These potatoes have a red toned purple skin with a pale cream interior that becomes a creamy yellow colour after cooking. They’re typically much smaller or slender than other varieties. In Japan, these gems are a signature flavour of fall next to chestnuts and kabocha.

Japanese sweet potatoes are creamy white on the inside and then turn creamy golden yellow after being cooked. The texture is starchier and dryer (in a good way like a russet potato), almost fluffy like a dense cake. They’re also a lot sweeter, caramelize and ooze out sugar on the outside when baked and has a subtle nutty flavour. It’s often described to have a sweet chestnut-like texture and flavour.