Japanese Sweet Potato – delicate traditional dessert

Fall (or Autumn for some!) is the favorite season for many of us.  Crisp cool air, beautiful foliage, abundance of fresh apples and pumpkins, tailgate parties…  Now you can add Japanese sweet potato on this list of things to look forward to!   Japanese sweet potatoes are easier to find than ever.  Just look for them throughout the year in your local Asian grocery stores.  Trader Joe’s also now carries these gems at least during the Fall.

This delectable treat made with Japanese sweet potatoes is actually called “Sweet Potato” only because Japanese has its own name for their sweet potatoes – Satsuma-imo.  So, you have to say it in a Japanese pronunciation – “Sweeto Poteto.”

How is Japanese sweet potato different?

On the outside, it may look similar to the garnet sweet potato (also known as red yam).  But the Satsuma-imo skin is darker purple.  And the flesh is pale yellow when raw and turns golden yellow as it gets cooked.  The flesh is less watery so it produces dense and creamy texture that’s perfect for desserts.  The best part of it all though is that it is sweeter but in a delicate and subtle way. 

Try making other treats using Japanese sweet potatoes instead of regular sweet potatoes this year (although you’ll probably need to adjust the other ingredients to add some moisture).  Or simply roast them in the oven.  I promise you won’t even need brown sugar or cinnamon to jazz up the flavor.  You’ll be hooked!

Tools you’ll need

Before you get started on making the recipe, be sure to have the following items on hand:

• Basting brush – to brush the egg yolk on top to make the glaze
• Cupcake liners/baking cups – silver ones, if you want to make them look traditional!
• Potato masher
• Baking sheet/cookie sheet (2)

Japanese Sweet Potato Recipe

Japanese Sweet Potato

Japanese Sweet Potato is a simple yet delightful, traditional dessert made with Satsuma-imo, or the Japanese sweet potatoes,

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Dessert, Snack

Cuisine Japanese

Servings 12 pcs

Ingredients

  

• 3 Japanese sweet potato / satsuma-imo
• 3 tablespoon butter unsalted
• 1/3 cup sugar
• 3 tablespoon half and half
• 1/4 teaspoon vanilla extract
• 1 egg yolk lightly beaten

Instructions

 

• Peel then cut the potatoes into 1/2 inch slices. As you slice, place them in a large bowl with water. Let the potato slices soak in water for 5 minutes. Drain and rinse the potato slices.
  
• In a large pot, place the potato slices with enough cold water to cover 1 inch above the potatoes. Bring it to boil then reduce the heat to medium and cook for 13 – 15 minutes when the potatoes are soft (some of them would even start to break when you pierce with a fork.).
• Drain the potatoes and put them back in the saucepan over LOW heat for 2 – 3 minutes to let the excess moisture evaporate.  Add butter, sugar and vanilla extract and mix. Then gradually add half-and-half, mixing well in between. Once you achieve smooth doughy consistency, don't add any more half-and-half.
  
• Preheat the oven to 400 °F (200 °C).
• Scoop a spoonful into the cupcake liner and shape them into a football (American) or a "mini potato" shape.
• In a small bowl, beat the egg yolk. Using the basting brush, lightly glaze the top of the individual sweet potato pieces with egg yolk.
  
• Bake on the top rack for about 20 minutes or until the top is golden brown. Serve warm or chilled.
  

Keyword Satsumaimo, Sweet potato

Pin it for later!