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Brown Sugar Caramelized Japanese Sweet Potatoes. Roasted Japanese sweet potatoes caramelized with butter and brown sugar. Learn how to roast satsumaimo low and slow for the sweetest, perfectly tender results.
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Brown Sugar Caramelized Japanese Sweet Potatoes

Roasted Japanese sweet potatoes caramelized with butter and brown sugar. Learn how to roast satsumaimo low and slow for the sweetest, perfectly tender results.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Course: Vegetable Side Dish
Cuisine: Japanese
Keyword: brown sugar caramelized japanese sweet potatoes, roasted japanese sweet potatoes
Servings: 4
Author: Modern Honey® - www.modernhoney.com

Ingredients

  • 3 to 4 Japanese Sweet Potatoes (aka Murasaki or Satsumaimo)
  • 3 to 4 Tablespoons Butter
  • 3 to 4 Tablespoons Brown Sugar (or sugar)
  • pinch Salt
  • Cinnamon (optional)

Instructions

  • Preheat oven to 325°F. Scrub skins clean. Wrap each potato individually in foil.
  • Place directly on rack or on a baking sheet. Roast for 70–90 minutes or until very soft when gently squeezed (use oven mitts) or a knife slides in with zero resistance. If unsure, roast for longer. These benefit from extra time.
  • Let them sit 10–15 minutes (this allows the interior to finish setting and become even creamier).
  • Peel the potatoes. Skins should slide off easily with a paring knife.
  • Cut into thick rounds or slabs (1–1.5 inches). Try to keep pieces intact— they’ll be soft.
  • Increase to 375°F. Place slices in a baking dish. Dot butter all over. Sprinkle brown sugar evenly. Add a pinch of salt.
  • Bake 10-15 minutes until butter is melted, the sugar is bubbling, and the edges are starting to caramelize. Optional finish -- broil 2–3 minutes at the end.

Notes

  1. Can I use regular sweet potatoes instead of Japanese sweet potatoes?
    Yes, but Japanese sweet potatoes are naturally sweeter and firmer, which makes caramelizing easier.
  2. Can I make this ahead of time?
    You can roast and peel the sweet potatoes ahead, then caramelize them right before serving.
  3. Can I use granulated sugar instead of brown sugar?
    Yes, granulated sugar will work, though brown sugar adds a deeper, molasses-like flavor.
  4. How do I know when they are done?
    A knife should slide in with no resistance, and the potato should feel soft all the way through when gently squeezed with an oven mitt.

Nutrition

Calories: 255kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 163mg | Potassium: 586mg | Fiber: 5g | Sugar: 16g | Vitamin A: 24309IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg
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