In article
>,
Amateur Cook > wrote:

> Apparently. Last time I cooked yams, when I dropped them in water to
> boil they sunk to the bottom.
>
> I cooked sweet potatoes for the first time last night and they floated
> on top.
>
> Anyone know what would make the yams more dense?

Not to answer your question, but you didn't say where you were posting
from. If from the US, yams don't grow here and are thus fairly rare.
There are different types of sweet potatoes, and sometimes certain
varieties are called "yams", even though they aren't.

Here's a cite:

http://www.ces.ncsu.edu/depts/hort/hil/hil-23-a.html

--
Dan Abel
Petaluma, California USA