Satsumaimo, the Japanese sweet potato, with reddish-purple skin and pale yellow flesh that turns golden and intensely sweet when slowly heated. Dense, dry and starchy rather than wet, it grows sweeter as its starch converts to sugar during long, gentle baking. It is the potato of the roasted yaki-imo cart and of the candied daigaku-imo.
Where it comes from
The Japanese sweet potato (satsumaimo), named for Satsuma (Kagoshima) where it took hold in Japan.
In the kitchen
Slow-roasted whole as yaki-imo, or fried and candied as daigaku-imo.
Nutrition (per 100g)
~134kcalCal
~1.0gProtein
~0.0gFat
~32.0gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.
