How to Bake Japanese Sweet Potatoes
Japanese sweet potatoes are baked whole until the purple skin is lightly crisp and the pale yellow center is soft, sweet, and fluffy.
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.
Nutrition
Calories: 194.4kcalCarbohydrates: 45.5gProtein: 3.5gTotal Fat: 0.1gSaturated Fat: 0.04gSodium: 124.3mgPotassium: 761.6mgFiber: 6.8gSugar: 9.4g
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