Jicama has a unique flavor that perks up when added with other food or cooked with the right spices, and can be used like sweet potatoes in recipes. However, it does not have an edible skin, so make sure to peel it. “Jicama offers many nutrition benefits such as plant protein, trace minerals, phytonutrients, dietary fiber, vitamins C, E, folate, B6, pantothenic acid, potassium, magnesium, manganese, copper, and iron,” Martindale says. You can cut it into strips and bake them; you can shred it and add it to salsa, spring rolls and/or eat it as a plain stick with organic hummus; or bake it with ginger, pressed olive oil and sesame seeds for a crunchy, tasty snack.