Whether you are preparing yams or sweet potatoes, it’ s easy enough to use the same recipe for either. And the difference result in taste is one that only the most astute gourmet could detect..
But make no mistake about it, there is a difference between the two vegetables. In fact they aren’t even related. They’re not even in the same plant family! Sweet potatoes are grown from plant vine cuttings called slips, and yams are tubers, and grown from pieces of tubers.
Besides that, yams aren’t as sweet as sweet potatoes, and have a bit of a firmer texture, so when they’re cooked, they don’t feel as mushy as sweets. They’re more dry and starchy like russet potatoes.
What these two vegetables have in common is they are both grown in the ground, and both can be used in the same recipes.
If you’re interested in trying some of each, perhaps making two different dishes the same day, one with sweets, the other with yams, it’s a fun experiment.
You can generally get both at the Waterwitch Grocer and Gourmet at 69 Waterwitch Avenue, in Highlands, across from Huddy Park. The shop, where the owners are gardeners and well know the difference between yams and sweet potatoes, generally has both and can offer suggestions on cooking each.
Plus, Waterwitch Grocer and Gourmet has a large supply of all the fresh herbs you might want to try as well. Currently, there’s a great supply of fresh ginger in the shop, and that’s an herb that is terrific in anything from stews and casseroles as well as teas and marinades. The y have fresh turmeric s well, and both herbs have wonderful stories and can be used in delicious teas. But that’s another story.
Sweet Potato/ Yams with Pecans
3 lb sweet potatoes or yams
1 ½ Cups pecans, broken into pieces
2 Tbsp. olive oil
1/4 cup grated Parmesan cheese
1/8 tsp. cayenne
3 tsp. roughly chopped fresh rosemary
3 tbsp. maple syrup
Heat oven to 425°F. Prick sweet potatoes /yams with fork, place on plate and microwave on high 6 minutes; turn each potato over and cook until soft, 6 minutes more. Let stand until cool enough to handle.
Meanwhile, on rimmed baking sheet, toss pecans with oil, then Parmesan, cayenne, 2 teaspoons rosemary and 1⁄2 teaspoon salt. Roast until fragrant, about 3 minutes. Toss with remaining teaspoon of rosemary.
Peel potatoes and mash with maple syrup and 1⁄2 teaspoon salt until smooth. Transfer to serving dish and top with pecans.
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