For this stovetop side dish, any type of sweet potato or yam will work, as would butternut or Hubbard squash. I added some spice and heat to the maple butter to bring in a bit of sophistication. Then I skipped toasty marshmallows as the sweet-potato topping and added crunchy, candied pepitas instead. If you don’t have pepitas, you can sub another nut to the spicy, candied topping. This side dish is glorious! Most recently she has been the food and entertaining director of Ladies’ Home Journal magazine. Prior to working at the Journal, Tara was a food editor at Martha Stewart Living, Kids, and Weddings magazines. She has appeared on the Martha Stewart television show, The Today Show, and on The Food Network as a show judge and contestant.
