Buying sweet potatoes? Choose ones that are firm, smooth, and heavy for their size. Avoid any with soft spots, wrinkles, or sprouting eyes. They’ll keep in a cool, dark pantry for a few weeks—but never refrigerate raw ones, or they’ll become hard and taste oddly sweet.
Yams are tougher. They can last several months in a cool, dry place, thanks to their thick skin. Once cut, wrap tightly and use within a week. And please, for the love of your knives, peel them carefully—their skin is like armor plating.
As for cooking times: sweet potatoes roast faster (about 40 minutes at 400°F), while yams may need an hour plus. Always poke them first to check tenderness—and a sharp knife should slide through the thickest part like butter.
One more tip: if you’ve accidentally bought a true yam and a recipe calls for sweet potato, add a tablespoon of brown sugar and a splash of cream while mashing. You’ll compensate for the lower natural sugar and dryness.
