Tropical Yams


Yampi roots are versatile vegetables that have a similar taste to taro with the texture of a sweet potato. The skin is thin, smooth, and dark brown with light brown cracks. The flesh is firm and moist with a slippery, sometimes slimy texture, and can range in color from white and cream-colored to pink and purple. When cooked, Yampi root has a tender, soft, and slightly dry texture with a sweet, mild flavor that makes it a great addition to dough, stuffing, and soups.

  1. Yampi root must be cooked as it contains toxic compounds that dissipate when baked, fried, or boiled.
  2. Use as a thickener for soups, chowders, stews, and sauces as it replaces the need for heavy cream or cornstarch.
  3. Pairs well with coconut milk, onions, garlic, cilantro, bay leaves, turmeric, garam masala, shrimp, and carrots.

Yampi root should not be refrigerated. Will last up to 2 weeks when stored in a cool, and dry place within a loosely closed paper bag.


  1. Mostly made up of starch