Yellow yam is named after its yellow flesh, a color caused by the presence of carotenoids. The yellow yam has a longer period of vegetation and a shorter dormancy than white yam.
Names: Yellow yam, Jamaican Yam
Source: Rarely found in markets outside of the Caribbean, the yellow yam is a popular vegetable in Latin American, Caribbean and US markets.
Handling: The best temperature to store yams is between (57–61 °F). Yellow yams can be boiled or broiled with a long shelf life.