This dish is so simple: pretty much mix and bake. I usually cook the potatoes in the oven in their own skin and then peel them and throw them in. It’s very simple to do. If you want it even easier, just get the ones that come in the can. By the way, in the U.S. sweet potatoes and yams are interchangeable terms for the same kind of potato. Everywhere else: beware! True yams don’t resemble sweet potatoes in any way. There are two kinds of sweet potatoes: the dark-skinned, orange, sweet kind, perfect for this dish, and the lighter skin, crumbly kind (similar to a regular baking potato). In the U.S., the lighter skinned is called a yam, but it’s a misnomer. Click here to learn more. Now, on with the recipe: Sweet Potato Casserole.