I haven't until I moved to Tucson. I have only ever used and seen the red/orange sweet potatoes but never yellow or white ones. Our local grocery store carries yellow/white sweet potatoes and the red/orange yams. I can honestly say that I really didn't know the difference between the two so I did a little reading and searching. From what I gathered is the yellow/white sweet potatoes and the red/orange yams are pretty much the same thing, with very little difference.....the biggest differences are the moisture content and color, sweet potatoes have a lower water content vs. the yam. I also read that the yellow sweet potatoes are more common in the Southern states like Arizona and New Mexico so this could also explain why I hadn't seen them until now. (Next time I go to the grocery store I will take a picture of the two different sweet potatoes and share them with you)
SO I guess I have been eating "yams" and not really sweet potatoes...UNTIL today!!!
Slow Cooker Chicken Curry
3 TBS flour
4 TBS curry
1 tsp cumin
salt & pepper
2 lbs chicken breast or boneless thighs **I used breast because that's what I had but do think that thighs would be just as yummy**
2 sweet potatoes, peeled and cubed
2 cups of carrots, roughly chopped
2 mangos, peeled and cubed
1 cup chopped onion
2 tsp minced garlic
2 chicken bouillon cubes or 2 tsp chicken granules
****Now you can either make one meal (that will make 6-8 servings) or you can divide it into 2 gallon size freezer bags and freeze****
Combine all ingredients in your slow cooker and cook on low for 8 hours. Serve with rice or couscous.
If you are doing the freezer option: Combine all your ingredients EXCEPT the chicken bouillon cubes/granules. After combing all your ingredients divide it into 2 gallon size freezer bags, then add 1 bouillon cube or 1 tsp chicken granule to each bag. Shake & Freeze.