They are not the same but can be interchanged in recipes.  I would be hard
pressed to be able to tell the difference between them<g>
http://www.ces.ncsu.edu/depts/hort/hil/hil-23-a.html

Here's a few recipes for them.  You might try one of the recipe sites for
healthier versions.  www.allrecipes.com usually has some good recipes.

Beverly

Check nutritiondata.com

http://www.nutritiondata.com/facts-001-02s0222.html

SusanLewis wrote in alt.support.diet on Mon, 16 Aug 2004:

No, yams are rather less sweet, I find, and have white flesh.

I like them boiled and mashed (using a little semi-skimmed milk, no
butter); if you want to do "French Fries" with any sort of potato, sweet
or otherwise, cut them up into the right shape, parboil (quicker, if
time is short), place on a baking tray, and spray with oil (using a
spray bottle, or a proprietary brand), then bake for 30 minutes or so.
Nearly as nice as ordinary chips.

I love vegetables, except beetroot.  Spinach is nicest steamed, I find.
Don't know winter squash or mustand greens.  I use onions in practically
everything (instead of frying them, I chop them and put them in the
microwave for 3-5 minutes).  We eat corn on the cob as a vegetable, just
boiled, or sweetcorn (off the cob) in stews and soups, etc.  Husband
loves leeks, and, although I like them, I prefer them "in" things -
stews, soups, etc.  But one delicious recipe is to cut all the green off
the leeks, boil them whole, then wrap them in a slice of ham, cover with
a cheese sauce made from the water in which you have boiled the leeks,
made up to 1/2 pint with milk, if necessary.  Whisk in 1 tbs plain
flour, then bring back to the boil, stirring all the time.  When it
boils, season and add a little grated cheese.  Pour over the leeks and
ham, then cover with grated cheese (I suggest using Parmesan so you need
less), and bake in a moderate oven for 30 minutes.  Nice with potatoes,
if you eat potatoes, and I would probably add steamed cabbage or
spinach, to ensure a green vegetable with the meal.

I never quite know how to cook pumpkin, but have made soup with it, and
tend to use it in recipes for butternut squash, substituting pumpkin
flesh for the squash flesh.  Risotto is my favourite (and I have a
butternut squash risotto recipe I'll happily post, if people like), but
I also like soup, and baked squash.

You can shoestring them and do them in the broiler w/ Pam or other cooking
spray to get them french fry like without so much calories.  Otherwise I
just bake them like regular potatoes and have a little "I Can't Believe It's
Not Butter" Spray and some cinnamon.

Jenn

We don't really have yams in the US. Sweet potatoes do come in two different
colors. I like the deep red ones. I like them baked, boiled, broiled,
grilled, fried, mashed...you name it. Cook them as you would a white potato.

If you want to get fancy, take a pound of sweet potatoes. Peel and boil
until soft. Whip with blender. Add two large eggs, 2 tablespoons milk, 2
tablespoons butter, salt, pepper and a teeny bit of cinnamon. Place in
baking dish and bake for about 20 minutes at 350 or until top is a little
browned. It's like a sweet potato souffle! Really good!

Martha