When I was a kid cook, my parents bought two thin volumes we considered exotic at the time : cookbooks for German and French fare, with unusual ingredients not found in the States. Never a big cooked carrot fan, I nonetheless made Potage Crecy from the French book, a creamy carrot and potato soup, and got hooked. There followed attempts at whole chicken cooked in a pot with wine and tomato, German fish and mussel chowder and braised cucumber with sour cream. The only miss was liver dumplings from the German cookbook; the family dog became the recipient of that recipe.
Brussels sprouts. You either hate them or love them. If you are in the former camp, perhaps you were coerced as a child into eating those mushy green orbs, straight from the freezer bag to the vigorously boiling water. Cooked into submission, they reeked of stale cabbage.
At Thanksgiving many of us take the literal approach to preparing sweet potatoes by making them even more sweet. Candied yams, sweet potato casserole topped with marshmallows…nothing inherently wrong with these dishes, except that some folks simply do not care for treacly sweetness alongside their savory foods.