japanese sweet potato

Check out our quick and simple recipe for perfect, baked Japanese sweet potatoes, great for an energizing and nutritious snack or healthy meal prep.

Perfect Baked Japanese Sweet Potatoes

potato

Preheat the oven to 425 degrees F/220 degrees C. Using a fork, poke holes in the sweet potato to create steam vents. Just a couple per side are needed, as you don’t want too much moisture to escape, which can actually slow down the cooking time.

Bake for 45-50 minutes.

When they are fork-tender, remove from the oven and serve. You can also let them cool, store in an airtight container, and snack on them throughout the week.

<p><em>A simple recipe to achieve the perfect baked Japanese sweet potato that tastes just like authentic Yaki Imo: crispy and caramelized on the outside, creamy sweet on the inside, and taste like cake! The best healthy snack to have during the fall and winter. </em></p>
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Japanese sweet potatoes

Wash and dry the sweet potatoes. Prick a few holes into them with a fork. Wrap with foil or leave them as is (see blog post for details).

Without pre-heating, place them into the oven (you can use a baking tray or place them straight onto the wire rack int he oven) and bake at 325 F for 70-90 minutes OR 375 F for 50-65 minutes (see blog post for textural difference between the two temperatures) or until you can insert a chopstick through the potatoes easily.

Turn off the oven and them rest for 10 minutes. Enjoy! 

I love Japanese sweet potato, I live in Japan and every time I go to Don Quixote I buy one... Or two and eat them with peanut butter, it's addictive!

I love how simple and straight forward this recipe is! It’s also very easy to read and shows more than one option for texture, which you rarely see nowadays. 11/10 will make these again!

I recently moved to Scotland and have been struggling with SAD and the " I want to eat the whole world" type of feelings that seem to accompany SAD for me. Japanese sweet potatoes have been such a huge and helpful addition to my days. My favourite way to have them is baking them unfoiled, and drizzling a little tahini and coconut aminos on top. They are super filling and taste decadent but don't leave me feeling bloated or have cravings.  

For anyone living in a colder climate or northern place, I highly recommend treating yourself these potatoes!

Thank you so much for this wonderful easy recipe. Yesterday I bought Murasaki sweet potatoes from Trader Joe's and steamed them with carrots and brussels sprouts for my dinner - delicious.  I will roast the rest following your recipe for a crispy sweet treat! I went plant based 8 years ago and it saved my life. I lost 60 pounds and I'm slim, fit and healthy and in the best health of my life at 71. I only wish I had become vegan when I was younger, my life would have been very different!

I adjusted the baking time of this recipe to bring out the sweetness of sweet potatoes and eat as a dessert. If you remove the skin, sweet potatoes may be dried up. 

How did you adjust the baking time? I'm also looking to make a sweeter version.

Of all the recipes I've tried, this little guide gets the closest to what you get from the little carts/konbini in Japan! My favourite winter snack :)

The most detailed guide ever on how to cook amazing sweet potatoes 🥺 Thank you for sharing your wonderful recipes as always! ❤️

Thanks!! They turn out perfect every time!!

After finding this recipe page I have fallen in love with Japanese sweet potatoes! So easy and delicious! Thank you😊

I like it! Very concise and simple recipe. I'm trying to experiment a little.  Have you tried baking naked but not piercing any holes? I've seen some videos where they just the potatoes in the oven after washing without pricking the skin. Wondering what the turn out will be if they aren't prick.

Amazing guide! After reading through every method, I decided to bake at 375, and I ended up cooking them for just over 60 min to reach the perfect cake-like texture with a crispy outside. Each potato was around 210g, but I think the reason I needed to cook them a little longer was because the rack was too low. I think 55min would have been perfect if I remembered to move the rack to the middle. Also I highly recommend topping with a little salted vegan butter- it truly enhances all the flavors in the yaki imo!

I just made them tonight and had them with garden purple broccoli, butter, sour cream, chives, vegan bacon, salt and pepper!  After reading the above comments I'll definitely be trying them with tahini next time.  We actually planted some in the garden this year so hopefully they grow well and we get to enjoy them later in the season.  :)  And to someone's question above, you DEFINITELY can eat the skin.  In fact it's healthier if you do!

Sooo good. It’s like eating candy and it’s so simple 🥰 I will definitely be using the oven to prepare sweet potatoes from now on!!

I think I found my new favorite vegetable thanks to this! I used your 375F unwrapped method and my life is forever changed. So delicious! I eat the skin too because bits nice and crispy. Love this! Thanks.

So helpful! I’m using Japanese sweet potatoes for a blondies recipe, and this put me on the right track for how to prep them. Thank you for all the detail and options.

Candied Sweet potatoes is a simple Japanese snack food (some people serve it as a side dish too). Bite-sized sweet potato pieces are deep-fried, then tossed in a sticky syrup. The sweet potatoes are crunchy on the outside and fluffy on the inside. It’s so delicious that you won’t be able to stop eating them.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Candied Sweet Potato (Daigaku Imo)

sweet potato

tbsp roasted black sesame seeds

honey

water

salt

tbsp sugar

mirin

soy sauce

Cut the sweet potato into bite size pieces (note 1), then place them in a bowl filled with water. Leave it for 10-15 minutes (note 2).

Heat oil in a saucepan to 160°C / 320°F.

Pat-dry the sweet potato pieces.

Deep-fry sweet potato pieces for 4-5 minutes until the potatoes are cooked through (note 3). Transfer them to a tray lined with a couple of kitchen papers. I fried in two batches.

Bring the temperature of the oil up to 180°C / 356°F.

Return the sweet potatoes back to the oil and fry until the surface of the potato pieces start getting golden (about 30 seconds).

Transfer to the tray lined with kitchen papers.

Put the potatoes to the saucepan with a syrup and mix, ensuring that every potato piece is coated.

Sprinkle black sesame seeds over the potatoes and serve.

Add the Honey Syrup ingredients to a saucepan which is large enough to put all the sweet potato pieces.

Bring it to a boil over low heat.

When small bubbles come up and fill the surface of the syrup, turn the heat off.

Honey Syrup

Add the Sugar Syrup ingredients to a saucepan which is large enough to put all the sweet potato pieces.

Bring it to a boil over high heat, then reduce to medium low heat, occasionally stirring with a metal spoon.

When bubbles cover the surface and starts lifting, remove from the heat.

Sugar Syrup

Moist, fluffy, cinnamon-filled Gluten-Free Sweet Potato Bread made with Japanese sweet potatoes, warm spices, and topped with chopped almond and savory sage for the perfect flavor combination! Enjoy this delicious sweet potato bread for breakfast with coffee or a healthy snack! (This recipe is easily customizable and can be made vegan by simply using flax egg or chia egg!)

Delicious Sweet Potato Bread | Gluten-Free with Vegan Option

Mashed Sweet Potatoes (or 1 large sweet potato)

Large Eggs (or 2 flax egg

Gluten-Free All Purpose Flour (or sub regular flour)

Blanched Almond Flour

Maple Syrup

Coconut Sugar, optional (or brown sugar)

Non-Dairy Milk

Coconut Oil, melted

tsp Vanilla Extract

tsp Cinnamon

Nutmeg

tsp Ginger

tsp Baking Soda

tsp Baking Powder

Sprig Fresh Sage

Sliced Almond (or pecans)

Cook the Sweet Potato. You can steam the sweet potato in the microwave or roast it in the oven.

Preheat the oven to 350°F.

Combine all of the liquid ingredients, spices, and sweet potato in a blender or food processor. Puree until smooth. Remember to allow the sweet potato to cool before using it so that it does not cook the other ingredients while blending (the egg especially).

Combine all of the dry ingredients (flours, baking powder, baking soda, and sugar) and whisk to remove any large chunks. Add the wet ingredients to the dry ingredients and mix until well incorporated.

Line a loaf pan with parchment paper or cooking oil. Then, pour the batter into the loaf pan and smooth it so that it is evenly dispersed in the pan.

Top with sage and sliced almonds (optional). Bake in a preheated oven at 350°F for about 60 minutes, or until the top is golden, the loaf is springy to the touch, and a toothpick inserted in the center comes out clean. (If the interior is not cooked all the way through after checking, cover the loaf pan with foil and bake baking for about 10-20 minutes, checking with a toothpick periodically. The foil helps to prevent the top from browning too much.)

Allow the bread to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.

Enjoy it for breakfast, dessert, or a snack. Store any leftover sweet potato bread in an airtight container.

https://www.youtube.com/watch?v=-XQxao8PXKs

Moist, fluffy, cinnamon-filled Gluten-Free Sweet Potato Bread made with Japanese sweet potatoes, warm spices, and topped with chopped almond and savory sage for the perfect flavor combination! Enjoy this delicious sweet potato bread for breakfast with coffee or a healthy snack! (This recipe is easily customizable and can be made vegan by simply using flax egg or chia egg!)

Get the Full Recipe at Goodfoodbaddie.com:
https://goodfoodbaddie.com/delicious-gluten-free-sweet-potato-bread/

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The most viewed japanese sweet potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine