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4 ears corn, kernels removed, or one 16-ounce can whole kernel corn, drained, or 1½ cups frozen corn kernels

1 medium onion, chopped

4 jalapeño chiles, seeded and chopped

1 tablespoon garlic powder

1 tablespoon butter or margarine

¾ teaspoon salt, or to taste

Heat the oil in a large skillet over medium-high heat. Add the squash, corn, onion, chiles, and garlic powder. Cook for 12 minutes, or until tender, stirring frequently. Add the butter and salt.

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TIPS FROM OUR TEST KITCHEN: When cooking the vegetables, use two utensils, such as a tablespoon and a fork, to toss and stir as you would a stir-fry. This allows for easier handling and even cooking.

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Sweet Potato Casserole

Drichelle Pierce, Albuquerque, New Mexico

Serves 6

“My husband’s grandma gave me this recipe after we had been married for a few years. The first time I baked it was for a Christmas potluck. I secretly put the dish on the table with the rest of the food. About five minutes into the dinner, people started asking who had made the casserole. It was a hit! The next week I baked it for my husband’s grandma, and she commented on how well I did.”

SWEET POTATOES

Two 15-ounce cans sweet potatoes in syrup, drained and mashed

1 cup milk

½ to 1 cup granulated sugar, or to taste

2 eggs

6 tablespoons butter, melted

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

TOPPING

¾ cup cornflakes

½ cup packed light brown sugar

½ cup chopped pecans or walnuts, toasted, if desired

6 tablespoons butter, melted

1. Preheat the oven to 400°F. Coat an 8-inch-square pan with nonstick cooking spray.

2. To prepare the potatoes, place the drained sweet potatoes in a large bowl. Beat well with a mixer at low speed. Add the milk, granulated sugar, eggs, butter, cinnamon, and nutmeg. Increase the speed to medium and beat until smooth.

3. Spoon into the prepared pan. Bake, uncovered, for 40 minutes, or until a knife inserted in the center comes out clean.

4. To prepare the topping, combine the cornflakes, brown sugar, and pecans in a medium bowl, and stir gently to mix well. Sprinkle evenly over the potato mixture. Drizzle the melted butter evenly over the top. Bake, uncovered, for 25 minutes.

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TIPS FROM OUR TEST KITCHEN: For a dish that’s less sweet, use 3 pounds of fresh cooked sweet potatoes instead of canned sweet potatoes.

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Yamtastic

Ethan Bosch, Clarion, Pennsylvania

Serves 12 to 16

“I’ve shared this recipe with folks at church after potluck suppers. But Thanksgiving 2005 was the meal where the entire table of relatives agreed that the dish was wonderful—and relatives will tell you the truth!”

POTATOES

6 pounds sweet potatoes or yams, cooked and peeled

½ cup maple syrup

¼ cup heavy cream

¼ cup (½ stick) butter, softened

1 egg, beaten

½ teaspoon salt

½ teaspoon black pepper

TOPPING

¼ cup (½ stick) butter

¼ cup packed light brown sugar

½ cup chopped pecans

1 tablespoon heavy cream

1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.

2. To prepare the potatoes, combine the sweet potatoes, maple syrup, heavy cream, butter, egg, salt, and pepper in a large bowl. Beat until blended with a mixer at low speed. Increase the speed to medium and beat until smooth. Spoon into the prepared pan.

3. To prepare the topping, melt the butter in a medium saucepan over medium-high heat. Remove from the heat and stir in the brown sugar, pecans, and cream. Spread the topping evenly over the sweet potato mixture.

4. Bake, uncovered, for 50 minutes, or until slightly firm on top.

Green Tomato Casserole

Sylvia L. Bazor, Covington, Tennessee

Serves 4 to 6

“If you like green tomatoes, you will like this recipe. All my friends and family love it!”

4 bread slices, torn into small pieces (about 2 cups)

4 medium green tomatoes, cut into ¼-inch slices (about 1½ pounds total)

1 teaspoon sugar

1 teaspoon salt

¼ teaspoon black pepper, or to taste

1 cup shredded sharp Cheddar

1 tablespoon butter or margarine

1. Preheat the oven to