Sweet Potato vs. Yam: The Difference Between Them and Recipes for African Yams, Sweet Potato Pie, and Glazed Sweet Potatoes

Most people get confused as to what is a sweet potato and what is a yam. In the United States, most people use both terminologies to refer to a sweet potato.

The sweet potato is found in tropical America and is a part of the Morning Glory family, while 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.

Differences Between Sweet Potatoes and Yams

There are two main 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. It is sometimes found in Latin American markets. 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.

Both the sweet potato and the yam are available fresh from October through March. When selecting a sweet potato, choose a medium sized variety with smooth unbruised skin. With yams, choose unblemished ones with unwrinkled skin.

Storing and Cooking Yams and Sweet Potatoes

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 refrigerate a sweet potato or a yam. Store your yam in a cool, dark, dry place up to 2 weeks.

Sweet potatoes have high Vitamins A and C. Yams have higher sugar content. Wine pairings vary depending on what you are serving them with and how you are preparing them. Try a Chardonnay, a Fume Blanc, a French Colombard or a Syrah.

Both yams and sweet potatoes go well with a variety of flavors and spices, including 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. They can both be prepared like a potato: baked, boiled, sautéed, steamed, microwaved, or fried.

Yam and Sweet Potato Recipes

African Squash and Yams
2tablespoons oil
1pound Hubbard squash, pared and cut into 1-inch pieces
2yams, or sweet potatoes, pared & cut into 1" pieces
1cup coconut milk
1/2teaspoon salt
1/2teaspoon ground cinnamon
1/4teaspoon ground cloves

Cook 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

Orange-Glazed Sweet Potatoes
4 Servings
1pound sweet potatoes
3/4cup orange juice
1/2cup firmly packed brown sugar
1/4tablespoon wheat germ
1tablespoon margarine
2tablespoons grated orange peel
1teaspoon cinnamon
1/4teaspoon fresh grated nutmeg

Heat 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.

Sweet Potato Pie
1/2cup softened butter
1/2cup firmly packed brown sugar
1cup mashed, cooked sweet potatoes
3lightly beaten eggs
1/3cup corn syrup
1/3cup milk
1/2teaspoon salt
1teaspoon vanilla extract
1pie shell, unbaked

Cream 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.