• Yams are a long, round variety of tuber popular in the Caribbean and Latin America. Yams are typically boiled, fried, baked, mashed into dough or ground to form yam flour.


    Yams are often confused with sweet potatoes. This confusion started when farmers began producing soft sweet potatoes, similar to yams, in the United States.


    More than 150 varieties of yams grow in Asia, Africa and Latin America; however, they are principally exported from the Caribbean.


    Yams may grow to several feet in length. They typically have a rough brown or black skin, and the flesh is typically reddish or purple and very similar in texture to that of sweet potatoes.


    Yams should be stored in a cool and dry place for up to two weeks before cooking, or frozen for up to a year. Cooked yams can be refrigerated for up to three days.


    Yams should be washed and peeled, and can be used as a replacement for sweet potatoes in most recipes. Never attempt to eat raw yams, as these can be toxic.

    Source: Yam

    Practically Edible: Yams

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