Yams. About twice a year I get a craving for some. My mom always made the type out of the can, with marshmallows melted on top. Still does. Every year. In the same dish. An oval cream colored casserole with fainted gold leaves printed on the sides. When I grew up and started making Thanksgiving dinner on my own, I tried several sweet potato/yam recipes. For years, I made the mashed type, tasted almost like pumpkin pie filling with a pecan brown sugar topping. They were yummy, but I grew tired of the dish after years of making it, and gravitated toward yams with chunks of apples and a sweet, buttery, not to spiced coating. Every time I fly through Atlanta, I go to Paschals ( airport version). It’s a Southern restaurant, and they have really yummy candied yams. I’ve experimented with several recipes trying to duplicate that texture and flavor. This one is close (with the addition of apples). Another great make ahead dish. You can make it a day or even two ahead, and on the day of feasting, take it out and bake. More time for watching the parade. Or planning Friday shopping. Or playing in the Turkey Bowl.