Yams vs Sweet Potatoes: What’s The Difference?

If you’ve ever wondered whether there’s more to this mix-up than meets the eye—or the fork—you’re not alone. While they do share some similarities, yams and sweet potatoes have their own unique qualities that can make a big difference in your holiday dishes.  

Before you plan your menu, let’s peel back the confusion and dig into what sets these two root veggies apart. 

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What are yams? 

Yams are starchy tubers mainly grown in Africa, Asia and the Caribbean. With their rough, bark-like skin and dense, dry flesh, yams are quite different from the sweet potatoes they’re often mistaken for.  

They come in a variety of colors, from white to purple or reddish hues, and they can grow impressively large—sometimes up to several feet in length! Their firm texture and mild, earthy flavor make them perfect for dishes that call for something hearty. 

Unlike sweet potatoes, yams aren’t naturally sweet. Their taste is more neutral, similar to a regular white potato, but drier and starchier. Because of this, they’re often used in savory recipes where their texture can really shine, like stews or alongside rich gravies. 

Common uses for yams: 

• Stews and soups, especially in African and Caribbean cuisine.  

• Boiled, roasted or fried as a savory side dish.  

• Dishes where you need a starchy, fibrous texture. 

• Recipes when paired with bold sauces or gravies to enhance their subtle flavor. 

What are sweet potatoes? 

Sweet potatoes are one of the most versatile vegetables out there, and they’ve earned a permanent spot on many holiday tables—especially at Thanksgiving.  

Native to Central and South America, sweet potatoes are typically smoother-skinned than yams and come in a variety of colors, but the most common ones you’ll see are either orange-fleshed or white-fleshed. They’re much sweeter than yams and have a soft, creamy texture when cooked, which is why they show up in everything from casseroles to pies. 

There are two main types of sweet potatoes: 

• Orange-fleshed varieties: These are the ones you probably think of first. They’re naturally sweet, moist and perfect for mashing or baking. They caramelize beautifully when roasted, making them a great choice for both savory and sweet dishes. 

• White-fleshed varieties: These are a little less sweet and drier in texture, with a nuttier flavor. They’re perfect for when you want something more savory and less rich. 

Common uses for sweet potatoes: 

• Classic sweet potato casseroles, often topped with marshmallows or pecans. 

• Mashed as a side dish, especially for Thanksgiving dinners. 

• Roasted or baked as a healthier, naturally sweet side. 

• Used in pies and other desserts for their smooth, sweet flavor. 

Taste Profile 

The primary distinction between yams and sweet potatoes lies in their taste: 

• Yams have a more neutral, earthy flavor and a dry, starchy texture. 

• Sweet potatoes are naturally sweet, with a smooth, creamy texture when cooked. The orange varieties have a more pronounced sweetness, while the white ones are subtler but still richer than yams. 

In terms of taste, yams are best suited for dishes that benefit from their dense, less sweet profile, like a savory soup or fried dish. Sweet potatoes, with their natural sweetness, are versatile enough to be used in both savory and sweet dishes, often as a star ingredient. 

What about the canned version? 

If you’re short on time or just looking for convenience, canned yams or sweet potatoes can be a real lifesaver, especially during the busy holiday season. But here’s the thing: most canned “yams” in the U.S. are actually sweet potatoes. The labeling confusion strikes again, so if you’re grabbing a can off the shelf, you’re likely getting sweet potatoes, not true yams. 

Canned sweet potatoes are typically pre-cooked and packed in syrup, which makes them extra soft and sweet—perfect for recipes like sweet potato casseroles or pies. While they lack the firm texture of fresh sweet potatoes or yams, they’re a quick and easy way to add that comforting sweetness to your meal without the hassle of peeling, chopping and roasting. 

Common uses for canned sweet potatoes: 

• Sweet potato casserole: A classic Thanksgiving dish, made even easier with canned sweet potatoes. Just mash, mix with butter and spices, and top with marshmallows or pecans. 

• Sweet potato pie: Canned sweet potatoes are already soft and sweet, making them a great shortcut for creamy pie fillings. 

• Smoothies or soups: Blend canned sweet potatoes into soups for a velvety texture or add them to smoothies for a dose of natural sweetness. 

So, whether you’re pressed for time or just want to simplify things, canned sweet potatoes (or mislabeled yams) can save the day while still delivering that rich, comforting flavor we love during the holidays. Just be mindful of the added syrup—if your recipe is already sweet, you may want to rinse them off or adjust the sugar. 

Substitutions 

If you find yourself needing to substitute one for the other in a recipe, here are a few tips: 

• If substituting yams for sweet potatoes: If your recipe calls for sweet potatoes and you only have yams, you may need to add extra sweetness (like brown sugar or maple syrup) and expect a denser texture. This works best for savory recipes. 

• If substituting sweet potatoes for yams: Sweet potatoes can often be substituted for yams, especially in casseroles or mashed dishes. If you’re going for a savory flavor, choose white-fleshed sweet potatoes for a more similar texture and taste. For sweeter dishes, stick with the orange variety and reduce added sugar to avoid overpowering the dish. 

Where to find yams and sweet potatoes 

Finding yams and sweet potatoes can be a bit confusing, especially since true yams are rarely found in typical U.S. grocery stores.  

If you’re specifically after true yams, your best bet is to check out international markets that cater to African, Caribbean or Asian cuisines. These yams have rough, bark-like skin and a dense, starchy texture. 

Most stores label orange-fleshed sweet potatoes as “yams,” but they’re actually sweet potatoes, which are much easier to find. If you want fresher or more unique varieties, farmers markets can be a great source for local, seasonal sweet potatoes that might not be in your regular grocery aisle. 

Hungry for more? Elevate your holiday hosting skills with our Culinary Classes! Whether it’s a classic Knife Skills class or about the ins and outs of a French pâtisserie, you’ll be the host with the most this season! 

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