First off, let's set the record straight: a sweet potato is not, I repeat not, a yam. This is a total misnomer. Sweet potato: native of South America and related to the morning glory. Yam: native of Africa and related to the lily. Seems the whole 'yam' calling got started early on in the States, most likely by slaves who were reminded of the true yams that they consumed as a staple back in Africa. Even those cans of 'yams'? Yeah, sweet potato.

Now onto the second thing that has bugged me about this starchy root veg. With a pretty descriptive adjective as the first part of your name, why on earth have generations consumed their traditional Thanksgiving sweet potatoes laden with brown sugar, maple syrup, or honey, and of all things, marshmallows? I mean, whose idea was that?!? Great for dessert but as a savory side? Hum. And why, with a first name like 'sweet' did anyone not think, "Wouldn't this tuber be able to stand alone without all the added sugars?" Oh and let's not forget the globs of butter. Cook a 'soft' sweet potato and it is not only sugary sweet, but wonderfully moist as well, really no need for the butter. Just give me an unadorned baked sweet potato and I convince myself that I am having dessert and dinner all rolled into one. Woohoo! Okay, you know I still had to have the piece of dark chocolate post-potato, but that is a another story for another day...

Back to 'soft' sweet potato. Seeing two varieties at the markets: 'soft', which are the orange-fleshed root veg we are most familiar with, and 'firm' which are typically white or yellow-fleshed and remain fairly firm after cooking, but still oh so delectably sweet. I actually prefer the 'firm' sweets when roasting as they hold up better when wanting to achieve that dark, crispy crust.

Both 'soft' and 'firm' versions, of this complex-carb, are nutrient-rich powerhouses, jam-packed with fiber, vitamins C, B6 and A (in the form of beta-carotene). Another plus? Sweet potatoes help stabilize blood sugar and lower insulin resistance. And calories? At approximately 11o calories for a medium sweet spud, this is one serving of 'candy' that one does not have to feel guilty about eating.

At the market look for firm, smooth-skinned tubers, free of any bruises or cracks. Get them home and store in a cool, dark, ventilated place, and NOT the fridge. Okay, once cooked you can store them in the fridge for up to a week. Besides the 'traditional' Thanksgiving side, sweet potatoes play both sides of the sweet and savory fence scrumptiously: baked, roasted, boiled, fried (chips or fries anyone?), or mashed, and as latkes, pie, biscuits, puddings, and brownies (oh trust me on this one). Now, looking for something a bit less traditional to add to your Thanksgiving menu? How about a sweet potato hummus with veggies and pita chips, to tied everyone over until the big feast?

1 lb sweet potato, cooked (baked or boiled)

1 15 oz can of chick peas (garbanzo beans), drained and rinsed

1/4 cup lemon juice (fresh and not that bottled 'excuse for')

1/4 cup tahini

2 T olive oil

2 t cumin

2 cloves garlic

1/4 t chili pepper (ground)

dash of nutmeg

salt and pepper to taste

Place all ingredients, except the olive oil, into a food processor. Begin to process. Slowly stream olive oil in while food processor is running. Continue to process until smooth. Add additional salt and pepper, to taste, if needed.

Serve with crudite and pita chips...not marshmallows.