They are very cute, but my first thought was, from the freezer straight into the oven? No way." Even if they are canning jars and designed to be boiled, they're probably not designed to be boiled or baked while frozen. If you defrost them before baking, I'd think they'd be soggy. All that being said, the author claims she's done this lots of time with no incident. I don't know. I've had glass break on me just by switching too soon from hot to cold water while washing, (I don't remember why I did this), so I'm very wary of any extreme, sudden temperature change involving glass. But, another question, Grainlady. I use glass (Pyrex) bread pans and pie pans. How is that different than glass canning jars as far as the impact shattering is concerned? Sally

To get large roots, you need a large area ... which means that square foot gardening and yams will not work very well. Containers have to be large enough to allow unrestricted root growth. It might be a better use of your limited space to grow leafy crops and herbs. Buy yams from people who have the room to grow them.

Possibly linked to too small a growing space.

When we would grow our own, I found that the white sweet potatoes do not store well, so never grew them again. We never ever called either of them yams. However, growing up, my Grandma and Mother both called green sweet peppers, mangoes and many old recipe books also called them that. So when you know the difference you call them by their right name. Happy Thanksgiving, Sue