Recipes with sweet potato

26 recipes. Page 1 of 2

As an Amazon Associate, we may earn from qualifying purchases.

Mushidai (Whole Sea Bream Steamed with Okara Stuffing)

A whole sea bream of about 1 kg is opened from the back with its fins and shape intact, packed with sweetened okara, and steamed in one piece for celebrations in Kochi. Sieved hard-boiled egg yolk goes over the top at the end, and the fish is presented on a large sawachi platter at weddings, New Year, and the banquets locals call okyaku. A sweet potato steamed alongside is the old way of judging doneness, and this recipe keeps that habit.

Prep 60min Cook 60min 8 servings

Baking Medium

Japanese Sweet Potato Pound Cake

Skin-on sweet potato, cut into 1 cm cubes and glazed in butter, honey and sugar, goes half into the batter and half on top, and chunks of it show in every slice. Ground almonds and black sesame are mixed into the batter too. One 20 cm loaf pan makes a cake that cuts into eight pieces.

At least 58 min 8 servings

Rice Easy

Korean Sweet Potato Rice (Steamed Grain Bowl with Natural Sweetness)

Which sweet potato you use changes the pot. Chestnut-type bam goguma cooks up dry and mild, while the moist hobak goguma comes out softer and sweeter. Either way, it is cut into 2 cm cubes and spread in a single layer over the rice, with only a pinch of salt.

Prep 10min Cook 25min 2 servings

Stir-fry Easy

Korean Spicy Chicken Stir-fry

A small amount of curry powder in the gochujang marinade is the Chuncheon touch. No water goes into the pan; the cabbage, torn into large pieces, releases enough to turn the marinade into a sauce. When the chicken is gone, rice is fried in whatever sauce is left.

🏠 Everyday

Prep 20min Cook 20min 2 servings

Street food Easy

Korean Curry Flavored Tempura

Curry powder goes into the frying mix, so the batter is yellow before anything touches the oil, and it coats sweet potato, carrot and onion. With the spice already in the coating, no dipping sauce is needed. Carrot is the hardest of the three and gets sliced a little thinner.

Prep 15min Cook 15min 4 servings

Desserts Easy

Candied Sweet Potato

Big chunks of sweet potato are fried until fluffy inside and tossed in a sugar and corn syrup glaze with a little soy sauce, which leaves a faint saltiness after the sweetness. The potatoes go in when the syrup throws up large bubbles and are coated within 30 seconds, which means timing the frying to finish just as the syrup is ready.

Prep 15min Cook 20min 4 servings

Grilled Hard

Horaku-yaki (Covered Seafood Roast in Earthenware)

Whole sea bream, turban shells, squid and shrimp are salted and roasted under a tight lid in a horaku, an earthenware pot lined with heat-proof gravel and pine needles, with no water added. An Imabari specialty in Ehime, it is tied by tradition to the victory feasts of the Murakami naval forces of the Muromachi period and is also called pirate cuisine. Hard-boiled eggs, sweet potato and ginkgo nuts are tucked around the fish, and the whole pot comes to the table for five. If the pine scent turns burnt or the smoke thickens, the heat comes down at once. To keep the cold pot from cracking, it starts on low heat before the covered roast.

Prep 35min Cook 40min 5 servings

Soups Hard

Kyanokko-jiru (Akita Vegetable and Bean Soup)

In Akita this soup belongs to Little New Year, and with daikon, potato, mountain yam, wild greens, tofu and candied chestnuts in it, it is made in one big pot. Near the end, yaki-zunda, small cakes of green soybean flour and glutinous rice flour browned in a pan, go in for a final five-minute simmer.

🏠 Everyday

Prep 90min Cook 150min 20 servings

Pancakes Easy

Korean Shredded Sweet Potato Fritter

Shredded sweet potato, carrot, and onion bound in a thin tempura batter fry into one large round with crisp edges and sweet strands inside. Tossing the vegetables in the dry flour before any water is added is what makes the batter cling instead of sliding off.

Prep 12min Cook 14min 2 servings

Noodles Medium

Korean Stir-Fried Udon with Spicy Chicken

Think of a pan of dakgalbi with udon added. Gochujang-marinated chicken thigh, cabbage and thin slices of sweet potato cook first, and the thick udon then takes on a heavy coat of that sauce.

Prep 20min Cook 18min 4 servings

Pasta Medium

Sweet Potato Gnocchi with Sage Butter

Steamed sweet potato bound with potato starch and a little flour makes softer, sweeter, orange-tinted gnocchi than the potato kind. The steamed sweet potato sits uncovered for a moment to let the steam escape, keeping extra moisture out of the dough. Kneading stops the moment the dough comes together, or the boiled pieces turn dense and chewy. Part of the starch is held back and added only if the dough sticks to your hands, as sweet potatoes vary in moisture. Butter browned with sage until it smells of hazelnut, plus chopped walnuts for crunch, finishes the plate.

Prep 35min Cook 20min 2 servings

Salads Easy

Roasted Sweet Potato Chwinamul Salad

Bitter, herbal chwinamul (a Korean wild green usually dressed as a namul side dish) meets the sweetness of roasted sweet potato in a perilla oil and soy dressing. The greens lose that bitter aroma and their clear color first if they sit in the boiling water too long.

🥗 Lighter Meals

Prep 20min Cook 25min 4 servings

Asian Medium

Assorted Japanese Tempura

Shrimp, sweet potato, eggplant, and shishito peppers share the same oil but not the same timing, and each piece comes out as soon as it is done. The batter is cold water and egg with cake flour, stirred only a few times with chopsticks and used while small lumps remain.

Prep 20min Cook 15min 2 servings

Rice Hard

Obaku Soft Barley Rice with Beans and Root Vegetables

Whole hulled barley keeps a gentle pop inside a thick pot of softened rice, kidney beans, and three kinds of potato. In Yamanashi mountain villages where paddy rice was hard to grow, rice was saved for celebrations and barley carried everyday meals. Nothing is seasoned in the pot; each diner stirs in negi miso, a mix of scallion, miso, bonito flakes, and a little sugar.

Prep 480min Cook 150min 20 servings

Street food Easy

Korean Fried Sweet Potato

This is the sweet potato fritter Korean snack shops serve alongside tteokbokki. The sweet potato is sliced evenly to about 0.5 cm. If even one thick round sneaks in, it is still hard inside when its coating turns golden. A little salt goes on once they come out of the oil.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Desserts Easy

Imo Yokan (Sweet Potato Jelly)

Set with agar, this sweet potato yokan cuts with clean, upright corners, then the dense potato softens on the tongue. The boiled potato has to be pushed through a fine sieve while still hot, which leaves the coarse fibers behind.

Prep 15min Cook 25min 4 servings

Pancakes Easy

Korean Sweet Potato Pancakes

A batter with a teaspoon of sugar in it coats thin strands of sweet potato only lightly, and the back of a spoon presses the mixture as flat as it will go in the pan. The sugar helps the edges color quickly and makes the sweet potato taste sweeter.

Prep 15min Cook 12min 2 servings

Noodles Medium

Mee Rebus (Noodles in Sweet Potato Curry Gravy)

Mashed sweet potato loosened with chicken stock becomes a thick gravy ladled over yellow wheat noodles in this Malaysian dish. Curry powder and peanut butter layer spice and nuttiness over the potato's natural sweetness, and the result sits closer to a spoon-coating sauce than a broth. Mashing the potato while it is still hot keeps lumps out of the gravy. Halved boiled eggs and lime finish the bowl.

Prep 20min Cook 35min 2 servings

Salads Easy

Sweet Potato Kale Salad

Sweet potato roasted until its edges caramelize gives sturdy, bitter kale a sweet counterweight, enough to make this a filling bowl on its own. Almonds add crunch and dried cranberries a sour note, while a Dijon, lemon, and honey dressing keeps it bright. Cool the roasted cubes completely before they meet the kale, since leftover heat softens the leaves too far, and lift gently from underneath when mixing so the cubes stay intact.

🥗 Lighter Meals

Prep 15min Cook 25min 2 servings

Rice Medium

Edo-Style Tendon (Japanese Tempura Rice Bowl with Sweet Soy Tare)

Warm soy tare goes over the tempura the moment it lands on the rice, and the grains take the sauce while the tops of the shrimp, sweet potato and eggplant stay freshly crisp. Shallow cuts along each shrimp's belly let it lie straight across the bowl.

Prep 18min Cook 16min 2 servings

Street food Easy

Korean Roasted Sweet Potato

Roasted whole in the skin for a long time, sweet potatoes turn sticky and honey-like just under the skin. Pumpkin sweet potatoes (hobak-goguma) come out moister, and a day or two at room temperature before roasting makes them sweeter still. Butter, honey and cinnamon can go on top once they are done.

Prep 5min Cook 40min 2 servings

Desserts Easy

Ishigaki Dango (Steamed Sweet Potato Dumplings)

Cubes of sweet potato poke out of each round dumpling like stones in a wall, which gives ishigaki dango, stone-wall dumplings, their name. On the Sagamihara plateau in Kanagawa, where volcanic ash covered the fields, wheat and sweet potatoes grew widely, and these dumplings were a snack between farm tasks. Holding back some of the potato and pressing it onto the surface makes the stone pattern stand out.

Prep 25min Cook 30min 10 servings

Street food Medium

Korean Sweet Potato Mozza Corn Dog

Half sausage and half mozzarella on one stick, so a bite at the seam gets salt and a long cheese pull at once. Cooked, cooled sweet potato cubes and breadcrumbs are pressed into the pancake batter before frying, leaving the outside knobbly and sweet in patches.

Prep 25min Cook 15min 4 servings

Desserts Easy

Oni Manju Chunky Sweet Potato Steamed Cakes

Sweet potato cubes jut from the surface like an ogre's horns or iron club, which is said to be where the name oni manju comes from. In Aichi it stood in for rice when food ran short during and after the war, and with no bean paste it relies on the potato's own sweetness and a heavy, chewy batter.

Prep 25min Cook 20min 4 servings