MY SON, ANDREW, is always surprised when I catch him hiding the carrot sticks he doesn't want to eat. "How did you know?" he asks every time. That's a secret we parents had better keep to ourselves, but I will divulge my sweet potato souffle recipe, so popular with my kids.
Buy about two pounds of sweet potatoes or yams, whichever is cheaper. Peel and boil them in water until they're soft enough to poke with a fork. Drain off the water and mash thoroughly.
Add 2 eggs, 1/2 stick of butter or margarine, 1 tsp. vanilla, a pinch of salt, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/2 cup white or brown sugar. Stir well and place in a greased casserole baking dish.
Sprinkle flour on the top, throw on a few pecans (optional), sprinkle with brown sugar, and add four or five pats of butter on top of everything.
Bake at 350 degrees for about 40 minutes. Keep the casserole covered for all but the last five or ten minutes to prevent the pecans from burning. This recipe freezes well; I always double it and freeze half for later.