A few months back the local farm market started to carry Japanese sweet
potatoes. I never saw them before but had to try one. Damned good!

The way I mostly make them is to peel, slice about 3/8" thick, toss in
olive oil, season, put them on a small pan in the oven at 350 to 375.
There are recipes to back them also.

For thr botanically inclinrd
Dioscorea japonica, known as East Asian mountain yam, yamaimo, or
Japanese mountain yam, is a type of yam native to Japan, Korea, China,
Taiwan, and Assam. Dioscorea japonica is used for food. Jinenjo, also
called the wild yam, is a related variety of Japanese yam that is used
as an ingredient in soba noodles. Wikipedia
Scientific name: Dioscorea japonica
Higher classification: Dioscorea
Order: Dioscoreales
Rank: Species

On Wednesday, September 2, 2020 at 1:48:20 PM UTC-10, Ed Pawlowski wrote:
> A few months back the local farm market started to carry Japanese sweet
> potatoes. I never saw them before but had to try one. Damned good!
>
> The way I mostly make them is to peel, slice about 3/8" thick, toss in
> olive oil, season, put them on a small pan in the oven at 350 to 375.
> There are recipes to back them also.
>
> For thr botanically inclinrd
> Dioscorea japonica, known as East Asian mountain yam, yamaimo, or
> Japanese mountain yam, is a type of yam native to Japan, Korea, China,
> Taiwan, and Assam. Dioscorea japonica is used for food. Jinenjo, also
> called the wild yam, is a related variety of Japanese yam that is used
> as an ingredient in soba noodles. Wikipedia
> Scientific name: Dioscorea japonica
> Higher classification: Dioscorea
> Order: Dioscoreales
> Rank: Species

On this rock, we make pies out of the potatoes. The Hawaiians call it "Okinawan Sweet Potato Pie." It features a topping of haupia. I like to get it whenever I find someone offering it.

dsi1 wrote:
>
> On this rock, we make pies out of the potatoes.
> The Hawaiians call it "Okinawan Sweet Potato Pie."
> It features a topping of haupia. I like to get it
> whenever I find someone offering it.

I often make sweet potato pies but have never tasted
those Japanese kind. Are they similar in taste?

On Thu, 03 Sep 2020 08:44:16 -0400, Gary > wrote:

>dsi1 wrote:
>>
>> On this rock, we make pies out of the potatoes.
>> The Hawaiians call it "Okinawan Sweet Potato Pie."
>> It features a topping of haupia. I like to get it
>> whenever I find someone offering it.
>
>I often make sweet potato pies but have never tasted
>those Japanese kind. Are they similar in taste?

With punkin pie seasoning they all taste alike.

On Thursday, September 3, 2020 at 2:44:03 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > On this rock, we make pies out of the potatoes.
> > The Hawaiians call it "Okinawan Sweet Potato Pie."
> > It features a topping of haupia. I like to get it
> > whenever I find someone offering it.
>
> I often make sweet potato pies but have never tasted
> those Japanese kind. Are they similar in taste?

They have a taste similar to a regular sweet potato. The texture is sort of like a russet.

Okinawan sweet potato pie is made nowhere else on this planet and the potatoes are flavored only with vanilla and evaporated milk. You could use pumpkin pie seasonings - then it would tasted like a pumpkin pie. There not much point in that - unless you're trying to shock people with a purple pie. In that case, leave out the coconut pudding on the top.

I've made it before. You're supposed to use an electric mixer to get a smoother filling but I eschew electricity and mechanical devices.

https://www.amazon.com/photos/shared...9dO8uct_xTaVOX

dsi1 wrote:
> They have a taste similar to a regular sweet potato.
> The texture is sort of like a russet.

Ok thanks for that. I normally eat sweet potatoes
fully cooked then just with butter and s&p, same as
regular potatoes.

I don't care for russets much though...too dry and
have to use too much butter to make them right.

As for sweet potato pie - same spices as used for
pumpkin pie, just easier to make from fresh. They
both do taste about the same.

On Thursday, September 3, 2020 at 7:07:59 AM UTC-10, Gary wrote:
> dsi1 wrote:
> > They have a taste similar to a regular sweet potato.
> > The texture is sort of like a russet.
>
> Ok thanks for that. I normally eat sweet potatoes
> fully cooked then just with butter and s&p, same as
> regular potatoes.
>
> I don't care for russets much though...too dry and
> have to use too much butter to make them right.
>
> As for sweet potato pie - same spices as used for
> pumpkin pie, just easier to make from fresh. They
> both do taste about the same.

I have made fake pumpkin pie out of sweet potatoes. I think the texture might be better than pumpkin. You can make most things taste like pumpkin pie with the addition of cinnamon, cloves, cardamon, and ginger. There was a pumpkin pie spice craze a few years ago but it's over. I kind of like pumpkin pie flavored coffee as well as it's little flavor cousin, gingerbread coffee.

On Wed, 2 Sep 2020 19:48:17 -0400, Ed Pawlowski > wrote:

>A few months back the local farm market started to carry Japanese sweet
>potatoes. I never saw them before but had to try one. Damned good!
>
>The way I mostly make them is to peel, slice about 3/8" thick, toss in
>olive oil, season, put them on a small pan in the oven at 350 to 375.
>There are recipes to back them also.
>
>For thr botanically inclinrd
>Dioscorea japonica, known as East Asian mountain yam, yamaimo, or
>Japanese mountain yam, is a type of yam native to Japan, Korea, China,
>Taiwan, and Assam. Dioscorea japonica is used for food. Jinenjo, also
>called the wild yam, is a related variety of Japanese yam that is used
>as an ingredient in soba noodles. Wikipedia
>Scientific name: Dioscorea japonica
>Higher classification: Dioscorea
>Order: Dioscoreales
>Rank: Species

Interesting. The yamaimo that I have had in Japan, often offered as a
hangover cure, is rather gray, viscous, muscilaginous mess that
approximates boiled mature okra run through a blender with the fiber
removed. I wonder if it is a different plant or the alternative
preparation is the explanation?

On Thu, 03 Sep 2020 18:27:58 -0500, B. Server wrote:

> Interesting. The yamaimo that I have had in Japan, often offered as a
> hangover cure, is rather gray, viscous, muscilaginous mess that
> approximates boiled mature okra run through a blender with the fiber
> removed. I wonder if it is a different plant or the alternative
> preparation is the explanation?

Exactly. And they're 2 feet long and skinny. They sometimes sell
them at Central Market. I may even have a picture here
somewhere.....

On Thu, 3 Sep 2020 22:20:48 -0500, Sqwertz wrote:

> On Thu, 03 Sep 2020 18:27:58 -0500, B. Server wrote:
>
>> Interesting. The yamaimo that I have had in Japan, often offered as a
>> hangover cure, is rather gray, viscous, muscilaginous mess that
>> approximates boiled mature okra run through a blender with the fiber
>> removed. I wonder if it is a different plant or the alternative
>> preparation is the explanation?
>
> Exactly. And they're 2 feet long and skinny. They sometimes sell
> them at Central Market. I may even have a picture here
> somewhere.....

https://i.postimg.cc/fLXbrWFG/Mys12.jpg

Google images shows both, drastically different varieties with the
same scientific name.

-sw