I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. —Linda Call, Falun, Kansas
Says Dona Alsover of Upland, California, “Our children and grandchildren live far away, so my husband, Jim, and I frequently plan a quiet dinner by candlelight. We have Vegetable Ramekins often since we can pull fresh things from our garden all year. It is a colorful and delicious side dish.”
I came across this recipe a few years ago around Thanksgiving. The golden, juicy hens and festive rice stuffing make a memorable feast for two. Best of all, we're not eating leftovers for days on end.Kathy Meyer, Kenosha, Wisconsin
While living in Milan with my husband, Leon, I picked up this recipe. Since it contains very little spice, this simple side dish is good for folks who can't eat spicy food.Kathry Manwiller, Wyomissing, Pennsylvania
I SERVE potatoes with just about every meal. Besides using this recipe as a side dish, I discovered I could serve it as a main dish for a lighter meal. It satisfies the appetite well, especially for us older folks.
A dear friend shared this recipe with me several years ago.
-Margery Bryan, Royal City, Washington
MY mother-in-law gave me this recipe many years ago, and I served it to my husband every year on our anniversary. Also on the menu were English muffins with honey, juice and coffee.
Now our sons make this souffle, and their children love it for brunch or a light supper.
-Dollypearle Martin, Douglastown, New Brunswick
THIS DISH was my grandmother's way of getting us young kids to eat our green vegetables. She was a wonderful cook and inspired me to get creative in my cooking.
Sunday dinner was always served at noon at her house, and everything on the table was homemade and delicious.
-Linda Poole, Rainbow, Texas
This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.Dawn Fagerstrom, Warren, Minnesota
I WAS ANXIOUS the first time I tried this recipe, wondering if my family would like it. It was a big hit, though, and I was happy to find another idea for serving this prolific garden vegetable.
I serve it most often with chicken. It adds so much color to the plate.
-Dorothy Pritchett, Wills Point, Texas