Well, mandioquinha salsa, batata salsa, batata baroa, mandioquinha, cenoura branca, are some names of this one in Brazil.

  In English they would be:   Arracacha, racacha, white carrot, Peruvian carrot, Peruvian parsnip, are some, take a look at these sites, please.

http://books.google.com/books?id=iT0rAAAAYAAJ&pg=PA54&lpg=PA54&dq=batata+salsa+in+english&source=bl&ots=5faD_B-7AG&sig=l55vJsu9VZOLXay5hxCS3NnRkr8&hl=en&ei=DVr6TYOqMqjm0QHM3ZSpAw&sa=X&oi=book_result&ct=result&resnum=3&ved=0CCYQ6AEwAg#v=onepage&q=batata%20salsa%20in%20english&f=false

http://en.wikipedia.org/wiki/Arracacha

http://kitcheninbrazil.wordpress.com/2007/11/26/batata-baroa/
These tubers go by many names. Arracacha, apio criollo, arrecate, mandioquinha, batata baroa and the peruvian parsnip are a few.   Not to be confused with their Eurasian cousin the common parsnip (Pastinaca sativa), the arracacia varieties are native to the Andes. They were believed to be cultivated by the Incas, and are currently grown in Peru, Bolivia, Columbia, Venezuela, Ecuador and Brazil.

Eventually I googled it, and I got:

  Arracacha 126,000 hits

  Racacha  25,400 results

  White carrot 84,100 matches

   Peruvian carrot 7,550 hits

   Peruvian parsnip was found 2,620 times.

    Obviously, these numbers don´t speak much, it was shown here to let you know that they do use them.

    Hope it helps! By the way, batata baroa is way more commom in the Brazil South region´s culinary, than in the Northeast, for example.