A staple of Caribbean and West Indian cookery, mashed yams are a popular accompaniment to spicy stews. Yams have a brown, tough, inedible, bark-like skin. The sticky flesh can be white, yellow or even purple. Choose firm yams, which are light for their size.
Uses: Serve mashed with butter and seasoning.
To store: Can be stored for several weeks in a cool, dry, dark place. Do not place in the fridge.
To prepare: Peel and place in water with lemon juice to stop discolouration. Dice, slice or cut into chunks and boil in salted water for 20-30 minutes. To make chips, boil for 10 minutes, pat dry with kitchen paper then fry. Alternatively bake them in their jackets, wrapped in foil.