Boiled yam is the second form of consumption of yam beside pounded yam. Boiled yam is consumed with sauces made from tomato, pepper and oil. The quality of this product as well as the market demand are not well documented. This study aimed at understanding the consumers' demand for quality characteristics of boiled yam. Five yam varieties named Laboko, Kodjèwé, Gnidou, Paina and Kpètè were processed into boiled yam pieces and evaluated by 301 consumers in three locations: Dassa and Djidja (rural areas), Bohicon (a small town) and Cotonou (a big city), using consumer testing including hedonic, CATA and JAR tests. The overall liking of boiled yam depended significantly on the type of yam variety and consumers' locations (rural areas, small town or city). It was observed that Laboko and Kodjèwé varieties fulfilled the hedonic expectations of consumers. High quality boiled yam should be white or yellowish, easy to break with the hand, easy to chew, friable/tender, with a good smell of yam, not sticky in mouth and a sweet taste. The overall liking is greatly penalized by dark colour, hard in hand, lack of sweet taste and lack of friability in mouth.