The yam is a long, smooth, cylindrical tuber of a very large creeper that grows in tropical countries. They have brownish-pink dusty skins and white mealy flesh. When cooked, their flavour resembles ordinary potatoes more closely than sweet potatoes, with which they are often confused.

The yam originates from West Africa and Asia, where they were first cultivated as early as 8000BC.

YAM are classed as a vegetable.


Cook any way you would normal potatoes.

Nutritional Information

Typical values per 100g: energy 111 kcal, 472 kJ; protein 1.4g; carbohydrate 26.0g; fat 0.1g.


Wash thoroughly and scrub well. Peel after cooking, if required. Cut off ends. Slice, dice or leave whole.


Store in a cool dark dry airy place for up to 1 month. Do not refrigerate.


Good quality yams should be firm and well-shaped with bright, uniform coloured, smooth skins. Avoid ones that are bruised, have soft spots or signs of decay.

Fun Fact

Yams often get confused with sweet potatoes. In fact, they actually come from two different species of plant originating in separate corners of the world.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.

Costa Rica