Sweet Potatoes & Yams
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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.
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Tags: Nutrition, sweet-potato, yam
January 21st, 2008 at 8:28 pm
I have baked a yam/sweet potato maybe once in my life. (I am 56 and my doctor says not to eat white potatoes because yams/sweet potatoes have less cholesteral…)
I tried the potato with cinnamon and butter - fantastic.
Thank you for the suggestion.
March 16th, 2008 at 10:36 am
Maybe your doctor is mistaken. Check this web site they list white potato as having no cholesteral
http://nutrican.fshn.uiuc.edu/tables/Whitepotatoes.html