Japanese sweet potatoes, or “Ubi Jepang,” are readily recognized in Indonesia by their elongated shape, which varies in size and is often smaller than some other sweet potato varieties. They typically have reddish-purple to brownish skin and creamy white or pale yellow flesh. In Indonesia, there are various local varieties of Japanese sweet potatoes, each with its own unique flavor and texture characteristics.

Indonesian Japanese sweet potatoes are prized for their naturally sweet taste, often described as chestnut-like or honeyed. When cooked, they have a smooth and creamy texture. While some varieties may be sweeter and softer, others may have a firmer texture, allowing for a range of culinary applications.

Although Japanese Sweet Potatoes originated in Japan, they have been cultivated in various regions across Indonesia for generations, including in North Sumatra. This long history of cultivation in Indonesia has led to the development of local varieties with unique characteristics

In recent years, Indonesian sweet potato production, including Japanese Sweet Potatoes, has surged, with notable contributions from regions like North Sumatra. These regions play a significant role in sweet potato production, contributing to both local consumption and export. In fact, Indonesia exports a substantial quantity of sweet potatoes, with a total annual export of approximately 147,968 tons according to the Central Bureau of Statistics (BPS) of North Sumatra .Notably, a considerable portion of these exports is directed to countries such as Thailand and Japan, highlighting the global demand for Indonesian sweet potatoes