The Sweet Potato vs. The Yam

[Guest guest]

The Sweet Potato vs. The Yam

 

 

 

 

by Jennifer A. WickesCopyright 2001It seems that most people get confused as to what is a sweet potato and what is a yam! In fact, in the United States, most people use both terminologies to refer to a sweet potato, when neither of these two vegetables is related! The sweet potato is found in tropical America and is a part of the Morning Glory family. The yam is a tuber (a bulb) of a tropical vine found in Central & South America, as well as the West Indies, Africa and Asia. Varieties There are mainly two varieties of sweet potato. The pale sweet potato has a very thin yellow skin with a bright yellow flesh. This variety is neither sweet nor moist, but more the texture of a white baking potato. The darker skinned sweet potato has a thicker orange skin with a sweet moist flesh.

 

 

 

The true yam is not marketed or grown widely in the United States. Where it is marketed, is usually in Latin American markets. A yam can be as small as a potato and can grow as large as 7 feet and weigh over 120 pounds! The flesh can range in color from off-white to yellow to pink to purple! The skin color can be from off-white to a dark brown. Season Both the sweet potato and the yam are available fresh from October through March. How to Select When trying to choose a sweet potato, choose a medium sized variety with smooth unbruised skin. You will want to choose an unblemished yam with unwrinkled skin. Storage Store your sweet potatoes in a dry, dark 55 degree F (12 – 13 degrees C) area for approximately a month. Otherwise, use your sweet potato within the week. Never place a sweet potato in the refrigerator. Store your yam in a cool, dark, dry place up to 2 weeks. Never place our yam in the refrigerator. Nutritional Qualities Sweet potatoes have high Vitamins A and C. Yams have higher sugar content. Wine Pairings Depending on what you are serving with your yams or sweet potatoes and as to how you are preparing it, try a Chardonnay, a Fume Blanc, a French Colombard or a Syrah. Spices Brown sugar, butter, cardamom, cinnamon, cloves, coriander, cumin, ginger, lemon juice, lemon peel, mace, marjoram, nutmeg, orange juice, orange peel, poppy seed, sage, savory, thyme. Equivalencies 1 pound fresh = 3 medium = 3 ½ - 4 cups cooked and chopped Preparation A sweet potato can be prepared like a potato: baked, boiled, sautéed, steamed, microwaved, or fried. A yam can be prepared like a sweet potato! Recipes African Squash and Yams 6 Servings 1 onion, chopped2 tablespoons oil1 pound Hubbard squash, pared and cut into 1-inch pieces2 yams, or sweet potatoes, pared & cut into 1" pieces1 cup coconut milk1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground clovesCook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer. Makes 6 to 8 servings Source: Public domain recipes converted from Meal Master format Orange-Glazed Sweet Potatoes 4 Servings 1-pound sweet potatoes3/4 cup orange juice1/2 cup firmly packed brown sugar1/4-tablespoon wheat germ1-tablespoon margarine2 tablespoons grated orange peel1 teaspoon cinnamon1/4 teaspoon fresh grated nutmegHeat oven to 350 degrees. Slice potatoes about 1/8 inch thick; spread evenly in an 8-inch square dish. Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg. Cover dish with foil or lid. Bake 1 hour, until potatoes are tender. Source: Public domain recipes converted from Meal Master format Sweet Potato Pie 8 Servings 1/2 cup softened butter1/2 cup firmly packed brown sugar1 cup Mashed, cooked sweet potatoes3 lightly beaten eggs1/3 cup corn syrup1/3 cup milk1/2 teaspoon salt1 teaspoon vanilla extract1 pie shell, UnbakedCream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs. Add next 4 ingredients; mix well. Pour into pie shell. Bake in a 425-degree oven for 10 minutes. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set. Source: Public domain recipes converted from Meal Master format This article was originally published at Suite 101.

 

 

 

About the Author:Jennifer Wickes is the editor at "Cooking With The Seasons". This site was voted to be one of the Top 100 Culinary Sites on the Internet! To visit her site, go to:http://www.suite101.com/welcome.cfm/cooking_with_the_seasonsOr visit her at Suite 101's Food and Drink Community:http://www.suite101.com/foodcenter/Or you can join her Based group, Seasonal Cooking:SeasonalCooking/Or contact her directly at:culinaryjen

http://www.practicalkitchen.com/garden/sweet_potato_vs_yam.shtml