yam.

True yams are starchy tubers with bark-like skin and white, purple, or reddish flesh, whereas sweet potatoes have smoother skin and a sweeter taste. In many U.S. grocery stores, soft sweet potatoes are often mislabeled as 'yams,' but they are botanically distinct species.

No, yams are not considered keto-friendly because they are high in carbohydrates. With approximately 28g of carbs per 100g, a single serving can easily exceed the daily carb limit for a ketogenic diet. They are better suited for moderate to high-carb dietary patterns.

No, yams should not be eaten raw. They contain naturally occurring plant compounds that can be toxic and difficult to digest if consumed uncooked. Boiling, roasting, or frying yams thoroughly neutralizes these compounds and makes them safe to eat.

Yams can be boiled, roasted, mashed, or fried. Because they are starchier and drier than sweet potatoes, they hold their shape well in stews and soups. Always peel the thick, bark-like skin before cooking, as it is generally too tough to consume.

Store yams in a cool, dry, and dark place with plenty of ventilation, such as a pantry or cellar. Avoid refrigerating raw yams, as the cold can change their chemical structure and ruin their flavor. When stored properly, they can last for several weeks.

A spoiled yam will feel soft, mushy, or have shriveled skin. Look for signs of mold, dark spots, or an unpleasant sour smell. If the flesh inside has turned significantly brown or black, the yam should be discarded.