A yam is a tropical tuber popular in Central and South America, Africa and Asia. In the United States, the term is used interchangeably, but incorrectly, with sweet potatoes. In fact, they are different and distinct vegetables. To further the confusion, canned and frozen sweet potatoes are often labeled as yams. True yams are seldom grown in the United States and not widely marketed here.

Yams may be used in place of sweet potatoes in most recipes.

There are more than 150 varieties of yams grown around the world. They can range widely in size from small yams, weighing 6 ounces to yams that are more than 7 feet long, weighing over 100 pounds. The skin color may vary from dark brown to off-white. The texture of the flesh may be moist and tender or coarse, dry and grainy. The color of the flesh ranges from white or yellow to pink or purple.

Yams are most apt to be found in Latin markets. They may be sold whole or cut into chunks.

Select firm yams with smooth unblemished skins.

Yams may be stored in a cool, dark, dry location for up to two weeks. Do not store them in the refrigerator.

Yams should be washed under cold running water and scrubbed with a vegetable brush, if necessary, to remove soil. Peel yams and prepare them as you would sweet potatoes.