Japanese Sweet Potato  

While they may look similar to North American sweet potatoes, satsumaimo have distinct differences. The skin ranges from purple to a pale brown with a sweet, starchy, golden-yellow flesh. Some varieties even feature vibrant purple flesh.  Like all potatoes, these tubers originally hail from the Americas, brought to Asia during the Columbian Exchange. Since arriving in Japan about 400 years ago, satsumaimo have become a cherished part of Japanese cuisine, especially during fall and winter when they are in season. 

Compared to North American sweet potatoes, Japanese sweet potatoes have a starchier texture and a sweeter, nuttier flavor. When baked slowly— as in the traditional dish yakiimo — their complex carbohydrates break down into simple sugars, making them especially sweet and tasty.  

Beyond baking, Japanese sweet potatoes are very versatile.  They can be thinly-sliced for tempura, simmered with vegetables and meat, pan- or stir-fried, candied, used in curries, soups, or stews, or mashed and combined with custard ingredients to create comforting dessert. 

They’re high in potassium, fiber, copper, and vitamins C and E.  They also provide magnesium and calcium, as well as iron, folate, and certain B vitamins. 

You can find satsumaimo in Uwajimaya’s produce department.