Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Add Yahoo as a preferred source to see more of our stories on Google. A true yam, not to be confused with a sweet potato, grows underground as a magnificently large tuber across West and Central ...

1. Fill a medium bowl with water. Using a sharp knife, slice the yam into 2-inch-thick rounds. Trim off the brown skin by making a slit through the skin just deep enough for the knife to touch the ...

A true yam, not to be confused with a sweet potato, grows underground as a magnificently large tuber across West and Central Africa, the Caribbean and South America. It is known for its dense starchy ...

There’s something incredibly comforting about a warm bowl of soup, especially when it’s as vibrant and nourishing as this purple yam soup. This recipe is made with roasted purple yams, carrots, sweet ...