Yams (various species of the genus Dioscorea) are versatile, nutrient-dense tubers widely consumed in the Caribbean and beyond. Recognizable by their tough, brown skins and a range of flesh colors—from off-white and yellow to deep purple or pink—yams have been a dietary staple for centuries.
Cultivated originally in Africa, yams have spread across tropical regions and now come in sizes ranging from a few inches to over 7.5 feet in length and can weigh up to 100 pounds. Their texture can vary from moist and tender to dry and mealy, making them suitable for a variety of cooking methods.
Typically, yams are boiled to soften their fibrous flesh, but they can also be roasted, fried, or baked, offering endless culinary possibilities in stews, side dishes, and even desserts.
