Purple yam, known in the Philippines as ube, is a starchy root vegetable (Dioscorea alata) with deep purple skin and lavender-hued flesh; it is a true yam and is often confused with taro, a different, paler and less sweet plant. Native to Southeast Asia and long cultivated in the Philippines, ube has a sweet flavor often compared to a blend of vanilla, coconut, and sweet potato. It is used in both sweet and savory Filipino dishes: mashed and cooked with condensed milk, butter, and sugar to make ube halaya, incorporated into cakes, pastries, and ice cream for its color and flavor, or simmered, roasted, steamed, or boiled as a savory side or filling. A related Japanese variety, murasaki-imo, has a milder flavor and firmer texture. Purple yam can generally substitute for sweet potato or regular potato in recipes.