On Oct 20, 6:29*pm, Dan Abel > wrote:
> 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
>


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Yucca, yucca!
;-)
Lynn in Fargo
Who HAS cooked "real" yams and gotten wallpaper paste