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Japanese sweet potato dessert in foil cases sprinkled with black sesame seeds

Japanese "Sweet Potato" Dessert

  • Author: Yuto Omura
  • Total Time: 35 minutes
  • Yield: 6


How to make sweet and creamy Japanese sweet potato (dessert).


  • 1 Japanese sweet potato (approx 350g before peeling) see note
  • 30g caster sugar
  • 1 1/2 tsp honey
  • 25g butter
  • 1 1/2 tbsp double cream
  • 1/4 tsp vanilla essence
  • 1/2 tsp mirin
  • 1 egg yolk
  • 1/4 tsp black sesame seeds


  1. Preheat your oven 180°C (356°F).
  2. Peel the skin of the sweet potato and cut it into slices approximately 1cm thick. (Cut larger pieces in half.)
  3. Place the pieces in a bowl of cold water with a pinch of salt and soak for 5 minutes.
  4. Drain the water and wash the pieces with cold running water to remove any excess starch.
  5. Transfer the sweet potato to a microwavable bowl and cover with plastic wrap. Microwave for 5-6 minutes at 600W, mix halfway through to ensure even cooking. (Be careful of the steam when removing the plastic wrap.)
  6. Allow to cool for a few minutes then mash while it's still hot/warm.
  7. Add the sugar, honey, butter, double cream and mirin to the bowl and mix everything together with a spatula.
  8. Transfer the mixture to a sieve and use the spatula to work it through to make it smooth.
  9. Divide the mixture into 6 pieces and roll them into oval shapes.
  10. Place them in flattened cupcake cases on a baking sheet.
  11. Whisk an egg yolk in a small bowl and brush each sweet potato so that the tops and sides are fully coated.
  12. Sprinkle the tops with black sesame seeds and bake for 15 minutes or until the tops are lightly browned. (Alternatively, use a toaster oven or grill and cook until browned on top.)
  13. Cool on a wire rack.
  14. Enjoy warm or chill in the refrigerator!


See the chart in the post above for the ingredient quantities for different sizes of sweet potato.

I personally like to chill them in the fridge before eating, but you can also eat them warm if you prefer.

Store at room temperature if you're eating them the same day, or refrigerate and consume within 3-4 days.

To freeze, wrap individually with plastic wrap and store in an airtight container. Defrost at room temperature before eating. If you prefer them hot, reheat in a toaster oven or microwave for about 20 seconds.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Microwave / Bake
  • Cuisine: Japanese

Keywords: Japanese sweet potato, suito poteto, Japanese sweet potato recipe, how to make Japanese sweet potato dessert, sweet potato dessert, Japanese sweet potato dessert,

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