On Oct 9, 1:16*am, (Judy Haffner) wrote:
> Bob wrote:
> >I'm not certain what you mean by "yam"
> > and "sweet potato". The word "yam" has
> > been horribly *******ized in the USA, so
> > its true meaning has been completely
> > lost. True yams are big root vegetables
> > which have rough (sometimes
> > hairy-looking) skin.
> >There are two common sweet-potato
> > varieties: One has fairly light skin and
> > yellowish flesh. The other one has dark
> > reddish-brown skin and dark orange
> > flesh. The word "yam" is used
> > interchangeably between the two
> > varieties. When *you* say "yam", do you
> > mean one of those?
>
> I'm going by what our local supermarkets have them labeled. They are
> always side by side in the produce section and the sign for yams is by a
> more reddish skinned potato, where the sweet potato is a little
> different shape and has a light tan peel on it. The flavor is altogether
> different. Maybe the stores labels are misleading, but I was taking
> their word for it?
>
> The suggestions you gave in your post for preparing sweet potatoes,
> sounds wonderful!!!
>
> Judy- Hide quoted text -
>
> - Show quoted text -

I've had both kinds from the grocery store and to me they taste the
same.
I usually bake them until they are well done. Then scoop them out
of the skins and make mashed potatoes with butter, salt and pepper
and
a little horseradish sauce.
Sweet potatoes are very healthy.

Lucille