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Types of Yams

Yam, ñame (pronounced ny-AH-may) and igname (EEn-yahm) are the generic names most often seen in U.S. markets. The appearance and flavors of yams are as diverse as its name.

• Cushcush yams (also called American yam, mapuey or ñame mapuey) are small and elongated, like a sweet potato, and often resemble a mitten or a horse’s hoof. Their skin may be charcoal to purplish. When cooked, they give off the delicious aroma of fried bacon and eggs. Cushcush yams rank among the most prized yams for their pleasant neutral flavor and cooking qualities.
  
  
• White yams (also called ñame blanco or water yam) are the most commonly found yams in food markets. They have dark skin and their pale flesh is crisp, slippery and may froth when cut. The flavor of white yams is slightly sweet and delicate.
  
  
• Purple yams are not common in North America, but you might have luck finding them at ethnic food markets. Look for ratala, as they’re called by Philippine grocers, or kand, in Indian markets. This relatively small yam — 1/2 to 1 1/2 pounds — is well worth the search. With a thin, bark-like skin and lavender-violet flesh that turns a deep red-violet when cooked, purple yams are lightly sweet with a touch of smoke and nuttiness.
  
  
• African white yams (also called Guinea yam, ñame guineo, white Guinea yam and Ghana yam) are very similar to water yam. They are used to make fufu, a traditional dish of Africa and the Caribbean. Here’s how: Peel and dice the African white yams, then boil, drain, and pound with a mortar and pestle until a stiff, glutinous dough forms. Finally, mold the dough into small balls, and break with fingers to dip into stew.