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Roasted Japanese Sweet Potatoes

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Roasted Japanese sweet potatoes are an easy and flavorful side dish to any weeknight meal. Japanese sweet potatoes are diced and tossed in a flavorful marinade of miso, honey, and soy sauce. A great kid friendly side dish!

diced roasted japanese sweet potatoes in bowl with serving spoon

Have you tried Japanese sweet potatoes yet? They are amazing and definitely worth hunting down at your local grocers! 

A Japanese sweet potato is different from the orange yams you might think of when you think of “sweet potato”. 

Slightly smaller and more slender than other varieties of sweet potato, once you start recognizing them, they will definitely stand out to you! They have a more red and purple-tinted skin and have a creamy off-white inside that turns slightly yellow after cooking. They cook up tender, fluffier, starchier, and sweeter! 

They have almost a chestnut-like flavor to them. I am obsessed with them, and I hope you will be, too!

Try these other kid friendly side dishes in your next meal:

grey bowl with roasted sweet potatoes topped with sesame seeds and scallions

How to choose a good Japanese Sweet Potato

When looking for these, you can find them in your local grocers and farmers  markets. I often have the best luck at Whole Foods or Trader Joes, and often get them in my co-op basket, too.

Look for ones that have a smooth skin and feel heavy in your hand. You don’t want one that is really long and skinny with a lot of roots sticking out – they will be too fibrous and not good. 

These are the best when you bring them home from the store and let them hang out in a cool, dark place for 2-4 weeks before cooking them! They get sweeter this way.

overhead image of diced roasted japanese sweet potatoes in serving bowl

How to make these roasted sweet potatoes

This recipe is super simple! For the full set of directions, make sure you scroll down to the recipe card below.

  1. Preheat the oven to 425 F.
  2. Line a baking sheet with parchment paper.
  3. Slice the sweet potatoes into rounds about ½” thick and then dice into medium sized pieces.
  4. In a large mixing bowl, whisk together the olive oil, white miso, honey, soy sauce, rice vinegar and pepper.
  5. Toss the diced potatoes into the olive oil mixture, coating evenly.
  6. Spread the potatoes evenly onto the baking sheet.
  7. Bake for 25 minutes.
  8. Flip the potatoes, then bake for an additional 15-20 minutes, or until the pieces are fork tender.
  9. Sprinkle with sesame seeds and chopped scallions 
cutting potatoes and tossing in marinade

How to serve this to your family

These roasted potato wedges are a great side dish to any meal! Try serving them beside Instant Pot Asian Sticky Ribs, Thai Turkey Zucchini Meatballs, or Slow Cooker Pork Ribs.

sweet potatoes with miso and honey

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!

Yield: 6 servings

Roasted Japanese Sweet Potatoes Recipe

diced roasted japanese sweet potatoes in bowl with serving spoon

Roasted Japanese sweet potatoes are an easy and flavorful side dish to any weeknight meal. Japanese sweet potatoes are diced and tossed in a flavorful marinade of miso, honey, and soy sauce. A great kid friendly side dish!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 3 lb Japanese sweet potatoes
  • 4 Tablespoons olive oil
  • 4 Tablespoons white miso
  • 2 Tablespoons honey
  • 1 Tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 scallions, sliced
  • 2 teaspoon sesame seeds

Instructions

  1. Preheat the oven to 425 F.
  2. Line a baking sheet with parchment paper.
  3. Slice the sweet potatoes into rounds about ½” thick and then dice into medium sized pieces.
  4. In a large mixing bowl, whisk together the olive oil, white miso, honey, soy sauce, rice vinegar and pepper.
  5. Toss the diced potatoes into the olive oil mixture, coating evenly.
  6. Spread the potatoes evenly onto the baking sheet.
  7. Bake for 25 minutes.
  8. Flip the potatoes, then bake for an additional 15-20 minutes, or until the pieces are fork tender.
  9. Sprinkle with sesame seeds and chopped scallions

Notes

Leftovers can be stored in an air tight container in the fridge for up to 3 days.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 336Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 676mgCarbohydrates: 56gFiber: 8gSugar: 21gProtein: 7g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

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