Inventory, 40 lbs : 0
This item was last sold on : 04/20/17
Jewel yams have an ovate, cylindrical shape which tapers slightly at each end. They have a rough exterior skin that showcases a rose hue and is often speckled lightly with darker spots and faint lines. The flesh, when cooked, is a brilliant orange-yellow offering a moist, starchy and fluffy texture. Its flavor is sweet with a subtle earthiness and nuances of chestnuts.
Available year-round, the peak season for Jewel yams is fall and winter.
The Jewel yam is not a true yam but rather an orange-fleshed variety of sweet potato. To further complicate things the Jewel yam, which as we already established is a sweet potato type, is not actually botanically speaking a potato either. The Jewel yam "sweet potato" is a root vegetable botanically known as a part of Ipomoea batatas and a member of the Convolvulaceae family. Renamed years ago from sweet potato to yam as a means to distinguish the orange-fleshed sweet potato from the white-fleshed sweet potato, yams such as the Jewel are required by the USDA to be labeled both as yams and sweet potatoes though the latter is commonly dropped in today’s marketplace. A yam is the edible tuber of the Jewel yam vine and provides sustenance to the above ground shoots and leaves which are also edible.
Compared to the classic white fleshed potato the Jewel yam is a nutritional powerhouse. Jewel yams are rich in beta carotene, with the deepest hue orange types offering the highest levels. Jewel yams offer a significant amount of dietary fiber as well as vitamins B6 and C, potassium, iron and calcium. Orange-fleshed yams such as the Jewel are also a recommended starch for those on diets watching blood sugar levels as they are less likely to cause the spikes and dips in blood sugar that other starches such as white potato do.
Jewel yams are a versatile starch and can be used in a number of both sweet and savory preparations. Skin on they can be baked or roasted and served as is or simply with or without butter. Jewel yams can be sliced into halves or chunks then steamed and mashed to be served as is or pureed to make soups, pie fillings, gnocchi, custards, and sauces. Cubed or sliced Jewel yam can be added to breakfast hash, risottos or used as a stuffing for hand pies such as empanadas. Sliced into sticks or rounds Jewel yam can be fried or baked to make fries. The leaves of the Jewel yam plant can also be used to impart nutrition and flavor to soups, stews, stir-fries and curries. Complimentary flavors include bell pepper, shallots, lime, cilantro, sage, apple, bacon, poultry, butter, Greek yogurt, honey, maple syrup, cumin, thyme, chili pepper, pecans, feta and parmesan cheese. When storing refrigeration should be avoided as it causes the yam to spoil faster. Jewel yams should be stored in a dark, dry and cool location.
In the United States, orange-fleshed sweet potatoes, since their arrival on the commercial marketplace, have been referred to as yams. Originally there were only white fleshed sweet potatoes cultivated in the United States when the orange fleshed came onto the market in the mid-twentieth century they were given the name “yam” as a means to distinguish them from the white-fleshed type. The name was picked as sweet potatoes at the time were commonly grown by slaves in the American south who had referred to the tubers as such since they resembled the true yams grown in their native homeland of Africa. True yams, a member of the Dioscoreaceae family are rarely grown in the United States.
Yams, as we know them in the United States, are botanically all sweet potatoes and are native to prehistoric tropical America, more specifically the area that is now Ecuador and Peru. The sweet potato (yam) has long been an important food crop around the world. Today along with the garnet and beauregard the Jewel is one of the most commonly grown and consumed sweet potatoes (yams) on the American market. The Jewel yam is not tolerant of frost or excessive precipitation but can be successfully grown in a variety of soils including sandy and nutrient poor.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Barrel Room||San Diego CA||858-673-7512|
|Georges at the Cove||San Diego CA||858-454-4244|
|Pacific Coast Grill||Solana Beach CA||858-794-4632|
|Vi At La Jolla Village||San Diego CA||858-646-7700|
Recipes that include Jewel Yams. One is easiest, three is harder.
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Bear Foods, Chelan WA
Washington, United States
About 460 days ago, 1/26/16