Name: Baked Japanese Sweet Potato
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 4 Japanese sweet potatoes; sea salt; black pepper; butter or miso butter; fresh cilantro optional

Overview

Prep5 min

Cook45 min

Total50 min

Servings4

DifficultyEasy

Equipment

Oven
Baking sheet
Fork

Method

Heat the oven

Heat oven to 425°F.

Prep the potatoes

Wash the potatoes and prick each several times with a fork.

Arrange

Place directly on a lined baking sheet without wrapping them.

Bake

Bake 45–60 minutes until the skins puff and the centers are tender.

Fluff

Slice open and fluff the insides.

Season and finish

Season and finish with butter or miso butter.

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Tips

NoteDon't wrap them in foil. Baking them uncovered is what gives the skins that slightly crisp, puffed texture.

NoteFor quick miso butter: mash equal parts soft butter and white miso with a squeeze of lime.

NoteChoose potatoes of similar size so they finish at the same time.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorRefrigerate up to 4 days; reheat in a hot oven to re-crisp the skins.

Frequently asked

What makes Japanese sweet potatoes different?+

Denser, starchier, and sweeter than orange sweet potatoes — closer to a roasted chestnut in texture.

Can I microwave them?+

In a pinch, yes — but the oven's dry heat is what creates the puffed skin and concentrated sweetness.

What if I can't find miso butter?+

Plain salted butter and flaky salt are lovely; a drizzle of tahini is another great finish.

Baked Japanese Sweet Potato

Overview

Ingredients

Equipment