Fresh Yam - Costa Rican, Not Sweet Potato

Costa Rican Fresh Yam - Not to be confused with sweet potatoes, this Caribbean White Soft Yam (known as YamÑame) has a firm, elongated shape and features a light brown skin and ivory flesh. Widely used in tropical and sub-tropical regions, it resembles a small log and is a staple root in many cuisines.

Shaped like a long sweet potato, the flesh of Name is creamy in color while its skin can be light brown, dark brown, or tan. Its flavor is somewhat nutty with a slightly chewy texture similar to a potato. Extremely versatile, Name can be baked, boiled, steamed, scalloped, fried or creamed.

True yams, scientifically known as Dioscorea, belong to a separate genus from sweet potatoes (Ipomoea) in the morning glory family. They have a similar texture and taste to yuca and are commonly used in Caribbean and West African cuisine. Yams can grow as long and thick as an adult arm and have a tough, bumpy gray-brown skin that must be peeled with a knife. Unlike sweet potatoes, most yams are not sweet and have starchy white flesh, although some varieties with reddish, yellow, and purple flesh exist. These yams, such as ube, are popular in Filipino cooking. Their texture and flavor are comparable to white russet potatoes, but with more fiber and complex carbohydrates. Neutral-tasting yams are often boiled or steamed and served alongside hearty braised meats. The cooked flesh can also be pounded into fufu or swallow, a starchy paste commonly eaten in many African diaspora cuisines.