  Roasting vegetables is a great way to bring out their sweet flavour. (Sun Media) |
Yams are yummy, and so are sweet potatoes.
But -- what's the difference?
According to foodreference.com, despite a physical similarity and a frequent confusion with their names, yams and sweet potatoes are not even distantly related! -- they're from two different botanical families, and yams are actually related to grasses and lilies.
The Food Lover's Companion notes that yams are thick, tropical-vine tubers popular in South and Central America and the West Indies, as well as parts of Asia and Africa, while the sweet potato belongs to the morning glory family and is native to tropical areas of the Americas.
To add to the confusion, canned sweet potatoes are frequently labeled yams. Although the two are similar in size and shape, yams contain more natural sugar and have a higher moisture content. That said, they're not as rich in vitamins A and C as sweet potatoes. Yams range in size, colour and texture.
Perhaps one explanation for the confusion can be found in foodrefrence.com, explaining that "African slaves in the South called the sweet potato "nyami" because it reminded them of the starchy, edible tuber of that name that grew in their homeland. The Senegalese word "nyami" was eventually shortened to the word "yam."
Enjoy the following sweet potato recipes.
SWEET POTATO, MAPLE AND PECAN TARTS
These are somewhere between a butter tart and pumpkin pie but with a hint of maple syrup and toasted pecans -- mmmm good. Recipe courtesy of Foodland Ontario.
1 medium sweet potato
2 Tbsp (30 ml) butter, melted
2 eggs
1 cup (250 ml) maple syrup
1/2 tsp (2 ml) vanilla
Pinch salt
24 3-inch (8 cm) frozen tart shells, thawed
1/2 cup (125 ml) chopped toasted pecans
Scrub sweet potato and trim off ends. Pierce with small knife in several places; microwave on high for 6 to 8 minutes or until tender, turning over halfway through. Let cool enough to handle; remove skin and mash with fork until smooth. Measure 1 cup (250 ml) and place in a bowl. Whisk in butter, eggs, maple syrup, vanilla and salt until smooth.
Bake tart shells on baking sheet, in batches if necessary, in 190C (375F) oven for 5 minutes. Remove from oven. Sprinkle pecans among partially baked shells, gently pushing down any puffed-up pastry. Divide sweet potato mixture among shells. Bake for 20 to 24 minutes or until filling is slightly puffed, almost set and pastry is lightly golden. Let cool on rack.
TIP: Make filling in 4-cup (1 L) glass measuring cup and it will be easy to pour into tart shells. Makes 24 tarts.
OVEN ROASTED SWEET POTATOES
Roasting vegetables brings out their sweet flavour. Recipe courtesy of SUSTA (gosouthfresh.com.)
4 cups (1L) coarsely chopped sweet potatoes
1 Vidalia onion, sliced in wedges
2 garlic cloves, sliced
3 Tbsp. (45ml) olive oil
2 Tbsp. (30ml) maple syrup
1 Tbsp. (15ml) chopped fresh thyme
1/2 cup (125ml) pecan halves
1 Tbsp. (15ml) balsamic vinegar
Salt and pepper
In large bowl, combine potatoes, onion, garlic, oil, syrup and thyme; toss well to coat. Pour vegetables into shallow roasting or jelly roll pan. Bake in 220C (425F) oven, turning frequently, for about 40 to 45 minutes or until vegetables are soft and golden brown. Add pecans during last 10 minutes of baking. Drizzle with vinegar. Season with salt and pepper.
Serves 4 to 6.
SWEET POTATO GNOCCHI WITH PECAN CREAM SAUCE
With its creamy butter sauce, this is a truly decadent plate, guaranteed to impress. Recipe courtesy of SUSTA (gosouthfresh.com.)
1 lb. (500g) sweet potatoes (about 2)
1 cup (250ml) ricotta cheese
1/2 cup (125ml) grated Parmesan
1 Tbsp. (15ml) brown sugar
1 tsp. (5ml) salt
11/2 cups (375ml) all-purpose unbleached flour
Pecan Cream Sauce:
2 Tbsp. (30ml) butter
1 cup (250ml) sweet onion
1/2 tsp. (2ml) EACH salt and pepper
11/2 cups (375ml) 35% whipping cream
1 Tbsp. (15ml) chopped fresh thyme
1 cup (250ml) pecan halves, toasted
Microwave sweet potatoes on high until tender, about 7 to 10 minutes (cooking time will depend on wattage of your microwave and size of potato) Cut in half and let cool completely. Scrape flesh from cooled sweet potatoes into a large bowl. Mash (you will have about 11/2 cups/375 ml). Add ricotta, Parmesan, brown sugar and salt; blend well. Gently mix in flour, 1/2 cup (125 ml) at a time, until soft dough forms.
Turn dough onto a floured surface; divide into 3 equal pieces. Roll between palms and floured work surface; forming each into a 1-inch (2.5 cm) diameter rope, sprinkling with small amounts of flour if sticky. Cut each rope into 3/4-inch (2 cm) pieces. Roll each piece over tines of a fork to indent (only if desired). Transfer pieces to a parchment-lined rimmed baking sheet.
Bring large pot of boiling salted water to boil. Boil half of gnocchi until tender and floating on surface, about 5 minutes. Use a slotted spoon to transfer to a clean, rimmed baking sheet. Bring water back to rolling boil and cook remaining gnocchi in same manner. Cool completely. (Can be frozen on baking sheet and then transferred to a re-sealable freezer bag for up to one month.)
In large skillet, melt butter over medium heat. Add onion, salt and pepper, stirring occasionally, until onions are golden and tender, about 20 minutes. Add cream and cook until slightly thickened, about 5 minutes. Stir in thyme and pecans. Toss with cooked gnocchi. Serve immediately.
Serves 6.
TIP: Serve in a small dish as an appetizer at your next get together.
