A clustering yam that produces many small, smooth tubers rather than one giant root. Sweeter and more delicate than guinea yam, it boils up tender and slightly waxy.
A high-yield, smaller-portioned yam that fits modern households better than a ten-pound guinea-yam tuber — easier to cook for one or two without waste.
Smaller true-yam tubers with a lower-GI profile than potato and meaningful resistant starch. The waxy texture holds together when cooked-and-cooled, making it ideal for resistant-starch yam salads that blunt the glucose response. Diosgenin-class saponins are present as in other Dioscorea species.
Scrub and boil whole or halved — the small tubers cook quickly. Peel after boiling for ease. Excellent in light soups where larger yams would dominate.
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