These are as close to a yam as I’ve found in Japan. Pinky orange skinned with pale orange flesh they cook up ‘wet’ (sticky?) rather than the ‘dry’ texture of the regular purple skinned sweet potatoes grown widely in Japan.
I use them baked whole or cut into wedges and tossed in olive oil and rosemary salt and baked but I have also had them as candied yams at a Thanksgiving event.
They are not washed as it helps with storage and are sold by the kilo as the sizes vary. If you have a particular preference for larger or smaller ones please mention it in the order notes and I’ll do my best!
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