Smallanthus sonchifolius, commonly known as yacón, is a perennial herb in the daisy family, native to the northern and central Andean region of South America. It thrives in cool, moist climates at elevations between 1,000 and 3,000 meters, often found in open, sunny areas, on the edges of fields, and along roadsides. Yacón can reach up to 2 meters in height and 1 meter in width, with large, triangular, fuzzy leaves and small yellow flowers that bloom in late summer to fall. The plant is most notable for its sweet, crisp tuberous roots, which resemble sweet potatoes and are typically harvested in late autumn.

Yacón tubers are rich in fructooligosaccharides, which are prebiotic compounds beneficial for digestive health. The roots are consumed raw or cooked, often used as a natural sweetener due to their low glycemic index. In cultivation, yacón is valued for its ease of growth and maintenance, as well as its productivity. It is used in border planting, as an ornamental plant for its attractive foliage, and in vegetable gardens for its edible roots. Yacón requires well-drained soil, regular watering, and full sun to part shade. While generally pest-resistant, it can be susceptible to root rot in overly wet conditions.CC BY-SA 4.0