The Incredible Sweet Potato and Yams

What is the difference between a sweet potato and a yam? The definition of a yam is; the edible starchy tuber of a climbing plant that is widely grown in tropical and subtropical countries. So, you see the many so-called yams you been eating all these years is actually a sweet potato. Compared to potatoes, yams are starchier and drier. They became the member of the Morning Glory family. The colors can vary from white to yellow, red, purple, brown to orange. They are also are a good source of fiber and vitamin A.

Sweet potatoes are versatile and can be substituted in the place of more fattening foods. You can use them to thicken your stews or a casserole naturally without adding high fat creams. Most consider the potato just another side dish at Thanksgiving but, they can be roasted, baked fried and used in pies. Showing how versatile the potato is we’ll share some of those recipes.

Fried Sweet Potatoes

They can be ready in just 30 minutes. The ingredients are simple.

3-4 Sweet potatoes

1/4 Cup Vegetable oil

1/2 Tsp Salt

Cut potatoes in round wheels about 1/2- inch- thick and immediately immerse in water to not discolor. Drain and pat dry with a paper towel. Fry on low heat until golden brown and until tender in the middle. Place on a paper towel and salt immediately. Serve and enjoy with fish or pork.

Classic Sweet potato Casserole

3 cups mashed sweet potatoes, cooled

1 1/2 cups brown sugar, (packed, divided)

2 large eggs slightly beaten

1 teaspoon vanilla extract

1/2 cup milk

3/4 cup butter, melted (divided)

1/3 cup flour

4 ounces chopped pecans (1 cup)

Heat the oven to 350 F (180C/Gas4)

Butter a 2-quart casserole or baking dish

In a large bowl combine the mashed potatoes with 1 cup of the brown sugar, the egg vanilla extract, milk, and 1/2 cup of melted butter. Blend thoroughly; spoon the mixture into prepared baking dish.

In another bowl combine the remaining 1/2 cup brown sugar, the flour, the remaining 1/4 cup of melted butter, and the chopped pecan; blend thoroughly.

Sprinkle the pecan topping mixture over the top of the sweet potato casserole.

Bake the casserole for 35 to 40 minutes, until the filling is hot, and topping is browned.

Peel 3 large potatoes; cut them into 1-inch slices and put them in a saucepan. Cover with water, bring to a boil; and lower the heat to medium-low. Cover the pan and cook for about 15 minutes, or until the potatoes are very tender. Drain, mash, and let them cool slightly before using in the recipe.