If you’ve ever looked at long, dark, potato-shaped vegetable and wondered, “Is this a sweet potato, or is it a yam?”, you’re not alone. There’s been confusion (and controversy) over these two similar, yet distinctly different, veggies in the U.S.A. – here’s what you need to know about the difference between yams and sweet potatoes:

First off, let’s look at what these two types of tubers have in common – both are cylindrical in shape, weighing anywhere from a few ounces each to upwards of several pounds. Each has a fiber-rich, starchy, fleshy edible interior, can be stored for long periods of time, and they’ve been around for thousands of years.

Yams (a.k.a. ‘true yams’) hail from tropical regions such as Africa, South America and Southeast Asia, where they can grow upwards of five feet long. They have a tough, non-edible, bark-like skin that looks and feels similar to the skin of a coconut, and the flesh ranges in color from white, to purple, to a pinkish-reddish hue. Yams are starchy and somewhat bland, making them the perfect vessel for flavor enhancers like spicy sauces, herbs and infused oils. Most ‘true yams’ sold in the United States are now imported from the Caribbean, and can often be found in ethnic Asian, Latino and Caribbean markets and specialty stores.

Sweet potatoes (also known as yams here in the U.S., ergo, the confusion…) are long, potato-like tubers that have a relatively thin, light gold or copper-colored skin that’s edible. Depending on the variety (there’s hundreds…), the sweet, semi-soft flesh can be either a deep rich orange, pale orange, or in the case of the Georgia White Delight, as the name suggests, the flesh is white. Regardless of the variety, sweet potatoes are packed with nutrition – they’re rich in fiber, vitamin C and beta-carotene, and just like ‘true yams’, they’re low in calories – the average 5″ long, plain baked sweet potato has only 100 calories!

So, why is there so much confusion between yams and sweet potatoes in the marketplace?

The problem arose with the development of the commercial sweet potato industry in America, which led to the introduction of both dark orange-fleshed and paler, creamy-white fleshed varieties. In an effort to avoid confusion among consumers, the USDA mandated that the orange-fleshed types always be labeled as ‘Sweet Potatoes – Yams’, while the lighter fleshed varieties could simply be called ‘Sweet Potatoes’.

This uniquely American usage of the word ‘Yam’ became problematic with the increased importation of ‘true yams’ from the Caribbean, leading to the current state of confusion among both consumers and many industry experts! What’s known as a yam in the U.S. is called a sweet potato in other countries like Canada, Mexico and Australia.

When it comes to cooking these two types of tubers, it’s important to know whether you’re dealing with a sweet potato, a sweet potato-yam, or a true yam, since each one has unique qualities that impact the look, taste and mouth-feel of the final product.

True yams need to be cut (carefully) with a heavy knife to pierce the husk-like shell, then cubed, grated or sliced. Look for ethnic recipes from Cuba, Thailand, Jamaica, and Japan that include yams – chances are good you’ll be steaming, boiling or grinding the yams to extract their mild, distinctive flavor. You’ll also want to add in some flavor enhancement, like a curry-based sauce, some Caribbean-inspired spices or a richly-flavored fruit like papaya.

By contrast, both sweet potatoes and sweet potato-yams are full of naturally-occurring flavor and sweetness, making them perfect for low-and-slow cooking in the oven, on the grill or in the crock pot. While sweet-potato yams are great on their own, they’re often best served with a dollop of butter, a pinch of salt and a pinch of caramelized brown sugar!

So the next time you’re considering whether to serve up yams or sweet potatoes, be sure to double-check your ingredient list to see what tuber your recipe calls for!

Produce Services of Los Angeles, Inc. carries wholesale yams and sweet potatoes, as well as a full line of other fresh and frozen fruits and vegetables.