Yes, please! Sweet potatoes and pecans! Yum!
In a similar vein, try this:
And, completely off topic but too good not to talk about, Spaghetti Alla Puttanesca. (It translates as “hooker’s pasta” - something about certain Italian ladies feeding it to their gentleman friends, ‘to give them strength’. I never noticed it made any difference.) Mix equal parts coarsely-chopped green and black olives (I use Sicilian and kalamata, sliced) with chopped garlic and oregano to taste (don’t be shy!). Pack into a jar, cover with good olive oil and marinate overnight or up to a week. Cook pasta, heat about a tablespoon of the olive mixture per serving, and toss with the pasta. Sprinkle with cheese, Romano is best. Serve with salad, crusty bread (use olive oil instead of butter), and red wine.
Bob the Random Expert
“If we don’t have the answer, we’ll make one up.”