They are dark pink skin, and very pale yellowish-orange flesh.
They are not actually a yam, but rather a sweet potato with a nutty flavour.
They differ from the varieties of sweet potatoes available in North America in that they are sweeter, and they are not as moist and watery when cooked up.
The yams can be stir fried, baked or battered for tempura, or used in desserts.
Not the same as “yamaimo.”
One of the Japanese names, “satsuma-imo”, refers to Satsuma province, where these potatoes were first introduced into Japan via the southern Asia.