by Cecile Cinco
I don’t see purple yam (ube) that often. I mean the root kind, not the one in the bottle or some packaging that’s ready to eat or spread on your bread. I know purple yam is expensive but I did not realize it’s just ten pesos more than the purple kamote (sweet potato)!
As part of a healthy diet, we’ve often bought purple sweet potato and eat it plain like baked potato (without the cheese) to pack on some energy instead of eating rice (which I have been skipping form some 4 months now). Now that I saw the purple yam vendor passed by, I called him and learned that it’s just a few pesos more expensive–but I get to eat more of the purple color, which is what’s important in these tubers!
I find it also tastier and heavier sans the sugar, milk and butter that gets included when it’s cooked as spread. I just sliced it to palm size and bake it (better than boiling as the nutrients don’t mix with the water). To eat, I just peel off the skin and bite! 
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