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Cooking potatoes and yams can be a delightful treat or a bit of a mess depending on what pot you’re using!

When using MEC to steam cook your root vegetables they turn out way less starchy, more nutritious, and thoroughly cooked. When cooked with metal pots, they are much more sticky, have a higher risk of burning, and are unevenly cooked. You also lose a lot of the nutrients after cooking in a metal pot, because of its damaging near-infrared heat.

Despite being often cast as a side dish, potatoes pack a healthy punch of fiber, good carbs, and essential vitamins and minerals such as Manganese, Zinc and Vitamin C.  Yams are not to be left out either, as they supply 27% of the daily recommended value of Vitamin C, as well as Potassium and Metabolic B Vitamins.

You can also use these instructions as a guideline to steam corn on the cob!

Cook Time: 20-25 Minutes

Ingredients:

• Potatoes, yams, or another root vegetable; chopped in half, quarters, or smaller
  • Note: No need to peel yams before cooking, as the skin will come off easily once it is cooked!

Instructions:

1. Fill your MEC pot 1/4 way full with water. Add potatoes/yams to pot. Potatoes do not need to be immersed completely in the water, because they cook by steaming instead of boiling.
2. Cover pot with lid and start stove on medium-low for gas, medium for electric. Cook for 20-25 minutes.
3. Check for doneness by inserting a fork into the vegetable. The potatoes/yams are done if the fork goes in with ease. If there is some resistance, continue cooking until done. When the vegetables are about 75% done, you can choose to turn the stove off and allow them to cook passively with the lid on for the rest of the cooking process.