In our house, it's pretty much the same, only we mash them up (with some butter and cream) before putting them into the casserole dishes, and there's no doctor pepper (brown sugar or molasses, depending on who is making them). There is definite marshmallowage, though, in the form of a bag of normal-sized marshmallows.
I'm intrigued by the chunks... I've never braised them in a syrup. That's an approach that I'll have to try.
Also:
Yams and Sweet Potatoes in America are the same species; there are several varieties and colors, but they're all basically the same thing.
The reason they're called yams (generally in the South, or by transplanted Southerners) is because they resemble a root that the slaves used to eat back in Africa. Since it was very nearly the same thing, they just used the same name.
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Date: 2007-11-15 06:52 pm (UTC)I'm intrigued by the chunks... I've never braised them in a syrup. That's an approach that I'll have to try.
Also:
Yams and Sweet Potatoes in America are the same species; there are several varieties and colors, but they're all basically the same thing.
The reason they're called yams (generally in the South, or by transplanted Southerners) is because they resemble a root that the slaves used to eat back in Africa. Since it was very nearly the same thing, they just used the same name.
It's amazing what you can learn by watching TV...