By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’ve always found the difference between yams and sweet potatoes confusing, especially because so many people use the names interchangeably. When a recipe called for one or the other, I would just grab what I happened to run in to at the store and hope for the best (note: the results were NOT always the best). California sweetpotatoes have made it a little simpler for the easily confused like me by removing the space to distinguish themselves from that confusing mess.
In case you are still struggling with the difference, yams are dry and starchy – and I find them to be a little stringy, though there are a variety of yams called sweet potatoes. True sweetpotatoes are sweet and moist – and I find them to be delicious both in recipes that compliment their sweetness as well as in recipes with a little spice. With this recipe, I combined both flavor profiles for an amazing time with sweetpotatoes.
Please note that this dish really wouldn’t work if you swapped out for a standard white potato. You’d lose the sweetness and moisture and miss out on extra nutrition. Normally I don’t like to promote carb on carb action, but a medium California sweetpotato has 4g of fiber and 2 g of protein, plus vitamins C and A.
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