So far I've only baked them and take big bites like it's cotton candy 😋. Also this one looks like a bird!

by CaretTheGnome

11 Comments

  1. extra_rice

    Daigakuimo is nice. However, I usually just bake/grill/roast them. When I have cheddar and/or mozzarella, I put that on the yakiimo along with some butter. Lately though, I further cook them into something like soup. Just earlier today, I had them sliced and roasted then tossed in a salad.

  2. Remarkable-Song-1244

    Oven roasted with some miso scallion butter oh my

  3. Square_Ad849

    Cooked in a Webber kettle for one hour cooled and snacked upon at room temp.

  4. ask-design-reddit

    Just had my gf’s grandma make satsumaimo rice. She cut them into chunks and threw it into the rice cooker with rice (of course). Then add some S&B black sesame and salt seasoning on the rice as you eat it with soup

  5. ToToroToroRetoroChan

    The “silky sweet” variety cooked for over an hour on a charcoal BBQ. No need to add anything – pure caramelized goodness.

  6. Majestic_Turnip_7614

    Is it just me or does this look like a purple slimer?

  7. RealHuman81

    Potato salad. You can add sweet potatoes to a basic Japanese potato salad.

  8. Icommentor

    Does this potato taste like a bird?

    Cause it sure looks like one!

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