barbeque, candied yams, turnip greens and bbq beans

Candied yams are a new thing to me. Sitting in a barbeque house in Tuscaloosa among some prize specimens of Americans with bellies larger than the tables they were seated at, I finally had a chance to give them a go. They're pretty good - cinnamon-scented, sweet but pleasingly not too soft. They'd make a really good dessert with some sheep's yogurt to lighten the dish up and mix with the syrupy juices.

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