Today I am thankful for yams. Generally, I am not a fan of sweet potatoes or yams in most forms no matter the method in which they are prepared, especially if that method involves preparing them as one would a typical baking potato by baking them in the oven, splitting them open, and topping them with a pat of butter. That just does not appeal to me.
However, there are two ways in which I do appreciate yams: when they have been cut up into small pieces, spread out in a baking dish, sprinkled with sugar, cinnamon, nutmeg, and pats of butter, and then baked in the oven or baked whole in the oven, peeled, then beat with a mixer along with sugar, butter, cinnamon, nutmeg, vanilla extract and lemon extract to constitute a filling for sweet potato pie. And though preparing yams according to my preferred methods yields food products that are not the healthiest, in that they are somewhat high in fat, calories, carbs, and sugar content, consuming them in moderation allows me to experience the best of both worlds, and that suits me just fine. #lovebythedrop