Yams (Dioscorea) are a type of tuber vegetable that originated in Asia, Africa, and the Carribean. Trusted SourceThey’re often mistaken for sweet potatoes. However, yams are less sweet and more starchy. They have a distinct brown, bark-like exterior.
Yams are packed with fiber, vitamins, and minerals. They’re particularly rich in potassium, manganese, copper, and vitamin A and C.
These delicious tubers can be baked, boiled, steamed, roasted, fried, and pan-cooked.
Yams can be enjoyed with or without the skin and used in both sweet and savory dishes.
Purée. Boil the tubers until soft, place in a blender, purée, and season them.
Add into baked goods. Use yam purée to add moisture to breads and muffins.
Yam hash. Peel, dice, season, and then cook your yams in a pan.
Mashed yams. Peel, boil, and mash your yams, then add milk and seasonings.
They are best when boiled and make a nice addition to soups and stews.