20 Delicious Japanese Sweet Potato Recipes for Every Occasion

Welcome to a world where the humble Japanese sweet potato transforms into extraordinary dishes for every occasion! Whether you’re craving quick weeknight dinners, seasonal delights, or cozy comfort food, we’ve got you covered. Dive into our roundup of 20 delicious recipes that celebrate the versatility and rich flavor of this beloved tuber. Get ready to be inspired—your next favorite dish awaits!

Japanese Sweet Potato Muffins

These Japanese Sweet Potato Muffins are a delightful twist on the classic, offering a subtly sweet and moist texture that’s perfect for breakfast or a snack.

Ingredients

• 1 cup mashed Japanese sweet potato (about 1 medium)
• 1/2 cup granulated sugar
• 1/4 cup melted unsalted butter
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup milk

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix together 1 cup mashed Japanese sweet potato, 1/2 cup granulated sugar, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until smooth.
3. In another bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
4. Gradually add the dry ingredients to the sweet potato mixture, alternating with 1/2 cup milk, stirring just until combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The unique earthy sweetness of Japanese sweet potatoes gives these muffins a depth of flavor that’s both comforting and intriguing.

Tip: For an extra touch of sweetness, sprinkle the tops with a little turbinado sugar before baking.

Roasted Japanese Sweet Potato with Honey Butter

There’s something magical about the combination of sweet potatoes and honey butter that makes this dish a comforting favorite. Perfect for a cozy night in or a festive gathering, this recipe is as simple as it is delicious.

Ingredients

• 2 medium Japanese sweet potatoes, scrubbed and dried
• 2 tablespoons unsalted butter, softened
• 1 tablespoon honey
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce the sweet potatoes several times with a fork, then place them on the prepared baking sheet. Bake for 45-50 minutes, or until tender when pierced with a knife.
3. While the sweet potatoes bake, mix together the softened butter, honey, sea salt, and ground cinnamon in a small bowl until well combined.
4. Once the sweet potatoes are done, let them cool for a few minutes, then slice them open down the middle. Generously spread the honey butter mixture inside each sweet potato.
5. Serve warm, allowing the honey butter to melt into the sweet potatoes for an irresistible flavor.

The caramelized edges of the roasted sweet potato paired with the creamy honey butter create a delightful contrast that’s both rich and refreshing.

Tip: For an extra touch of indulgence, sprinkle a pinch of flaky sea salt on top before serving.

Japanese Sweet Potato Soup

Warm up with this creamy Japanese Sweet Potato Soup, a cozy blend of sweet and savory flavors that’s as nourishing as it is delicious.

Ingredients

• 2 large Japanese sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup coconut milk
• 1 tablespoon maple syrup

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the cubed Japanese sweet potatoes to the pot along with the vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 20 minutes.
3. Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
4. Stir in the coconut milk and maple syrup until well combined. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of black pepper if desired.

The natural sweetness of the Japanese sweet potatoes pairs beautifully with the creamy coconut milk, creating a soup that’s both luxurious and comforting.

Tip: For an extra layer of flavor, try roasting the sweet potatoes before adding them to the soup.

Grilled Japanese Sweet Potato Skewers

These Grilled Japanese Sweet Potato Skewers are a delightful twist on your usual BBQ fare, offering a perfect balance of sweetness and smokiness that’ll have everyone asking for seconds.

Ingredients

• 2 large Japanese sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the sweet potato cubes with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Thread the coated sweet potato cubes onto the soaked wooden skewers, leaving a little space between each cube for even cooking.
4. Place the skewers on the preheated grill. Cook for about 10 minutes on each side, or until the sweet potatoes are tender and have nice grill marks.
5. Serve immediately. The caramelization from the maple syrup and the smokiness from the paprika create a flavor profile that’s irresistibly complex yet simple to achieve.

Tip: For an extra flavor boost, brush the skewers with a little more maple syrup during the last few minutes of grilling.

Japanese Sweet Potato and Kale Salad

This Japanese Sweet Potato and Kale Salad is a vibrant, nutrient-packed dish that brings a delightful contrast of textures and flavors to your table.

Ingredients

• 2 medium Japanese sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 bunch kale, stems removed and leaves chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts

Instructions

1. Preheat your oven to 400°F. Toss the diced sweet potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes roast, massage the kale with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until the leaves soften and darken in color.
3. In a small bowl, whisk together the maple syrup and apple cider vinegar to create the dressing.
4. Combine the roasted sweet potatoes, massaged kale, dried cranberries, and chopped walnuts in a large bowl. Drizzle with the dressing and toss gently to combine.

The magic of this salad lies in the sweet and savory dance between the caramelized sweet potatoes and the tangy dressing, with crunchy walnuts adding the perfect finish.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Japanese Sweet Potato Pancakes

These Japanese Sweet Potato Pancakes are a delightful twist on the classic, offering a subtly sweet flavor and a fluffy texture that’s irresistible any time of day.

Ingredients

• 1 cup mashed Japanese sweet potato (about 1 medium potato)
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• Maple syrup and butter for serving

Instructions

1. In a large bowl, whisk together the mashed Japanese sweet potato, milk, egg, melted butter, and vanilla extract until smooth.
2. In another bowl, combine the all-purpose flour, sugar, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
3. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
4. Serve warm with maple syrup and butter.

The natural sweetness and vibrant color of Japanese sweet potatoes make these pancakes a standout, offering a unique flavor profile that’s both comforting and exotic.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Baked Japanese Sweet Potato Fries

These Baked Japanese Sweet Potato Fries are a game-changer for your snack time, offering a perfect balance of sweetness and crispiness that’s hard to resist.

Ingredients

• 2 medium Japanese sweet potatoes, scrubbed and cut into 1/2-inch thick fries
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato fries with 2 tablespoons olive oil until evenly coated.
3. Sprinkle 1/2 teaspoon sea salt, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper over the fries. Toss again to ensure they’re well seasoned.
4. Spread the fries in a single layer on the prepared baking sheet, making sure they’re not touching for maximum crispiness.
5. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy on the edges.

The magic of these fries lies in their caramelized edges and fluffy centers, a texture contrast that’s simply irresistible. Serve them straight from the oven for the best experience.

Tip: For an extra crispy finish, place the baking sheet on the top rack of the oven during the last 5 minutes of baking.

Japanese Sweet Potato Pie

Imagine the creamy texture of sweet potatoes meeting the delicate sweetness of Japanese flavors in this unique pie that’s sure to become a new favorite.

Ingredients

• 2 cups mashed Japanese sweet potatoes (about 2 medium)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs, beaten
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the mashed Japanese sweet potatoes, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Mix well.
3. Stir in the beaten eggs, 1 cup evaporated milk, and 1 teaspoon vanilla extract until the mixture is smooth.
4. Pour the filling into the unbaked 9-inch pie crust, smoothing the top with a spatula.
5. Bake for 45 to 50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
6. Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting time enhances the flavors and ensures the perfect slice.

The subtle earthiness of Japanese sweet potatoes paired with the warmth of cinnamon and nutmeg creates a pie that’s unexpectedly sophisticated yet comforting.

Tip: For an extra smooth filling, press the cooked sweet potatoes through a sieve before mashing.

Japanese Sweet Potato and Black Bean Tacos

These Japanese Sweet Potato and Black Bean Tacos are a delightful twist on taco night, combining sweet and savory flavors in a hearty, vegetarian-friendly package.

Ingredients

• 2 medium Japanese sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. Preheat your oven to 400°F. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and salt. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, warm the black beans and corn in a small saucepan over medium heat for 5 minutes, stirring occasionally.
3. Warm the tortillas according to package instructions.
4. To assemble the tacos, divide the roasted sweet potatoes, black bean and corn mixture, avocado slices, and chopped cilantro among the tortillas. Serve with lime wedges on the side.

The contrast between the creamy avocado and the smoky, spiced sweet potatoes makes these tacos a standout dish that’s as satisfying as it is colorful.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of chili powder to the sweet potatoes before roasting.

Japanese Sweet Potato Mash with Cinnamon

This Japanese Sweet Potato Mash with Cinnamon is a cozy, slightly sweet side dish that brings a unique twist to your dinner table with its vibrant color and warm spices.

Ingredients

• 2 large Japanese sweet potatoes (about 1.5 lbs), peeled and cubed
• 3 tbsp unsalted butter
• 1/4 cup milk
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Place the cubed Japanese sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
2. Drain the potatoes and return them to the pot. Add 3 tbsp unsalted butter, 1/4 cup milk, 1 tbsp maple syrup, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
3. Mash the potatoes with a potato masher or fork until smooth and creamy. For extra creaminess, you can use a hand mixer on low speed.
4. Taste and adjust seasoning if necessary, then serve warm. The natural sweetness of the Japanese sweet potatoes paired with the warmth of cinnamon creates a comforting dish that’s perfect for any meal.

Tip: For a dairy-free version, substitute the butter and milk with your favorite plant-based alternatives.

Japanese Sweet Potato Curry

Warm up your kitchen with this comforting Japanese Sweet Potato Curry, a delightful twist on the classic that brings a subtle sweetness and creamy texture to your dinner table.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large Japanese sweet potatoes, peeled and cubed
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and 1 tablespoon grated ginger, cooking for another minute until fragrant.
3. Add 2 tablespoons curry powder, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring to coat the onions.
4. Add the cubed Japanese sweet potatoes, stirring to mix with the spices.
5. Pour in 1 can coconut milk and 2 cups vegetable broth, bringing the mixture to a simmer. Cook for 20 minutes, or until the sweet potatoes are tender.
6. Stir in 1 tablespoon soy sauce and 1 tablespoon maple syrup, adjusting the seasoning to taste.
7. Garnish with fresh cilantro before serving.

The magic of this curry lies in the Japanese sweet potatoes, which melt into the sauce, creating a naturally creamy texture without any dairy. The hint of maple syrup balances the spices perfectly, offering a sweet and savory flavor that’s hard to resist.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for a minute before adding it to the dish.

Japanese Sweet Potato and Coconut Milk Stew

Warm up your kitchen with this comforting Japanese Sweet Potato and Coconut Milk Stew, a creamy, subtly sweet dish that’s as nourishing as it is delicious.

Ingredients

• 2 medium Japanese sweet potatoes, peeled and cubed
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the Japanese sweet potatoes, coconut milk, vegetable broth, soy sauce, maple syrup, salt, and black pepper. Bring to a simmer.
4. Cover and cook on low heat for 20 minutes, or until the sweet potatoes are tender.
5. Garnish with fresh cilantro before serving.

The magic of this stew lies in the velvety texture of the sweet potatoes against the rich, creamy coconut milk, creating a harmony of flavors that’s both grounding and uplifting.

Tip: For an extra layer of flavor, toast a handful of coconut flakes and sprinkle them on top before serving.

Japanese Sweet Potato Bread

This Japanese Sweet Potato Bread brings a delightful twist to your baking routine, combining the earthy sweetness of Japanese sweet potatoes with the soft, comforting texture of homemade bread.

Ingredients

• 1 medium Japanese sweet potato (about 1 cup mashed)
• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast
• 1 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg

Instructions

1. Peel and cube the Japanese sweet potato, then boil until tender, about 15 minutes. Drain, mash, and let cool to room temperature.
2. In a large bowl, combine 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp salt, and 2 1/4 tsp active dry yeast.
3. Add 1 cup warm milk, 1/4 cup melted unsalted butter, 1 large egg, and the mashed sweet potato to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
6. Preheat oven to 375°F. Bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped.

The unique purple hue and subtle sweetness of the Japanese sweet potato make this bread a visually stunning and tasty addition to any meal or snack time.

Tip: For an extra touch of sweetness, brush the top of the loaf with a little honey right after baking.

Japanese Sweet Potato and Apple Casserole

This Japanese Sweet Potato and Apple Casserole is a delightful twist on the classic, blending the earthy sweetness of sweet potatoes with the crisp tartness of apples for a dish that’s as comforting as it is unexpected.

Ingredients

• 2 large Japanese sweet potatoes, peeled and thinly sliced
• 2 medium apples, peeled, cored, and thinly sliced
• 1/4 cup maple syrup
• 2 tbsp unsalted butter, melted
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, toss the sliced sweet potatoes and apples with 1/4 cup maple syrup, 2 tbsp melted butter, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt until evenly coated.
3. Arrange the mixture in the prepared baking dish, layering the sweet potatoes and apples alternately for a beautiful presentation.
4. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the sweet potatoes are tender and the top is lightly caramelized.

The magic of this casserole lies in the caramelized edges of the sweet potatoes against the soft, spiced apples, creating a dish that’s both hearty and refined.

Tip: For an extra crunch, sprinkle a handful of chopped pecans over the top before the final bake.

Japanese Sweet Potato Gnocchi

These Japanese Sweet Potato Gnocchi are a delightful twist on the classic, offering a subtly sweet flavor and pillowy texture that’s irresistible.

Ingredients

• 2 large Japanese sweet potatoes (about 2 cups mashed)
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• Fresh sage leaves, for garnish

Instructions

1. Preheat your oven to 400°F. Pierce the sweet potatoes all over with a fork, then bake for 45-50 minutes until tender. Let cool slightly, then peel and mash until smooth.
2. On a clean surface, mix the mashed sweet potatoes with 1 1/2 cups flour, the egg, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg until a dough forms. Add more flour if sticky.
3. Divide the dough into 4 pieces. Roll each into a 1-inch thick rope, then cut into 1-inch pieces. Press each lightly with a fork to create ridges.
4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float, about 2-3 minutes. Remove with a slotted spoon.
5. In a large skillet, melt 2 tablespoons butter over medium heat. Add the cooked gnocchi and sauté until golden, about 2 minutes per side. Garnish with fresh sage leaves before serving.

The natural sweetness of Japanese sweet potatoes pairs beautifully with the nutty brown butter and aromatic sage, making this dish a standout.

Tip: For extra fluffy gnocchi, avoid overworking the dough—mix just until combined.

Japanese Sweet Potato and Chickpea Burger

These Japanese Sweet Potato and Chickpea Burgers are a delightful twist on the classic veggie burger, offering a sweet and savory flavor that’s irresistibly hearty.

Ingredients

• 1 large Japanese sweet potato, peeled and cubed (about 2 cups)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 whole wheat burger buns
• Optional toppings: avocado slices, spinach, and tahini sauce

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Boil the sweet potato cubes in a pot of water for 10 minutes, or until fork-tender. Drain and let cool slightly.
3. In a large bowl, mash the chickpeas and sweet potato together until mostly smooth. Stir in the breadcrumbs, red onion, garlic, olive oil, smoked paprika, salt, and black pepper until well combined.
4. Form the mixture into 4 equal patties and place them on the prepared baking sheet. Bake for 25 minutes, flipping halfway through, until the burgers are firm and golden.
5. Serve the burgers on whole wheat buns with your favorite toppings.

The combination of sweet potato and chickpeas creates a burger that’s not only flavorful but also holds together beautifully, making it a standout for any meal.

Tip: For an extra crispy exterior, lightly pan-fry the baked patties in a bit of olive oil for 1-2 minutes on each side before serving.

Japanese Sweet Potato Chocolate Chip Cookies

These Japanese Sweet Potato Chocolate Chip Cookies are a delightful twist on the classic, offering a subtly sweet and earthy flavor that pairs perfectly with rich chocolate chips.

Ingredients

• 1 cup mashed Japanese sweet potato (about 1 medium potato, baked and peeled)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract, then mix in the mashed Japanese sweet potato until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the sweet potato mixture, stirring just until incorporated.
5. Fold in the chocolate chips, then drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The natural sweetness and moist texture of Japanese sweet potato make these cookies irresistibly tender, with a flavor that stands out even amidst the chocolate.

Tip: For an extra touch of warmth, sprinkle a pinch of cinnamon into the dough along with the dry ingredients.

Japanese Sweet Potato and Spinach Quiche

This Japanese Sweet Potato and Spinach Quiche is a delightful twist on the classic, blending earthy flavors with a creamy, custardy texture that’s perfect for brunch or a light dinner.

Ingredients

• 1 pie crust (store-bought or homemade)
• 1 medium Japanese sweet potato, peeled and diced
• 1 cup fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup shredded Gruyère cheese
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Bake for 10 minutes, then set aside.
2. Heat olive oil in a skillet over medium heat. Add the diced sweet potato and cook until tender, about 8 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat.
3. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
4. Spread the sweet potato and spinach mixture evenly over the pre-baked pie crust. Sprinkle the Gruyère cheese on top, then pour the egg mixture over everything.
5. Bake the quiche at 375°F for 35-40 minutes, or until the center is set and the top is golden brown. Let it cool for 10 minutes before slicing.

The combination of sweet potato and Gruyère creates a rich, savory depth that’s unexpectedly comforting, while the nutmeg adds a subtle warmth that ties it all together.

Tip: For an extra flaky crust, chill your pie dough for at least 30 minutes before rolling it out.

Japanese Sweet Potato and Lentil Soup

Warm up your kitchen with this comforting Japanese Sweet Potato and Lentil Soup, a hearty blend that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large Japanese sweet potato, peeled and cubed
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
3. Add the cubed Japanese sweet potato and 1 cup rinsed green lentils to the pot, followed by 4 cups vegetable broth, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until the sweet potatoes and lentils are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with 2 tablespoons fresh chopped cilantro.

The creamy texture of the sweet potatoes paired with the earthy lentils creates a soup that’s both satisfying and packed with flavor. Perfect for those chilly evenings when you need a little extra warmth.

Tip: For an extra creamy texture, blend half of the soup before serving.

Japanese Sweet Potato Pudding

Dive into the comforting sweetness of Japanese Sweet Potato Pudding, a delightful twist on traditional pudding that’s as nutritious as it is delicious.

Ingredients

• 2 medium Japanese sweet potatoes (about 1.5 lbs), peeled and cubed
• 1/2 cup coconut milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 eggs, beaten

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch baking dish.
2. Steam the Japanese sweet potatoes for 15-20 minutes until very tender. Mash them smoothly in a large bowl.
3. Whisk in the coconut milk, maple syrup, vanilla extract, ground cinnamon, and salt until well combined.
4. Fold in the beaten eggs gently, ensuring the mixture is uniform.
5. Pour the mixture into the prepared baking dish and bake for 30-35 minutes, until the edges are slightly golden and the center is set.

The natural sweetness of Japanese sweet potatoes shines in this pudding, offering a creamy texture that’s perfectly balanced with the warmth of cinnamon.

Tip: For an extra touch of elegance, serve with a dollop of whipped coconut cream and a sprinkle of cinnamon on top.

Conclusion

We hope this roundup of 20 delicious Japanese sweet potato recipes inspires your next meal, whether you’re cooking for a special occasion or just a cozy night in. Each recipe offers a unique way to enjoy this versatile ingredient. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy cooking!