Yams

Yams are a confusing vegetable for some people. True yams are from the genus Dioscorea. These tubers can reach up to one hundred pounds or be as small as one pound. Yams are not sweet and should not be confused with the “yams” typically sold in US markets, which are sweet potatoes, not true yams. Adding to the confusion, yams may be mislabeled “white sweet potatoes” in some ethnic markets. Yams have a texture similar to regular potatoes but a nuttier flavor. Yams should be peeled and boiled in salted water because this method of preparation guarantees the best texture of the cooked yam. Yams have a thick, rough skin but are easy to peel. When peeling yams, do so under water to reduce the minor itching they can cause. My favorite way to eat yams is mashed with coconut milk, grated onion, and salt, and topped with Creole Sauce. Cooked yams are not good cold or reheated as they tend to get hard.