Depending on the variety, a yam's flesh may be various shades of off-white with purple streaks. Two varieties of yam are commonly found in Asian markets : the oval-shaped variety and another one that is long. Comparing the two, the long variety tends to be more purplish compared to the oval ones. Yams are high in carbohydrates and rich in potassium. They are also rich in Vitamin C, fibre, folic acid, zinc and B vitamins; and are low in fat and have high moisture content.
As a general guideline, sweet potatoes have smoother skin compared to yams. In fact, one can tell them apart quite easily as yams tend to be rougher and have hairs on their skins.
Yams can be baked in their skins. However, it is advisable to choose young ones to be cooked this way, as older yams have thicker skins and hence, take much longer to cook.
Cut into cubes or slices, yams make excellent casseroles and curries. In west Africa, yams are boiled and made into fufu, which is a kind of porridge that is traditionally served with spicy stews and soups.
A simple dish made simply by stir-frying cubed yam with dried prawns make a delightful dish that can be eaten with rice. Sliced yams too make great complements to steamed pork dishes.
The yam is also a common ingredient in snacks and desserts. Yam cut into strips, deep-fried and then sprinkled with a little salt make a simple but delicious snack. Commonly found in Malaysian's BuBur Cha Cha, yam is also made into ice cream.
Good yam should have firm, unbroken skin. They should be stored in their skins in a cool, dry and dark place. Kept in the right conditions, they may keep for up to two weeks. Do not refrigerate, as they rot rapidly.
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