Q: What is the difference between a sweet potato and a yam? My boyfriend and I are in love with "sweet potato fries" so I shop for them frequently, usually grabbing whichever is in stock.
Is there a difference? Is one better for fry making? - Sent by Kate
Editor: Kate, sweet potatoes and yams are actually two different species, but it gets confusing because the names are used interchangeably US markets to refer to sweet potatoes. True yams are rarely seen in the US, though you can sometimes find them in Latin markets or specialty stores. They are identifiable by their thick scaly skin and rounded ends (as opposed to the tapered ends of sweet potatoes).
For frying, we'd recommend going for the root that's actually labeled "sweet potato." These have lighter-colored flesh, tend to be starchier, and will stay firmer during cooking than the root labeled "yam." A yam in US markets can indicate a particular kind of dark orange sweet potato that is higher in sugar and gets soggy when cooked. That's great for sweet potato pie and baby food, but not so good for crispy fries!
Keep an eye out for true yams, though. We hear they're both sweet and starchy, so we think they'd make good fries!
Readers, do you have any advice for making good sweet potato fries at home?
Related: Recipe: Roasted Sweet Potato Sticks with Rosemary
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Set baking sheet into oven & preheat both at 450 degrees. Slice sweet potatoes to desired thickness, toss with a tablespoon or so of olive oil, season with salt, pepper & fresh rosemary (if you have it on hand). When oven is super hot, carefully spread the sweet potatoes in a single layer & roast until lightly browned & crispy, turning once or twice while cooking. Depending on how thin or thick the slices are, it will take 20-40 minutes to roast.
view tallsarah's profile
I took a similar tactic as the comment above when I made oven-baked sweet potato fries. But I also added a little balsamic vinegar when I tossed the potatoes with olive oil. Love that carmelly taste!
But, keep in mind, if you want super-crispy fries, you should really be deep-frying.
- Amelia of Gradually Greener
view GreenCayennes's profile
I prefer the dark orange sweet potatoes rather than the yellow ones. A cajun restaurant here fries them up with a bit of tempura batter on them and they come out lightly coated and crispy on the outside but still soft and delicious on the inside.
In fact, I'm going there this evening. YUM.
The at home method of oven baking works awesome. I tend to over bake mine so they get kind of dry and chewy on the edges. YUM.
view revolution9's profile
I've read that sweet potatoes have much more significant nutritional value than yams.
view akay's profile
my understanding is that you shouldn't eat the skin of true yams. i'm not sure if that's true, but it's probably worth asking if you are buying them.
view oofs's profile
Usually when you buy real yams, they're already cut up and peeled, because yams can be up to 6' long.
view seidhr's profile
I love REAL yams. They've always been a staple in my household, from eating them in Ghana and keeping the spirit alive here in America, they always remind me of home.
My mother usually boils them with salt and sugar and serves them with Ghanian spinach stew. It's one of my favorite dishes. She sometimes fries them in the deep fryer for a french fry type dish.
view dottyad's profile