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I love side dishes that combine vegetables. (See Buttery Carrots & Rutabagas and Fried Okra & Potatoes, for instance.) The right combination, however, is crucial to the success of the dish. Sweet and white potatoes are a natural for the holiday or winter table.

• 3 tablespoons canola oil
• 3 medium sweet potatoes, peeled and sliced in 1/4-inch slices
• 3 medium baking potatoes, peeled and sliced in 1/4 inch slices
• 2 tablespoons butter
• 1/2 cup brown sugar, packed
• 1/2 cup maple syrup
• 2 cups heavy cream
• 1/2 cup chopped pecans, toasted (see Note, below)

Heat the oil in a heavy skillet until hot but not smoking. Add the sweet and white potato slices and stir-fry, turning potatoes frequently, for 6 to 8 minutes or until white potato slices begin to turn translucent. Remove potato slices from skillet, and lower heat to medium.

Add the butter, brown sugar, maple syrup and cream to the skillet, stirring to combine. Let mixture come to a boil, and boil for 2 to 3 minutes. Reduce heat to low.

Carefully return the potatoes to the skillet, turning to coat with cream mixture, Cover and simmer for 25 to 30 minutes. Potatoes will be tender and will have absorbed most of the cream mixture.

Place in serving bowl and sprinkle with toasted pecans. Makes 6 to 8 servings.

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Note: To toast the pecans, spread them on a baking sheet and toast them in a preheated 350°F. oven for about 5 minutes until golden brown and fragrant. Shake the pan a few times for even toasting. When pecans reach the desired color, slide them off the baking sheet onto a paper towel to stop the cooking.

To toast pecans in the skillet, cook over medium heat, tossing until fragrant and lightly browned, about 3 minutes.

To toast pecans in the microwave, spread them evenly in a flat microwavable dish. Cook on high power for 3 to 4 minutes for 1/2 cup of nuts or 4 to 5 minutes for 1 cup. Stir three times during cooking. Microwaved nuts will continue to darken after being removed from the oven.

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