An excellent source of B-vitamins, rich in fiber, and high in minerals such as potassium, phosphorus, calcium, and magnesium, yams are a tasty alternative to the traditional potatoes. They offer a significant amount of vitamin C and small amounts of vitamin A as well.
Store yams in a dry, cool and dark area for up to two weeks. Do not refrigerate. Cooked yams can be kept in the refrigerator for 2-3 days.
Yams should always be cooked before consuming. To prepare, scrub yams with a vegetable brush and pat dry. To bake in the oven, preheat oven to 425 degrees F. Prick skins with a fork on all sides. Bake 40-60 minutes or until tender. To bake in the microwave, follow the first steps listed above, making sure to prick the skins on all sides. Place in a microwave oven-safe dish and cover with a lid or plastic wrap. Microwave on high for 8-10 minutes, checking for softness and turning over halfway through the cooking period. Continue to check at 2-minute intervals until tender. To cook in a saucepan, place scrubbed yams in a large saucepan and cover with water. Bring to boiling point and boil for 25-35 minutes or until tender. Drain, and let them stand until cool enough to handle. Peel, cut in slices, season with butter, salt and pepper, serve and enjoy!