Baked Japanese Sweet Potatoes

Sweet potatoes from Japan are the best of all superfoods since they are high in nutrients, taste great, and provide a lot of energy. This isn’t a really involved recipe, but I did want to share some of our favorite ways to prepare Japanese sweet potatoes.


All sweet potatoes are extremely nutritious, but the color is the most noticeable distinction between a Japanese sweet potato and a regular sweet potato. The flesh of Japanese sweet potatoes is bright yellow, but their skin is a deep purple.

I have also noticed, while this is only anecdotal, that Japanese sweet potatoes appear to have slightly lower water content. Having a somewhat fluffier and starchier texture is something I appreciate. Slightly nutty, chestnut-like flavor and texture complement the flavor’s, candy-like sweetness.

For this reason, in my opinion, they are an excellent all-around item to have on hand during the week for both snacking and meal preparation. Extremely filling, they taste and feel more like a regular white potato.


While vitamins and fiber are abundant in Japanese sweet potatoes, their true value lies in their ability to provide a sustained supply of energy without the need to cut back on carbs.

Right now, we’re experiencing the dual pangs of regret over broken New Year’s resolutions and the mounting excitement of planning how we’ll finally get in shape for summer. A healthy diet need not consist solely of kale and poached chicken breast bricks, but I am a firm believer that these foods may play an important role. When it comes to creating satisfying and tasty meals, Japanese sweet potatoes are a staple in my kitchen.


Japanese sweet potatoes are a family favorite and are best when steamed or roasted. This recipe for roasting potatoes may be quite difficult if you don’t pay attention to details like oven temperature and cooking time.

You can do a lot of various things with a good roasted Japanese sweet potato. It’s a point of contention amongst the relatives. My mother liked them unsalted and plain and would never eat them that way. However, I find that the sweet chestnut flavor pairs particularly well with the bold flavors of salt, spice, and heart-healthy fats.


  • 1 scrubbed Japanese sweet potato


  1. Set the oven’s temperature to 425 °F (200 °C). Make vents for steam by poking holes in the sweet potato with a fork. As you don’t want too much moisture to escape, which could potentially lengthen the cooking time, only a few per side are required.
  2. 45 to 50 minutes for baking
  3. Remove from the oven and serve when they are fork-tender. You can also let them cool, put them in an airtight container, and eat them as snacks all week long.

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