Section 1

Yam

YAMS VS. SWEET POTATOES

Often North Americans use the words “yam” & “sweet potato” interchangeably.

However, a true yam is a starchy, edible tuber, generally with a drier taste than a sweet potato. Yams are rough, scaly, difficult to peel and very low in beta-carotene. Yams are imported into the USA and Canada from the Caribbean or Latin America.

Sweet potatoes are root vegetables that are native to the USA. They have delicate skin and a sweet tasting moist texture. Depending on the variety, sweet potato flesh can vary from white to orange and even purple.

Sweet potato

AMERICAN SWEET POTATO VARIETIES

AVAILABLE IN NORTH AMERICA

ASPMI_yam-vs-sweetpotato-covington

Covington

  • Rose coloured skin, deep orange flesh
  • High in beta-carotene, Vitamin A, C & E
  • Excellent for baking, steamed, pureed or frozen

ASPMI_yam-vs-sweetpotato-beauregard

Beauregard

  • Copper coloured skin, bright orange flesh
  • High in beta-carotene, Vitamin A, C & E
  • Excellent for baking, steamed, pureed or frozen

ASPMI_yam-vs-sweetpotato-orleans

Orleans

  • Rose skin colour, deep orange flesh
  • High in beta-carotene, Vitamin A, C & E
  • Excellent for baking, steamed, pureed or frozen
sometimes referred as Batata or Orielntal
Callout Arrow

ASPMI_yam-vs-sweetpotato-murasaki

Murasaki

  • Dark purple skin, creamy white flesh
  • High in Anthocyanin, Vitamin C and dietary fibre, low in beta-carotene
  • Distinctive nutty flavour, good for baking, boiling or mashing