Fill up on veggies and load up on great flavor with this creamy, hearty casserole. You'll appreciate the homey bread-crumb topping and hands-free bake time at the end of a long day. —Taste of Home Test Kitchen
My kids, husband and nephews love these potatoes. I make a large batch in disposable pans and serve them at get-togethers— the holidays aren't the same without them. It's also a great recipe for brunch or a ham dinner.—Brenda Smith, Curran, Michigan
My husband, a pastor, and our three children enjoy these potatoes so much that I don't wait until the holidays to make them. This casserole often comes out when we invite church members over for a family-style meal.
A co-worker gave me this recipe. Once my family tasted it, we all agreed it was a keeper! Speckled with ham and flavored with mozzarella and Parmesan cheeses, it's a little different.—Gail Buss, Westminster, Maryland
My cousin gave me this simple savory recipe. Whenever I'm making homemade mashed potatoes, I throw in a few extra spuds so I can make this dish for supper the next night. —Tanya Abernathy, Yacolt, Washington
"Thanksgiving wouldn't be the same for my family without the buttery, pecan-topped sweet potato bake they've come to love with their turkey. Now with a third less cholesterol, 25 percent fewer calories and a whopping 43 percent less fat, this recipe is one any holiday cook who cares about her family's health can be thankful for!"
Sonia Chimenti - Concord, California
Be sure to leave room on the plate for light and creamy casserole. It's dressed up with green onions and melted cheddar cheese and gets its rich texture from the addition of reduced-fat sour cream. Donna Noel - Gray, Maine
I love eggnog so I am always looking for new ways to use it. When I added it to mashed sweet potatoes I knew I had a winner. You can make this the night before and refrigerate it unbaked; the next day, let it stand at room temperature for 30 minutes before baking.—Katie Wollgast, Florissant, Missouri