Yams (Dioscorea batatas and other species of Dioscorea) are edible tuberous roots that are most commonly cultivated in Africa and serve as a staple food in many tropical countries, particularly in the Caribbean. Yams are characterized by their brown, tough skins, while the flesh can vary in color from white to yellow to purple.
Several species of yams are grown worldwide, with sizes ranging from 1/2 foot to over 7 1/2 feet in length, and weights reaching up to 100 pounds. Depending on the variety, the flesh of a yam can be off-white, yellow, purple, or pink, and the skin color can range from off-white to dark brown. The texture of yams varies from moist and tender to coarse, dry, and mealy.
Yams are often boiled but can also be fried, roasted, or baked, offering versatile culinary options.
