How do I store and reheat these sweet potatoes?

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).

Do I need to peel Japanese sweet potatoes before cooking?

Nope! The skin is edible and softens when cooked. Just give them a good scrub.

How do I know when they're done cooking?

Poke with a fork, and it should slide through very easily.

Do I need to wrap the sweet potatoes in foil when baking?

Nope! They'll bake up just fine without it. Bonus points for helping reduce single-use waste!

Baked Japanese Sweet Potatoes with Butter & Cinnamon

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

Scale

3 medium Japanese sweet potatoes, washed and dried
2-3 teaspoons butter (or ghee)
1/2 teaspoon cinnamon
Pinch of salt (to taste, optional)

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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

Dutch Oven

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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: Side, Snack
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