Inventory, 40 lbs : 0
This item was last sold on : 09/13/14
Available year round, the peak season for Jewel yams is fall and winter.
The Jewel yam is, in fact, not a yam. It is a sweet potato that lost its identity to an American labeling system that forced the naming of yellow-orange fleshed sweet potatoes to include yam in their identification. Thus, the Jewel yam is a sweet potato and a member of the Convolvulaceae family along with other herbaceous perennial vines, trees and shrubs. It is the storage organ of the plant, storing nutrients and carbohydrates which sustain its above ground shoots, vines, foliage and flowers.
Jewel yams are ovate and cylindric in shape, tapering at the ends. They have a rough semi thick skin with a rose hued pale orange color. The flesh is brilliant orange, moist and starchy. The flesh's vibrant color increases when cooked. Its flavor is sweet and its starchy textures allows it to absorb accompanying ingredients' flavors.
The Jewel yam is a high source for beta carotene and yields a substantial amount of carbohydrates per single "yam".
True yams are native to Asia and Africa and are one of the most important food crops in tropical and subtropical regions. There are about 200 varieties of yams, none of which are grown in mainland United States. Sweet potatoes are native to the New World, specifically Peru and Ecuador. The Jewel variety is one of the most common sweet potatoes cultivated for American markets. Along with the Beauregard sweet potato, these two varieties account for about ninety percent of the sweet potatoes produced in the United States.
Recipes that include Jewel Yams. One is easiest, three is harder.
|The Other Side of Fifty||Roasted Sesame-Glazed Sweet Potatoes|
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