Let’s start with the impostor in the room: the sweet potato. That orange-fleshed, moist-textured vegetable you roast or mash is what most Americans call a “yam.” But it’s actually a sweet potato, specifically a variety like the Beauregard or Jewel. They have thin, reddish-brown skin and an interior that turns buttery and sugary when cooked.
This is the flavor profile you know: sweet, almost like a carrot that’s been on a sugar bender. They are moist (some say “soggy”), with a creamy texture that melts in your mouth if you roast them long enough. And here’s the kicker: they’re loaded with beta-carotene, which is why they’re so violently orange. Side note: If you’ve ever wondered why your “yams” turn your fingers orange when peeling, that’s why—it’s practically a biological highlighter.
