"A Japanese sweet potato is one of my favorite winter vegetables. I first tried one on a trip to Japan years ago, sliced and fried to perfection on a plate of vegetable tempura. Each slice's crisp exterior gave way to a pale interior that was fluffy and lightly sweet, with a flavor that reminded me of chestnuts. I was hooked immediately."
"This baked Japanese sweet potato recipe is how I like to prepare them at home. It's inspired by yaki imo, the baked Japanese sweet potatoes that are sold as a street snack in Japan. In this recipe, the potatoes come out with lightly crisp, puffy skins and sweet, nutty, creamy flesh. Topped with a pat of miso butter, they're a delicious, nutritious lunch or side dish...and they couldn't be easier to make in the oven."
"When it comes to appearance, taste, and texture, Japanese sweet potatoes and orange sweet potatoes differ in a few ways. First, Japanese sweet potatoes have darker, reddish-purple skin and white flesh that deepens to yellow when cooked. They're also starchier, with a fluffy and creamy texture closer to a russet than an orange sweet potato. They're sweeter and nuttier than orange sweet potatoes too."
Japanese sweet potatoes have reddish-purple skin and white flesh that deepens to yellow when cooked. Baking yields lightly crisp, puffy skins and a sweet, nutty, creamy interior resembling chestnuts. The flesh is starchier and fluffier, similar to a russet potato, rather than the moist texture of orange sweet potatoes. These spuds are high in vitamin A, potassium, and fiber, offering a nutritious fall and winter option. Traditional yaki imo inspires the method. Topping with miso butter enhances savory-sweet flavors. Japanese sweet potatoes are commonly available at Asian markets, farmers markets, and some larger grocery stores.
Read at Love and Lemons
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