Food Lens · Produce
Yams
Starchy and mildly sweet, drier and more fibrous than a sweet potato.
Lens analyzedYams are a starchy tuber with rough, bark-like skin and a drier, more fibrous flesh than a sweet potato, though the two are frequently mislabeled as each other in North American grocery stores. True yams are much larger and can grow to several feet long in some varieties. They're a staple starch in West African, Caribbean, and parts of Asian cooking.
Where it comes from
Yams originated in Africa and Asia and remain a foundational crop across West Africa, where they're pounded, boiled, or fried in countless traditional dishes. Because true yams are less common in North American markets, the name is often applied loosely to a variety of sweet potato instead, creating lasting confusion between the two.
Buying it
Look for a true yam at an international or specialty grocer if a recipe specifically calls for one, since most standard supermarket 'yams' are actually a variety of sweet potato. Choose tubers that feel firm and heavy, without soft spots or mold at the cut ends.
Storing it
Store yams in a cool, dry, well-ventilated pantry spot away from direct sunlight, where they keep for about three weeks.
Keeps about 21 days in the pantry.
In season
Peak season is October–December, though it's available year-round.
Availability is generally year-round, with fall and early winter a stronger season for many North American grocery yams.
Recipes that use yams
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