Yam bean or jicama

This climbing plant was taken by the Spanish from the Americas to Luzon, thence to Ambon in eastern Indonesia; it is now common in many tropical areas, especially those that are not too wet. It was an immediate success, growing quickly, needing little attention, and producing sweet, starchy tubers that can be eaten raw or cooked (but do peel them first). The seeds are poisonous and so are the leaves. The mauve flowers resemble those of sweet peas. However, growers who want to produce sweet, tender tubers usually prevent their plants from flowering or producing pods or seeds. The tubers are four-lobed, more or less round, flattish on top and tapering to a point underneath, so that from the side they look vaguely heart-shaped. They are obtainable in Chinatowns in most large Western cities, and also in some supermarkets and in Caribbean food stores.