Description
A Baked Japanese Sweet Potato is a simple, naturally sweet, and satisfying dish where reddish-purple-skinned sweet potatoes are roasted until soft and caramelized — perfect as a healthy side or snack.
Ingredients
- 2–4 Japanese sweet potatoes (Satsumaimo or Murasaki)
- 1–2 tsp olive oil or cooking oil (optional)
- Pinch of salt (optional)
- Optional toppings: butter, cinnamon, maple syrup, Greek yogurt, nut butter
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the sweet potatoes thoroughly. Pat dry with a towel.
- Lightly coat each sweet potato with oil and sprinkle with a little salt if desired.
- Place the sweet potatoes on a baking sheet lined with parchment paper or foil.
- Bake for 45–60 minutes, turning once halfway through, until the potatoes are soft and skins are slightly wrinkled.
- Check doneness by inserting a fork or skewer — it should slide in easily.
- Remove from oven, let cool slightly, then slice open and add desired toppings.
Notes
Choose medium-sized sweet potatoes for more even baking.No need to poke holes, but you can if you prefer.The skin is edible and adds texture and nutrients.Great with sweet or savory toppings — mix and match to taste.To air fry, cook at 390°F (200°C) for 35–45 minutes.
Nutrition
- Serving Size: 1 medium sweet potato
- Calories: 180
- Sugar: 7g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
