Chef Jackie Page stacks thick sweet potato rounds in a muffin tin, drizzles them with melted butter, cinnamon, ginger, and nutmeg, and bakes them into tender, golden individual servings.
Chef Jackie Page skips the cans in this deconstructed green bean casserole, layering crisp-tender fresh green beans over a creamy mushroom sauce with browned mushrooms and crispy bacon crumbs.