I prefer to bake sweet potatoes as opposed to boiling because it caramelizes the natural sugars. Sweet potatoes are full of flavor and packed with vitamins A & C.
And what’s the difference between a sweet potato and a yam? The North Carolina Sweet Potato Commission says this:
“Several decades ago when orange flesh sweet potatoes were introduced in the southern United States producers and shippers desired to distinguish them from the more traditional white flesh types. The African word “nyami” referring to the starchy, edible root of the Dioscorea genus of plants was adopted in its English form, “yam”. Yams in the U.S. are actually sweet potatoes with relatively moist texture and orange flesh. Although the terms are generally used interchangeably, the U.S. Department of Agriculture requires that the label “yam” always be accompanied by “sweet potato.” ”
Sweet potatoes with a deep orange color have the most nutritional value. They are virtually fat-free, cholesterol-free and very low in sodium. When cooked, one cup of sweet potatoes has 180 calories.
Right now in the local markets, I am finding sweet potatoes for 5 pounds for $1. This is your opportunity to stack up. Basically, you can freeze your sweet potatoes and use them later in so many dishes; pies, cakes, casseroles, etc.
Bake them in their jackets, let them cool and remove the potato. Place them in a zip lock bag and freeze for later use.