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(Some Food Nut)   Fark Food Thread: Are sweet potatoes and yams only fall foods or do you work with them all year? Do you treat yams and sweet potatoes as the same thing or make different dishes with each?   (tastespotting.com) divider line 91
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752 clicks; posted to Main » on 19 Jun 2014 at 5:00 PM (49 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-06-19 06:18:28 PM  

zimbach: inner ted: enry: Lucky LaRue: I treat yams and sweet potatoes the same insofar as I refuse to eat either.

This. Disgusting foods.

/love me some real spuds tho

see some folks are really missing out

the pinnacle of the sweet potato:
[img.fark.net image 259x194]
/nearly every day
/just finished one for lunch in fact
/only know this as "japanese" sweet potato, not sure the proper name and too lazy to find out
/that's right, a fourth slashie.  cause these are that good

Purple skin, nearly white flesh and a subtle perfume aroma. I know those well but can't place the name.

There is a Hawaiian/Japanese produce market in my town that carries at least six varieties of sweet potatoes, including those. I'll have to stop in again sometime and note them down.


the wife makes smashed taters with them often & they are super good

however, if you want to really do it right; frying pan w/ salt & lots o butter and slice up ye japanese sweet tater & cook cook cook.  your pan will brown from all the sugars.  don't waste that.  pour that liquified nectar of butter salt & tater sugar over your dish when ready to eat.  the skin is the best part.  like candy.
 
2014-06-19 06:19:06 PM  

amyldoanitrite: I love sweet potatoes. My wife hates them, as she hates all combinations of sweet & savory, and all sweet foods that are not served strictly as a dessert. And, yes, that food preference of hers really, really sucks.

Anyway, when we were first introducing my infant son to table foods, we were buying and steaming sweet potatoes for him, which he absolutely loved. Around this time, my son, daughter (she was 3), my wife and I all got the flu. My wife wanted me to whip up a healthy, illness-fighting soup with whatever we had on hand. I did a chicken-broth based soup, with extra virgin olive oil, carrots, rice (to combat diarrhea), sweet potatoes, onions, many cloves of garlic (fights cold/flu like nothing else), a copious amount of Italian parsley (parsley as a green is more nutritious than spinach or even kale, look it up), a good heaping spoon of turmeric (super antioxidant/anti-inflammatory/ medicinal wonder-spice), and lots of black pepper (the piperine aides absorption of the curcumin in the turmeric). Not only was the soup absolutely delicious -- turmeric and sweet potatoes work really well together somehow -- but everyone felt better for several hours after eating it. Now, any time our family gets sick, my wife insists that I make my "illness-buster" soup.


Forgot to add: I put some fresh lemon juice in at the end as well. My wife and I like to add hot sauce (Sriracha) to ours as well.
 
2014-06-19 06:21:09 PM  

KrustyKitten: I try stick with locally sourced veggies and fruits so not all year. I treat them the same unless it's a new recipe then I'll use whichever is specified.


Store them in your cellar and they will keep for months. Or you could do the environment a favor not worry about locally grown.
 
2014-06-19 06:24:54 PM  
 
2014-06-19 06:32:06 PM  
My Gran used sweet potatoes in place of pumpkin in a standard pumpkin pie recipe a few times and we thought it was delicious.

I didn't taste sweet potatoes again until ten years after she died, when I was at my mate's home in North Perth, Western Australia last September and October.

My darling mate sliced them into rounds and baked 'em with a whole lot of margarine and a weensy bit of brown sugar and they were stunning. Om nom nom!
 
2014-06-19 06:34:08 PM  
I eat sweet potatoes, but only on Thanksgiving.
 
2014-06-19 06:36:52 PM  

Bindyree: My Gran used sweet potatoes in place of pumpkin in a standard pumpkin pie recipe a few times and we thought it was delicious.

I didn't taste sweet potatoes again until ten years after she died, when I was at my mate's home in North Perth, Western Australia last September and October.

My darling mate sliced them into rounds and baked 'em with a whole lot of margarine and a weensy bit of brown sugar and they were stunning. Om nom nom!


Butternut squash also makes a fine replacement for pumpkin in pies.
 
2014-06-19 06:38:34 PM  
images.tvrage.com images4.fotki.com
 
2014-06-19 06:39:14 PM  

protong: I have roasted sweet potatoes with breakfast almost every day. Scrub em, cut them into half-inch chunks and roast them with a few tablespoons of coconut oil in an iron skillet in a 450 degree oven for a half hour or so. Give them a stir every ten minutes. 

Shake on some Tony's and thank God on high you read FARK this day.


I'd like to subscribe to your newsletter. ...
 
2014-06-19 06:41:12 PM  

Professor Wormbog: Tumb tack: Professor Wormbog: i made a huge pot of sweet potato and red lentil curry earlier this week and have been enjoying the leftovers every day.

i include sweet potatoes in any roasted root veggie dishes i make.

sweet pots are in my regular, don't-need-a-grocery-list, go-to-in-my-head bundle of things to pick up every week.

You sound crunchy..

you sound soft and round.



Please, don't argue. I'm sure you are both delicious.
 
2014-06-19 06:42:14 PM  
I treat yams and sweet potatoes the same, and they're fall foods. If I find any in my veggie bin they fall right into the garbage can. If I wanted to eat food that's sweet I'd just eat dessert (not that I'm real enthusiastic about desserts, either.)
 
2014-06-19 06:55:53 PM  
If you live in the United States you most likely have never had a real yam, just poorly labeled sweet potatoes. Candied Yams are sweet potatoes. Sweet potatoes come in white flesh or copper flesh.
 
2014-06-19 07:11:21 PM  
The idea of calling some types of sweet potatoes "yams" started as a marketing ploy.

http://theadvocate.com/features/food/7649848-123/louisiana-yams-star te d-as-a
 
2014-06-19 07:16:47 PM  

Land_of_the_Magic_Dragon: KrustyKitten: I try stick with locally sourced veggies and fruits so not all year. I treat them the same unless it's a new recipe then I'll use whichever is specified.

Store them in your cellar and they will keep for months. Or you could do the environment a favor not worry about locally grown.


What's a cellar? Regarding the local sourcing, I find that the quality and freshness are better and I like supporting local organic farms.
 
2014-06-19 07:48:26 PM  
Sweet potato pie. And although I don't usually go except for the summer of shakes (chocolate jalapeno is awesome) I did go to sonic when they offered sweet potato tots
 
2014-06-19 07:55:56 PM  

RexTalionis: I think Sweet Potatoes are South American in origin and yams are African in origin, so they shouldn't be the same at all.


Technically speaking, just about every yam we get here in the US is really a sweet potato (anything labelled "yam" is just a sweet potato). Yams are quite different. However, I have finally given up trying to convince people they are wrong when they call sweet potatoes yams*.

*obviously, I haven't.
 
2014-06-19 08:06:23 PM  

HailRobonia: RexTalionis: I think Sweet Potatoes are South American in origin and yams are African in origin, so they shouldn't be the same at all.

Technically speaking, just about every yam we get here in the US is really a sweet potato (anything labelled "yam" is just a sweet potato). Yams are quite different. However, I have finally given up trying to convince people they are wrong when they call sweet potatoes yams*.

*obviously, I haven't.



Look, I yam what I yam, and that's all that I yam.
 
2014-06-19 08:12:01 PM  
In the Philippines they use a purple yam, called ube, as a filling in certain types of pastries and sweet rolls, as an ice cream flavoring, and similar sweets. I don't like yams or sweet potatoes (see above) but some of those pastries aren't too bad. The flavor reminds me of a prune danish.
 
kth
2014-06-19 08:22:59 PM  
I make roasted sweet potatoes and serve them with pork and brussel sprouts.

We also do sweet potato fries with lamburgers. We serve them with tzatziki.

And I love me some mashed sweet potatoes with just about anything.

We buy them at the store if they aren't available at the farmer's market. And while we have more in the fall, we have them all year round, because yum.
 
2014-06-19 09:11:46 PM  
I love to dig for clams,
In the butthole go the yams!
Aw haw haw haw
 
2014-06-19 09:18:32 PM  
I like them mashed. Made them a few months ago and put in some tiny chunks of apple with a pinch of cinnamon. Holy crap was it good.
Definitely a sweet dish, so it's a nice side. No need to add any brown sugar and it's a great way to use up any apples that are getting old.
 
2014-06-19 09:21:12 PM  
Only takes a few minutes to heat up the Fry Daddy.

Pass the BBQ sauce, and go away.
 
2014-06-19 09:24:20 PM  
some have already explained, but I'll try to do it more succinctly:

Everything called a yam in America is a sweet potato.

An actual yam is a fibrous, flavorless thing they have in Africa and you've never had one nor would you want to.
 
2014-06-19 09:28:11 PM  
And to the poster above talking about the purple-skinned, perfumy root, the name you're looking for is taro.
 
2014-06-19 09:28:39 PM  
This works the same for either... Slice into wedges, drizzle with a little olive oil and good balsamic vinegar, salt and pepper to taste, and either grill or roast in the oven.

Another nice recipe is to mash them with masa, throw in chopped jalapeños, scallions, red peppers, fresh roasted corn, cilantro, and a little lime juice.  Form into patties, drizzle with OO, and roast.
 
2014-06-19 10:09:51 PM  

zimbach: inner ted: enry: Lucky LaRue: I treat yams and sweet potatoes the same insofar as I refuse to eat either.

This. Disgusting foods.

/love me some real spuds tho

see some folks are really missing out

the pinnacle of the sweet potato:
[img.fark.net image 259x194]
/nearly every day
/just finished one for lunch in fact
/only know this as "japanese" sweet potato, not sure the proper name and too lazy to find out
/that's right, a fourth slashie.  cause these are that good

Purple skin, nearly white flesh and a subtle perfume aroma. I know those well but can't place the name.

There is a Hawaiian/Japanese produce market in my town that carries at least six varieties of sweet potatoes, including those. I'll have to stop in again sometime and note them down.


Satsuma-imo is the purple/reddish skin with the white flesh.  I used to love getting ishi yako imo from the street vendors in Naha and Okinawa during the cooler days.  Coal roasted on a hot stone.  They'd cook em for like 2 hours until they were carmalized.  num-nums all around.
 
2014-06-19 10:12:53 PM  

vudukungfu: I got no use for them in my kitchen.


I have no use for your kitchen
 
2014-06-19 10:15:09 PM  
The purple sweet potato thing is called a taro. Pretty yummy, main ingredient of poi.
 
2014-06-19 10:19:59 PM  
A few uses for sweet potatoes.

Slice them, brush them with a blend of ground herbs, pepper, and olive oil. Roast them at 180 C for 45 minutes with a fan.

You can then eat them. Or you can put them into a quiche. Or you can put them in an antipasto salad when they cool down. You can eat them with sour cream and other roasted vegetables.

You can bake or microwave them, mash them up and make gnocchi.

You can make mashed "potatoes". Or "french fries", from them as well.

You can boil them, cut them into pieces and use them as a filling (probably with some cheese as well?) for ravioli.

Hundreds of other things you can do, I haven't even figured out yet, heard, or don't occur at the moment...

Sweet potatoes are amazing and obviously associated with fall, but it's possible to make them year round and I'd find it hard to wait nine months for them every year.
 
2014-06-19 10:24:43 PM  
When I lived in eastern NC, I used to get 50 lbs of sweet taters when they were dug in the fall. There was a humongous farm up the road that specialized in sweet potatoes. I kept them in the cool garage all winter.

A friend taught me to oven roast the sweet potatoes at 400F for one hour. Don't pierce them. Turn the oven off and let them cool for a bit before you eat them.

Another way I like is to slice the sweet potato (skin and all) on a mandoline or a King Kutter, and throw the thin slices in hot peanut oil. A few minutes in the oil, drain them on paper towels, salt 'em and eat 'em.

/used to grow them in the NC garden spot
//they are a real challenge to grow here in SoFla
 
vpc
2014-06-19 10:31:23 PM  
mmmm.....

...bourbon-candied. Yep, like regular candied (diced, boiled briefly, drowned in a syrup of brown sugar, butter, and vanilla) with a healthy slug of bourbon in the sauce. Baked in glaze until the water and alcohol evaporates. Nom.

...sliced in thin rounds (slicing blade of food processor is great), tossed with olive oil, salt and pepper, and rosemary. Bake in a hot oven until they soak up the oil and get all soft and chewy round the edges. Nom nom.

...diced, with spinach and tofu in a masselman curry sauce, over quinoa or couscous. Nom nom nom.

...boiled whole (peeled) in West African style peanut sauce, alongside a nice chunk'o'cabbage and a carrot or two, served over rice or millet.

Not something we ate growing up, mom and dad hate 'em. Something I learned to love as an adult. A kitchen staple now.
 
2014-06-20 12:21:09 AM  
The only way I can stomach either is to peel and eat them raw, like carrot sticks. They're pretty tasty that way - kind of like a cross between a carrot and jicima. Nice with the dip of your choice.
 
2014-06-20 12:27:34 AM  

Lucky LaRue: I treat yams and sweet potatoes the same insofar as I refuse to eat either.


Farking 'a' ...
 
2014-06-20 12:54:04 AM  
Sweet potatoes are a nutrition powerhouse-- very high in vitamin A.  I like them in soups and stews.  I make a Jamaican Red Bean Stew in my slow cooker as a main entree for my Super Bowl party. Here's the recipe:

Saute a couple of garlic cloves in slow cooker in some oil.  Throw in a chopped up large sweet potato, 2 cups of baby carrots, 3 chopped scallions, 15 ounce can of diced tomatoes.  Stir in 2 teaspoons of curry powder, 1/2 teaspoon of dried thyme. 1/4 teaspoon of red pepper flakes or more if you like it hotter, 1/4 teaspoon allspice, salt and pepper.  Then add two 16 ounce can of kidney beans, 14 ounce can of unsweetened coconut mild and 1 cup of vegetable broth.  Cook on low for 6-8 hours. Serve over rice or couscous.
 
2014-06-20 12:57:39 AM  

eldie: Sweet potatoes are a nutrition powerhouse-- very high in vitamin A.  I like them in soups and stews.  I make a Jamaican Red Bean Stew in my slow cooker as a main entree for my Super Bowl party. Here's the recipe:

Saute a couple of garlic cloves in slow cooker in some oil.  Throw in a chopped up large sweet potato, 2 cups of baby carrots, 3 chopped scallions, 15 ounce can of diced tomatoes.  Stir in 2 teaspoons of curry powder, 1/2 teaspoon of dried thyme. 1/4 teaspoon of red pepper flakes or more if you like it hotter, 1/4 teaspoon allspice, salt and pepper.  Then add two 16 ounce can of kidney beans, 14 ounce can of unsweetened coconut milk and 1 cup of vegetable broth.  Cook on low for 6-8 hours. Serve over rice or couscous.


Oh, that's coconut milk, not coconut mild.  And the recipe is from "Quick Fix Vegetarian" by Robin Robertson.
 
2014-06-20 09:52:56 AM  
i'm not a big fan, but i did have sweet potato fries with my burger at simply burgers once...they were good, but too sweet.

i see so many mentions in this thread of adding sweet things (brown sugar, pinch of sugar in boiling water, pineapple, etc) to their sweet potato preperation...but if i'm eating it as a part of a meal, i would think it would be better served in a preperation that uses something to bring the sweetness down a bit

i don't eat the candied yams at thanksgiving gatherings...tried them when i was a kid, didn't like them.

if i eat sweet it should be dessert or snack, not on the dinner plate. i DO love sweet potato pie.
 
2014-06-20 11:40:08 AM  
Hel no they're not a fall-only food. Sweet potato beignets are too awesome to have in just one season.
 
2014-06-20 11:28:23 PM  

eldie: eldie: Sweet potatoes are a nutrition powerhouse-- very high in vitamin A.  I like them in soups and stews.  I make a Jamaican Red Bean Stew in my slow cooker as a main entree for my Super Bowl party. Here's the recipe:

Saute a couple of garlic cloves in slow cooker in some oil.  Throw in a chopped up large sweet potato, 2 cups of baby carrots, 3 chopped scallions, 15 ounce can of diced tomatoes.  Stir in 2 teaspoons of curry powder, 1/2 teaspoon of dried thyme. 1/4 teaspoon of red pepper flakes or more if you like it hotter, 1/4 teaspoon allspice, salt and pepper.  Then add two 16 ounce can of kidney beans, 14 ounce can of unsweetened coconut milk and 1 cup of vegetable broth.  Cook on low for 6-8 hours. Serve over rice or couscous.

Oh, that's coconut milk, not coconut mild.  And the recipe is from "Quick Fix Vegetarian" by Robin Robertson.


That sounds absolutely disgusting. How about balance in dishes, use a sweet component if you like but the thread may have just given me diabetes. The fark is wrong with you people?
 
2014-06-21 12:09:07 AM  

chitownmike: eldie: eldie: Sweet potatoes are a nutrition powerhouse-- very high in vitamin A.  I like them in soups and stews.  I make a Jamaican Red Bean Stew in my slow cooker as a main entree for my Super Bowl party. Here's the recipe:

Saute a couple of garlic cloves in slow cooker in some oil.  Throw in a chopped up large sweet potato, 2 cups of baby carrots, 3 chopped scallions, 15 ounce can of diced tomatoes.  Stir in 2 teaspoons of curry powder, 1/2 teaspoon of dried thyme. 1/4 teaspoon of red pepper flakes or more if you like it hotter, 1/4 teaspoon allspice, salt and pepper.  Then add two 16 ounce can of kidney beans, 14 ounce can of unsweetened coconut milk and 1 cup of vegetable broth.  Cook on low for 6-8 hours. Serve over rice or couscous.

Oh, that's coconut milk, not coconut mild.  And the recipe is from "Quick Fix Vegetarian" by Robin Robertson.

That sounds absolutely disgusting. How about balance in dishes, use a sweet component if you like but the thread may have just given me diabetes. The fark is wrong with you people?

What's your problem? There's no sugar in this recipe at all. Sweet potatoes don't have sugar. Coconut milk is unsweetened. It's all vegetables.  It's actually very good. I've always gotten compliments from my guests at my Super Bowl party.

 
2014-06-21 12:15:26 AM  

eldie: chitownmike: eldie: eldie: Sweet potatoes are a nutrition powerhouse-- very high in vitamin A.  I like them in soups and stews.  I make a Jamaican Red Bean Stew in my slow cooker as a main entree for my Super Bowl party. Here's the recipe:

Saute a couple of garlic cloves in slow cooker in some oil.  Throw in a chopped up large sweet potato, 2 cups of baby carrots, 3 chopped scallions, 15 ounce can of diced tomatoes.  Stir in 2 teaspoons of curry powder, 1/2 teaspoon of dried thyme. 1/4 teaspoon of red pepper flakes or more if you like it hotter, 1/4 teaspoon allspice, salt and pepper.  Then add two 16 ounce can of kidney beans, 14 ounce can of unsweetened coconut milk and 1 cup of vegetable broth.  Cook on low for 6-8 hours. Serve over rice or couscous.

Oh, that's coconut milk, not coconut mild.  And the recipe is from "Quick Fix Vegetarian" by Robin Robertson.

That sounds absolutely disgusting. How about balance in dishes, use a sweet component if you like but the thread may have just given me diabetes. The fark is wrong with you people?

What's your problem? There's no sugar in this recipe at all. Sweet potatoes don't have sugar. Coconut milk is unsweetened. It's all vegetables.  It's actually very good. I've always gotten compliments from my guests at my Super Bowl party.


Unsweetened =|= lacking sugar
 
2014-06-21 12:29:48 AM  

chitownmike: eldie: chitownmike: eldie: eldie: Sweet potatoes are a nutrition powerhouse-- very high in vitamin A.  I like them in soups and stews.  I make a Jamaican Red Bean Stew in my slow cooker as a main entree for my Super Bowl party. Here's the recipe:

Saute a couple of garlic cloves in slow cooker in some oil.  Throw in a chopped up large sweet potato, 2 cups of baby carrots, 3 chopped scallions, 15 ounce can of diced tomatoes.  Stir in 2 teaspoons of curry powder, 1/2 teaspoon of dried thyme. 1/4 teaspoon of red pepper flakes or more if you like it hotter, 1/4 teaspoon allspice, salt and pepper.  Then add two 16 ounce can of kidney beans, 14 ounce can of unsweetened coconut milk and 1 cup of vegetable broth.  Cook on low for 6-8 hours. Serve over rice or couscous.

Oh, that's coconut milk, not coconut mild.  And the recipe is from "Quick Fix Vegetarian" by Robin Robertson.

That sounds absolutely disgusting. How about balance in dishes, use a sweet component if you like but the thread may have just given me diabetes. The fark is wrong with you people?

What's your problem? There's no sugar in this recipe at all. Sweet potatoes don't have sugar. Coconut milk is unsweetened. It's all vegetables.  It's actually very good. I've always gotten compliments from my guests at my Super Bowl party.

Unsweetened =|= lacking sugar

Tell me what is "sweet" in this recipe? Carrots? Sweet Potatoes? Kidney beans? Canned tomatoes? Vegetable broth? Scallions? Red pepper flakes? Vegetable broth? And to jump and say you're going to get diabetes from the "absolutely disgusting" recipe. Don't get your point.

 
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