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Friday, May 27

Roasted Japanese Sweet Potatoes

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I know I mentioned Japanese sweet potatoes in a weekly menu post recently, but I’m mentioning them again anyway. Last week I ordered a whole bunch of these beauties from our CSA, roasted them all up at once and stuck them in the freezer. I don’t know about you, but one of my major barriers to eating sweet potatoes is remembering to start cooking them early enough to actually have them done by dinnertime. Which is why I’m super excited to have a whole bunch already cooked and ready to go in the freezer. As long as I remember to defrost them when we need them, I think we should be good to go!

I figured I’d let you know how we roasted them, since I didn’t really say in the last post. Not that it’s very complicated or different than cooking any other sweet potatoes, but I’ll share anyway. And, seriously, if you ever see these at your market, grab a few and give them a try. Nate and I really love them. Still sweet like a sweet potato, but with more of a squash flavor and less of a sweet potato texture. I don’t know, they’re just yummy!

Roasted Japanese Sweet Potatoes
 
Author:
Cuisine: Side Dish
Ingredients
  • Japanese sweet potatoes, as many as you want to eat…
  • Butter, salt and pepper
Instructions
  1. Wash sweet potatoes, poke them with a fork in several places, place on a cookie sheet or roasting pan and cook in a 400 degree oven for about an hour, until knife pierces sweet potatoes easily.
  2. Cut open, drizzle with butter, salt and pepper and enjoy!

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18 Comments »

  1. 1
    Bri

    The good news is that, time-wise, you can always peel them, cut them into cubes, and toss with butter or olive oil and whatever seasonings you want. Then roasting only takes about 20 minutes and each piece has a little caramelization on the outside and is soft on the inside. :-) I do this for my kids’ lunches a lot, too — often I’ll even cut the peeled potato into planks, then use small metal cookie cutters to cut out little sweet potato shapes, which I roast and then pack for them. They love it.

  2. 2
    Jillian

    if i dont have time to make a sweet potato for an hour i will poke it and put in the oven for about 30 mins and then pop it in the microwave for about 5 mins and it is PERFECT!

  3. I love these sweet potatoes, but I’ve never thought of freezing them. Like Jillian’s tip, too.

  4. 4
    Soybeanlover

    You can also slice them in 1-1.5 inch rings, boil them for a few minutes and viola! They don’t caramelize, but still tasty. Cook cubes with your rice next time. Yum!

  5. 5
    maren

    Have you ever tried baking potatoes in the crockpot? Totally works and they come out divine! I just wrap the potato (red, russet, sweet, whatever) in foil, pile them in the crockpot and cook on low for several hours. It doesn’t help the last minute thing but if you know what you’re cooking that night and the dinner hour is rushed you can put these puppies in early in the day and you’re all set!

    • Jane Maynard

      I have never heard of that – VERY cool! will definitely have to remember that tip!!! thank you!

  6. 6
    Charlie Sommers

    I lived in Tokyo for eight years back in the 60s and early 70s. I have many fond memories of the oimo-man who came by my home often. His potatoes were reasonably priced (cheap) and packed in warm gravel to retain the heat. My Japanese wife and I would have considered it sacrilege to have added anything, including butter, to his delicious offering.

    Japanese sweet potatoes are widely available at Asian markets across America today and can be enjoyed in a very simple manner. Just roast them and eat them!

    • Jane Maynard

      so glad you commented, I could totally picture your memory! next time I’ll try it without the butter…MAYBE. butter is hard to resist ;)

  7. 7
    Charlie Sommers

    Just enjoy them with a cup of, unsweetened of course, green tea. A delicious combination that’s just sweet enough without being cloying and a snack that your heart will thank you for.

  8. 8
    Tulika

    Nice tip about the microwave.

    Check out my recipe for sweet potato on my blog
    Bluemoonchef.blogspot.com

  9. 9
    Tulika

    Nice tip about speeding up the cooking in the microwave.

    Check out my recipe for Japanese sweet potato on my blog
    Bluemoonchef.blogspot.com

  10. 10
    Tat

    I love these sweet potatoes! For a real time saver, either cooked them covered in water in a pressure cooker on high (15psi) for 7 minutes or on a rack steamed. You’re also cooking at a higher temp with a pressure cooker. we eat them as is. No salt or butter. My two year old twins love them!

    • Jane Maynard

      I was just talking about pressure cookers with a friend at dance class the other day. I don’t have one but sort of want to get one but only remember my mom using it for chicken…but your comment is inspiring me! :)

  11. 11
    F

    Hi, why does my sweet potato turn out dry and crackly after roasting at abt 200 degrees, 30-40mins? It’s not soft and moist. Is it because I store them in fridge prior to baking? Please get back to me ASAP. I would like to show you a pic of my sweet potato. I’m so distressed cos I eat them everyday. Thanks for your help.

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