Select Name yams that are not discolored, bruised, or soft to the touch. They should not show signs of distress or mold.
To prepare, a yam must be peeled with a knife, to remove its bark-like skin. After peeling, submerge the white flesh in cold water to keep it from turning dark in color. Cut the yam into pieces or slices and place in boiling salt water so it can be blanched for approximately 15 minutes or so. Since they are similar to potatoes, Name yams can be prepared using many of the same methods used for sweet potatoes. When cooked, various varieties of yams develop a somewhat creamy flesh while other varieties remain firm. All yams absorb liquids exceptionally well, so after cooking, their flavor can be enhanced easily by adding seasonings, hot sauces, mustard sauces, and dressings. After baking a yam, the interior becomes somewhat fluffy in texture, like a potato. The Name Yam can be fried, baked, boiled, microwaved,or sauteed into yam chips by slicing off narrrow round pieces and baking, frying or sauteing.
Store yams in cool dry areas to decrease the chance of molding and spoilage. Yams stored in plastic containers or bags will also spoil easily if condensation is allowed to form inside the bag, so keep the yams in areas and containers providing a sufficient flow of air.
A Name yam is also known as true yam, greater yam, cush-cush, igname, mapuey, "Name" yam, nyami tropical yam, and yampi. The Name yam is pronounced "ny-AAH-MAY" Yam. It is a common yam produced in tropical regions such as Latin America.