The yellow-orange tubers that many Americans call yams are actually a variety of sweet potato. They have a sweet, moist flesh when you cook them and make regular appearances at Thanksgiving dinner tables. Actual yams are grown mostly in Africa and the Caribbean and are hard to come by in the U.S. -- you have to go to an international market to find them. American "yams" are higher in beta carotene, and they have smooth peels.
Step 1
Wash your yams so any dirt on the outside doesn't get on your hands and the inner flesh.
Step 2
Cut off the ends of the yam with a knife.
Step 3
Stand the yam on one of the now-flat ends. Use the knife or a vegetable peeler to slice away the peel, cutting downward.
Step 4
Cut out any dark spots or other blemishes that went deeper into the yam than the peel.
Step 5
Prepare your yam according to your favorite recipe.
Tips and Warnings
- If your recipe calls for boiling your yams, you don't need to peel them. Boil them whole, then when they're cooked, dip them in ice water. The skin practically comes off by itself.
- If you have a true African or Caribbean yam, coat your hands with a little oil before peeling. An acid in the flesh can irritate skin and make it itch. Because of the oil, as well as the rougher skin of yams, use a vegetable peeler instead of a knife to avoid injury.
Things You'll Need
- Sharp knife
- Vegetable peeler (optional)
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