By: Daniel Lucas
Somewhere along the way we really messed up our classification of yams and sweet potatoes. This recipe calls for the variety of sweet potatoes that have a copper skin and a soft orange flesh which are absolutely not yams, even though they are consistently labeled as such. If you buy a firm, white-fleshed sweet potato, it’s not going to work as a substitute—your potatoes will be hard and the dish will lack color, so make sure you read up on your sweet potato classification before heading to the grocery store or farmer’s market.
By: Daniel Lucas
Somewhere along the way we really messed up our classification of yams and sweet potatoes. This recipe calls for the variety of sweet potatoes that have a copper skin and a soft orange flesh which are absolutely not yams, even though they are consistently labeled as such. If you buy a firm, white-fleshed sweet potato, it’s not going to work as a substitute—your potatoes will be hard and the dish will lack color, so make sure you read up on your sweet potato classification before heading to the grocery store or farmer’s market.