I asked the young man at Wegmans produce department to xerox the "fact sheet", which he obligingly did. Following is that information. I believe oca cooks more quickly than potatoes or even sweet potatoes, so start checking for doneness early on. They can be baked, boiled, roasted, mashed, or used in any dish calling for potatoes. Parboiled and grilled it has a pleasant nutty flavor. Roasted and boiled (I think this should be roasted OR boiled) it has a unique and pleasant sweet/ tangy flavor. They make a showy and labor saving addition to a summertime potato salad. (I don't quite understand the "labor saving", but then I didn't have to write this stuff.) They can be grilled and candied like yams. Gardeners do love to eat, don't we. Judy, out of the kitchen and at the computer