Is it a yam or is it a sweet potato? There is confusion, according to the North Carolina SweetPotato Commission.

What is marketed in the United States as a "yam" is really a variety of sweet potato that's grown in the South. A true yam is a starchy edible root of the Dioscorea genus, native to Africa. It is rough and scaly and very low in beta carotene. Sweet potatoes are smooth with skins that can vary in color from pale yellow to deep purple to vivid orange.

Sweet potatoes are part of the morning glory family.

PAM PERCIVAL'S SWEET POTATO CASSEROLE

• 2 1/4 pounds sweet potatoes, peeled and cut into large even-size chunks
  
• 1 stick butter, softened
  
• 1 cup sugar
  
• 1/3 cup milk
  
• 2 large eggs, lightly beaten
  
• 1 teaspoon vanilla extract
  
• 1/8 teaspoon ground nutmeg
  
• Topping:
  
• 6 tablespoons butter, melted
  
• 1 cup finely packed light brown sugar
  
• 1/2 cup flour
  
• 1 cup toasted, chopped pecans

Place potatoes in a large saucepan and cover with cold water. Bring to a boil, cover and boil slowly over medium-high heat until tender, about 20 minutes. Drain the potatoes thoroughly and mash until smooth with an electric mixer (there should be 3 cups). Beat in the butter, sugar, milk, eggs, vanilla and nutmeg until well blended. Spoon the mixture into a shallow 3-quart baking dish that has been buttered or coated with nonstick vegetable spray.

Preheat the oven to 350 degrees. To make the topping, mix the butter, brown sugar, and flour in a medium size bowl. Stir in the nuts and sprinkle evenly over the top of the potato mixture. Bake for 35 to 40 minutes or until the topping is lightly browned.

"The Thanksgiving Cookbook" by Holly Garrison