Learn how to bake Japanese sweet potatoes until the reddish-purple skin is lightly crisp and the pale yellow center is soft, sweet, and fluffy. This simple recipe takes about an hour and makes an easy side dish with butter and salt.
What Makes Japanese Sweet Potatoes Different?
Japanese sweet potatoes are lower in moisture and higher in starch than orange sweet potatoes. When baked, the inside becomes dense, soft, and fluffy instead of moist or stringy.
They are naturally sweet, a good source of fiber, and have a mild, nutty flavor often compared to roasted chestnuts. In Japan, whole roasted sweet potatoes are called yaki imo and are commonly sold hot during the cooler months.
You may also see Japanese sweet potatoes labeled satsumaimo, Japanese yams, or Murasaki sweet potatoes.
Ingredients
- Japanese sweet potatoes
Choose potatoes that are firm, smooth, and close in size so they finish baking at about the same time.
I found Japanese sweet potatoes at Whole Foods Market. Availability varies by location, and my local grocery store doesn't carry them.
You may also find them at Asian grocery stores, farmers markets, or specialty produce markets.
How to Bake Japanese Sweet Potatoes
- Heat the Oven: Preheat the oven to 400°F. Line a sheet pan with parchment paper or foil.
- Wash and Dry the Potatoes: Scrub the sweet potatoes well under cool water. Dry them completely with a kitchen towel, then prick each potato several times with a fork.
- Bake Until Tender: Place the potatoes on the prepared sheet pan with a little space between each one. Bake for 45 to 60 minutes, turning once halfway through cooking.
- Smaller potatoes may be ready closer to 45 minutes, while larger potatoes may take an hour or longer. They are done when a thin knife slides easily through the center.
- Split and Season: Let the potatoes rest for 5 minutes. Cut a slit down the center of each potato and gently press the ends to open them. Add butter while the potatoes are hot, then add your favorite toppings.
How Long To Bake Japanese Sweet Potatoes
A medium Japanese sweet potato will take about 1 hour to bake. Very large potatoes may need 75 minutes or longer.
Check the potatoes after 45 minutes by inserting a fork or thin knife into the center. If it does not slide in easily, return the pan to the oven and continue baking, checking every 10 to 15 minutes.
Topping Ideas
Baked Japanese sweet potatoes are sweet enough to serve with butter and salt. You can also try:
- Butter, furikake, and sliced scallions
- Butter and toasted sesame seeds
- Butter with a few drops of toasted sesame oil
- Plain Greek yogurt and sliced scallions
- Butter and a small drizzle of maple syrup
Serving Suggestions
These potatoes work well with fish, chicken, steak, or simple rice bowls.
Try them with:
- Pan Seared Snapper Fillets
- Honey Butter Glazed Salmon
- Medium-Rare NY Strip Steak
- Oven Roasted Swordfish
- Green Mussels
They also work well as a healthy holiday side dish because they are naturally sweet without needing brown sugar or marshmallows.
Storing and Reheating
Let the baked potatoes cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 4 days.
Reheat them in a 350°F oven for 15 to 20 minutes, or microwave until hot. Add fresh toppings after reheating.
FAQ
Japanese sweet potatoes and orange sweet potatoes are both nutritious choices. Japanese sweet potatoes are known for their starchy texture and natural sweetness, while orange sweet potatoes are softer and have more moisture. Both can fit into a balanced diet.
They are sweeter and starchier than regular orange sweet potatoes. Their flavor is often compared to roasted chestnuts, caramel, or cake-like sweet potato.
No. Bake them uncovered on a sheet pan. Foil traps steam and can make the skin soft. Baking them uncovered gives the skin a better texture.
No. You can bake them plain. Their skin will still soften and the inside will become tender. Add butter or sesame oil after baking for more flavor.
At 400°F, medium Japanese sweet potatoes take about 45 to 60 minutes to bake whole. Smaller potatoes may be ready in about 40 minutes, while large potatoes can take up to 75 minutes. They are done when a thin knife slides easily through the center.
Yes. The skin is edible. Just scrub the potatoes well before baking.
How to Bake Japanese Sweet Potatoes
Ingredients
- 2 medium Japanese sweet potatoes
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper or foil.
- Scrub the sweet potatoes well under cool water and dry them completely.
- Prick each potato several times with a fork.
- Place the potatoes on the prepared sheet pan with a little space between each one.
- Bake for 45 to 60 minutes, turning once halfway through cooking. Check for doneness by inserting a thin knife into the center. It should slide in easily with very little resistance.
- Let the potatoes rest for 5 minutes. Cut a slit down the center of each potato and gently press the ends to open them.
- Serve hot with your choice of butter, sliced scallions, toasted sesame oil, flaky salt, or furikake.
Notes
- Smaller potatoes may be ready in about 40 to 45 minutes. Large potatoes may take 60 to 75 minutes.
- Choose potatoes that are close in size so they finish baking at about the same time.
- Bake the potatoes uncovered. Wrapping them in foil traps steam and softens the skin.
- Furikake can be salty, so taste the potatoes before adding extra salt.
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