To Cook Purple Yam

The Basics

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Comparison tests are always revealing, but this one proved a real surprise. I tried a second batch to be sure the results weren’t fluky. When cooked with its peel, the purple yam was fibrous, wet, bland, and mottled in color, and it lost a good deal of flesh in post-cooking peeling. When cooked without its peel, the flesh was uniformly red-violet and mildly sweet with gentle smoky, meaty, and nutty hints. It was smooth and juicy in comparison with other yams, and remained moist and soft even as it cooled.

Ingredients

    Method