Description
Baked Japanese sweet potatoes are simple, flavorful, and comforting—roasted whole until tender and caramelized with naturally sweet, chestnut-like flavor.
Ingredients
- 2–4 Japanese sweet potatoes (satsumaimo), scrubbed clean
- Olive oil (optional, for rubbing skin)
- Sea salt (optional, for sprinkling)
- Optional toppings: butter or vegan butter, tahini, miso glaze, cinnamon, maple syrup, Greek yogurt, nut butter, roasted seeds
Instructions
- Preheat oven to 375°F (190°C).
- Scrub sweet potatoes and pat dry. Rub with olive oil and sprinkle with salt if desired.
- Place sweet potatoes directly on oven rack or lined baking sheet.
- Bake for 60–75 minutes, or until tender and skins begin to wrinkle.
- Remove from oven, let cool slightly, then slice open and add toppings of choice.
Notes
- No need to peel—skins are edible and nutritious.
- Adjust baking time depending on potato size.
- Use savory or sweet toppings to suit your mood.
- Leftovers are great in salads, grain bowls, or breakfast scrambles.
- Freeze baked sweet potatoes by wrapping individually and storing in a freezer-safe bag.
Nutrition
- Serving Size: 1 medium potato
- Calories: 180
- Sugar: 7g
- Sodium: 40mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
