The Mexican grocery is where I went searching for real, authentic yams. As noted below, this is not the American sweet potato sometimes called "yams."
I found them in a bin, ranging in size from the one pictured to almost American football-sized. I got one the size of a big regular potato, seen here. Although not apparent, some of the skins are markedly shaggier than this one was.
It's difficult to find recipes by searching the internet, because of all the confusion. "African yam" turned up some rewarding hits. But once I discovered that the basic dish is known as fufu, I searched for that. Most of the recipes described are pretty similar; it's a simple method: mashed with butter.
When I peeled it, it became very obvious it was not a potato, or sweet potato either. Very slimy under that skin. I decided to not exactly make fufu. I sliced it, roasted it in foil at 400° F. for an hour, and then set it aside. I sliced it up and refried it in some hamburger fat and butter, and then added the extra pat of butter.
A bright taste, if not much to it. Brighter than a regular potato, slightly acidic but pleasantly so.
Certainly good for a hungry person with work to do. It's your basic starchy side dish.
I preferred the malanga.
