Change up your usual sweet potato dish with this delicious Japanese sweet potato recipe drizzled with a simple tahini miso dressing. Just chop, roast and enjoy the sweetness and health benefits of sweet potato as either a side dish or easy snack.
We’ve been on a Japanese Sweet Potato kick around here! The combo of the hearty warm veggie mixed with the cooler weather just hits the spot. My daughter likes them roasted or steamed but I love them roasted with the most perfect miso tahini sauce. I thought it was due time I share the recipe with you!
What Is Special About Japanese Sweet Potato?
Like most vegetables, sweet potato comes in many different varieties. Most people are familiar with classic orange sweet potato but you can also get purple sweet potato, orange yams and even Japanese Sweet potato.
Japanese sweet potato or satsumaimo as it’s known in Japan is a sweet and starchy potato with a purple-reddish skin and pale yellow flesh. What sets it apart from it’s orange sweet potato cousin is its texture which is usually drier and starchier making it creamier and fluffier upon roasting or steaming. While its flavor is sweeter than other sweet potato varietals, its texture more closely resembles a regular baked potato.
Like other sweet potatoes, Japanese sweet potatoes are high in dietary fiber, low in sodium and a great source of both potassium and vitamin C and vitamin A.
If you’re looking to try the sweetness and taste of Japanese Sweet Potatoes you can usually find them at most conventional grocery stores like Whole Foods and Trader Joe’s. They can also be found at Asian grocery stores and some Farmer’s Markets.
Ingredients in Roasted Japanese Sweet Potato
- Japanese Sweet Potato – you can use regular sweet potatoes for this recipe but I really enjoy the chestnut-like flavor that Japanese sweet potatoes offer.
- Olive Oil – For roasting.
- Miso – you can buy miso paste at most grocery stores or Asian grocery stores. I prefer white or yellow miso for this recipe.
- Tahini – Blended sesame seed paste.
- Salt – for flavor. Feel free to reduce or omit if watching sodium levels.
How to Make Roasted Japanese Sweet Potato
STEP 1: ROAST JAPANESE SWEET POTATO
Spread Japanese sweet potatoes out on baking sheet and drizzle with olive oil and a sprinkling of salt. Roast in oven for 30 minutes, flipping halfway through. Sweet potatoes are ready when the skin is crispy but they are fork tender on the inside.
STEP 2: MAKE MISO TAHINI SAUCE
Meanwhile in a medium bowl combine miso paste and tahini. Add water 1 tbsp at a time to thin out sauce, if necessary.
STEP 3: DRIZZLE WITH SAUCE + SERVE
Remove sweet potatoes from oven and drizzle with miso-tahini sauce.
How to Store
Before being cooked, sweet potatoes can be stored at room temperature for up to 1 month. Just try to keep them in a dark spot.
You can store your leftovers in the refrigerator for up to 3 days. Reheat in microwave if already drizzled with sauce.
More Potato Recipes:
- Roasted Fingerling Potatoes
- How to Make Crispy French Fries
- The Best Roasted Potatoes
- Sweet Potato Egg Boats
- Maple chipotle sweet potatoes
- Crispy Sweet Potato Fries
- Warm Lentil + Sweet Potato Salad
Roasted Japanese Sweet Potato
Change up your usual sweet potato dish with this delicious Japanese sweet potato recipe. Just chop, roast and enjoy the sweetness and health benefits of sweet potato as either a main dish or easy snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side
- Method: Roast
- Cuisine: Japanese
- Diet: Vegan
- 2 large Japanese sweet potatoes (or 4 medium), chopped
- 1 tbsp olive oil
- 2 tbsp white miso paste
- 1/4 cup tahini
- Salt, to taste
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper or a silicone mat
- Spread Japanese sweet potatoes out on baking sheet and drizzle with olive oil and a sprinkling of salt.
- Roast in oven for 30 minutes, flipping halfway through. Sweet potatoes are ready when the skin is crispy but they are fork tender on the inside.
- Meanwhile in a medium bowl combine miso paste and tahini. Add water 1 tbsp at a time to thin out sauce, if necessary. Add salt to taste (I personally find the miso adds enough saltiness but feel free to add more)
- Remove Japanese sweet potatoes from oven and drizzle with miso-tahini sauce.
- Serve immediately or store in fridge for up to 3 days.
Keywords: japanese sweet potato
JOIN THE THM NEWSLETTER
Join 20,000+ members of the THM Community to get access to exclusive recipes, healthy lifestyle tips and behind-the-scenes news from our team!