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

Ingredients:

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)

Directions:

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.

The post Did Someone Say Sweet Potato? A Comparison Taste Test and Recipe appeared first on EcoSalon.

I know it’s springtime and I should be talking about snap peas and asparagus. The fact is, I still can’t get enough of the sweet potato. But what I’ve really been digging on, so to speak, is the yam. Yes, I discovered this not too long ago when discussing the wonderful qualities of the sweet potato with a friend who asked the question, sweet potato or yam? Lo and behold, I wasn’t sure so the next time I found myself at the market, I had to know. And there it was, my true love is actually the yam.

The thing is, I couldn’t let go of the yam as the sweet potato. I discovered that the sweet potato is considered the number one most nutritional vegetable and congratulated myself on my healthy diet. But there it was again: I have been eating yams not sweet potatoes! What then is the difference between sweet potatoes and yams?

I did some research and learned a few surprising facts. The sweet potato is apparently far and away the most nutritious of all vegetables and is very low in calories. It is particularly packed with vitamin A, as well as vitamin C, iron, calcium, fiber and beta carotene. Wow.

The yam on the other hand (and by the way, the sweet potato and yam are not in the same botanical family) is also very nutritious in its own way. Yams contain more omega-3 fatty acids (good for the heart) and loads of essential minerals such as potassium and magnesium.

But get this. After unearthing a bit more information, I learned that most vegetables labeled “yams” in the United States are actually a variety of sweet potato! True yams are tropical root vegetables with African origins and are generally not sold in North America. It turns out, I have most likely been enjoying sweet potatoes all along!

Images: FotoosVanRobin

The post I Yam What I Yam: The Sweet Potato Ranks #1 in Nutrition appeared first on EcoSalon.