Jim Coleman: Yams vs. sweet potatoes: Are they really the same veggie?

Q: I am part of a group of male amateur cooks, and we have a question for you that we couldn't go ask our wives and girlfriends. What is the difference between yams and sweet potatoes? Some group members think they are the same, but I don't agree. There is such a thing as sweet potato pie, but I've never heard of yam pie! We read your articles and follow your TV show, "Flavors of America," so everyone in the group will respect your opinion. Thanks.

- Craig W.

A: Before I tackle the sweet potato vs. yam controversy, I do have a couple of quick observations. First of all, I have never met any member of your cooking gang in person, which explains why you all agreed to "respect my opinion."

And just because you are amateur cooks doesn't mean you have an exclusive on not asking wives or girlfriends tricky questions. We're all part of a much larger group, and we need to stick together.

Yams and sweet potatoes are both tubers that are roots of tropical vines and both are vegetables; however, the similarities end there. Grocery stores are probably to blame when it comes to confusing the yam with the sweet potato. They seem to indiscriminately lump them together.

When I was growing up, you would see "yams" at the market, but back then real yams were not even sold in the United States - we were buying sweet potatoes with an exotic name.

Later, when Nuevo Latino cuisine became popular, real yams started to show up in grocery stores, but they were often sold as sweet potatoes.

Go figure.

True yams grow larger than sweet potatoes. Even though sweet potatoes can get pretty big compared with baking potatoes, they wouldn't want to brag about it around the yam clan.

There are more than 50 varieties of yams, and the largest can grow up to 7 feet long and weigh as much as 125 pounds. If one of these guys could only dribble, it could play center in the NBA.

The word "yam" is thought to have come from the West African word nyami (pronounced yami), which means "to eat."

Sweet potatoes are indigenous to the New World and can be identified by the shape of their ends (do not supply jokes about aforementioned wives and girlfriends here). Unlike yams, the ends of sweet potatoes taper to somewhat of a point.

Sweet potatoes are classified in two categories for retail purposes. The first variety is thin, with light yellow skin. This type of sweet potato is starchy like a baking potato and its flesh is yellowish and, oddly enough, not very sweet.

The other variety is what was always masquerading as a yam when I was growing up. Its Halloween-orange flesh is a lot sweeter and its much thicker skin ranges from light to dark orange or even light red. This is the type that is used for good old sweet potato pie.

I hope this clears up the sweet potato vs. yam dilemma - at least enough so you don't have to ask your wives.

Now I've got to get going . . . as soon as I ask my wife where my keys are.

Q: Have you ever thought of adding club soda to pancake batter? The effervescence makes waffles airy and light and seems to increase the absorption of syrup. I have not tried this technique with flapjacks but am curious if anyone has. What say you?

- Bill K.

A: Bill, I say using club soda makes perfect sense. However, I say that I have never tried to use it this way.

I also say that you and I must be among the few who haven't used club soda in pancake batter, because everyone in the Normandy Farm kitchen was stunned that I even had to ask about it.

Thanks go out to Chef Stephen Ogden for the following recipe.

BILL'S BUBBLY PANCAKES

1 egg

1/2 cup milk

1/2 cup club soda

1 1/2 tablespoons light olive or canola oil

1 cup flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon kosher salt

Blend egg, milk, club soda and oil in a bowl. In another bowl whisk together the dry ingredients. Add the dry ingredients to the wet ingredients and beat until just moistened. The batter will be slightly lumpy. (If it appears too dry, add 1 more tablespoon of club soda.)

Drop 1/4-cup amounts onto a greased, heated griddle or in large frying pan. Pancakes are ready to flip when bubbles form on the top of the uncooked side. Makes a dozen pancakes.

Chef Jim Coleman, corporate chef at Normandy Farm and Blue Bell Country Club, is the author of three cookbooks and hosts two nationally syndicated shows: "A Chef's Table," noon Saturdays on WHYY (91-FM); and "Flavors of America," 1 p.m. Saturdays on Channel 12, and 4:30 p.m. weekdays on CN8. He and his wife, writer Candace Hagan, will answer questions.

E-mail ChefColeman@aol.com.