A steamed or baked Japanese sweet potato with butter and cinnamon is an underrated gem! Sweet, nutty, and nourishing, they make a simple, satisfying snack for kids and adults alike.
Have you tried a Japanese sweet potato before? If they're new to you, take a look in your grocery store for purple-skinned sweet potatoes. They might be labeled as Japanese or Murasaki sweet potatoes - those are the ones you want!
You can't see it from the outside, but their inside flesh is white and creamy. Still sweet, but a little milder and nuttier than their orange counterparts.
And since I've been trying to eat more warm, nourishing foods that are easy to digest (like carrot & sweet potato soup) these Japanese purple sweet potatoes have seriously been a daily craving! I'll either bake or steam 3-5 of them in advance for the week, and reheat them for snacks.
Lately (and what this recipe entails) my go-to has been spreading a little butter (or ghee) and sprinkling with cinnamon and sometimes a pinch of salt. I can't get enough, and if you're looking for interesting, nourishing snacks that pack a nutrient punch, you'll love these. So great for kiddos, too!
This simple Japanese sweet potato recipe is all about choosing the method that works best for you! Baked for caramelized sweetness, or steamed for a creamy, dense texture.
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Japanese Sweet Potatoes Growing Season
Japanese sweet potatoes, like other sweet potatoes, need a warm, frost-free growing season. Typically in the United States this means they're plated after the last frost (April/May) and grow for several months to be harvested in fall.
This may vary for different horticultural zones, meaning those that are warmer throughout the year can probably have a longer growing season (whereas in Wisconsin, our ground is too frozen :)).
So if you're in California or a similar climate, chances are you can probably get Japanese sweet potatoes locally. And you know how I feel about eating locally... it's one of the best contributions we can make to the environment (and most nourishing for ourselves!).
Find out whether Japanese sweet potatoes are in season near you!
The Baking Method: Step-by-Step
Step 1
Preheat your oven to 400 degrees and line a sheet pan with parchment paper or a silicone baking mat. Poke each sweet potato with a fork several times on each side.
Step 2
Bake the Japanese sweet potatoes at 400 degrees for 50-60 minutes. Very small potatoes may need less time, as large ones may need more. They're done when they look puffy and can be easily pierced through with a fork.
Step 3
Slice in half and serve with butter and cinnamon! (Salt is delicious too).
The Steaming Method: Step-by-Step
Step 1
Place a steaming rack or basket in a large pot or dutch oven. Fill with one inch of water and bring to a boil. Reduce the heat to medium-low, then cover the pot and steam the potatoes for about 25 minutes.
Step 2
After 25 minutes, test potatoes to see if a fork can easily pierce all the way through. If so, then they're done! If not, give them a few more minutes (might be needed for thicker sweet potatoes).
Step 3
Cut the steamed Japanese sweet potatoes in half, then top with butter and cinnamon. I like a pinch of salt, too!
If you're interested in using roasted sweet potatoes as a bowl base, side, or salad toss-in, check out my basic roasted sweet potato cubes recipe!
Comparing Both Methods
Steaming and baking Japanese sweet potatoes are both awesome methods, but a couple differences to note.
- Time - Steaming is a faster method, taking only about 25-30 minutes compared to a 50-60 minute bake. Granted, both of those times are hands off, meaning you can get other tasks done while the potatoes do their thing.
- Texture - Baked sweet potatoes can be a tad more dry (not bad, similar to any baked potato you've had!). Steamed sweet potatoes have a bit more moisture, so the flesh is more dense. Both are pretty creamy.
- Equipment - For steaming, a large pot with some sort of steaming basket or rack. For baking, a sheet pan ideally lined with parchment paper or a silicone baking mat.
If you asked me today... I'd have to say steaming is my favorite method of late! And honestly, it would make these smoky black bean stuffed sweet potatoes even faster to make.
FAQ
Let them cool, then store in the fridge for up to 5 days. Reheat easily in the microwave for a couple minutes. Or reheat in the air fryer, oven, or re-steam them on the stovetop (5-8 minutes for each of these methods).
Nope! The skin is edible and softens when cooked. Just give them a good scrub.
Poke with a fork, and it should slide through very easily.
Nope! They'll bake up just fine without it. Bonus points for helping reduce single-use waste!
More Simple Snacks
Did you make these baked or steamed Japanese sweet potatoes? I'd love to hear how it turned out! Leave a ⭐️ rating and comment below, and follow along on Instagram, Pinterest, and my newsletter for more everyday seasonal recipes.
📖 Recipe
Japanese Sweet Potatoes with Butter & Cinnamon (Baked or Steamed!)
- Total Time: 30 minutes
- Yield: 2-3 1x
Description
These Japanese sweet potatoes with butter and cinnamon are simple and SO cozy! Make them baked or steamed, depending on your texture preference and how much time you have. Naturally sweet, creamy, they're the perfect easy side dish or healthy snack (for kids & adults alike!).
Ingredients
- 3 medium Japanese sweet potatoes, washed and dried
- 2-3 teaspoons butter (or ghee)
- ½ teaspoon cinnamon
- Pinch of salt (to taste, optional)
Instructions
Baking Instructions:
- Preheat & prep. Preheat your oven to 400 degrees and prick each sweet potato a few times on each side with a fork. Line a sheet pan with parchment paper or a silicone baking mat.
- Bake. Line up the sweet potatoes in the prepared sheet pan, and bake at 400 degrees for 50-60 minutes, or until puffy and easily pierced through with a fork.
- Cool & serve. Allow the sweet potatoes to cool for 5-10 minutes, then slice in half and spread on the butter. Sprinkle with cinnamon and a little salt, and serve!
Steaming Instructions:
- Boil water. In a large pot or dutch oven, fill the bottom with an inch of water. Place a steaming rack or basket in the bottom, and set the sweet potatoes on top (or in the basket). Bring the water to a boil, then reduce the heat to medium-low.
- Steam. Place the lid on the pot and steam the sweet potatoes for about 25 minutes. Test doneness by poking them with a fork. If it pierces through easily, they're done! Carefully remove them with a tongs and set on a plate to cool for 5-10 minutes.
- Serve. Slice the sweet potatoes in half, then butter, cinnamon, optional salt, and serve!
Equipment
Buy Now → Notes
- Ghee. I've been loving ghee (clarified butter) for this recipe lately! Butter is my other go-to, and most home kitchens have it on hand. But if you're curious about ghee, I highly recommend giving it a try.
- Meal prep & reheat. You can absolutely bake or steam more than 2-3 sweet potatoes, and have them ready for healthy snacks! They're super easy to reheat in a microwave, re-steaming (same process as above, but about 5 minutes reheat), or popping in the oven or air fryer for about 5-8 minutes.
- Storage. Storage cooled leftover sweet potatoes in an airtight container in the fridge for up to five days.
- Cook time. Note that total time for steaming is 30 minutes, whereas baking is 50-60 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snack, side
- Method: Steam or bake
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 sweet potato + 1 teaspoon butter
- Calories: 138
- Sugar: 5.6 g
- Sodium: 73.5 mg
- Fat: 2.6 g
- Carbohydrates: 27.1 g
- Fiber: 4.2 g
- Protein: 2.1 g
- Cholesterol: 6.8 mg
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