With a Peeler

1. Hold the tuber in your non-dominant hand.
2. Starting at the top, drag the peeler downwards toward the bottom.
3. Continue removing strips of peel around the entirety of the tuber, taking care to follow the bulbous curves so as not to peel away too much of the starchy flesh beneath.

With a Knife

1. Slice off the pointy tips on either end of the tuber. 
2. Hold the tuber in your non-dominant hand.
3. Brace your hand by placing the thumb of your dominant hand (the one holding the knife) at the bottom of the tuber.
4. Place the blade of the knife at the seam between peel and flesh at the top of the tuber. 
5. Wedge the blade just underneath the skin and gently drag it downwards toward your thumb, taking care to follow the curves of the tuber. 
6. Continue removing strips of peel around the entirety of the yam or sweet potato.

Peeling after Baking

1. Using a fork or knife, prick your cleaned tubers all over.
2. Place these punctured yams or sweet potatoes on a sheet pan and bake in the oven at 425°F for 45-50 minutes until fork tender. 
3. Remove from the oven and cool until you can comfortably handle them without burning yourself.
4. Pinch and tear a bit of the peel, and the rest should slip right off. 

Peeling after Boiling

1. Prick all around a cleaned sweet potato with a fork or knife.
2. Place the punctured potatoes into a pot.
3. Cover with cold water.
4. Heat on high until water comes to a boil, then lower heat.
5. Cover the pot with a lid, and simmer for 20 minutes or until you can easily slide a fork into the largest tuber.
6. Pour potatoes into a colander and rinse with cold water. 
7. Once cool enough to touch, pinch a portion of the peel and tear it off.