Basic Cooked Yams

Name: Basic Cooked Yams
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: West African, Caribbean, South American, South African
Ingredients: 1 large yam (about 2 ¼ pounds), rinsed (see Tip); 4 cups water, plus more for rinsing; 1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed

By Yewande Komolafe

Updated June 29, 2026

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Media 1 of 2

Ready In: 45 min
Rating: (0)
Comments: Read comments

A true yam, not to be confused with a sweet potato, grows underground as a magnificently large tuber across West and Central Africa, the Caribbean and South America. It is known for its dense starchy flesh, which provides long-lasting nourishment and sustenance. When the thick tan or brown skin on the outer layer is peeled off, it exposes a firm and sturdy white or yellow interior, depending on the variety. When you cut through the flesh with a sharp knife, you should hear a distinct crisp-crunch sound. Be sure to have a bowl of water nearby to dunk the peeled pieces into as they’re cut since their pale flesh will oxidize to a reddish brown immediately when it hits the air. Yams are subtle in taste, and will deepen and sweeten in flavor as they age. They should be stored in an airy but dry spot, free of humidity. Enjoy alongside jammy tomato eggs, bobotie and any hearty meaty soups or stewed leafy greens.

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Ingredients

Yield:4 to 6 servings

1 large yam (about 2 ¼ pounds), rinsed (see Tip)
4 cups water, plus more for rinsing
1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed

Ingredient Substitution Guide

Preparation

Step 1
Fill a medium bowl with water. Using a sharp knife, slice the yam into 2-inch-thick rounds. Trim off the brown skin by making a slit through the skin just deep enough for the knife to touch the white flesh. Peel the skin off and discard. Cut the yam into 1-inch cubes and transfer to the bowl of water to prevent the pieces from oxidizing and turning brown.
Step 2
Swish, drain and rinse the yam pieces repeatedly until they're no longer slippery but smooth and their surface starch is gone. The water should be clear.
Step 3
Add the yam cubes, 4 cups of water and 1 teaspoon salt to a small pot. Bring the liquid to a boil over high then turn down the heat to maintain a simmer.
Step 4
Cook until the yam is translucent and soft all the way through, 20 to 35 minutes. Remove one piece from the liquid and crush it with a fork. It should crumble with no visible crunchy spots and taste slightly sweet. Season with additional salt if necessary.
Step 5
Allow the yam to cool for 5 minutes in the cooking liquid. Drain and serve hot, warm or at room temperature with jammy tomato eggs, bobotie and any hearty meaty soups or stewed leafy greens.
Step 6
Store drained yam in an airtight container in the refrigerator for up to 5 days.

Tip

Yams are different from sweet potatoes, even though they’re sometimes labeled inaccurately in the supermarket. These starchy root vegetables have a distinct rough exterior bark and are available fresh at African, Caribbean and some international grocery stores and are sold as white, yellow, black or purple yams. Store whole yams at room temperature in a cool dry space. If they’ve been pre-cut in store, look for fresh ones with a bright hue under the peel. Tap the surface of the skin lightly with your finger. You should be able to hold the tuber in your hand without making an indentation. Soft spots mean they haven’t been stored properly.