Team marshmallow AND team pecan. My page is technically Only Sweet Potatoes, but that doesn't rhyme.
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The Only Yams planner turns guest count into pounds of sweet potatoes. A handy rule is about 1/2 pound per person for a side. Twelve guests? Grab about 6 pounds and maybe a seventh for the cook to 'taste test.'
Cut sweet potatoes into even 1-inch cubes, toss with oil and salt, and spread them out on a sheet pan with space between pieces. Roast at 425°F for about 25–30 minutes, flipping halfway. Crowded pans steam; spaced pans crisp.
Fun fact: most 'yams' in US grocery stores are actually orange sweet potatoes. True yams are a different plant with rough, bark-like skin and are usually found in international markets. So my page is technically Only Sweet Potatoes, but that doesn't rhyme.
You're one in a melon, but you're also a sweet potato. I yam what I yam. Let's taters gonna tate, and I'll keep bringing the casserole.
Keep raw sweet potatoes in a cool, dark, dry spot, not the fridge. Cold can give them a hard center and off flavor. Use within a couple of weeks for the best taste.
Scrub, poke a few holes with a fork, and bake on a lined sheet at 400°F for about 45–60 minutes depending on size, until a knife slides right in. The sugary juices caramelize on the pan. That sticky stuff is the best part.