The process of cooking yams on a stovetop involves heating the root vegetable in a pot with liquid until tender. This method offers a direct heat transfer, allowing for precise control over the cooking process. As an example, yams can be simmered in water, steamed above boiling water, or even cooked in a syrup for a caramelized finish using this approach.
Employing a stovetop for cooking yams provides advantages such as speed and energy efficiency compared to oven baking. The technique is particularly useful for smaller portions or when a quick, nutritious side dish is desired. Historically, boiling root vegetables on a hearth or stove was a common method of food preparation, highlighting the enduring practicality of this approach.
