White Yam
About
Originated in Africa and is the most widely grown and preferred yam species. A large number of white yam cultivars exist with differences in their production and post-harvest characteristics.
Information
Other names: Dioscorea Rotunda, Boniato
Translations: Baltoji Yam, Alb Yam, Bijela Yam, Biały Yam, Witte Yam, Hvit Yam, Белый Ям, Λευκό Yam, أبيض يام, 화이트 Yam, Bílá Yam, Putih Yam, 白荫, Blanc nyam, Bela Yam, Biela Yam, לבן ים, Vit Yam, Бела Јам, ホワイトヤム, सफेद रतालू, Blanco ñame, Білий Ям, Valkoinen Yam, Бяла Yam
Physical Description
The tuber is roughly cylindrical in shape, the skin is smooth and brown and the flesh usually white and firm.
Colors: Brown, White
Tasting Notes
Flavors: Sweet, mild
Food complements: Brown sugar, Cheese
Wine complements: Beaujolais
Substitutes: Sweet potato, Russet potato
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, opctober, november, december
Choosing: Look for skin with little blemishes that is firm with no soft spots.
Buying: Grocery stores, farmer's markets.
Procuring: It matures in 110 days and grows well in both northern and southern gardens.
Preparation and Use
A yam can be prepared like a potato: baked, boiled, sautéed, steamed, microwaved, or fried.
Cleaning: Scrub with vegetable brush. Peel and dry.
Conserving and Storing
Store your sweet potatoes in a dry, dark 55 degree F (12 – 13 degrees C) area for approximately a month. Otherwise, use your sweet potato within the week. Never place a sweet potato in the refrigerator. Store your yam in a cool, dark, dry place up to 2 weeks. Never place your yam in the refrigerator.
