I don't know if potato and sweet potato (yam) are going to be an even exchange in that recipe. But I've been wanting some kind of potato bread recipe (my kids love potato rolls) so this won't go to waste!

Okay, I pulled out my 1965 Fanny Farmer Cookbook (this is the one I use consistently though I have several other favorites, but I always start with this one, that my mother used when I was growing up).

This is two stages, the first being "Mashed Sweet Potatoes." I'll add some instructions to the recipe. Page 268.

Allow 1 potato per serving (sweet potatoes are larger these days, so you might want to rethink that).

Boil sweet potatoes and drain (test by piercing with a knife, they should be soft). Peel, then crush with a fork or masher or ricer. I drop all of them into my Kitchenaid stand mixer bowl and mix it all on medium as I add ingredients.

Moisten with hot milk or orange juice (I use the OJ, a couple of tablespoons scooped right out of the frozen concentrate can) and beat until light. Add salt and butter to taste (I don't add either) and if you like, a few grains of nutmeg, allspice, and cinnamon or a few grains of ginger (I like--and I add more than a few grains of all of the above!) Chopped candied ginger is delicious with any sweet potato dish.

Then, part two of this in the book:

Sweet Potatoes de Luxe (page 268)

To 6 potatoes add 1/2 cup drained crushed pineapple or 1/2 cup chopped pecan nut meats (I do the pecans--and toast them a little first). Put in a buttered baking dish (I don't usually butter it). Dot with marshmallows (I put a solid layer of the little marshmallows on top--this is the only added sugar, but you can make this without the marshmallows and it is still really good.) Bake at 375 until the marshmallows melt and brown.

I serve this at Thanksgiving, but I also make this in cold weather and sometimes I'll eat a bowl for breakfast or as a snack or with a regular meal. I think I'll make some tonight. The potatoes they seem to be talking about are the smaller ones, but these days you can get those huge-honker potatoes.

I get enough potatoes to full the dutch oven pan in my set of pans, usually three or four. They add up to enough to fill my pyrex casserole that has a lid so I can store it in the fridge without having to move to another container and disturb the marshmallows on top.

I usually eat sweet potatoes plain, just baked. But we do Thanksgiving with a friend's family fairly often and one year I was given the sweet potato portion of the meal to cook, but my friend announced that her son, the picky eater, had to have brown sugar in them and marshmallows on top so I looked to see what I could find that was more interesting that adulterating them with brown sugar and such. This is plenty sweet without any added sugar. We both came out happy with the recipe.

SRS