If you've never had pale-fleshed Japanese sweet potatoes before, you'll be surprised by their subtler, drier flesh, which tastes unmistakably of chestnut. A bit of miso mixed into the scallion butter stealthily rounds out the interplay of sweet and umami that will have you eating all the way through to the last flaky remnants of skin.
Great recipe for Daigaku Imo: Caramelized Japanese Sweet Potatoes. Sweet potatoes deep-fried and coated in a honey and soy sauce glaze. One of my favorite Japanese snacks! I learned how to make this from my coworker in Japan. I love the color contrast between the purple skin and the yellow inside of Japanese satsuma-imo yams! Great for picnics or packed lunch.