Japanese Sweet Potatoes

October 1st, 2011

We wanted to issue a slight correction on the purple sweet potatoes in the co-op style produce shares for today…

The shares actually include Red Japanese Sweet Potatoes that have dark red/purple skin and a creamy, white flesh inside.  Not the purple-fleshed variety like we said in this post.

Here in the U.S., Japanese sweet potatoes are a fleeting fall crop, so enjoy them while you can!  To us, they are much sweeter than a regular orange sweet potato.  If you like their delicate, sweet taste, store them loose in a cool drawer or cupboard for up to a few weeks.

Also, we ran across this recipe from Mark Bittman of the New York Times – Shredded Sweet Potatoes with Browned Butter and Sage.  Yum.  Let us know how you like them!

3 thoughts on “Japanese Sweet Potatoes

  1. Pingback: We Heart Fall Produce « Urban Acres

  2. Charlie Sommers

    I lived in the outskirts of Tokyo for eight years back in the 1960′s. The high point of many autumn evenings was the arrival of the sweet potato man. Called satsuma-imo in Japanese the arrival of this delicacy was heralded with calls of “o-imo, o-imo” from the vendor. He had his wares pre-roasted and packed in hot gravel in a push cart. We would rush out, purchase several, then retreat to out warm home to partake of their creamy flesh. They were good with or without adding butter. Fond memories.

    1. urbanacresblog Post author

      Charlie, what a cool memory! Thanks for sharing. There’s nothing like the Japanese sweet potato – no other sweet potato compares!


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