Basic Use and Preparation

With the exception of Chinese yams (Dióscorea opposita), yams must always be cooked to remove harmful compounds that may irritate the skin and throat. Preparations, both sweet and savory, are as diverse as the botantical varieties. Boiling is the most common cooking method worldwide, but yams can be grated and panfried, mashed with cream or coconut milk, sautéed, or stewed in a flavorful broth. In Africa, yams are also pounded into a starchy paste or dried in the sun and milled into a powder. Baking is not recommended because the hard, dry texture of the flesh needs moisture to soften it. With a relatively bland flavor and excessive starchiness, yams beg for a robust sauce.