There’s something about roasted sweet potatoes that feels instantly cozy, right? In Japan, they’re a beloved autumn and winter snack, often sold straight from little trucks. Called yaki imo, these piping hot treats are simple, comforting, and naturally sweet. At home, I love making Slow Roasted Okinawan Sweet Potatoes. I love how unassuming they look until you cut them open and their stunning purple flesh is exposed. That gorgeous color makes them a showstopper, and baking them low and slow coaxes out a caramelized flavor that’s almost like dessert. Instead of rushing them in a hot oven, this gentle cooking transforms the flesh into something custardy and soft, with caramelized edges that are so satisfying.
The best part? It takes just a few minutes of hands-on work and rewards you hours later with the ultimate snack. Sometimes the simplest foods really are the most special.
If you want to keep it traditional, enjoy these Slow Roasted Okinawan Sweet Potatoes exactly the way they’re sold in Japan: plain, steaming hot, eaten out of hand. But if you’re in the mood to dress them up, a swipe of maple miso butter takes things to a whole new level. The salty-sweet balance makes each bite feel decadent while still letting that glorious natural flavor shine, so let’s get into it.
Mix to combine:
Once it’s smooth you can set it aside. You can also stick it in the fridge, but it let it come to room temperature before serving.
Now it’s time prepare the potatoes. I use Okinawan potatoes for this when I can find them. (Trader Joe’s has them sometimes and also you can find them at an Asian market with lots of produce.) Okinawan sweet potatoes, sometimes called Hawaiian sweet potatoes, are instantly recognizable by their vibrant purple flesh and beige skin. Despite the name, they aren’t originally from Japan at all—they were brought to Okinawa from the Americas hundreds of years ago and quickly became a staple crop. Their flavor is mildly sweet, almost floral, and they’re packed with antioxidants that give them their jewel-toned hue. Of course, if you can’t find Okinawan sweet potatoes, you can always substitute another variety of sweet potato for this recipe.
Start by scrubbing the potatoes and then putting them on a baking sheet. Pour oil on them and rub all over the skins: 
Bake them at 275 until they are very soft inside, and a little caramelized on the bottom. This will take about two hours.
When they are done you can eat them out of hand, peeling it as you go:
Don’t forget your delectable Maple Miso Butter:
Slow Roasted Okinawan Sweet Potatoes are a cozy treat that never gets old, and a perfect way to usher in the season. Make a batch for an easy snack, a side dish, or even a naturally sweet dessert. However you enjoy them, they’re guaranteed to bring a little extra comfort to your day. And I want to see those gorgeous purple potatoes, tag us in your pics @funkyasiankitchen!
Looking for more snacking ideas? Check out my Persimmon Salsa, Spicy Sesame Rice Cakes, or Crispy Shrimp Dumplings. Happy Snacking!
Slow Roasted Okinawan Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 120 minutes (hands-off)
- Total Time: 2 hours 10 minutes
- Yield: 2 servings 1x
- Category: small plates, sides, snacks
- Cuisine: Japanese
Ingredients
- 2 medium sweet potatoes (about 1 pound)
- 1 teaspoon neutral oil
Optional Maple Miso Topping:
- 1 Tablespoon Maple Syrup or Honey
- 1 Tablespoon Miso
- 4 Tablespoons unsalted butter at room temperature
- 1–2 Tablespoons confectioner’s sugar
Instructions
Preheat your oven to 275°F.
Make the topping: Combine the honey, miso, confectioner’s sugar, and butter in a small bowl and whisk until smooth. Set aside until ready to serve. You can also refrigerate it until ready to use. Let sit for 10 minutes before using.
Get your potatoes ready: Scrub your potatoes with a clean sponge and rinse under water. Pat dry and arrange the sweet potatoes on a baking sheet. Pour a little oil on the potatoes and rub to coat them evenly.
Bake your potatoes until very soft inside and a little caramelized on the bottom, about 2 hours. Let the potatoes cool for a couple minutes, then either eat it out of hand, peeling as you go, or place the potato on a plate, push down with the flat side of a butter knife and gently cut through the center; serve with the maple miso topping on the side.
Keywords: yaki imo, okinawan sweet potatoes, miso, Japanese snacks,
