Now that the election is over and you're either celebrating or mourning, there's not a moment to spare. It's time to start talking turkey. Over the next few weeks, I'll be sharing some great recipes and tips to make your Thanksgiving feast one for the record books. This week I'll start with some stellar sides for your holiday buffet. Baked Stuffed Sweet Potatoes steer this traditional holiday side off the beaten path. Instead of traditional green bean casserole, you may want to try Scalloped Carrot Casserole. It's delicious! And finally, if you've grown tired of the popular cornbread corn casserole, "cheese" things up a bit with Cheddar Corn Casserole.

Next week: holiday salads. Happy eating!

Baked Stuffed Sweet Potatoes

4 medium sweet potatoes 1 tablespoon butter 1/2 teaspoon salt 1 tablespoon milk 1 can (8 ounces) crushed pineapple, drained and reserve liquid 6 marshmallows

Bake sweet potatoes at 450° until soft. Cut each sweet potato in half lengthwise and scoop out potato, leaving shell intact. Mash sweet potatoes with butter, salt and milk, along with 1/2 cup crushed pineapple. Add a little more milk or butter if necessary. Fill sweet potato shells. Slice marshmallows in half and top each sweet potato with two halves. Top with a spoonful of crushed pineapple. Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle each sweet potato with a little of the juice. Place sweet potatoes under broiler and broil until browned. Double the recipe. Serves 4 to 6.

Scalloped Carrot Casserole

4 cups sliced carrots 1/2 cup water 1/2 teaspoon salt 2 tablespoons butter 2 tablespoons flour 1 cup milk 1 cup shredded sharp cheddar cheese 1 can French fried onion rings (3 1/2 ounces) or 1 cup cracker crumbs

Cook carrots in boiling salted water; drain well. Melt butter in a saucepan; stir in flour. Stir over low heat until smooth and bubbly. Gradually add milk, stirring constantly, cooking until thickened. Add cheese and stir in until melted. Save about 1/3 of the onions or crumbs for topping. Place 1/3 of the carrots in a 2- quart casserole. Cover with about 1/3 of the remaining onions or crumbs. Repeat layers until all are used. Pour sauce over all. Bake at 350° for 15 minutes. Sprinkle remaining onions over top and bake 5 to 10 minutes longer, until heated through. Serves 4, so you'll want to double or triple the recipe.

Cheddar Corn Casserole 4 ounces melted butter 1 large onion, chopped 1 small green bell pepper, chopped 1 small red bell pepper, chopped 3 eggs 1 cup sour cream 1 can (about 15 ounces) creamstyle corn 1/3 cup yellow cornmeal 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup shredded Cheddar cheese, or Pepper Jack

In a medium skillet, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until tender, stirring occasionally. Remove from heat. Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and the onion-pepper mixture. Turn into a 2-quart buttered casserole. Bake in a preheated 350° oven for 30 to 35 minutes, until puffed and golden. Serves 8.