Yams are a vegetable native to Africa. Grown in tropical regions around the world, Yams are a root crop. Though many think they closely resemble sweet potatoes, yams are not related to the sweet potato at all.

CLASSIFICATION

Yams belong to the family Dioscoreacea, and are tubers most often grown on a tropical vine. The word yam is African for the phrase, to eat.

There are 150 different varieties of yams, including the air-potato, the only true yam cultivated in the United States.

GROWTH

Yam plants bear thick tubers, climbing stems, leaves, and flowers. The greater majority of yam plants are grown in warm regions of the tropics. In Africa and New Guinea, the yam is the primary agricultural commodity. In the United States, sweet potatoes outnumber yam plants and consumption.

APPEARANCE

Yams vary in size, shape and flavor by species. The flesh of the yam can be white, yellow, pink or purple. Some yams are sweet, some are tasteless, and others are bitter. Some varieties of yams grow up to 7 feet in length, and can weigh up to 150 pounds.

VERSATILE VEGETABLE

Yams are a versatile vegetable, which is easy to prepare and cook. All varieties of yams can be boiled, broiled, fried, roasted or baked.

BUYING YAMS

Yams are sold in the United States in chunks, sealed with a wrapping usually made of plastic. Because most varieties of yams are large in size, it is rare to find whole yams in any produce section in North America. Look for yams which are free of blemishes and bruises, and have tight, unwrinkled skins. The flesh of the yam should feel firm.

STORING YAMS

Yams should be stored in a cool, dark, dry area. They can be safely kept for up to two weeks. Uncooked yams should never be refrigerated. Cooked yams can be refrigerated for 3 days.

WARNING

Unlike the sweet potato, yams cannot be eaten raw. Uncooked yams are toxic.