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|servings per container|
|Serving Size: 1 cup raw slices|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Cholesterol||0 mg (0%)|
|Sodium||15 mg (1%)|
|Total Carbohydrate||42 g (14%)|
|Dietary Fiber||6 g (25%)|
This is actually a true yam. The skin of this tuber can be brown, black-brown or rusty-tan colored. The raw flesh is crisp, either white, ivory or yellow. A cooked yam's taste will be potato-like with a pleasant nuttiness but that texture is coarser and drier than a regular potato. Selection: Look for name that are very hard, with no cracks or soft, shrunken spots. Storage: Store at room temperature for up to 1 week. If you want to use part of the name, just cut it off. The latex-like juice will seal the cut, as if cauterized.
Scrub with a bush. Cut into large chunks. With a paring knife, cut deeply to remove both skin and underlayer. To prevent discoloration, rinse and place in a bowl of water and lemon juice.
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