Are Red Yams the Same Thing as Sweet Potatoes? Clearing Up the Confusion

January 11, 2026 •

4 min read

According to agricultural organizations like the USDA, the products most commonly labeled as "yams" in U.S. grocery stores are actually just a variety of sweet potato. This widespread mislabeling has led to a major misconception: are red yams the same thing as sweet potatoes? The definitive answer is no, they are two entirely different vegetables with distinct origins, appearances, and flavors.

Quick Summary

Despite being used interchangeably in American supermarkets, red-skinned sweet potatoes and true yams are different root vegetables. Their distinctions span botanical families, origins, and culinary uses. The widespread confusion dates back to historical marketing and mislabeling practices.

Key Points

Not the Same Vegetable: Red yams and sweet potatoes are not the same; they belong to completely different plant families.
Mislabeling is Common: The red-skinned "yams" sold in most US supermarkets are actually orange-fleshed sweet potatoes.
Distinct Characteristics: True yams have rough, bark-like skin and starchy, dry, and less sweet flesh, while sweet potatoes have smooth skin and a sweeter, moist texture.
Different Origins: Sweet potatoes are native to the Americas, whereas true yams originate from Africa and Asia.
Historical Marketing: The mislabeling in the US began in the 1930s as a marketing tactic to differentiate moist, orange sweet potatoes from the firmer, pale variety.
Cooked is Best for Yams: True yams can be toxic if eaten raw and must be cooked thoroughly, a precaution not needed for sweet potatoes.
Different Culinary Uses: Sweet potatoes are well-suited for sweet recipes, while starchy, neutral yams are best in savory dishes and stews.

The Core Misconception: The Answer Is No

At the heart of the consumer confusion is the simple truth that most people in the United States have likely never eaten a true yam. The long, tapered vegetable with reddish-copper skin and orange flesh that often sits next to russet potatoes and is labeled as a "yam" in stores is, in fact, a sweet potato. The persistent misnomer is a result of decades-old marketing ploys and historical naming practices. True yams, meanwhile, are a staple in African and Asian cuisine and are rarely found in average American grocery stores.

What You Call a "Yam" in the Grocery Store

Botanical Family: Sweet potatoes (Ipomoea batatas) belong to the morning glory family (Convolvulaceae).
Common Varieties: The "red yam" you see is likely a sweet potato variety like the Garnet or Jewel, known for its moist, orange flesh and reddish-brown skin.
Flavor and Texture: When cooked, these vegetables are soft, sweet, and moist, making them ideal for baking, mashing, and desserts like the classic Thanksgiving casserole.
Origin: Native to the Americas, sweet potatoes have been cultivated for centuries.

The True Yam: A Lesser-Known Tuber

Botanical Family: True yams (Dioscorea) are monocots, more closely related to lilies and grasses.
Common Characteristics: True yams have rough, scaly, bark-like skin that is dark brown or black. The flesh is typically white or yellowish, though purple varieties (like ube) exist.
Flavor and Texture: Compared to sweet potatoes, yams are very starchy, dry, and have a more neutral, earthy flavor, much like a regular potato or cassava. They are not naturally sweet.
Origin: True yams are native to Africa and Asia.
Toxicity: Unlike sweet potatoes, some varieties of true yams contain naturally occurring toxins and must be peeled and cooked thoroughly before consumption.

The Deceptive History of the American "Yam"

The reason for this widespread misidentification is a classic case of marketing and historical appropriation. In the 1930s, Louisiana sweet potato growers needed a way to differentiate their new, orange-fleshed, moist sweet potato variety from the firmer, pale-fleshed ones already on the market. They began calling their product "yams" to stand out, and the name stuck.

Further compounding the issue, enslaved Africans in the American South referred to the sweet potatoes they found there as "nyami," an African word for the staple yam they knew from their homeland. Over time, this evolved into the term "yam," blending the new world vegetable with the cultural memory of the old. Today, U.S. Department of Agriculture regulations require that any product labeled "yam" must also include the term "sweet potato".

Comparison Table: Yam vs. Sweet Potato


Feature	Sweet Potato	True Yam
Botanical Family	Morning Glory (`Convolvulaceae`)	Lily/Grass (`Dioscoreaceae`)
Origin	Americas	Africa and Asia
Skin	Smooth, thin, reddish, orange, or white	Rough, scaly, bark-like, dark brown or black
Flesh	Orange, white, yellow, or purple	White, yellowish, or purple (Ube)
Taste	Sweet and creamy	Starchy and less sweet
Texture	Moist and soft when cooked	Dry and starchy when cooked
Availability (U.S.)	Common in grocery stores	Found in international or specialty markets
Key Nutrients	Very high in Vitamin A	High in potassium

Culinary Applications and Nutritional Profiles

Culinary Uses Because of their differing textures and flavor profiles, sweet potatoes and true yams are used in different culinary contexts. The creamy, sweet nature of sweet potatoes makes them a versatile ingredient for both sweet and savory dishes. They are perfect for roasting, mashing, or incorporating into pies, casseroles, and fries. True yams, with their starchy, drier texture and earthy taste, are better suited for savory applications where they can absorb the flavors of other ingredients. Common preparations include boiling, pounding into a paste like fufu, or using them in stews. Substituting a true yam for a sweet potato in a dish will result in a very different outcome.

Nutritional Value Both root vegetables are nutritious, providing fiber, complex carbohydrates, and essential vitamins and minerals. However, there are some differences:

Sweet potatoes are an outstanding source of beta-carotene, which the body converts into Vitamin A. They also contain more Vitamin C and fiber than true yams.
True yams, while also offering fiber and Vitamin C, are richer in potassium and manganese.
An important safety note: while sweet potatoes can be eaten raw, true yams must always be cooked to remove a natural toxic compound.

Conclusion: Know Your Root Vegetable

To summarize, no, red yams are not the same thing as sweet potatoes. The vegetables labeled as "red yams" in most U.S. supermarkets are simply a specific type of moist, orange-fleshed sweet potato. True yams are a botanically distinct root vegetable, a staple in African and Asian cuisine, with a rougher skin, starchier flesh, and drier texture. The next time you are in the produce aisle, armed with this knowledge, you can confidently distinguish between these two delicious but different root vegetables and choose the right one for your recipe. For more on the history of this misnomer, see the Library of Congress article explaining the difference between sweet potatoes and yams.

What is the difference between sweet potatoes and yams?

Frequently Asked Questions

The primary difference is that they are two distinct botanical species. True yams have rough, dark bark-like skin and starchy, non-sweet flesh, and are native to Africa/Asia. Red-skinned sweet potatoes have smooth, reddish-copper skin and moist, sweet orange flesh, and are native to the Americas.

The confusion started with a 1930s marketing campaign by Louisiana farmers to distinguish their moist, orange-fleshed sweet potatoes from drier, pale varieties. The name 'yam' was also historically used by enslaved Africans who saw a resemblance to their native food staple.

In most U.S. grocery stores, the vegetable labeled as a "red yam" is actually a red-skinned variety of sweet potato, such as the Garnet or Jewel variety. A true red yam (or reddish-fleshed yam) is a different species and not commonly sold in mainstream American supermarkets.

You can, but the result will be different. Sweet potatoes are sweeter and moister, while true yams are starchier and drier. For savory dishes, a less sweet, white-fleshed sweet potato might be a better stand-in for a true yam.

Both are nutritious, but they offer different benefits. Sweet potatoes are significantly richer in Vitamin A and also contain more Vitamin C. True yams provide more potassium and complex carbohydrates.

No, true yams should never be eaten raw. They contain natural plant proteins that can be toxic and can cause illness. Peeling and cooking them thoroughly removes these harmful substances.

Look at the skin and shop at the right place. Sweet potatoes have smoother, thinner skins, while true yams have rough, thick, bark-like skin. Your best bet for finding true yams is at an international or specialty ethnic food market, not a standard grocery store.