I think a lot of our friends in other countries have heard about this abomination.Re: sweet potatoes
We Americans bake them in a casserole with marshmallows on top.
Yeah, that and sweet creamed corn. Absolutely disgusting. My cousins in Texas do yams with brown sugar and marshmallows. UGH.
Oh it gets worse. At Easter they have these candies called "Peeps" that are made totally out of marshmallows in animal shapes. And they are sickeningly sweet. My mom used to buy them for us along with the chocolate bunnies and eggs, and I just couldn't stand the Peeps.
The first time I made Sauce Diane, I questioned the enormous amount of cream called for in the recipe, but dumped it in anyway. It was wayyy too much, and I wrecked my sauce that had been reducing nicely. Now I'm much more skeptical whenever I see a lot of cream called for, and add it incrementally, then stir, and see if I'm satisfied or if the sauce needs more. Too many recipes call for excessive cream, IMO. But to thicken it up (that or any sauce, really), I usually keep some little beurre manie (butter-flour) balls in wax paper in the fridge, and drop one (or two) in with a sauce that is finishing up too thinly. If it's not too watery, that knits it right up without the sediment texture that cornstarch adds. In any case, yes, that sauce is a good one!My first attempt at steak au poivre.
Not a total failure, as the pepper crust was intact and the bottom had a nice sear. And overall it was delicious and tender. But my sauce would not thicken. And I wasn't in the mood to make a slurry as a quick fix. The sauce was tasty, but thin. And ran all over the steak and hid the crust
Stirring the sauce and playing with the heat let the steak get away from me about 7 degrees, but I prefer pink over red anyway. Still, with the pepper flavoring, I was shooting for a bit more rare.
Never having had it before, I was surprised at how the pepper did not overtake things. I guess the searing/roasting tames the peppercorns?
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Cooked carrots I wouldn't touch as a kid. Then I discovered slow cooker pot roast.
I put the carrots and the onions in their own spot on the plate and put a copious amount of butter on them to melt.
Goes right down
And I love them in stews.
I cook then drain then put a chunk of butter with juice and zest of an orange..sooo good.
fritters. Served with splash Worcester sauce. Don't knock until you try. 
