Other
White Yam
A true yam with dense white flesh, a tuber of Dioscorea, peeled and simmered in stews. The flesh is drier and starchier than a sweet potato.
Origin
A tropical yam of West Africa, the Caribbean, and tropical America.
Flavour
Mild, starchy, and a little nutty.
How to use it
Peel it and boil or stew it until a knife slides in. It takes longer than a potato.
Storage
Cool, dry storage. Do not refrigerate a whole yam if you can keep it cool another way.
Recipes using it
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