My sweet potato cassarole is more of a souffle and my family loves it. Whip the taters up real smooth with some brown sugar, a splash of orange juice (original recipe calls for a dab of Grand Marnier too.) It's southern style so throw in some pecans, nutmeg, cinnamon etc but NOT TOO MUCH. But then, gently fold in some beaten egg whites to really "souffle" it up. Pour into a buttered cassarole dish and bake. I like to add raisens but some don't. I do top it with mini-marshmallows - browned on the top in the broiler for a minute. That's mostly to get the kids to eat it This may sound weird * oh, imagine THAT Laurie * but one side dish of saurkraut to serve with the turkey and gravy is a special treat my mom, brother & I used to love. Now Jenny and I are the only ones that will eat it. Here close to the Chesapeake Bay another family thing was always to start with Eastern Shore "He-oyster" stew. Yep... I'm weird