What is the difference between a sweet potato and a yam?
And here's the answer, according to the Library of Congress:
Although yams and sweet potatoes are both angiosperms (flowering plants), they are not related botanically. Yams are a monocot (a plant having one embryonic seed leaf) and from the Dioscoreaceae or Yam family. Sweet Potatoes, often called ‘yams’, are a dicot (a plant having two embryonic seed leaves) and are from the Convolvulacea or morning glory family.
Food Blogga Translation: Yams and sweet potatoes are different vegetables.
It turns out my local market has gotten it wrong too. What they have been labeling as yams are really red-skinned, orange-fleshed sweet potatoes. Apparently, sweet potatoes' skin and flesh ranges in colors, and they come in "hard" and "soft" varieties. It is the soft varieties, which become moist when cooked, that are typically labeled "yams" here in the United States.
Fall
Fall
Walk-Away Beets: Recipe for Diversion
I work at home. Translation: I love a distraction. The kitchen? Definitely the number one destination for diversion. Even on days when recipe developing is not on my to-do list, I like to wander in to my favorite room and concoct a little something every few hours. Something quick, something that might work for our dinner later. Even better, something that might last for a few days.
Roasted baby beets (so ruby-red pretty) are the ultimate in quick-to-make, slow-to-cook vegetable condiments. By vegetable condiments (no, I haven’t lost my mind) I mean stuff like caramelized onions and roasted tomatoes—things that are so great to have in the fridge for tossing in salads, onto pizzas, into tacos—that sort of thing. Okay, so maybe roasted beet wedges are not quite as versatile as roasted tomatoes, but they do juicy-up a salad and give you a great excuse to warm up goat cheese or to toast pecans (just add arugula and lemon vinaigrette). Plus, maybe you’ve got excess CSA-beet syndrome like me. Remarkably, mine (wrapped in a damp cloth and stored in a zip-top bag) have kept for months in the veg drawer of my fridge.
Check out--
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Turkey-Butternut Tortilla Soup with Zesty Lime Sour Cream
For the soup:
3 cups cooked turkey, shredded
1 butternut squash
1¼ cups onion
1 cup corn
4 garlic cloves
1 jalapeno
3 Tablespoons olive oil
3 corn tortillas
2 cups tomatoes
3 Tablespoons tomato paste
1 Tablespoon ground cumin
6 cups chicken broth
6 ounces spinach
Salt and pepper to tasteFor the sour cream:
½ cup sour cream
1 Tablespoon lime juice
Zest of one lime
¼ teaspoon ground cumin
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