Yams are not the moderately sweet, often orange-fleshed vegetables that are a common part of many Thanksgiving dinners. These items, though often called yams, are in fact sweet potatoes. True yams, which are native to Asia and Africa, are less common in the United States than sweet potatoes. One cup of cooked yams offers about a fifth of your daily fiber and a quarter each of your daily manganese, potassium and vitamin C, according to The World's Healthiest Foods.
Instructions
1. Put water into your large pot, leaving enough room for all of the yams you want to store. Put the pot on the stove and turn the heat to high.
2. Rinse your yams thoroughly under cool running water until you have removed all of the dirt and debris.
3. Peel your yams with a vegetable peeler.
4. Put your yams into the pot of water once the water has started boiling. Boil the yams until they are tender. Test the tenderness by stabbing them gently with a fork.
5. Slice or cube your boiled yams into your preferred size. Do this with a sharp knife to avoid accidentally crumbling the yams instead of cutting them.
6. Place the yams into resealable freezer bags. Press out as much air as possible from each bag as you seal it. Put the bags in your freezer, where you may store them for up to a year.
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