Japanese Sweet Potato
A simple, elegant roasted satsumaimo that highlights the creamy, lightly sweet flesh and crisped, caramelized skin.
Servings: 4 servings
Calories: 200kcal
Equipment
- Rimmed baking sheet - for even roasting and airflow
- Paring knife - to trim and test doneness
- Silicone spatula or tongs - to handle hot tubers safely
Ingredients
- 900 g 2 lb japanese sweet potatoes, scrubbed
- 30 ml 2 tbsp neutral oil
- 5 g 1 tsp flaky sea salt
- 15 g 1 tbsp miso paste, optional
- 10 ml 2 tsp honey or maple syrup, optional
Instructions
- Preheat oven to 220 C (425 F). Line a rimmed baking sheet with parchment for easy cleanup.
- Toss with oil and salt, roast 35-45 minutes until tender and caramelized. Glaze with miso mixture if using.
- Preheat oven to 220 C (425 F). Line a rimmed baking sheet with parchment for easy cleanup.
- Trim any blemishes from the japanese sweet potatoes and dry them thoroughly. Prick each a few times with a fork to release steam.
- Toss the tubers with neutral oil and sea salt so the skin crisps and caramelizes during roasting.
- Arrange on the baking sheet spaced apart. Roast 35-45 minutes, turning once, until skins are deeply colored and a skewer slides in like butter.
- If using miso glaze, whisk miso with honey and a splash of water. Brush over halved potatoes in the last 5 minutes and return to the oven until glossy.
- Rest 5 minutes, then split open to reveal golden, velvety flesh. Serve with flaky salt, toasted sesame, or a smear of butter.
Notes
- Selection: Choose firm satsumaimo with unbroken skin for best roasting.
- Doneness check: A skewer should meet little resistance and the flesh should be fragrant and sweet.
- Serving idea: Leftovers mash beautifully with a touch of soy and butter for a Japanese yam recipe twist.