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