This week, we'll let you know about the four varieties of sweet potato we carry-- how they're different, how to pick them, and how to cook them!
The first question many people find themselves asking is, "What is the difference between a sweet potato and a yam?" The title of "sweet potato" and "yam" often get used interchangeably when in fact, they are far from being equals. A true yam is the tuber of a tropical vine and can grow to be 7-feet long and weigh 150 pounds. There are over 150 varieties and they are popular in Latin American and Caribbean markets. Yams contain more natural sugar content than sweet potatoes as well as a higher moisture content. Interestingly, uncooked yams are toxic but lose all their toxicity when cooked. If you can find a true yam (not very easy to do in this country!) .
Sweet potatoes on the other hand, are a little less daunting and toxin free. They come in two main varieties: pale and dark-skinned. A paler-skinned sweet potato has more of a yellow flesh which is less sweet and has a crumbly texture akin to a baking potato. The darker-skinned sweet potatoes (which are casually referred to as "yams" in U.S. markets) have a thick skin varying from an orange color to red. The flesh is a vibrant orange and tastes sweet and moist.
Check back later in the week as we get into the nitty-gritty of each sweet potato variety we carry!
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