Yacon can be eaten raw. After the yacon is picked from the soil, it can be eaten directly as fruit simply by washing off the epidermis and peeling. If it can be stored for two or three days after picking, it will increase the sweetness.

The edible part of yacon is root block, which looks like sweet potato. The potato pieces are juicy and contain no starch. They are eaten raw, fried or cooked, and the taste is crisp and tender, slightly sweet and refreshing. Much like white radish, it is sweet and spicy.

Yacon, another name for chrysanthemum potato, is called "ten thousand roots" in Sichuan, China. It is a perennial herb of Compositae, native to the Andes in South America. The inhabitants of the Andes grow this plant as a root vegetable. The tuberous root of Jerusalem artichoke is rich in water and fructooligosaccharides. It tastes sweet and crisp and can also be eaten as fruit. In the market of Taiwan Province Province, vendors use the names of "underground fruit" or "Saussurea involucrata".

Sauté ed shredded pork at home can be added with yacon. The fried yacon is more pure in sweetness, even the shredded pork seems a little sweet. It's appetizing with a bowl of white rice. Stewed yacon is also a good cooking method, especially for winter tonic. Put a few slices of yacon into the sparerib soup and stew it together. The soup will be more fragrant and delicious.

Reference: Baidu Encyclopedia-Yacon