A staple in the Incan diet for centuries, yacón (Smallanthus sonchifolius) has long been grown in the Andes as a root crop. It can reach a height of 6 feet, but below the ground lies the true treasure of yacón: its large, succulent root. Often compared to jicama, Yacon Root is: 

• Richly sweet
• A sap extracrted from the root and used in desserts/smoothies 
• Comes in capsule form for easy-to-take benefits