Since Columbus sailed the ocean blue, there has been a mix up between sweetpotato and potato.. Columbus introduced the sweetpotato to Europe with a Native American name- "batatas", "patate" and other forms that become the word "potato." Potato meant sweetpotato in Europe until nearly a half century later, when what we now referred to as the potato, landed in America. By way of distinction "Ipomoea batatas", not "Solanum tuberosum" (our known white potato) became the sweet potato.
To confuse us even more we have the sweetpotato and the yam. True yams are species of Dioscore, starchy tuberous roots that do not resemble Ipomoea batatas, sweetpotato, and are rarely sweet. Portuguese slave traders brought inhame (pronounced eenyam) to the new world. When they arrived in the American South, the word was erroneously changed to yam.
In the 1930's promoters of Southern grown sweets hit on the word "yam" for a campaign to set apart their Louisiana product from drier,paler sweets grown in New Jersey, Maryland and Virginia. Ironically, although the misnomer "yam" may have helped at the time, it now adds to the mess because the same varietieses are grown nationwide. So there you have it. A sweetpotato, potato and yam are three separate vegetables.
Americans are the only citizens in the world who prefer this variety of sweet potatoes. Ninety percent of the sweetpotato crops are grown in Asia and they are rarely orange in color. We are the only nation that prefers our sweetpotatoes to taste like pumpkin!
Traditional sweetpotatoes found in American markets include the Jewel and the Garnet. The Jewel will have a light colored skin with a brighter orange pulp while the Garnet has a deeper orange red skin and a paler orange yellow pulp. Whatever the cooking method, they both will have a soft, sometimes squishy feel in the mouth and a pumpkin flavor. They will always be sweet in flavor but the intensity of the sweetness will vary depending on the cultivar, how they are handled after harvest and the length of time after harvest.
In November you will find sweet potatoes on every American Thanksgiving table. Many will be buried under pounds of sugar in the form of marshmallows and brown sugar. I say "what a shame!" Let me suggest a variety of my favorite ways to enjoy the splendid sweetness of this orange gems.
Sweet Potato Oven French Fries
Ingredients
sweet potatoes- one medium size potato per 2 people
olive oil
salt
pepper
Directions
1. Preheat oven to 400 degrees
2. Wash your potatoes under warm water and towel dry
3. In the round, slice potatoes about 1/4 inch thick
4. Grease a pizza stone or cookie sheet with olive oil
5. Place potato rounds on the tray and drizzle them with olive oil
6. Sprinkle with salt and pepper and place them in the oven.
7. Cook for about 10 minutes. check for doness and adjust cooking time accordingly.
Sweet Potato Casserole
Ingredients:
4 medium sweet potatoes, peeled and cubed
1/2 cup orange juice
1 tsp orange zest
1 tbs brown sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
Topping:
3/4 cup rolled oats
2 Tablespoons butter
2 Tablespoons olive oil
1/4 cup brown sugar
Directions:
1.Bring a large pot of water to a boil. Add sweet potatoes and cook for 20-25 minutes until tender.
2. Drain sweet potatoes; add orange juice, orange zest, brown sugar, cinnamon and ginger.
3. Mash until smooth.
4. In a separate bowl mix the ingredients for the topping.
5. Place mashed potatoes in a baking dish, Top with the topping mixture.
6. Place in a 350 degree preheated oven and bake for 30 minutes.
