If you've never had pale-fleshed Japanese sweet potatoes before, you'll be surprised by their subtler, drier flesh, which tastes unmistakably of chestnut. A bit of miso mixed into the scallion butter stealthily rounds out the interplay of sweet and umami that will have you eating all the way through to the last flaky remnants of skin.
Daigaku Imo - Japanese Honey Glazed Sweet Potatoes looks good. from "norecipes - make good food better" blog. This recipe was inspired by the writers visit to Kappabashi, Tokyo’s kitchenware district. They came from a little stand near Sensoji Temple with a line going around the block.