I remember in the past, I bought "Asian yams" from my local grocery store and they turned out to be Japanese sweet potatos which turned out to be delicious.
So recently when I saw them again, I bought a few, wrapped them in foil, and baked them the same way. But they tasted disgusting and were definitely the wrong color (yellow/red rather than that vibrant yellow)
So I cut one open raw, and can only assume its a completely different type of potato. Does anyone recognize this?
by NegativelyMagnetic
16 Comments
They are the right colour on the inside for purple sweet potato, looks exactly what I cooked with tonight. No idea why they tasted bad they should be sweet, maybe a bad batch or they’ve gone off??
Yams there very healthy steamed them or boiled like a potato there delicious
Looks like ube sweet potatoes.
https://www.webstaurantstore.com/blog/4420/what-is-ube.html
Purple variety sweet potatoes. Suppose to have higher nutritional content.
Edit: there’s a variety with red skin and white-yellow flesh, this chestnut flavoured variety is amazing, good moisturise content and balanced starches. There’s another variety with pale yellow white skin and white flesh, starchy, nutty sweet as well. The American Covington variety is redskin with yellow/orange flesh, sweet, and has high moisture content.
This looks like a [Northern Ruby](https://www.potatopro.com/potato-varieties/northern-ruby), which is a cultivar of *non-sweet* potato despite its appearance.
Could be wrong though.
Them there is sweet taters
They look like Kumara or New Zealand sweet potatoes.
This looks like what we call “beni-imo” in Okinawa.
When raw, the outside skin can be nearly white.
It is a close relative to sweet potato so normally only used as a dessert here.
Purple sweet potato. I’ve also once bought them and they tasted awful. I assume it was somehow spoiled since I reckon they should taste quite similar to regular sweet potatoes.
So, in addition to the standard ivory-fleshed purple-skinned Japanese sweet potato, called [satsuma imo](https://delishkitchen.tv/articles/369), there’s also [beni imo](https://kuwachii-okinawa.com/agricultural/2564/) and [murasaki imo](https://kajyu.co.jp/processed-agricultural/purple-potato/) (and a few others like [anno imo](https://uzueya.theshop.jp/items/24197317)). They all have similar skin but different insides. Murasaki imo is probably the easiest to tell apart from the outside, but even then there’s [a lot of variation](https://www.google.com/search?sa=X&sca_esv=deb0b5a04aa924a5&rlz=1CDGOYI_enUS998US999&hl=en-US&udm=2&sxsrf=AE3TifPpT5WH6y61MFkAE5FFDlZsSEuT5w:1760474143396&q=%E7%B4%AB%E8%8A%8B&stick=H4sIAAAAAAAAAFvEyvZ8y-oXXd0AATXwbwkAAAA&source=univ&ved=2ahUKEwithdCfxaSQAxUMD0QIHav2A18QrNwCegUImQIQAA&biw=393&bih=767&dpr=3)
This could be a cultivar of beni imo, but sweet potatoes are so widespread around the world it really could be anything. There must be thousands of cultivars. Beni imo can be really great, though it sounds like there’s something wrong with this one.
It sucks that a grocery story will just call them all “Asian yam.” I wouldn’t buy this product from that store again, but if you have no other choice you could break one in half to check before buying.
Okinawa sweet potatoes. They get even more purple when cooked 🙂
They are yams, that is what’s wrong with the potato.
Delicious, is what
It’s not a potato. It’s a yam
Purple yams/sweet potatoes are yummy and one of the famous autumn flavors of Japan. You can boil them, mash them, or put them in a stew.
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