These funky looking creatures are one of our team faves! They're a great crop to keep going through the winter, and have been a regular feature in our veggie boxes and in the online shop for this reason! NZ yams come from the South American Andes where they are called oca. In North America, a "yam" is referring to something more similar to Kumara, so if you're looking online for recipes be aware of this name confusion. Nutrition wise, they're a good source of folate. The carotenoids in yams become more available for your body when the yams are cooked. Yams do not need to be peeled. Scrub if necessary and remove any blemishes. They are best stored in a paper bag in the fridge. The natural sweetness of yams is made even better when cooked with ginger, orange or sweet and sour sauces. Read on below for more recipe ideas...
Five Ways with Yams
Roasted is certainly a fave. They are very delicious just roasted on their own! Sweet and nutty in flavour.
Or if you feel inclined to mix it up, adding some spices to the roast, try a mix of cumin, fennel and coriander. Which is complemented well by some yoghurt on the side. Honey roasted is a good option too.
Mashed! Super simple, super tasty.
Soup: Yams + ginger + kumara is a popular combo.
We had a few great suggestions in our Veggie Community Group on Facebook too...
Making chips, sliced thin, cooked in the oven or air-fryer.
Grating them into stir fry’s/ pasta dishes / soups - they can help thicken sauces.