Easy Baked Japanese Sweet Potatoes
These easy Baked Japanese Sweet Potatoes make your meal prep that much better. All you need is the Japanese sweet potatoes, extra virgin olive oil and salt. It’s the perfect way to add more fiber to your plate. It pairs perfectly with your favorite protein and veggies for a complete meal.
I’ve been making Japanese sweet potatoes forever, especially with recipes like homemade sweet potato chips and my Murasaki Sweet Potato Salad. But roasting them whole has become a new favorite because now I can roast a whole bag and have them ready for the week to use for breakfast, lunch or dinner.
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Why this recipe works
- Perfect meal prep side dish. I like to stuff mine with Bison Sloppy Joes or No Sugar Sloppy Joes, or the filling for Ground Chicken Tacos.
- Ready in under 60 minutes. Similar to my Buttermilk Mashed Potatoes, Rosemary Sweet Potatoes, or Root Vegetable Mash , these potatoes come together in under an hour. Most of it is hands off cooking, so you are free to work on other parts of your meal.
- Uses 3 simple ingredients and is Whole30 compliant. Pair it with favorites like Whole30 Chicken Thighs, Middle Eastern Spatchcock Chicken, Middle Eastern Salmon, Walnut Crusted Salmon or Pesto Salmon. Be sure to add on some vegetables like Whole30 Brussel Sprouts, Rosemary Carrots, or Sautéed Cabbage for a complete meal.
Ingredients you’ll need
- Japanese sweet potatoes
- Extra virgin olive oil
- Kosher salt
How to make Japanese Sweet Potatoes
Step One: Preheat the oven to 425 degrees. Line a large sheet pan with parchment paper.
Step Two: Wash the potatoes well, making sure all the dirt is removed and pat dry. Pierce the potatoes with a fork .
Step Three: Place the Japanese sweet potatoes on the sheet pan and rub with oil. Roast for about 45-55 minutes or until fork tender.
Step Four: Remove from the oven when done and season with kosher salt. Let them cool a few minutes before serving.
Storing and reheating
Let them cool completely before storing. Store an airtight container or large zip lock bag in the fridge for up to 4-5 days. Reheat in the microwave for 1-2 minutes.
Helpful tips for Baked Japanese Sweet Potatoes
- The skin is edible and delicious so be sure to scrub the potatoes well and dry with a paper towel.
- Pierce the potatoes with a fork for ventilation.
- Use a baking sheet pan lined with parchment paper so it can soak up the juices of the potatoes.
- Japanese sweet potatoes are done when they are fork tender in the middle.
- Try to choose potatoes similar in size so they cook evenly.
Serving suggestions
- These Baked Japanese Sweet Potatoes are perfect for main dishes like Honey Mustard Chicken Thighs, Salmon with Lemon and Dill, Honey Mustard Salmon, Gluten Free Turkey Meatloaf, Bison Meatloaf, Bison Meatballs, Gluten Free Turkey Meatballs and Greek Chicken Meatballs.
- Try it in a breakfast bowl with favorites like Turkey Shakshuka or Zucchini Crustless Quiche.
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Easy Baked Japanese Sweet Potatoes
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Equipment
Ingredients
- 4 Japanese sweet potatoes
- 2 tablespoons extra virgin olive oil
- kosher salt as needed
Instructions
- Preheat the oven to 425 degrees. Line a large sheet pan with parchment paper.
- Wash the potatoes well, making sure all the dirt is removed and pat dry. Pierce the potatoes with a fork .
- Place the Japanese sweet potatoes on the sheet pan and rub with oil. Roast for about 45-55 minutes or until fork tender in the center.
- Remove from the oven when done and season with kosher salt. Let them cool a few minutes before serving.
Notes
- The skin is edible and delicious so be sure to scrub the potatoes well and dry with a paper towel.
- Pierce the potatoes with a fork for ventilation.
- Use a baking sheet pan lined with parchment paper so it can soak up the juices of the potatoes.
- Japanese sweet potatoes are done when they are fork tender in the middle.
- Try to choose medium size potatoes similar in size so they cook evenly. If larger, you can cut in half once cooked to make more servings.
Nutrition
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