Right away, Americans divided on whether that was a good thing. Southerners appeared to respect sweet potatoes too much to pair them with candy. "Most of the receipts direct you to…embellish with marsh-mallows," wrote Harriet Ross Colquitt in a recipe for candied sweet potatoes in The Savannah Cook Book (J.J. Little and Ives, 1933), but she made it clear that she considered her unembellished dish "far, far nicer." Northerners, by contrast, embraced marshmallows as the latest innovation. In a 1929 issue of Ladies' Home Journal, Caroline B. King, a native of Chicago, raves about a version she tried in Virginia, yet she can't help but interject her presumably more cosmopolitan ideas. Describing the twice-baked sweet potatoes loaded with butter, cream, paprika, and chopped pecans, she muses, "I find that a topping of halved or quartered marshmallows… improves even this luscious dish."