Adapted from Chocolate and the Art of Low-Fat Desserts by Alice Medrich In the United States, most of what are labeled yams are actually sweet potatoes, including the orange beauties that I bought, which I am sure are botanically sweet potatoes. Because there’s enough confusion in my life, my strategy is simply to go to the market and pick out the ones that have the most vivid orange-colored flesh, and use those. Another thing that confounds people, myself included, are recipes that call for...
