Peel the yam with a vegetable peeler or a paring knife. Rinse under cold water to remove any dirt. Cut the yam into roughly 1-inch cubes so they cook evenly (aim for pieces about the same size).

Boil

Place the cubed yam into a medium saucepan and add the water and 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the pieces are tender when pierced with a fork, about 12–18 minutes depending on piece size.

Drain

When tender, drain the yam in a colander and let sit for 1–2 minutes to allow excess steam to escape (this helps avoid watery texture).

Season and finish

Return the drained yam to the warm pot off the heat. Add 2 tbs unsalted butter and 1 tbs olive oil. Gently toss or stir to melt the butter and coat the yam pieces. Season with 1 tsp freshly ground black pepper and, if using, 1 tbs brown sugar for a sweeter profile. Taste and adjust salt if needed (add up to ½ tsp more kosher salt if desired).

Garnish and serve

Transfer to a serving bowl, sprinkle with 1 tbs finely chopped fresh parsley if using, and serve hot.

Optional Spiced Variation

If you prefer a spicier or more aromatic yam, during the 'Season and finish' step add 1/2 tsp smoked paprika, 1/4 tsp ground cinnamon, and 1/4 tsp red pepper flakes along with the butter and oil. Toss gently so the spices coat the pieces evenly. Adjust quantities to taste.