Pachyrhizus erosus, commonly known as Jícama ( /ˈhɪkəmə/; Spanish pronunciation: [ˈxikama]; from Nahuatl xicamatl, [ʃiˈkamatɬ]), Mexican Yam, or Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is one species in the genus Pachyrhizus and is more closely related to the rhubarb family. Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas.

The jícama vine can reach a height of 4–5 metres given suitable support. Its root can attain lengths of up to 2 m and weigh up to 20 kilograms. The heaviest jícama root ever recorded weighed 23 kilograms and was found in 2010 in the Philippines (where they are called 'singkamas').

The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.