I Yam What I Yam

I'm still a little confused by yams and sweet potatoes. Just when I thought I had it down, I went to the store today and the yams and sweet potatoes were next to each other; thank goodness for the guy stocking the shelves nearby to point out the box underneath the yams that boldly stated YAMS. I know yams and sweet potatoes can substitute for each other in some recipes. I know that sometimes yams are mislabeled as sweet potatoes and vice versa. I know that yams have more natural sugar and less vitamin A and C than sweet potatoes. But I don't know how to tell them apart by looking at them. I try to cheat by looking for ones that have their flesh peeking out.

I was pleasantly surprised and interested by the sweet potato winning last week's poll (I just assumed cheddar, being cheese, would run away with it). I love sweet potatoes baked with butter and brown sugar, and who doesn't like sweet potato fries?

Recipe for Ginger-Curry Sweet Potato Wedges:

• One sweet potato, peeled (optional) and cut into wedges
• 1 tsp curry powder
• 1/2 tsp ginger
• 1/2 tsp grated lime zest (from about 1/2 a lime)
• 1/2 tsp kosher salt
• 1/4 tsp sugar
• 1 tbsp vegetable oil
• 1 scallion, snipped for garnish
• Additional salt for finishing

Heat the oven to 450. In a shallow bowl or in a sealed plastic bag, toss the sweet potato wedges with all of the ingredients (except the scallion and additional salt - save that for the end). Spread out the wedges on a foil-lined jelly roll pan and roast in the oven for 10 minutes. Remove pan, and flip each sweet potato wedge over with tongs. Place back in the oven and turn to "broil." Cook for an additional 10 minutes until the edges start to turn deep brown. Serve garnished with snipped scallions and salt to taste. For a "bistro style" serving, fold a square of parchment paper and stuff it inside the bottom half of a stainless steel martini shaker (see photo below). Drop the wedges inside.