Melba's Jammin' wrote:

> In article >, George
> Shirley > wrote:
>
>
>>No such thing as yams in the USA Barb. "Yam" was applied to sweet
>>potatoes as a marketing ploy by the State of Louisiana. Yams are native
>>to Africa and don't grow well here.
>>
>>Sweet potato selection: look for a firm tater, no loose skin or skinned
>>spots or dark spots. I like to pick taters with a few hair roots still
>>on them, means they're fairly fresh to me. Other than that you have to
>>take your chances since they're probably shipped in to Southern Canada
>>where you live. Down here in Loosyanna we get them straight from the
>>farmer or, at most, from one state over, either Arkansas, Texas, or
>>Mississippi. Be aware that a lot of scrawny, gnarly sweet taters are on
>>the market out there. Looked at some yesterday and was plumb
>>disappointed in the selection. Went to another market and they had big,
>>firm taters with the reddish skin. Gonna cook one for my supper tonight.
>>HTH
>>
>>George
>>
>>Melba's Jammin' wrote:
>>
>>>So, how do I choose one that's not got black under the skin or
>>>somewhere
>>>in the middle of it?
>>
>
> Thanks, Jorge. I think I'm going to cook this sucker today just for the
> helluva it. Beck and I are the only ones interested in them so if it's
> a good 'un, I'll bring it up on Wednesday --- maybe.

If you're a diabetic, as I am, you learn to like sweet potatoes, they're
low on the glycemic index, ie low in sugars, ie carbs. Lots of fiber though.

George