How do I make Kuri Kinton with the satsumaimo sweet potatoes? I want to make the Kuri Kinton but only with the satsumaimo sweet potatoes as a main ingredient. But my problem is that I don’t how to use the satsumaimo sweet potatoes as I have never used them ever before? Will you teach me how should I use them? Can you show me how to use these potatoes and make a lovely Kuri Kinton with it? Looking forward.