Baked Japanese Sweet Potato
An easy method to bake Japanese sweet potatoes until tender and caramelized, with simple toppings and tips for best texture.
Ingredients
Main
- 2 medium Japanese sweet potatoes satsumaimo, about 10–14 oz each
- 1–2 tsp neutral oil or olive oil
- Salt to taste
Optional toppings
- 1 tbsp butter or coconut oil
- 1 tsp honey or maple syrup
- A pinch of ground cinnamon
- Flaky sea salt or toasted sesame seeds
- Plain Greek yogurt or miso butter (1 tsp miso + 1 tbsp butter)
Instructions
- Preheat oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick them a few times with a fork. Rub skins lightly with oil and sprinkle with salt.
- Place on a lined baking sheet and roast 45–60 minutes, turning once halfway. Potatoes are done when a skewer or fork slides in easily and the flesh is soft.
- Let rest 5 minutes, split open, fluff the flesh with a fork and add desired toppings—butter and a sprinkle of cinnamon, a drizzle of honey, or miso butter for umami.
- Microwave a scrubbed potato on high for 6–8 minutes (turn halfway) until tender, then finish in a 400°F oven for 10–12 minutes to crisp the skin if desired.
Notes
- Select potatoes that are similar in size so they bake evenly.
- To get a more caramelized exterior, place potatoes directly on the oven rack for the last 10 minutes.
- Leftovers can be reheated in the oven or pan-fried for crispy cubes.
Nutrition
Calories: 210kcalCarbohydrates: 45gProtein: 2gFat: 4gSaturated Fat: 1.5gSodium: 150mgSugar: 9g
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