Sweet Potatoes and Yams

There are so many more varieties of sweet potatoes and yams available now that it hardly matters what you call them, though they are different botanically. For eating, the most important distinctions are their colors, textures, and intensity of flavor. Neither is related to potatoes, and their flesh is quite different. Depending on the variety, the color of yams and sweet potatoes can range from ivory to golden to deep orange to nearly crimson. All have unsurpassed, slightly sweet creaminess, covered in skin in all stages of the sunset.

Preparing: Peel if the skins are thick or beat-up (though it is edible and delicious after roasting). Slice or chop as you like.

Best cooking methods: baking, braising, roasting; cut small or grated and stir-fried

When are they done? When tender enough to pierce easily with a fork

Other vegetables you can use: potatoes, carrots, parsnips, winter squash, any tropical tuber