I thought about posting my recipe for Chinese rice stuffing( which made me a legend with my nephew), but realized that glutinous sweet rice, lop cheong and kau yauk might be hard to find at the local supermarket...so here's a sweet potato dish for those that don't like the candied marshmallow variety!  For years, hubby turned up his nose at sweet potatoes, and this is the ONLY way he'll eat them!

4 cups cubed sweet potatoes

4 cups cubed russet potatoes

2/3 cup chopped scallions

1 tsp sea salt

1/4 cup heavy cream (half and half will work fine too)

2 TB butter

1/2 tsp fresh ground pepper (or to taste)

1/4 tsp grated nutmeg (or to taste)

Place potatoes and salt plus 1/3 cup of the scallions in a large pot, bring to a boil and cook uncovered until tender (15-20 minutes depending on cube size)  Drain, reserving 1/2 cup liquid.  Mash potatoes in mixer or with hand masher.  Return to pot, stir in reserved cooking liquid, cream, butter and all but 2 TB scallions, 1/2 tsp sea salt, pepper and nutmeg. Transfer to a warmed serving dish and sprinkle with reserved green onion.

This dish isn't too sweet, so satisfies those who aren't into dessert as a dinner course