Basic Yams (Ñame) with Variations

In most countries that enjoy them, yams are merely a foil for salty fish and meat stews, richly spiced soups, and pungent sauces. The technique for cooking yam at its simplest follows.

Figuring 6–8 ounces per person, rinse yams and pare off skin and underlayer, placing vegetable in cold water as you peel. Keep pieces whole, or at least large, as yam cooks unevenly. Drop into boiling salted water and keep at a gentle simmer (do not boil) until just tender when pierced with a toothpic