Yacon - the Bolivian Sunroot - is an unusual vegetable eaten for over 1,500 years in the Andes, but virtually unknown in the U.S.  This delicious root is surprisingly sweet, and is also very juicy and crisp.  It's sort of like eating a water chestnut that is almost as sweet as an apple or melon.  Yacon contains a low-calorie sugar substitute that makes it perfect for weight loss plans or for diabetics.  The plants are very high-yielding and easy to grow.  You're not likely to find Yacon in markets, but now you can grow your own supply at home!    

Yacon (Smallanthus sonchifolius) is a tuberous plant in the Sunflower and Dahlia family.  It forms two kinds of roots: large storage tubers (the parts that are eaten), and smaller "eyes", from which the plant can be propagated.  Yacon grows about 4 to 6 feet tall, with oversized, fuzzy leaves that are triangular in shape.  It's an attractive, exotic-looking garden plant that's worth growing just for the foliage.  When the leaves die back in late Fall, the tubers are ready for harvesting.  They average 5 to 10 ounces each, and are about 90% water.  They are commonly put out in the sun for a week to increase their sweetness.  I prefer eating them fresh, by simply peeling them and eating them like an apple!  You can also bake them or add them to soups or salads.  Some recipes for Yacon are here.  And here is a CNN article on the rediscovery of this useful veggie.