Yams are tuber vegetables that have origins in western Africa. They have yellow, brown or red skin, with yellow flesh and generally weigh between 2 and 8 lbs. when harvested. Rich in vitamins and minerals--including vitamins A, C and B6 and minerals calcium, potassium and iron--yams are nutrient-dense and provide a sweet, starchy option at the dinner table. Store yams carefully to avoid deterioration of their fragile skins and cook them properly.
Step 1
Put yams in a loose bag and store them in your pantry. The pantry should be dark and at room temperature at all times. Yams stored in this way will keep their color and last for one month.
Step 2
Cook yams in stainless steel pots and pans. Iron and aluminum pots can discolor yams because they react with some metals.
Step 3
Store washed, peeled and boiled yams in the freezer. Apply a few drops of lemon juice to preserve their color. Package the yams in plastic storage containers or freezer bags and put them in the freezer. They will keep indefinitely if kept frozen at 0 degrees Fahrenheit.
Things You'll Need
- Plastic storage containers
- Loose cotton bag
- Lemon juice
- Plastic freezer bags
- Stainless steel cookware
References
- "Cooking with the Bible: Biblical Food, Feasts and Lore"; Anthony Chiffolo and Rayner Reese; 2006
- StillTasty: Yams--Fresh, Raw
- Gayot: Yams and Sweet Potatoes
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