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Po-tae-toe, Po-tah-toe

This month I'm going to introduce you to a delicious Thanksgiving side that is a family favorite tradition: Southern Sweet Potato Souffle. While living in the south, my husband was fortunate to befriend a sweet woman whose family had passed down this recipe from generation to generation. She was kind enough to share the recipe with him and now I'm sharing it with you, so you can decide if it becomes a staple at your Thanksgiving table too.

White sweet potato (peeled and unpeeled)

When getting your sweet potatoes from the market for the dish, be aware that sweet potatoes can actually come in a variety of colors--including white, orange and even purple. I personally prefer to use the white sweet potato. This may have to do with my past experience (and subsequent distaste for) canned candied yams. If you like such atrocities of nature, I won't hold it against you...(well, maybe just a little). At least you know your yams are cooked; and considering yams are toxic when raw, but safe to eat when cooked, that's a good thing.

Depending on where you live, chances are you won't encounter a yam in your store. One time I thought the grocery store had messed up and put orange "yams" where the sweet potatoes were supposed to be. Guess what? Years later I learned the truth: they were orange sweet potatoes. True yams are not often sold in the United States. They grow in tropical climates and have a rough, hairy-like skin that softens when cooked. And while yams are a type of a "sweet potato," sweet potatoes aren't necessarily yams.

So whether you want a white, orange, or--if you can find them--purple sweet potato souffle, this scoop of southern heaven belongs on your plate. Enjoy!

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