As a tropical plant, sweet potatoes are sensitive to cooler weather and need dependable warm climates. The Pacific Northwest is cooler and more suited to regular potatoes. Not only do they need a hot climate, but the market for sweet potatoes is also hot right now. Between 2000 and 2016, sweet potato consumption in the United States increased by 42 percent. On average, we consume just more than seven pounds of sweet potatoes per person per year.
People often ask about the difference between a sweet potato and a yam. While both are a tuberous root vegetable, yams are native to Africa and related to lilies. They are usually found in international and specialty markets. Yams are more cylindrical in shape than sweet potatoes, with dark, bark-like skin. The flesh can be in colors of white, purple or reddish.Sweet potatoes come from the morning glory family. While the skin can also be white, yellow, red, purple and brown, they are more elongated in shape and have tapered ends.
Two types of sweet potatoes are usually found in the local market. Firm sweet potatoes have a golden skin and a more pale flesh. They remain firm and a little waxy after cooking. Soft sweet potatoes will have copper colored skin and orange flesh. This variety is more creamy and fluffy after cooking. The firm type of sweet potato was the first to be produced in the United States. When the soft variety came along, it needed an identity of its own, so it became the “yam.” The classic, baked sweet potato or the candied yams on the holiday table are sweet potatoes. In general, the true yam, sweet potatoes and the new “yam” are all used interchangeably in most recipes.
Sweet potatoes are rich in fiber, vitamin A, vitamin C and potassium, yet very low in fat, cholesterol and sodium. They can be enjoyed baked, roasted or steamed. For something different, try lightly brushing half-inch-thick slices with oil and grilling them. These are delicious as a side dish, on sandwiches or atop a green salad.
