My F&W
quick save (...)
Supermarket Sleuth

The Chestnut's Stunt Double

Japanese Sweet Potato

Japanese Sweet Potato Photo © iStockphoto

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

For years, you could only find dark reddish/purple-skinned Japanese sweet potatoes at Japanese markets, but these beauties have finally started turning up at natural food stores and farmers’ markets at this time of year. When seasonally available, they’re the traditional go-to spuds for tempura, and they’re used to make Japan's most revered shochu as well. If you’ve never tasted one, you’re in for a huge treat: The white flesh, which tends to be slightly drier than that of orange varieties, is often sweeter, but the big surprise is the potato’s incredibly rich, deep chestnut flavor. You can cook them just as you would any other sweet potatoes, but I would start with one that’s simply wrapped in foil (to keep the moisture in) and roasted so you can see how good they really are. Look for potatoes that are hard and heavy for their size, without any signs of wrinkled skin.

Related: Sweet Potato Recipes
Vegetable Recipes
The Best in Fall Produce

You Might Also Like powered by sheknows

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.