Six varieties from four species of yams (Dioscorea spp.) were studied. The use of 10% lye at 104° C with varying immersion times, depending on the variety, gave good results. Flesh losses were less for lye peeled than for "normal" hand peeled roots except in the case of Cush-cush. There was no free lye retention after peeling, nor did the heat treatment affect the cooking quality. It is concluded that yams can be lye peeled commercially.