Yams

Selection: Yams have a rough, bark-like skin that can be difficult to peel but softens when cooked. The flesh inside can vary in color from white to yellow, pink, or purple.

Preparation: They are less sweet and more starchy compared to sweet potatoes. The texture can range from firm to soft, depending on the variety and how they are cooked.

Good for you: Yams are a good source of vitamins C and B6, potassium, manganese, and dietary fiber. They also contain antioxidants that can help reduce inflammation.

And tastes so good: Yams are versatile in the kitchen. They can be boiled, mashed, fried, roasted, or baked. In many cultures, they are a staple food and are often used in traditional dishes.