Easy Baked Japanese Sweet Potatoes
These easy Baked Japanese Sweet Potatoes make your meal prep that much better. All you need are Japanese sweet potatoes, extra virgin olive oil and salt. Japanese sweet potatoes are creamy and naturally sweet with a touch of nuttiness. 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.
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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
Notes:
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:
- 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
Calories: 256kcalCarbohydrates: 45gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 124mgPotassium: 762mgFiber: 7gSugar: 9gVitamin A: 32063IUVitamin C: 5mgCalcium: 68mgIron: 1mg
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