Friday, May 30, 2008

Sweet Satsumaimo!

Say that three times fast. Or just say Japanese sweet potato.

Baked for an hour at 400 degrees, slapped with butter and drizzled with maple syrup, it's a meal. Japanese sweet potatoes have a subtler taste and denser texture than your basic yam, with hints of chestnuts, pear and pound cake. I like them a thousand times better. The Internet tells me they're a fall harvest vegetable, which I believe, but my local market has them year round. The Internet also says they're from Japan, but I'm pretty sure this one's from South America.

For something fancier, try these:
Roast them with scallion butter [Epicurious]
Japanese Sweet Potato Cakes [My So-Called Japanese Life]
Japanese Sweet Potato Gratin [NY Mag]

1 comment:

Jessie K said...

I've never heard of the exotic satsumaimo. Sounds delicious.