A.K.A

yam (though not technically correct)

What is it?

Sweet, moist, and typically orange, this root vegetable is often and incorrectly called a yam. (True yams are starchy and dry with a white flesh and thick dark skin and are not available in most grocery stores.) A Thanksgiving favorite, sweet potatoes have thin, edible skins and come in many shapes and colors, from the more common orange-fleshed varieties to yellow- and even purple-fleshed ones. The deep-orange sweet potatoes are usually moister and sweeter than their yellow counterparts. Highly nutritious (they’re rich in beta carotene, vitamin C, and good carbohydrates), they’re good baked, fried, sautéed, and braised and used for soups and in stews.

Kitchen math:

1 medium potato = 6 oz. = 1-1/4 cup medium (1/2-inch) dice

Don’t have it?

Butternut squash can substitute in some recipes.

How to choose:

Sweet potatoes come into season in late summer and are available right through spring, but they’re at their best in the fall and early winter. Choose firm, unblemished sweet potatoes and handle them with care, as they bruise easily. If baking the, look for uniformly sized ones so they will cook at the same pace.

How to store:

Stored in a dark, cool place with good air circulation, they’ll keep for months. They will get drier, but they’re still perfectly good. Baked sweet potatoes keep well in the fridge for a week or longer, so you can have them on hand to mash or use as twice-baked, in a soup, or just warmed up whole and brightened with a knob of herb butter or a spoonful of pesto.

Cross Reference

PHOTO NOTE: If you would rather a silo; you can cut potatoes from a photo with yams frm 47/58

Recipes

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  Recipe

  Sunny Side Up Aussie Lamb Burgers with Roasted Root Vegetables

  This burger is bursting with bright colors and flavors, from the tangy pickled red onions to the sweet roasted vegetables, savory lamb and a rich sunny-side-up egg topping it all…

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  Recipe

  Heirloom Bean Potato Cassoulet

  With deeply developed flavors and aromas that satisfy and entice, this cassoulet has everything you would expect from this homey French classic, except all the meat.

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  Recipe

  Grilled Sweet Potato Wedges with Harissa Fry Sauce

  Harissa, a North African hot sauce, adds a bit of complex heat to a simple “fry sauce” (a mixture of ketchup and mayonnaise) and perfectly offsets the sweetness of the…

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  Recipe

  Braised Chicken Legs with Prosciutto, Sweet Potatoes, and Olives

  Tender chicken is at the heart of this homey braise, but it’s the other ingredients—the broth, rich prosciutto, sweet potatoes, and tangy olives—that make it memorable.

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  Sweet Potato Crème Brûlée

  Sweet potato adds subtle depth and gorgeous color to classic crème brûlée.

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  Recipe

  Sweet Potato Cheesecake with Gingersnap Crust

  The candy-like bottom edge of the gingersnap crust makes a wonderful contrast to the creamy custard in this festive dessert.

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  Recipe

  Sweet Potato Pie with Marshmallow Fluff

  A riff on the classic sweet-potato-and-marshmallow Thanksgiving side, this not-too-sweet pie has a light, billowy topping; together, they make a perfect bite. Torching the topping is optional but adds toasty…

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  Recipe

  Sweet Potato Pound Cake

  This handsome cake tastes great freshly made, but the ginger flavor comes through even more strongly on the second day. Bonus: any leftover cake is delicious toasted for breakfast.

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  Recipe

  Peruvian Quinoa Bowl with Grilled Steak and Vegetables

  Grilled steak and vegetables capture Latin barbecue flavors. Ponzu is a tangy Japanese citrus-and-soy sauce, which is a nod to the Japanese influences in Peruvian cuisine.

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  Recipe

  Grilled Sweet Potato, Pistachio, and Pomegranate Salad

  Tangy pomegranate, yogurt, and a burst of fresh mint counter the sweetness of the potatoes in a Mediterranean-inspired salad that pairs deliciously with grilled lamb. If you can’t find pomegranate…