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Yam is a starchy root vegetable, a staple in many West African, Caribbean, and South American cuisines. It has a rough, brown skin and starchy flesh that is typically white or yellow. It’s often confused with the sweet potato, but yams are botanically distinct, drier, and more starchy.

Quick Preparation Directions

Yam is almost always eaten cooked, and preparation is very similar to potatoes:

1. Peel: Using a sharp knife, carefully peel the tough, woody skin. Note: Some yams can cause slight irritation to sensitive skin, so you might consider wearing gloves.

2. Chop: Cut the peeled yam into desired pieces (cubes, slices, or large chunks).

3. Cook:

   • Boiling (Most Common): Place the yam pieces in a pot of cold, salted water. Bring to a boil and cook until fork-tender (usually 20-30 minutes, depending on the size).

   • Frying: Boil first, then slice and pan-fry, or cut into fries and deep-fry until golden brown.

   • Roasting: Toss chunks with oil, salt, and pepper, and roast in the oven until soft and slightly caramelized.

4. Serve: Serve the cooked yam as a side dish, mashed, or as the main carbohydrate in a meal.