Are you looking for a delicious and versatile ingredient to add some excitement to your meals? Look no further than the Japanese sweet potato! With its natural sweetness, nutty flavor, and versatility in both sweet and savory dishes, it’s no wonder why this root vegetable has gained popularity worldwide. From traditional Japanese recipes to modern twists and creative uses, we’ve got you covered with our collection of 20 mouth-watering Japanese sweet potato recipes.
Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire your cooking and provide endless possibilities for mealtime creativity. From comforting side dishes to decadent desserts, and from hearty main courses to refreshing snacks, we’ve got everything you need to get started. So what are you waiting for? Let’s dive into the wonderful world of Japanese sweet potatoes and explore the endless possibilities!
Roasted Japanese Sweet Potatoes with Miso Butter
Roasted Japanese Sweet Potatoes with Miso Butter: A flavorful and aromatic side dish that combines the natural sweetness of sweet potatoes with the savory, umami flavor of miso butter. Perfect for accompanying a variety of dishes, from grilled meats to stir-fries.
Ingredients:
– 2-3 Japanese sweet potatoes (about 1 pound)
– 1/4 cup unsalted butter, softened
– 2 tablespoons white miso paste
– Salt and pepper, to taste
– Optional: chopped scallions or sesame seeds for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wash the sweet potatoes and poke some holes in them with a fork.
3. Rub the sweet potatoes with a little bit of oil and season with salt and pepper.
4. Roast the sweet potatoes in the preheated oven for about 45-50 minutes, or until they’re tender when pierced with a fork.
5. Meanwhile, mix the softened butter and miso paste together in a small bowl.
6. Remove the sweet potatoes from the oven and slather them with the miso butter mixture.
7. Garnish with chopped scallions or sesame seeds, if desired.
Cooking Time: 45-50 minutes
Japanese Sweet Potato Mash with Coconut Milk
This Japanese-inspired sweet potato mash adds a rich and creamy twist by incorporating coconut milk, perfect for a side dish or topping. The sweetness of the sweet potatoes pairs perfectly with the subtle flavor of coconut.
Ingredients:
– 2 large Japanese sweet potatoes, peeled and diced
– 1/4 cup unsweetened shredded coconut
– 1/2 cup coconut milk
– 2 tablespoons butter
– Salt to taste
– Optional: brown sugar or honey for added sweetness
Instructions:
1. Boil the sweet potato cubes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain and mash the sweet potatoes with a fork or potato masher.
3. In a small pan, melt butter over medium heat. Add unsweetened shredded coconut and cook, stirring frequently, until lightly toasted, about 5 minutes.
4. Stir in coconut milk and bring to a simmer.
5. Combine the mashed sweet potatoes and coconut mixture. Season with salt to taste.
6. Serve hot, garnished with additional toasted coconut flakes if desired.
Cooking Time: About 30-40 minutes
Grilled Japanese Sweet Potatoes with Yuzu Glaze
Elevate your outdoor cooking experience with this sweet and tangy recipe that combines the natural sweetness of Japanese sweet potatoes with the bright, citrusy flavor of yuzu. Perfect for a summer dinner party or a quick weeknight meal.
Ingredients:
– 2 large Japanese sweet potatoes
– 1/4 cup yuzu juice (or substitute with lemon juice)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Wash and dry the sweet potatoes, then brush with olive oil.
3. Grill sweet potatoes for 30-40 minutes, or until tender when pierced with a fork.
4. In a small bowl, whisk together yuzu juice, soy sauce, and brown sugar.
5. Brush the glaze over the grilled sweet potatoes during the last 10 minutes of cooking.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Japanese Sweet Potato Tempura
Sweet potatoes get a delicious twist with this crispy Japanese-style tempura recipe. Perfect as a side dish or appetizer, it’s easy to make and always a crowd-pleaser.
Ingredients:
– 2 large sweet potatoes
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Tempura batter mix (available at Asian grocery stores or online)
– Salt, to taste
Instructions:
1. Peel and slice the sweet potatoes into 1/4-inch thick rounds.
2. In a large bowl, whisk together flour, cornstarch, and soda water until smooth.
3. Dip each sweet potato round into the batter, making sure it’s fully coated.
4. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat.
5. When the oil reaches 350°F (175°C), add the battered sweet potatoes in batches to avoid overcrowding.
6. Fry for 2-3 minutes on each side, or until golden brown and crispy.
7. Drain on paper towels and sprinkle with salt to taste.
Cooking Time: 10-12 minutes total (5-6 minutes per batch)
Sweet Potato Mochi with Black Sesame Filling
These chewy mochi balls filled with a nutty black sesame paste are a perfect snack or dessert. The sweetness of the sweet potato pairs beautifully with the savory flavor of the black sesame, making for a unique and addictive treat.
Ingredients:
– 2 large sweet potatoes
– 1 cup glutinous rice flour
– 1/4 cup granulated sugar
– 1/2 cup water
– 1/2 cup black sesame paste
– Confectioner’s sugar, for dusting
Instructions:
1. Bake or boil the sweet potatoes until soft. Let them cool, then mash.
2. In a large bowl, combine the glutinous rice flour and sugar. Gradually add in the water to form a dough.
3. Divide the dough into small balls. Flatten each ball slightly and place a spoonful of black sesame paste in the center.
4. Fold the dough over the filling and shape into a ball. Repeat with remaining dough and filling.
5. Dust with confectioner’s sugar and serve.
Cooking Time: 30 minutes (includes baking/boiling time for sweet potatoes)
Japanese Sweet Potato and Red Bean Soup
Warm up with this comforting and nutritious soup, made with the sweetness of Japanese sweet potatoes and the creaminess of red beans.
Ingredients:
– 2 large Japanese sweet potatoes, peeled and diced
– 1 cup dried azuki beans (red bean), soaked overnight and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon ground white pepper
– Salt to taste
– Scallions, thinly sliced (optional)
Instructions:
1. In a large pot, combine sweet potatoes, red beans, vegetable broth, onion, and garlic.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until sweet potatoes are tender.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in soy sauce and white pepper. Season with salt to taste.
5. Serve hot, garnished with scallions if desired.
Cooking Time: 45 minutes
Baked Japanese Sweet Potato Fries with Shichimi Togarashi
Get ready to experience the unique flavor of Japan with these crispy baked sweet potato fries seasoned with the bold and aromatic spices of Shichimi Togarashi. This recipe is perfect for a quick snack or as a side dish for your favorite Japanese-inspired meals.
Ingredients:
– 2 large Japanese sweet potatoes
– 1/2 cup vegetable oil
– 1 tablespoon Shichimi Togarashi powder (Japanese chili pepper blend)
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the sweet potatoes into long, thin strips (about 1/4 inch thick). Rinse with cold water and pat dry with paper towels.
3. Line a baking sheet with parchment paper. Toss the sweet potato strips with vegetable oil, Shichimi Togarashi powder, and salt until evenly coated.
4. Bake for 20-25 minutes or until crispy, flipping halfway through cooking time.
Cooking Time: 20-25 minutes
Tips:
– For an extra crispy texture, increase the oven temperature to 425°F (220°C) for the last 5 minutes of baking time.
– Serve immediately and enjoy with your favorite dipping sauces!
Japanese Sweet Potato Okonomiyaki
Okonomiyaki, a popular Japanese savory pancake, gets a delicious twist with the addition of sweet potatoes. This recipe combines the natural sweetness of yams with the rich flavors of okonomiyaki, making for a unique and tasty snack.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup all-purpose flour
– 1/4 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 2 tablespoons soy sauce
– 2 tablespoons okonomiyaki sauce (or to taste)
– 1/4 cup chopped green onions, for garnish
– Sesame seeds and bonito flakes (optional)
Instructions:
1. In a large bowl, combine mashed sweet potatoes, flour, water, salt, and sugar. Mix well.
2. Add soy sauce and okonomiyaki sauce; mix until smooth.
3. Heat a non-stick pan or griddle over medium heat. Pour in the mixture and cook for 4-5 minutes on each side, or until crispy and golden.
4. Garnish with green onions, sesame seeds, and bonito flakes (if using). Serve warm.
Cooking Time: 8-10 minutes
Sweet Potato Daifuku (Mochi-Stuffed Sweet Potatoes)
Transform sweet potatoes into a unique dessert by filling them with soft and chewy mochi, creating a delightful fusion of East meets West. This Sweet Potato Daifuku recipe is an innovative twist on traditional daifuku, adding a touch of sweetness to the classic Japanese treat.
Ingredients:
– 2 large sweet potatoes
– 1 cup glutinous rice flour (mochiko)
– 1/4 cup granulated sugar
– 1/2 cup water
– 1 tablespoon sake or mirin (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Bake the sweet potatoes for about 45-50 minutes, or until they’re tender when pierced with a fork.
2. Meanwhile, prepare the mochi filling by mixing glutinous rice flour and sugar in a bowl. Gradually add water while stirring until a dough forms.
3. Once the sweet potatoes are cooked, let them cool slightly. Cut them in half lengthwise and scoop out some of the flesh to make room for the mochi filling.
4. Stuff each sweet potato with the mochi mixture, dividing it evenly among the four halves.
5. Serve warm or at room temperature.
Cooking Time: 45-50 minutes (sweet potatoes) + 10-15 minutes (mochi preparation)
Japanese Sweet Potato Kinpira (Stir-Fry)
Kinpira is a popular Japanese side dish that combines sweet potatoes with soy sauce and sake for a rich, savory flavor. This recipe is a simple and delicious way to enjoy the sweetness of sweet potatoes.
Ingredients:
– 2 large Japanese sweet potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the sweet potato cubes and stir-fry for about 5 minutes, or until they start to brown.
5. In a small bowl, whisk together soy sauce and sake. Pour the mixture over the sweet potatoes and continue stirring for another 2-3 minutes, or until the sweet potatoes are coated with the sauce.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Sweet Potato Korokke (Japanese Croquettes)
Sweet Potato Korokke, also known as Japanese Croquettes, are crispy on the outside and fluffy on the inside, filled with the natural sweetness of sweet potatoes. This recipe is a delicious twist on traditional korokke, perfect for snack time or as a side dish.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup panko breadcrumbs
– 1/4 cup all-purpose flour
– 1 egg
– 1/2 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together the mashed sweet potatoes, panko breadcrumbs, flour, and egg.
2. Season with salt to taste.
3. Using your hands, shape the mixture into small patties, about 1-inch in diameter.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium heat.
5. Fry the korokke for 3-4 minutes on each side, or until golden brown and crispy.
6. Drain excess oil on paper towels and serve warm.
Cooking Time: 10-12 minutes
Japanese Sweet Potato Salad with Kewpie Mayo
This refreshing salad combines the natural sweetness of Japanese sweet potatoes with the creamy richness of Kewpie mayo, perfect for a light and satisfying side dish or snack.
Ingredients:
– 2 large Japanese sweet potatoes, peeled and diced
– 1/4 cup Kewpie mayonnaise
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped scallions or sesame seeds for garnish (optional)
Instructions:
1. Boil the sweet potato cubes until tender, about 15-20 minutes. Drain and let cool.
2. In a large bowl, whisk together Kewpie mayonnaise, soy sauce, rice vinegar, and grated ginger until smooth.
3. Add the cooled sweet potatoes to the bowl and toss to coat with the dressing.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions or sesame seeds if desired.
6. Serve chilled or at room temperature.
Cooking Time: 15-20 minutes
Sweet Potato Zenzai (Warm Dessert Soup)
Sweet Potato Zenzai is a comforting Japanese dessert soup that warms the heart and soul. This sweet and creamy soup is made with roasted sweet potatoes, milk, and sugar, perfect for a cozy treat on a chilly day.
Ingredients:
– 2 large sweet potatoes
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 tablespoon cornstarch
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes several times with a fork and roast for about 45 minutes, or until they’re soft.
3. Scoop out the flesh and puree in a blender until smooth.
4. In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
5. Add the sweet potato puree to the saucepan and stir to combine.
6. In a small bowl, mix the cornstarch with a little water to make a paste. Add it to the saucepan and stir to thicken the soup.
7. Serve warm, garnished with whipped cream or toasted nuts if desired.
Cooking Time: 1 hour 15 minutes
Japanese Sweet Potato and Chestnut Rice
This comforting side dish combines the natural sweetness of sweet potatoes with the nutty flavor of chestnuts, all wrapped up in a savory rice bowl. Perfect for accompanying grilled meats or as a main course.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 cup uncooked Japanese short-grain rice
– 2 cups water
– 1/4 cup dried chestnuts, rehydrated and chopped
– 2 tablespoons soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 teaspoon sesame oil
– Salt to taste
Instructions:
1. Cook the Japanese short-grain rice according to package instructions using 2 cups of water.
2. In a separate pan, heat the sesame oil over medium heat. Add the diced sweet potato and cook until tender, about 10-12 minutes.
3. Add the rehydrated chestnuts, soy sauce, and sake (or dry white wine) to the pan with the cooked sweet potatoes. Stir-fry for an additional 2-3 minutes.
4. Combine the cooked rice and sweet potato-chestnut mixture. Season with salt to taste.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Sweet Potato Anmitsu (Jelly Dessert)
Sweet potato anmitsu is a unique Japanese dessert that combines the natural sweetness of sweet potatoes with the classic texture of agar jelly. This refreshing dessert is perfect for warm weather.
Ingredients:
– 2 large sweet potatoes
– 1 cup granulated sugar
– 1 cup water
– 1/2 cup agar powder
– 1/4 cup heavy cream (optional)
– Fresh fruit and toasted nuts for garnish (optional)
Instructions:
1. Peel the sweet potatoes and boil them until tender.
2. Mash the cooked sweet potatoes and mix with sugar, water, and agar powder in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce heat to low and simmer for 5 minutes or until the agar has dissolved.
4. Strain the mixture through a fine-mesh sieve into a clean bowl.
5. Allow the mixture to cool and thicken at room temperature (about 30-40 minutes).
6. If desired, whisk in heavy cream to create a lighter consistency.
7. Pour the anmitsu into individual serving cups or a large mold.
8. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 10-15 minutes
Japanese Sweet Potato Donuts with Matcha Glaze
Experience the delightful combination of sweet potato and matcha green tea in these soft, fluffy donuts. Perfect for a unique dessert or snack.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/4 teaspoon active dry yeast
– 1/2 cup whole milk
– 2 tablespoons unsalted butter, melted
– Matcha glaze (recipe below)
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together flour, sugar, and salt. Add mashed sweet potatoes, yeast, and milk. Mix until smooth.
3. Gradually add melted butter and mix until combined.
4. Cover and let the dough rise for 1 hour.
5. Heat oil and fry donuts in batches until golden brown, about 2-3 minutes per side.
6. Drain excess oil on paper towels.
Matcha Glaze:
– 1 tablespoon matcha powder
– 2 tablespoons powdered sugar
– 2 tablespoons milk
Whisk together ingredients until smooth. Drizzle over cooled donuts.
Cooking Time: About 20-25 minutes (including rising time)
Sweet Potato Nimono (Simmered Dish)
This traditional Japanese recipe for Sweet Potato Nimono, or simmered dish, is a simple and comforting side dish that brings out the natural sweetness of sweet potatoes. With just a few ingredients and some gentle simmering, you’ll have a delicious accompaniment to your favorite Japanese meals.
Ingredients:
– 2-3 large sweet potatoes, peeled and cubed
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 1/4 cup mirin (sweet Japanese cooking sake)
– 2 tablespoons sugar
– 1/4 teaspoon ground ginger
Instructions:
1. In a large pot, combine sweet potato cubes, soy sauce, sake, mirin, and sugar.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 30-40 minutes, or until the sweet potatoes are tender.
3. Stir in ground ginger and continue to simmer for an additional 5 minutes.
4. Serve warm, garnished with green onions and sesame seeds if desired.
Cooking Time: 35-45 minutes
Japanese Sweet Potato Chiffon Cake
This recipe combines the natural sweetness of Japanese sweet potatoes with the lightness and airiness of a chiffon cake, creating a unique and delicious dessert perfect for any occasion.
Ingredients:
– 2 large Japanese sweet potatoes, cooked and mashed
– 1 3/4 cups (210g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites, at room temperature
– 1/2 teaspoon cream of tartar
– 1/2 teaspoon salt
– 1/4 cup (60ml) vegetable oil
Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) tube pan or angel food cake pan.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, beat egg whites and cream of tartar until soft peaks form.
4. Gradually add the dry ingredients to the egg mixture, alternating with vegetable oil, beginning and ending with the dry ingredients. Beat just until combined.
5. Fold in the mashed sweet potatoes.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Remove from the oven and let cool completely on a wire rack.
Cooking Time: 45-50 minutes
Sweet Potato Oden (Winter Stew)
Warm up with a hearty bowl of Sweet Potato Oden, a traditional Japanese winter stew that’s both comforting and nutritious. This recipe combines the natural sweetness of sweet potatoes with the savory flavors of dashi broth and various vegetables.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 4 cups dashi broth (or vegetable broth)
– 1 tablespoon soy sauce
– 1 tablespoon sake (optional)
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 carrot, sliced
– 1 daikon radish, sliced
– 1 teaspoon grated ginger
Instructions:
1. In a large pot, combine sweet potatoes, dashi broth, soy sauce, and sake (if using). Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 30 minutes, or until sweet potatoes are tender.
3. Add onion, garlic, carrot, daikon radish, and ginger. Simmer for an additional 10-15 minutes, or until vegetables are cooked through.
4. Serve hot, garnished with green onions and a dash of soy sauce if desired.
Cooking Time: Approximately 45-50 minutes
Japanese Sweet Potato Ice Cream
Experience the unique flavor of Japan with this sweet potato ice cream recipe. This creamy dessert is a perfect blend of natural sweetness and subtle earthy notes from the sweet potatoes.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. In a blender or food processor, combine the mashed sweet potatoes, heavy cream, whole milk, sugar, vanilla extract, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once frozen, scoop and serve immediately.
Cooking Time: 30 minutes (including preparation time)
Note: If you don’t have an ice cream maker, freeze the mixture in a shallow metal pan or a 9×13 inch baking dish, stirring every 30 minutes until the desired consistency is reached (about 2-3 hours).
Summary
Discover the versatility of Japanese sweet potatoes with these 20 delicious recipes for every occasion! From savory dishes like Roasted Japanese Sweet Potatoes with Miso Butter and Grilled Japanese Sweet Potatoes with Yuzu Glaze to sweet treats like Sweet Potato Mochi with Black Sesame Filling and Japanese Sweet Potato Donuts with Matcha Glaze, there’s something for everyone. Plus, find inspiration for comforting soups, stews, and side dishes, as well as creative twists on traditional Japanese recipes. Get cooking and explore the world of Japanese sweet potatoes!
