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General Produce



  • Small
  • Medium
  • Large
  • Extra Large
  • Jumbo
Common Packs:

10-, 25-, 40-, and 50-lb. cartons.

Receiving Inspecting:

Good quality yams should be firm and well-shaped with clean, smooth skins. Avoid yams with bruises, soft spots, or signs of decay.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 60-65° F/16-18° C
  • 85-95% relative humidity
30 days.

Decay, pitting, internal discoloration, and a hard core when cooked can be caused by chill injury. Store properly.

Sprouting and pithiness result from storing yams at high temperatures.

Exposure to ethylene gas can cause brown flesh discoloration and off-flavor when cooked; for best quality, store away from ethylene-producing fruits and ripening rooms.

Usage Ideas:

  • Combine cubes of roasted yams with caramelized onions and garlic, and flash-fried kale. Once cool, add red wine vinegar, thyme, salt, and pepper.
  • Put a new twist on tacos: combine yam cubes with Chorizo, Kielbasa, or Andouille.