A true yam, not to be confused with a sweet potato, grows underground as a magnificently large tuber across West and Central Africa, the Caribbean and South America. It is known for its dense starchy flesh, which provides long-lasting nourishment and sustenance. When the thick tan or brown skin on the outer layer is peeled off, it exposes a firm and sturdy white or yellow interior, depending on the variety. When you cut through the flesh with a sharp knife, you should hear a distinct crisp-crunch sound. Be sure to have a bowl of water nearby to dunk the peeled pieces into as they're cut since their pale flesh will oxidize to a reddish brown immediately when it hits the air. Yams are subtle in taste, and will deepen and sweeten in flavor as they age. They should be stored in an airy but dry spot, free of humidity. Enjoy alongside jammy tomato eggs, bobotie and any hearty meaty soups or stewed leafy greens.

News Source : https://www.oregonlive.com/nytcooking/2026/06/782508288-basic-cooked-yams.html