What is another word for yam, and is it a sweet potato?

December 5, 2025 •

3 min read

According to the Food and Drug Administration (FDA) in the United States, there is no official standard of identity for either yams or sweet potatoes, which has led to significant market confusion. While the terms are often used interchangeably, particularly for the moist, orange-fleshed sweet potato, true yams and sweet potatoes are botanically distinct species. This article will delve into the proper terminology, alternative names for true yams, and explain the key differences that set them apart.

Quick Summary

This guide uncovers the proper terminology and alternative names for true yams, which are distinct from the orange sweet potatoes often mislabeled in North American supermarkets. Explore the differences in origin, appearance, and culinary uses for both tubers, including varieties like the purple yam (ube) and white yam.

Key Points

Sweet Potatoes are not Yams: In North America, the term "yam" typically refers to a sweet potato, a distinct vegetable from a different botanical family.
True Yams Vary by Region: The word "yam" covers many species ($$Dioscorea$$) with different names globally, such as ube (purple yam) and ñame.
Texture and Flavor Differ: True yams are starchy, dry, and less sweet with a rough, bark-like skin, while sweet potatoes are moist, sweeter, and have smooth skin.
International Markets Sell True Yams: Real yams are often found in international or specialty stores, whereas US supermarkets predominantly stock sweet potatoes.
Culinary Uses Reflect Variety: True yams are favored for savory dishes, such as pounded yam, while sweet potatoes are used in both sweet and savory applications.
Nutritional Benefits Differ: While both are healthy, sweet potatoes are higher in vitamin A, whereas yams provide more potassium and manganese.

Unraveling the Confusion: The Case of 'Yam'

In North American supermarkets, the orange-fleshed tuber often called a "yam" is, in fact, a type of sweet potato ($$Ipomoea batatas$$). The practice began in the 1930s when Louisiana sweet potato growers used the name to distinguish their soft, orange varieties from other states' firmer, white-fleshed ones. This marketing ploy stuck, leading to a widespread misconception that persists today. To find a true yam, which belongs to the genus Dioscorea, one must typically visit international or specialty grocery stores.

Botanical and Global Distinctions

True yams are starchy, less sweet, and have a rough, bark-like skin and dry flesh. Their origins trace back to Africa and Asia, where they are a dietary staple. The word "yam" itself likely comes from the African word "nyam," meaning "to eat". Many different types of true yams exist worldwide, each with its own local name and characteristics. For example, the purple yam ($$Dioscorea alata$$), known as 'ube' in the Philippines, is famous for its vibrant color and is used in many desserts.

Other Common Names for Yams

While "yam" is the most common English name for the Dioscorea genus, several other names are used depending on the specific variety and geographic location. These include:

Ube: The common name for the purple yam ($$Dioscorea alata$$) in Filipino cuisine, but it is also called purple or winged yam.
Ñame: This is the Spanish term for yam, commonly used in Central and South America and the Caribbean.
Water Yam or White Yam: Other common names for $$Dioscorea alata$$.
Cush-Cush Yam: A name for the South American species $$Dioscorea trifida$$.
Chinese Yam (Shan Yao): Refers to $$Dioscorea polystachya$$, which is smaller and more frost-tolerant than its African counterparts.

Culinary Uses of True Yams

Unlike the sweet, moist texture of the orange sweet potato, true yams have a starchy, potato-like consistency and a mild, earthy flavor. This makes them highly versatile for savory dishes, absorbing flavors well from other ingredients. Common culinary uses include:

Pounded Yam (Iyan): In West Africa, yams are often boiled and then pounded into a thick, dough-like paste served with stews.
Yam Porridge (Asaro): A Nigerian dish where yams are cooked in a tomato, pepper, and onion-based sauce.
Boiled or Roasted: Plain boiled or roasted yam is a staple side dish in many cultures, much like potatoes.
Yam Chips: Fried slices of yam are a popular snack.
Soups and Stews: Chunks of yam add a starchy, hearty texture to various soups and stews.

Comparison: True Yam vs. Sweet Potato

To help differentiate between a true yam and a sweet potato, the following table outlines their key distinctions:


Feature	True Yam ($$Dioscorea$$)	Sweet Potato ($$Ipomoea batatas$$)
Botanical Family	Dioscoreaceae	Convolvulaceae (Morning Glory)
Skin	Rough, dark brown, bark-like, often scaly	Thin, smooth, reddish-brown, copper, or beige
Flesh	Starchy, dry, and white, yellow, or purple	Moist, sweet, and typically orange, white, or purple
Taste	Mild, earthy, potato-like	Sweet and creamy
Primary Origin	Africa and Asia	Americas (native to Central and South America)
Availability (U.S.)	Specialty and international markets	Widely available in all grocery stores
Culinary Use	Savory dishes, pounded into paste, soups	Sweet and savory dishes, pies, casseroles, fries

Health Benefits

Both yams and sweet potatoes are nutritious and offer significant health benefits. Yams are a great source of complex carbohydrates, fiber, potassium, and manganese. They contain antioxidants that may reduce inflammation and potentially offer anticancer properties. Sweet potatoes are rich in beta-carotene (vitamin A), vitamin C, and fiber. Due to their distinct nutritional profiles, both tubers can be valuable additions to a balanced diet.

Conclusion

While the American grocery store landscape has blurred the lines between yams and sweet potatoes for decades, it is clear that they are two distinct tubers with unique characteristics. The next time you find yourself wondering "what is another word for yam?", remember that for a true yam, alternatives like ñame or ube are more accurate descriptors, depending on the variety and origin. The misnomer highlights a fascinating culinary and botanical difference, and understanding it allows for more informed cooking and a deeper appreciation for these versatile root vegetables.

Disclaimer: For a deeper dive into the specific nutritional benefits and varieties of true yams, consult international food resources or botanical databases, as U.S.-based information often refers to sweet potatoes.

Frequently Asked Questions

Botanically, they are different species from different plant families. True yams are less sweet, starchy, and have rough, brown, bark-like skin and dry flesh, while sweet potatoes are sweeter, often orange-fleshed, and have thinner, smoother skin.

Purple yam ($$Dioscorea alata$$) is also commonly known as ube, winged yam, or water yam, especially in Southeast Asian cuisine.

The word "yam" is believed to be derived from the West African term "nyam," which means "to eat".

In North America, almost all canned "yams" are actually candied orange-fleshed sweet potatoes, a result of a marketing effort from the 1930s.

Jicama, also known as Mexican yam bean, is a vine grown for its edible tuberous root. While its name contains 'yam', it is not a true yam (Dioscorea) but belongs to the bean family.

The Chinese yam ($$Dioscorea polystachya$$) is also known as shan yao. It is more tolerant to colder conditions than African yams.

Yes, true yams are a nutrient-dense food rich in fiber, potassium, manganese, and antioxidants, and are known to support bone health and reduce inflammation.