Sweet Potato Souffle

3 large sweet potatoes cooked (boiled, drained) and whipped
1 cup sugar
2 eggs beaten
1/2 tsp salt
1 stick butter
1/2 cup evaporated milk
2 tsp vanilla
1 bag marshmallows
1/2 cup chopped pecans

Peel and cook potatoes until tender.
Drain and whip potatoes, add sugar, eggs, salt, butter and vanilla.
Mix well and put in greased casserole dish.
Bake in preheated oven at 325 degrees for 25 minutes (or maybe longer if there are other dishes).
Place marshmallows and pecans on top. Return to oven for 5 minutes or until golden brown.

Roquefort Pear Salad

I do not candy the pecans, and usually leave out the green onions. I use garlic powder in the dressing and I also leave the sugar out of the dressing.

Ingredients:

1 head leaf lettuce, torn into bite-size
pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

Directions:
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.