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Dorothy Thomas

Japanese Sweet Potato Recipe

A simple yet delicious way to enjoy Japanese sweet potatoes (Satsumaimo), roasted to caramelized perfection. These sweet potatoes have a naturally buttery flavor and creamy texture, making them a healthy and satisfying side dish or snack.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 900g 2 lbs Japanese sweet potatoes (Satsumaimo), scrubbed and cut into 1-inch cubes
  • 30ml 2 tbsp Olive oil or coconut oil
  • 5g ½ tsp Sea salt
  • 1g ¼ tsp Black pepper (optional)
  • 5g 1 tsp Maple syrup or honey (optional, for extra caramelization)

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Scrub the sweet potatoes well (no need to peel) and cut them into 1-inch cubes for even roasting.
  3. In a mixing bowl, toss the sweet potato cubes with olive oil, salt, pepper, and maple syrup (if using) until evenly coated.
  4. Spread the sweet potatoes in a single layer on the baking sheet.
  5. Roast for 35–40 minutes, flipping halfway, until tender and caramelized.
  6. Enjoy warm as a side dish or snack. Optional: sprinkle with sesame seeds or a dash of cinnamon for extra flavor.

Notes

  • Storage: Keep leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer for best texture.
  • Variations: Try adding garlic powder, smoked paprika, or cayenne for a spicy twist.