What's Cooking | JaWanda’s Sweet Potato Pies owner shares go-to holiday recipe

We’ve all wished at one point or another – especially around the holidays – that we possessed a new, showstopping recipe, particularly one that chefs and restaurant owners rely on to wow their customers or families. 

Well, wish no longer.

In this new series, we ask local culinary professionals to dish out the details on some of their favorite creations. Today, we talk with JaWanda Jackson of JaWanda’s Sweet Potato Pies, 5291 Valleydale Road Suite 111.

Q: How long have you been cooking?

A: Since I was 9 years old.

Q: What do you enjoy about your job?

A: Oh that people enjoy them [pies]! That’s one of the greatest satisfactions.

Q: If you have to bring a dish to a Christmas party, what’s your go-to recipe? 

A: Rice and corn casserole.

Q: Why do you like this recipe? 

A: Because it’s quick and easy. And it tastes good.

Recipe

► 1½ cups cooked rice

► 1 can whole kernel corn, drained and rinsed

► 1 can cream of mushroom or cream of chicken soup

► 1 cup water

► 2 cups shredded sharp cheddar cheese

► Seasoning salt and pepper (to taste)

Combine rice, corn, soup and water in bowl and stir in ½ cup of cheese. Season to taste. Pour into casserole dish and top with remaining cheese. Bake at 350 degrees for 30 minutes.

Alternatives 

You can use a half can of cream of chicken and a half can of cream of mushroom instead of one can of either. You can also replace the corn with up to 1 pound of ground beef chuck.