Learn how to bake Japanese sweet potatoes! They have puffy skins and sweet, fluffy, creamy flesh. A nutritious, delicious side dish or light meal!
A Japanese sweet potato is one of my favorite winter vegetables. I first tried one on a trip to Japan years ago, sliced and fried to perfection on a plate of vegetable tempura. Each slice’s crisp exterior gave way to a pale interior that was fluffy and lightly sweet, with a flavor that reminded me of chestnuts. I was hooked immediately.
This baked Japanese sweet potato recipe is how I like to prepare them at home. It’s inspired by yaki imo, the baked Japanese sweet potatoes that are sold as a street snack in Japan. In this recipe, the potatoes come out with lightly crisp, puffy skins and sweet, nutty, creamy flesh. Topped with a pat of miso butter, they’re a delicious, nutritious lunch or side dish…and they couldn’t be easier to make in the oven.
Japanese Sweet Potatoes vs Orange Sweet Potatoes
Before we get to the recipe, I want to give you a little background in case you’re new to cooking this veggie.
When it comes to appearance, taste, and texture, Japanese sweet potatoes and orange sweet potatoes differ in a few ways. First, Japanese sweet potatoes have darker, reddish-purple skin and white flesh that deepens to yellow when cooked. They’re also starchier, with a fluffy and creamy texture closer to a russet than an orange sweet potato. They’re sweeter and nuttier than orange sweet potatoes too.
Nutrition Notes
Like orange sweet potatoes, Japanese sweet potatoes are packed with nutrients and vitamins! These spuds are high in vitamin A, potassium, and fiber, so they’re a healthy addition to your fall and winter vegetable rotation.
I find Japanese sweet potatoes at local Asian markets, farmers markets, and some large grocery stores (I’ve seen them at both Whole Foods and Trader Joe’s). Keep an eye out for them next time you’re shopping, and then try this recipe!
How to Bake Japanese Sweet Potatoes
I use the same method in this recipe that I do in my regular baked sweet potato recipe:
- First, prep the potatoes. Wash them well, and prick them several times with a fork. Place on a baking sheet. Tip: I line my baking sheet with foil for easy cleanup.
- Then, bake at 425°F for 45 to 60 minutes, or until the skins are puffed and the insides are tender.
A few things to note: I DON’T wrap the potatoes in foil. This causes their skins to steam and soften. I much prefer the puffy, lightly crisp skins you get by baking the potatoes bare.
I like the high oven temperature. Again, it’s all about the skins for me! Roasting the potatoes at 425°F helps the skins puff up and become lightly crisp. The flesh becomes nice and fluffy too. This is partly personal preference though. If you don’t mind slightly softer skins and you’d like the flesh to have an even more concentrated sweet flavor, you can reduce the oven temp to 375°F and roast the potatoes for longer.
Find the complete recipe with measurements below.
How to Serve
I love to serve these baked Japanese sweet potatoes simply. I slice them open, fluff up the insides, and top them with a pat of butter and herbs like fresh cilantro or chives. When I want to take them to the next level, I use miso butter instead of regular butter. Its rich, umami taste is delicious with the potatoes’ sweet, chestnut-like flavor.
Store leftover baked potatoes in an airtight container in the refrigerator for up to 4 days. They reheat nicely in the microwave or air fryer!
More Sweet Potato Recipes
If you love this baked Japanese sweet potato, try one of these sweet potato recipes next:
Baked Japanese Sweet Potato
Ingredients
- 4 Japanese sweet potatoes
- Sea salt and freshly ground black pepper
- Butter, or Miso Butter, for serving
- Fresh cilantro, for garnish, optional
Instructions
- Preheat the oven to 425°F and place a piece of foil on a baking sheet.
- Use a fork to poke a few holes into the Japanese sweet potatoes. Set them on the baking sheet and bake for 45 to 60 minutes, or until puffed up and soft inside when pierced with a fork.
- Slice open and fluff the insides. Season with salt and pepper and serve topped with a pat of butter or miso butter and fresh cilantro, if desired.
