The Yam and The Sweet Potato

The Yam and The Sweet Potato

I went to visit a friend with a few assorted sweet potatoes.

Some were copper color outside with orange flesh, others had pale tan skin with white flesh.
She sent me a text thanking me for the potatoes, calling them delish.!!!!!! especially the white one.

I responded confidently wrong that one was a yam and the other was a sweet potato.
After I sent the text. I thought about it, and I decided to find out if I was correct.
Here is what I found out from North Carolina Sweet Potato.Com

That sweet, orange-colored root vegetable that you love so dearly is actually a sweet potato. All so-called “yams” are in fact sweet potatoes.

Most people think that long, red-skinned sweet potatoes are yams, but they really are just one of many varieties of sweet potatoes.

So where did all of the confusion come from? What are the main differences between yam?

The true yam is a starchy edible root of the Dioscorea genus and is generally imported to America from the Caribbean. It is rough and scaly and very low in beta carotene.

Depending on the variety, sweet potato flesh can vary from white to orange and even purple. The orange-fleshed variety was introduced to the United States several decades ago. In order to distinguish it from the white variety everyone was accustomed to, producers and shippers chose the English form of the African word “nyami” and labeled them “yams.”

Here are a few common varieties of Sweet Potato

1.Speckled purple sweet potatoes are named for their flecked magenta flesh. They remain firm when boiled or fried and have a mild, nutty flavor.

2.An heirloom variety with pale orange skin and flesh, envy is mild, moist, and sweet; a good choice for baking, roasting, and casseroles.

3.Hannahs have tan skin and an off-white interior. When baked, the flesh takes on a yellow cast, a lightly sweet flavor, and a dry texture that’s great mashed.HANNAH YAM

4.With copper skin and deep orange flesh that’s moist and tender when cooked, the jewel is a go-to potato for traditional baking and casserolesJEWELS YAM

5.Garnets, named for their red-purple skin, have orange flesh that has a moist, heavy, pumpkin-like quality when baked in a sweet potato pie.FLESH VARIATIES

6.Korean purple, an Asian heirloom variety, has speckled purple skin and white flesh. Baking or boiling coaxes out its chestnut-like flavor.

7.Dusky red-skinned Beauregard is the most widely grown commercial cultivar. This versatile variety lends itself to baking, boiling, mashing, or frying.

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