The Chinese yam vine (above) also produces bulbils where the leaves join the stem. These are also edible, if tasteless. In Chinese they are referred to variously as 山药豆/山藥豆 (Mand: shān yào dòu; Cant: saan1 joek6 dau6*2), 'yam bean' or 山药蛋/山藥蛋 (Mand: shān yào dàn; Cant: saan1 joek6 daan6), 'yam egg'. However, here in Guangxi they are usually called 凉薯 (Mand: liáng shǔ; Cant: loeng4 syu4) which literally means 'cold potatoes'. They are only very vaguely potato-like and again, more starchy.
I bought and prepared them once, but never saw any reason to revisit.
