Earlier this week, I was minding my own business and munching on a purple yam (skin intact, baked in the oven – just the way I like it) when my co-worker asked me, “What’s that purple thing?” I looked down at the purple yam I was snacking on, and it suddenly dawned on me that purple yams are like gold kiwifruits. Not everybody knows that they exist.
Now it is time for me to interrupt your usual morning program with (what I like to call) Friday Fun Fact Time. Purple yams are available. You can buy them in Asian markets. More specifically, you can find them at the H Mart in Carrollton where I do all my purple yam shopping.
I find them much sweeter than the regular sweet potatoes you find at grocery stores. The flesh melts into a gooey, sticky consistency after you wash the skin thoroughly, pop them into the oven at 400 degrees Fahrenheit, and leave them in there for a good 40 to 60 minutes. Don’t forget to line your baking pan with aluminum foil so they don’t stick, either.
