I have to start out by telling you that I didn't know I liked sweet potatoes (I should clarify that what I call sweet potatoes, you might call yams) until I was pregnant with my son. I had been turned off of them as a child when I was subject to canned yams covered with marshmallows at Thanksgiving, and it wasn't until just a few years ago that I finally had some real ones and fell in love. The only problem is that I ate them at somebody else's house for the first time, and they were roasted in the oven with butter (so yummy, and also makes great baby food when mashed), but that is the only thing I have known to do with them ever since. That is, until I came across the recipe for sweet potato burritos via Keeper of the Home. I made them one night for dinner, and then made them again the next week for guests and got great reviews. I also made them at last weekend's knitting retreat, and then I came home and made more and put them in the freezer. They freeze really well, which I love since I don't buy pre-made frozen food anymore. This has easily become one of my most favorite simple, nutritious recipes.