Originally from the Andes, yacon is grown for its sweet edible tubers, which are crisp and juicy. Skin tastes somewhat bitter but is easy to peel or scrub off. Yacon can be eaten fresh, dried, or cooked in many ways (steamed, baked, sautéed, etc.). Grows well with good moisture, moderate sun, and reasonably fertile soil. After tubers are harvested, the crown can be left in the ground to produce new tubers.