White Yam
Description
Sweet Potatoes vs Yams: What's the Difference?White yam is a starchy, white-fleshed root vegetable, scientifically known as Dioscorea cayenensis subsp. rotundata, that is a staple food in many parts of Africa, Asia, and the Caribbean. It has a mild, earthy flavor and a dense texture, making it ideal for savory dishes where it can absorb spices, though it is also versatile enough for roasting, mashing, and frying.
Characteristics
Appearance: Has a brown, rough skin and a firm, starchy white flesh.
Flavor and texture: Mild, earthy, and starchy, with a dense texture that is less sweet than a sweet potato.
Nutritional profile: A good source of fiber, vitamins, and minerals, and also contains diosgenin.
Culinary uses
Boiling: Boil until tender and serve with curries or stews, or use to make pounded yam.
Roasting: Cube and roast with olive oil and seasonings.
Mashing: Mash with butter or other fats for a hearty side dish.
Frying: Slice thinly and fry into crispy chips.
Soups and stews: Add cubes to soups or stews to add body and flavor.
Other facts
White yams are distinct from sweet potatoes, although the term "white yam" is sometimes used to describe certain varieties of white-fleshed sweet potatoes.
The scientific name for African white yam is Dioscorea cayenensis subsp. rotundata.
Type
Root Vegetable
