Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
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Sweet potatoes are not yams although they are often labeled yams. What is marketed in the U.S. as a sweet potato is usually a potato with a pale skin and creamy yellow flesh. These are closely related to russet potatoes and are drier and not very sweet. These are not as easy to find as what are marketed as yams.
There can be some confusion because what is usually sold as a yam in the U.S. is actually darker skinned sweet potato. They range widely in color from light yellow to dark red-orange. You can use them in almost any recipe that calls for potatoes. In cooking them the rule of thumb is that the starch content and moisture fall between the waxy potatoes like Yukon Gold and russets like Idaho potatoes. As such, they are really versatile and work great as a simple baked potato, mashed, as home fries or thick cut French fries. In most Dr. Gourmet recipes I use a darker garnet yam when possible. They have a rich creamy texture but will hold up when making almost any recipe. Instructions in pictures: Mashed Yams with Sage
Mashed yams make a delicious alternative to potatoes. They have much the same texture but so much more character. Dishes like this will make your main course really special. And they just so happen to be great for you.
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