure there are enough electric outlets available, then she should be good to go.

I've taken this to a covered-dish dinner, it didn't last very long, and people asked for the recipe:

Roasted Sweet Potatoes
with Shallots and Crispy Kale Ribbons

1-1/2 pounds Sweet Potatoes
3 medium Shallots
1/2 teaspoon Dried Oregano
Salt and freshly ground Black Pepper
Olive Oil
6 large Kale leaves, washed and dried
Variation:
1/3 cup toasted Pecan pieces
1/3 cup sweetened Dried Cranberries

Preheat the oven to 425 degrees. Peel the sweet potatoes and cut them into 1/2-inch pieces… transfer to a large bowl. Cut the shallots into thin slices and add to the bowl along with the oregano. Season with salt and pepper, drizzle about one tablespoon of olive oil over the sweet potato mixture and toss to coat.

Spread the mixture in a single layer on an oiled baking sheet with a rim. Bake for 30 minutes or until the potatoes are tender and lightly browned, turning once about halfway through.

Roll the kale leaves into a tight roll and cut crosswise into thin ribbons. Transfer to a bowl, drizzle with a little olive oil, and season with salt and pepper. Spread the kale on an oiled baking sheet and place in the oven when the sweet potatoes are about halfway done roasting until the kale is crisp and lightly browned, about 15 minutes.

To serve, transfer the sweet potatoes to a bowl and sprinkle with a few grinds of black pepper and top with the kale. (Serves 4 to 6)

This is the sweet potato recipe that I make every Thanksgiving. I've served it hot and cold. I actually like it better cold.

[h=3]Scalloped Sweet Potatoes and Apples[/h]
4 cups sliced peeled and cooked Sweet Potatoes
4 tart Apples, peeled and sliced
1 cup firmly packed Brown Sugar (reduce or eliminate when using topping)
½ cup Butter
1 teaspoon Salt

Put alternate layers of potatoes and apples in shallow baking dish. Sprinkle each layer with brown sugar. Dot with butter and sprinkle with salt.

[h=4]Topping-optional[/h]
¾ cup packed brown sugar
1 cup chopped pecans
1/3 cup melted butter
1/3 cup flour

In mixing bowl combine topping ingredients and mix well. Sprinkle over top of casserole.

Cover and bake in a 350 degree oven for 45 minutes. Uncover and bake for about ten minutes longer.

Serves 6 to 8