The big feast is only two weeks away!  One of my favorites at Thanksgiving has to be this Praline Pecan Sweet Potato Casserole.  I feel it’s a  little like cheating and eating dessert first  because these sweet potatoes are as good as pie once you add the brown sugar and pecan praline topping.

We do have a little tug of war for the holidays because my husband’s favorite is this Yam Apple Casserole – which is also really good; but these are still my favorite.  I try to be nice and alternate which we have; but sometimes it’s good to

I love the flavors of fall, but sometimes it’s fun to spice things up a little!  These Sweet Fire Sweet Potatoes will liven up any meal.    A touch of jalapeno jelly adds just enough sweet mixed with a little heat to  add another layer of flavor to your usual sweet potato dish.

Sweet Fire Sweet Potatoes

Ingredients

2 pounds sweet potatoes, peeled and cubed (about 4- 4 1/2 cups)
1/3 cup jalapeno jelly
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
sea salt to taste
2 tablespoons fresh cilantro, chopped

Directions

Preheat oven to 450 F.

Spread sweet

Potlucks and barbecues make the summer months so delicious.  This fast and easy Cream Corn is the perfect side dish for your next summer get-together, or even for your Holiday table.  It’s got fresh corn flavor in a creamy sauce that always has everyone coming back for seconds!

Using frozen corn keeps this simple, but if you have fresh cut corn off the cob it would be wonderful.  You can also make this up ahead and keep it warm in your crock pot.

Fast and Easy Creamed Corn

Ingredients

2 cups heavy cream
4 ounces cream cheese
2 tablespoons butter

Hopefully you still have room on your Easter Menu for this Carrot Souffle.  It’s a simple dish that has a warm, custard flavor to really make the carrots pop!  It’s a little sweet, so it could go perfectly with your brunch or dinner menu.  I love it warm out of the oven, but the leftovers are great right from the frig, so serve it hot or cold.

Carrot Souffle

Ingredients

1 pound carrots, peeled, steamed until soft, mashed
1/2 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1/2 cup butter, softened
3 eggs, lightly beaten
1 teaspoon vanilla Read

I’ve always been intrigued with Spaghetti Squash since I was a kid,  Really -a squash that cooks into strands similar to spaghetti – how fun is that!   Spaghetti Squash is a wonderful side dish and I think I’ve found my new favorite way to serve it.  This Brown Butter and Parmesan Spaghetti Squash combines a simple drizzle of brown butter to add a rich, nutty flavor and  is topped with flavorful Parmigiano-Reggiano Cheese – Delish!

I love the awesome flavor of brown butter for fall.  Try it  in these Mashed Potatoes and this Orzo Pasta for more rich wonderful fall