"Phred" wrote in message
...
In article ,
wrote:
In article ,
Monique Reed wrote:
I received this query today and don't have any info. Can anyone offer
an answer or personal experience?

I think you've gotten a good answer regarding edibility.

White sweet potatoes seem to be the most popular kinds in Korea and
Japan.
The Korean greengrocers here all stock them and no other kinds. The ones
I see all have red skin. I find them dry and bland tasting, much
inferior
to the usual moist orange or yellow fleshed kind, but perhaps in Korean
and Japanese cuisine they are prepared in a way that takes advantage of
the difference in culinary properties.


piggy-backing, but those sweet potatoes are most often used for tempura,
roasting, or candy-ing (such as the recipes at
http://japanesefood.about.com/od/swe...daigakuimo.htm in Japan.
Sometimes I see sweet potato bread or croissants (with the sweet potato used
as a filling), but the former three are the most common recipes, I believe.

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