All About Yams
Yams are often erroneously referred to as sweet potatoes but these tasty tubers are quite different and available in more than 150 different varieties around the world.
Sweeter than the sweet potato, true yams also have a higher moisture content and they can grow to lengths of more than seven feet weighing well over one hundred pounds.
Although yams have been widely popular in counties throughout Latin America, in the Caribbean, and Africa for a few hundred years, they are just now becoming more popular in the United States.
Yams and sweet potatoes are often used interchangeably in recipes although the two vegetables are not even related.
Most canned yams you will find are not actually yams at all but rather sweet potatoes.
The darkest colored sweet potatoes are the ones most often confused with yams.
The most common varieties of sweet potatoes you will find include Centennial, Georgia Red, Goldrush, New Jersey, Puerto Rico, and Velvet.
Most sweet potatoes will feature yellow or orange flesh and elongated ends.
The lighter skinned sweet potatoes are not as sweet as their darker, orange, or reddish skinned counterparts.
Yams feature black or brown skin that looks similar to tree bark and has purple, red, or off-white flesh inside depending on the type.
True yams, unlike sweet potatoes, are actually toxic if they are eaten raw and must be cooked before being consumed.
When buying actual yams, which are often sold by pieces sealed in plastic, look for those without blemishes, or wrinkled skin.
The flesh of fresh yams should also be firm.
Keep your yams in a cool, dark, and dry place but do not refrigerate them.
Uncooked yams will keep for up to two weeks before they must be cooked.
Cooked yams can be refrigerated to keep them fresh for up to three days or so.
Chicken and Yam Soup Recipe What You Need
Simmer the mixture over low heat for 25 minutes or until the yams are all tender.
Remove the bay leaf from the mixture and discard.
Using a blender or food processor, puree the soup mixture until smooth in small batches then add back to the pot.
Season the soup with salt and ground black pepper to taste and simmer over low heat for 15 minutes.
Garnish each serving with a few dollops of plain yogurt followed by finely chopped flat leaf parsley.
Serve the chicken yam soup while hot or at room temperature.
Serves 4.
Sweeter than the sweet potato, true yams also have a higher moisture content and they can grow to lengths of more than seven feet weighing well over one hundred pounds.
Although yams have been widely popular in counties throughout Latin America, in the Caribbean, and Africa for a few hundred years, they are just now becoming more popular in the United States.
Yams and sweet potatoes are often used interchangeably in recipes although the two vegetables are not even related.
Most canned yams you will find are not actually yams at all but rather sweet potatoes.
The darkest colored sweet potatoes are the ones most often confused with yams.
The most common varieties of sweet potatoes you will find include Centennial, Georgia Red, Goldrush, New Jersey, Puerto Rico, and Velvet.
Most sweet potatoes will feature yellow or orange flesh and elongated ends.
The lighter skinned sweet potatoes are not as sweet as their darker, orange, or reddish skinned counterparts.
Yams feature black or brown skin that looks similar to tree bark and has purple, red, or off-white flesh inside depending on the type.
True yams, unlike sweet potatoes, are actually toxic if they are eaten raw and must be cooked before being consumed.
When buying actual yams, which are often sold by pieces sealed in plastic, look for those without blemishes, or wrinkled skin.
The flesh of fresh yams should also be firm.
Keep your yams in a cool, dark, and dry place but do not refrigerate them.
Uncooked yams will keep for up to two weeks before they must be cooked.
Cooked yams can be refrigerated to keep them fresh for up to three days or so.
Chicken and Yam Soup Recipe What You Need
- 2 pounds (about 6 medium) yams, peeled, cut into 1 inch cubes
- 1 red onion, coarsely chopped
- 1 clove garlic, minced
- 3 carrots, coarsely chopped
- 1 rib celery, coarsely chopped
- 1 bay leaf
- 1 tablespoon fresh thyme
- 1 1/2 quarts chicken broth, homemade or canned
- Salt and freshly ground pepper to taste
- 6 tablespoons plain yogurt
- 6 sprigs flat leaf parsley, finely chopped
Simmer the mixture over low heat for 25 minutes or until the yams are all tender.
Remove the bay leaf from the mixture and discard.
Using a blender or food processor, puree the soup mixture until smooth in small batches then add back to the pot.
Season the soup with salt and ground black pepper to taste and simmer over low heat for 15 minutes.
Garnish each serving with a few dollops of plain yogurt followed by finely chopped flat leaf parsley.
Serve the chicken yam soup while hot or at room temperature.
Serves 4.
