I yam what I yam…

Which should probably be the post title for Popeye or for spinach. But this post is not really about yams. It’s mostly about sweet potatoes, including the recipe below.

What, you may ask, is the difference between yams and sweet potatoes? The Library of Congress’ Fun Science Facts to the rescue! “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.” Practically yams are starchier and drier than sweet potatoes.

Have you ever eaten a yam? Before you answer, one more fun science fact: The U.S.D.A. “requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Unless you specifically search for yams, which are usually found in an international market, you are probably eating sweet potatoes!” http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html

Roasted Sweet Potato Bites

So, take your sweet potato and dice it into 1/2″ – 3/4″ pieces. Put a  teaspoon or two of olive oil per potato in a mixing bowl, add some salt, pepper & if desired, any other favorite seasonings. Then add sweet potato pieces and stir to coat with oil. Roast in the oven at 400 for about 20 – 30 minutes total (depending on the size of the pieces. Turn about halfway through cooking. Pieces are done – and remarkably tasty! – when fork tender. Also excellent if you cut up a white or Yukon Gold potato in similar size pieces, toss in the oil with sweet potato, and roast.

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