This recipe for roasted Japanese sweet potatoes is straightforward, but the unique potato makes it interesting. Japanese sweet potatoes don a lovely purplish skin, with a sweet yellow center. They are delicious served just as this recipe describes. The roasted Japanese sweet potatoes can also be mixed into other dishes such as tacos, sauteed with greens, or inside a breakfast burrito.
When cooking potatoes in general, I like to keep the skin on. No peeling here. The skin contains the majority of the potato’s fiber and iron. The potato skin also contains several other micro-nutrients including: niacin, potassium, and magnesium. Plus, with the Japanese sweet potato, the skin retains its purplish hue adding color to your plate.
Equipment-wise this is also a simple recipe. You’ll need only things you probably already have at home: sheet pan, cutting board, knife and measuring spoons. If you don’t have them, you’re probably just starting out on your journey to cook at home. Welcome, you’ve come to the right place!
Photo of the Japanese sweet potatoes ready to go into the oven!
Roasted Japanese Sweet Potatoes
Roasted potatoes are a simple side dish that cooks in the oven while you prepare the rest of your meal.
You'll need a sheet pan, some parchment paper or foil, a cutting board, a knife and measuring spoons.
- 2 pounds Japanese sweet potatoes (1-2 depending on size)
- 2 tablespoons olive oil extra virgin
- 1 teaspoon salt Kosher
- 1/2 teaspoon black pepper fresh ground
- 1 tablespoon chopped fresh parsley (optional)
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper or heavy duty foil.
Wash potatoes in cold water and scrub with a vegetable brush until there is no visible dirt.
Cut potatoes into 1/2 inch wide strips that are anywhere from 2 to 3 inches long and place on the lined baking sheet.
Drizzle olive oil over potatoes and mix using your hands until potatoes are evenly coated.
Spread potatoes out evenly on the lined baking sheet and season with salt and pepper
Bake for about 30 minutes, tossing about half way through for even cooking. The potatoes are done when a fork easily pierces the potatoes and they are slightly browned.
Garnish with optional parsley.
I hope you enjoy roasting some Japanese sweet potatoes!
P.S. My kids still will not try these potatoes. It’s mind-boggling. They will eat French fries at restaurants, but won’t touch roasted potatoes at home. Go figure. One day they’ll get it 🙂
Welcome to 5 Ingredient Friday! Here you'll find a recipe with 5 ingredients or less (shhh... water, oil, salt, pepper don't count). Recipes don't need a lot of ingredients to be yummy. Fewer ingredients means simpler prep. It also means you'll have them memorized in no time. 5 Ingredient recipes are the backbone of my everyday cooking. I hope you find a place for this recipe in your kitchen.
Recipe Hardware + Recommendations
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Sheet pans are used almost daily, so it’s great to have two on hand. These are made of commercial grade aluminum so you can use them to cook at high temperatures including broiling.
Stainless steel measuring spoons are the way to go. The engraved lettering guarantees the lettering won’t wear away. This is also a great set because it includes the 1/8 teaspoon and the 1/2 tablespoon. While not that commonly used, it’s nice to have them when it comes up.