Learn how to bake Japanese sweet potatoes! They have puffy skins and sweet, fluffy, creamy flesh.A nutritious, delicious side dish or light meal! Jump to recipe A Japanese sweet potato is one of my favorite winter vegetables.I first tried one on a trip to Japan years ago, sliced and fried to perfection on a plate of vegetable tempura.

Each slice’s crisp exterior gave way to a pale interior that was fluffy and lightly sweet, with a flavor that reminded me of chestnuts.I was hooked immediately.This baked Japanese sweet potato recipe is how I like to prepare them at home. It’s inspired by yaki imo, the baked Japanese sweet potatoes that are sold as a street snack in Japan.In this recipe, the potatoes come out with lightly crisp, puffy skins and sweet, nutty, creamy flesh.

Topped with a pat of miso butter, they’re a delicious, nutritious lunch or side dish…and they couldn’t be easier to make in the oven.Japanese Sweet Potatoes vs Orange Sweet PotatoesBefore we get to the recipe, I want to give you a little background in case you’re new to cooking this veggie.When it comes to appearance, taste, and texture, Japanese sweet potatoes and orange sweet potatoes differ in a few ways.First, Japanese sweet potatoes have darker, reddish-purple skin and white flesh that deepens to yellow when cooked.

They’re also starchier, with a fluffy and creamy texture closer to a russet than an orange sweet potato.They’re sweeter and nuttier than orange sweet potatoes to

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