Satsumaimo seems much sweeter than other sweet potatoes. On my personal sweetness scale, its level is about the same as that of kabocha pumpkin. These two substitute very well, especially in sweets recipes such as custard puddings, cheesecakes, muffins and other items.
One of the best way to enjoy satsumaimo is to roast it over a campfire in early fall – the satsumaimo harvest season. The ideal campfire is a rather quiet affair fueled by leaves and twigs, not the vigorous fire of a beach party bonfire. Roasted satsumaimo is called yakiimo. When you used heated stones (ishi) for roasting, it is called ishi-yakiimo. A simple way of cooking is always the best to appreciate what food in season can give you.
Satsumaimo is rich in anti-oxidants, such as Vitamin C (29 mg/100 g), beta carotene (23 μg), and Vitamin E. It also contains lots of fiber (2.3 g) and potassium (470 mg). It's another great food to deal with cholesterol (fiber carries it away) and high blood pressure (potassium helps to remove extra sodium from your body).
132 kcal/100 g; 66.1% water, 1.2% protein, 0.2% fat, 31.5% carbohydrate, 1.1% ash
Recipes with satsumaimo
- Kuri chakin / mashed steamed chestnut cakes
- Satsumaimo no ukishima / steamed bean paste cake with roasted sweet potato
- Satsumaimo no tonyu kokonattsu purin / sweet potato and soy milk coconut pudding
- Satsumaimo to shungiku no gomaae / Japanese sweet potato and garland chrysanthemum in sesame dressing
- Satsumaimo no tenpura, shungiku to gobo, ebi no kakiage / deep-fried Japanese sweet potato & mixed tempura with garland chrysanthemum, burdock root and prawns
- Daigaku-imo / candied Japanese sweet potato
- Yakiimo / roasted Japanese sweet potato
- Konsai to ebi no kakiage / julienned root vegetable tempura with prawns
- Jagaimo to satsumaimo no sansho gomaae / potato and sweet potato in sansho sesame dressing
- Bagna cauda
Try satsumaimo in the following recipe
- Yamu no amakarani / sweet and salty simmered yam
(Last updated: February 3, 2017)