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Sweet Potatoes or Yams?

(from Cooking Clips & Tips Volume 1, Issue 6)

The sign says "yams." The can says "yams." Where are the sweet potatoes? Actually, the question should be, "Where are the yams?"

You see, sweet potatoes are often mis-labeled yams. The pale yellow and dark orange root vegetables commonly found in American markets---regardless of the label---are most likely sweet potatoes. They are native to the Americas and are readily available. The pale sweet potatoes are somewhat dry and crumbly like a baking potato, while the dark sweet potatoes are moist and sweet. Sweet potatoes are a great source for vitamins A and C.

On the other hand, a true yam is a tuber that can range in sizes from a few inches to over several feet. Its flesh can range from white to purple and is often very moist and high in natural sugar. Yams are native to tropical areas of South and Central America, Asia, Africa, and the West Indies.

If you do happen to run across a real yam, it can substitute for sweet potatoes. Both yams and sweet potatoes should be stored in a cool, dark place (not refrigerated) for no more than a couple weeks.

So, is it sweet potatoes or yams? Most likely, sweet potatoes---but either is okay!

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