I recently learned that sweet potatoes and yams sold in the U.S. are basically two varieties of the sweet potato. The lighter colored version is considered “firm,” while its dark orange counterpart is considered “soft.” I decided a taste test was in order.
I roasted a sweet potato and the so-called yam side-by-side. What was the taste result? The two have tastes that reflect their color differences. The sweet potato has a milder flavor, while the yam is distinctly richer in flavor, with a denser, creamier texture. I realized I absolutely loved both.
These sweet potatoes are amazing, highly nutritious, low-calorie vegetables that should be eaten with abandon. They are deeply flavorful and extremely satisfying. On that note, here is a recipe for roasted sweet potato fries that is equally infallible.
Roasted Sweet Potato Fries
1 large or 2 medium sweet potatoes
2 Tablespoons olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Dried thyme (pinch)
1. Preheat oven to 425 degrees. Lightly coat baking sheet with vegetable cooking spray or olive oil.
2. Peel sweet potatoes and slice into 1/2-inch wide spears, approximately 3 inches long.
3. Place potatoes into a large bowl and drizzle with olive oil. Sprinkle potatoes with seasonings and toss until potatoes are evenly coated.
4. Place potatoes in a single layer on a large baking sheet, sprinkle additional salt over the top as desired and place in heated oven.
5. Bake for 20-30 minutes, checking every 10 minutes to flip/shuffle the potatoes with a spatula. When potatoes are cooked through and starting to brown and crisp up on the edges, remove from oven and serve.