Japanese Sweet Potato

Vegetable

Japanese Sweet Potato — a starchy root vegetable with deep purple-red skin and a naturally sweet, creamy white or yellow flesh. Popular in Asian cuisine, these sweet potatoes are prized for their smooth texture, caramelized flavor when roasted, and versatility in both savory and dessert dishes.

Health Benefits:

Rich in dietary fiber and complex carbohydrates for steady energy

High in vitamins A and C for immune and skin health

Contains antioxidants like anthocyanins and beta-carotene

Supports gut health and digestion

Naturally gluten-free and low in fat

How chefs use it:

Roasted or baked: Brings out its sweet, nutty flavor

Steamed or mashed: Served as a side or filling for pastries

Fried: Used in tempura, chips, or wedges

Desserts: Common in Asian sweets, pies, and mochi fillings

Soups & stews: Adds sweetness and texture balance

Texture & Prep Tips:
Firm, dense, and smooth-skinned. Roast whole or cut into wedges. Skin is edible and softens when cooked.

Flavor profile in a dish:
Sweet, nutty, and slightly chestnut-like with a creamy, rich texture.

Peak Season: Fall through winter (California: October–February).