satsumaimo

• satsuma imo, satsuma-imo, Satsuma imo, Satsuma-imo

Borrowed from Japanese 薩(さつ)摩(ま)芋(いも) (Satsuma imo, literally “Satsuma potato”).

satsumaimo (countable and uncountable, plural satsumaimos or satsumaimo)

1. A Japanese form of sweet potato.
   • 2007 December 26, Julia Moskin, “A Celebration of the New Year Ushers in a Bit of Japan”, in The New York Times‎^[1], New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 26 November 2022:

     She uses broccoli rabe instead of aka takana (spicy mustard greens), shops in the Caribbean markets of her Washington Heights neighborhood for batatas rather than Japanese satsumaimo (yellow sweet potatoes), and has learned to love the local mofongo, the Dominican version of mashed plantains with lots of garlic.

   • 2014 February 5, Pete Wells, “Keeping Her Passport Handy”, in The New York Times‎^[2], New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 5 February 2014:

     At last, Ms. Lo returns to Japan for creamy cubes of roasted satsumaimo, the yellow sweet potato.

   • 2022, Emily J. Bushman, “Daikagu Imo”, in Bake Anime: 75 Sweet Recipes Spotted In—and Inspired by—Your Favorite Anime (A Cookbook), New York, N.Y.: Simon Element, →ISBN, “Japanese Desserts” section, page 51:

     3 medium satsumaimo (Japanese sweet potato) […] Scrub the satsumaimo and cut them into bite-size pieces. Soak the pieces in a bowl of water for 5 minutes to draw out the extra starch.

• miasmatous