Yams

When cooking with yams, people often mix them up with sweet potatoes due to their similar appearance. However, they are quite different. Yams are typically larger and have rough, dark skin and dry, starchy flesh while sweet potatoes are smaller with smoother skin and moist, sweet flesh. They also cook differently and have different flavors, so using the right one in your recipe is important. A common mistake people make when handling yams is not washing their skin properly before cooking. Although you might peel them, it's crucial to clean the exterior thoroughly to avoid getting any dirt or bacteria into your dish. To get the most out of yams, don't peel them before cooking as a lot of nutrients and fiber are in the skin. Instead, wash them properly and then bake, roast, or boil with the skin on. Once cooked, the skin can be easily removed if desired. When it comes to seasoning, yams pair well with many spices like cinnamon, nutmeg, and ginger or flavors like brown sugar, maple syrup or butter for a classic earthy sweetness. For a savory dish, try them with garlic, chilies or herbs such as rosemary, thyme or sage. Little known, but helpful to know is that raw yams should not be eaten as they contain compounds which can be harmful if ingested. They need to be cooked properly before consumption. Here's something neat - yams can also be used for topical applications in traditional medicine, where they are believed to help with skin issues like rashes or burns.