A large tuberous root, not to be confused with the American yam, which is just another name for sweet potato. West Indian yams have a thick outer bark which must be peeled off before cooking. They can be boiled, roasted, mashed or fried and have the same uses as potatoes. Common types of yam are elephant’s foot or suram, taro or dasheen and the cocoyam. Imported varieties are available all year round.
Low-fat. High in fibre, carbohydrate, magnesium, copper, vitamins B1 and C.