Our Best Casseroles for Freezing-Cold Nights

When supermarket display bins are overflowing with copper-fleshed sweet potatoes (generally from late October into January), turn to this easy, make-ahead recipe. It combines the versatile and gorgeously hued tuber with sautéed chicken breasts seasoned with sage, thyme, onion and bacon, plus a creamy white sauce. (And if you can find sweet potatoes that are actually labeled "yams," use them; they have the darker skin and richer-colored flesh that add a lovely hue to this meal.)

Get the recipe: Chicken, Sweet Potato and Bacon Casserole