From the NY Times online…
January 28, 2011, 12:25 pm
Sweet Potatoes With Tang, Spice and Sweetness
By TOBY BILANOW
Andrew Scrivani for The New York Times
Americans commonly confuse sweet potatoes with yams, explains Martha Rose Shulman in this week’s Recipes for Health:
By sweet potatoes, I mean the orange-fleshed tubers with brownish skin that growers and supermarkets often mislabel as “yams.” The two varieties at my local farmers’ market are jewel yams and the darker-skinned garnet yams, both sweet and moist.
In fact, actual yams have starchier, light yellow flesh and a rough, brown skin; they are native to Africa and Asia, and an important staple in the Caribbean and in parts of Africa. But they don’t have the impressive nutritional profile of real sweet potatoes.
Read on here.