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The terms “Sweet potato” and “yam” are used interchangeably; however, they are two different species… both good.

Yams are the tuber (root) of a tropical vine and traditional in West Indian and Nigerian cuisine.

Sweet potatoes are a tuber as well - native to Central America.

Yams are generally sweeter with more natural sugar.

Sweet potatoes come in many varieties, of two basic types:
- Thin, light yellow skinned with pale flesh. Less sweet, more dry and similar to white potatoes.
- Darker and thicker skinned with orange, sweeter and moister flesh.

Low in calories, saturated fat, cholesterol and sodium. Good source of fiber.
You know what orange means… high in carotenoids. A sweet potato has about twice the RDA of Vitamin A. They’re also a good source of Vitamins B6 & C, potassium, riboflavin, pantothenic acid, folic acid, copper, calcium, manganese, iron and thiamine.

Butter - not margarine - is a good topper. And cinnamon is an excellent topper. Marshmallows - a no no.