What’s the word beside color code brown?

Y'all folks dissing sweet taters are probably eating those nasty things in a can or those frozen patty things.

Real sweet taters baked, made up into a soufflé/casserole with pecans butter and brown sugar is to die for, or sweet potatoe pie are all menu options down here.

I like all of them. It's all part of the experience. But I better clarify. I like all of it if my wife is doing the cooking. When she Cooks EVERYTHING is made from fresh raw ingredients. Nothing from a can or box mix Nothing. A good % is raised or grown on our farm.

Now if you're talking what get served most Places well I still enjoy it but there is no comparison to fresh made from scratch.

I'm very lucky and borderline spoiled.

What’s the word beside color code brown?
Everyone here I thought liked stuffing.

What does that say?

What’s the word beside color code brown?

Oh and there's varieties of sweet taters that have no good reason for existing.

I've seen white, yellow and purple ones. Most of those are dry, mealy and not sweet.

A good sweet tater bakes up moist, soft and sweet without stringiness and should be bright orange with tan to red skins.

I like Mahan or Covington but there's dozens of good varieties.

And the best ones come out of your own garden.

That stuffing thing in Alabama needs some splainin'.

You see we eat DRESSING in Alabama, never stuffing.

Stuffing is something yankees make with light bread and stick up a turkeys butt. We make our dressing with cornbread and it does not go in the bird but into it's own pan.

I'm sure the rest of the south would agree.

Generally people are too impatient with the cranberries.

They need to ferment and clear for at least one year.

A few years ago at Piggly Wiggly I bought a sweet potato that was purple inside and out. Sweetest sweet potato I've ever had. Not seen them since.