A small, dense, often purple-fleshed yam with a sweet, rich flavor — sweeter than African yam but starchier and denser than sweet potato. High resistant starch, significant potassium, and notable anthocyanin content in the purple-fleshed varieties. An ancestral food of both indigenous Caribbean peoples and the Afro-Caribbean communities that inherited their agricultural traditions.
Available at Surinamese and Guyanese grocery stores (primarily New York and New Jersey). Occasionally at Caribbean specialty stores. Less available than African yam but worth seeking for its unique flavor and cultural significance.
Cush-cush yam delivers resistant starch at quantities comparable to other Dioscorea species — the prebiotic gut benefit and low glycemic index are consistent with the genus. Purple-fleshed varieties add anthocyanin-based anti-inflammatory and cardioprotective activity. The relative sweetness of cush-cush compared to African yam makes it more culturally accessible to US palates accustomed to sweet starchy foods, while still providing the gut and metabolic benefits of resistant starch.
Peel, boil 20-25 minutes, mash or eat whole. Can be roasted. The small size means it cooks faster than large African yams. Available at Surinamese, Guyanese, and some Caribbean grocery stores in the US. Rarest of the yams in the database — primarily accessible in cities with Surinamese and Guyanese communities (New York, New Jersey).
Free, no account needed to ask.