Did you know there is a difference between sweet potatoes and yams? It’s common for most people to confuse the two!
Sweet potatoes are yellow to cream-colored inside, drier than yams, with a mild, nutty taste, where as Yams are moist and sweet and orange when you cut into them.
Be creative with your sweet potatoes and yams! They can be used in most recipes calling for potatoes, pumpkin, squash and even bananas when use in breads, cakes and cookies. They are high in fiber, high in antioxidants, have a low glycemic index and are an excellent source of potassium.
8 large sweet potatoes
1 c olive oil
sea salt and ground black pepper
1/2 c white wine vinegar
2 medium red bell peppers
4 tsp ground cumin
2 tbsp grated orange zest
1 c sliced scallions
1 c fresh minced basil leaves
1.5 jalapeno peppers,minced
1. Preheat the oven to 400F. Peel the sweet potatoes and cut them into bite- sized pieces. Put them on a baking sheet, drizzle with 4 tbsp of the oil and toss to coat. Sprinkle with salt and pepper and roast turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.
2. Make the dressing while the potatoes cook. Put the remaining oil in a blender along with the vinegar, bell pepper, cumin and zest. Sprinkle with a little salt and pepper. Puree until smooth.
3. Toss the warm potatoes with the scallion, basil, jalapenos and raisins. Add 1 c of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or a room temperature.
I found this recipe in a little booklet that came with my last purchase of yams- you can find more recipes here!