The tubers of the yacon plant (also known as Inca root) are crunchy to the bite and have a fresh, sweet flavour. They contain high-quality ingredients, prebiotic fibre, are rich in inulin and can be used in a variety of ways. They can be enjoyed raw or boiled, roasted, grilled, deep-fried, baked and dried. They are best eaten peeled, as the skin has a slightly resinous flavour.
The flesh turns brown after cutting due to oxidation (as with apples), but this does not alter the flavour.