This comforting blend of sweet potatoes, apples and pecans has a small yield, so you won't end up with a pan of leftovers. Now that our three boys are grown, I cook for just my husband and me.—Marjorie Wilkerson, Dighton, Kansas
“We love to eat healthy, and this recipe has an Asian flare with a touch of sweetness that’s sure to satisfy even those who turn up their noses at broccoli,” says Marianne Bauman of Modesto, California.
At Connie Burke's home in Gaithersburg, Maryland, this colorful side takes the place of green bean casserole for special dinners. “It's quick to fix, goes with a variety of meats and tastes great,” Connie says.
I CAME UP with this recipe when looking for a different way to use leftover baked potatoes.
I wanted to do something besides simply frying them or making potato salad, so I found a recipe and added some of my own ingredients. These are the tasty results. —Leonora Wilkie