Pick out baking size potatoes, either yams (the red ones) or sweet potatoes (the yellow ones).

I cut off the ends and poke three or four holes in each potato to keep them from exploding.

Lay them on a piece of foil, to keep the juice from burning in the bottom of your oven and smoking you out of the house.

Bake the potatoes at 350 about an hour, or until they feel soft when you squeeze them with a potholder.

Serve with butter, salt and pepper, or dress them up a little by letting each person add some brown sugar and a sprinkling of cinnamon.

They were served to us this way at a restaurant in Arizona.