I enjoy it simply peeled, cut into chunks and dipped into dressing or on a salad.

I love turnips as my potato replacement.

Makes good fries and hash browns (a little sweeter and moister but same texture).

Jicama makes a great slaw.. and it can be used for french fries too. Better to bake them in the oven, though, cos they absorb a TON of oil if you fry them, get very brown and never do get the consistency of real fries. Just peel, toss w/ s & p, maybe paprika.. and bake at 425 for 15-20 minutes. Then check & see if you want them more "done".

Jicama slaw (yummmmm). Peel the Jicama. Shred as you would for regular cole slaw (a cheese shredder will work). Mix in a generous amount of lime juice, not to be runny, but enough to wet all the shredded jicama. Finely dice a serrano pepper* or two (to taste). A little ground pepper if you like.

Put the whole thing in the fridge to marinate anywhere from an hour to a day.

This is a tart and spicy side dish, that sometimes I'll also use as a snack.

* a word about serrano peppers. A little one goes a long way. If you have not handled one before, wear some latex gloves or cover your hands with saran wrap, plastic grocery bag, etc when you dice it. Handling the outside without protection is OK. If you get the inside juices on your hands and touch your eye, inside of the nose or some other delicate type membrane, you will know it!

In rural Mexico, they will slice the Jicama like you would make pineapple slices, about a half inch by half inch by five inches long. soak it in lime juice and pop them into your mouth.

I love jicama slices with lime juice and chili powder.
You can bake then like a baked apple and they will absorb the flavor of the liquid you use, but they won't get soft. You can make fried apples out of them too. You can make a mock oatmeal cereal out of them if you grate it and boil it with your favorite oatmeal flavorings again it won't get soft.