Sweet potatoes can be served with just about anything—pork, beef and poultry—but I especially like it with this dish. CHICKEN FRICASSEE Makes 6 servings

• 1 roasting chicken, about 4 pounds, cut into serving pieces
• Salt and cayenne
• 2/3 cups vegetable oil
• 1/2 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped green bell peppers
• 4 to 5 cups warm water or chicken broth
• 2 bay leaves
• 1/4 cup chopped parsley
• 3 tablespoons chopped green onions

Season the chicken pieces generously with salt and cayenne. Set aside. Combine the vegetable oil and flour in a large, heavy pot over medium heat. Stir constantly to make a dark brown roux. Add the onions and bell peppers. Cook, stirring often, until the vegetables are very soft, 8 to 10 minutes. Add the chicken pieces and stir to coat evenly with the roux mixture. Cook for about 5 minutes. Slowly add the water or broth. Add the bay leaves. Bring the mixture to a boil, reduce the heat and simmer until the chicken is fork-tender, 1 ½ to 2 hours. Adjust seasonings. Remove the bay leaves. Add the parsley and green onions and serve immediately. If your taste leans toward pork, by all means pair your sweet potatoes with this. PORK FRICASSEE Makes 12 servings

• 1 ½ cups all-purpose flour
• 1 ½ cups vegetable oil
• 3 ½ cups chopped onions
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 1 tablespoon minced garlic
• 3 pounds pork shoulder, cut into 2-inch cubes
• Salt and cayenne pepper
• ¼ cup chopped green onions (scallions)
• ¼ cup chopped flat-leaf parsley
• Rice for serving

Combine the flour and oil in a large heavy pot over medium heat. Cook, stirring constantly, to make a dark roux. Add the onions, bell peppers, celery and garlic and cook, stirring often, until the vegetables are soft, about 10 minutes. Add the pork and enough water to cover all. Season with salt and cayenne. Simmer, stirring occasionally, until the meat is very tender and the gravy has thickened, about 1 hour. Add the green onions and parsley, and serve over rice.

For side dishes, may I suggest this wild rice recipe that pairs nicely with wild game. WILD RICE TORRES Serves 6 to 8

• 1 pound pork breakfast sausage, or fresh Italian sausage removed from the casings
• 2 boxes wild rice mixture, cooked according to package directions
• 1/4 cup chopped green onions
• 1 cup raisins
• 1 cup coarsely chopped pecans or walnuts
• Salt and cayenne to taste

In a skillet, cook the sausage of your choice until all the pink disappears. Drain off the excess fat. Add the sausage to the pot of cooked wild rice along with the green onions, raisins, and nuts. Season with salt and cayenne. Mix well and serve warm. And this cauliflower dish is also a good side with roasted duck. CAULIFLOWER CASSEROLE

• Makes 8 servings
• 1 large head of cauliflower
• ¼ cup chopped green bell pepper
• 4 tablespoons butter
• 1/3 cup all-purpose flour
• 2 cups milk
• ½ teaspoon salt
• 1 cup shredded Swiss cheese
• 2 tablespoons chopped pimento
Break the cauliflower into flowerets. Cook in boiling, salted water just until slightly tender, about eight minutes. Drain and set aside. Cook the bell peppers in the butter until tender. Blend in the flour and gradually stir in the milk. Cook, stirring constantly, over medium heat until the mixture is thick and smooth. Add the salt, cheese and pimento. Place half of the cauliflower in a lightly buttered casserole. Cover with half of the sauce. Add the remaining cauliflower and top with the remaining sauce. Bake for 15 minutes at 325 degrees.