I got the recipe for these irresistible potatoes from a friend in my country line-dance club several years ago. It's a favorite at every potluck I've taken it to. So when I married Cliff on our farm, this saucy dish was automatically part of the wedding menu.
"I discovered this yummy sweet potato recipe years ago," relates Beth Buhler, Lawrence, Kansas. "There's no need for lots of butter and sugar because the pineapple and marshmallows provide plenty of sweetness. It's a holiday favorite at our house," she shares.
"This casserole is a great contribution to a potluck," notes Karen Bundy of Cabot, Pennsylvania. The dish features layers of sliced potatoes, cooked turkey, broccoli and Swiss cheese with creamy Alfredo sauce spooned over it all.
"When they were little, our children loved this creamy side dish," says Jacqueline Thompson Graves of Lawrenceville, Georgia. "After an adult has sliced the potatoes, youngsters can do the rest. Overlapping the potatoes in the baking dish to create a pretty pattern is half the fun," she assures.
I came up with this recipe primarily because my husband loves hot dogs and I needed a break from standard fare using franks. It was an instant hit. Even I enjoy the rich taste.—Shirley Bradley, Wildwood, Florida
A few convenience items hurry along prep of this speedy casserole from Nella Parker of Hersey, Michigan. A sweet-and-tangy fruit glaze tops canned sweet potatoes and apple pie filling with delicious results. Serve it alongside roasted meats or take it to a potluck.
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
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
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