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Japanese "Sweet Potato" Dessert
5 from 10 votes

Japanese "Sweet Potato" Dessert

This Japanese Sweet Potato dessert is a smooth treat made from steamed and mashed satsumaimo potatoes combined with caster sugar, honey, butter, cream, vanilla, and mirin. The mixture is sieved for a silky texture, formed into small ovals, and typically served chilled. The subtle sweetness and creamy consistency provide a balance of flavor and richness respected in Japanese confectionery.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 people
Calories: 154 kcal
Course: Dessert
Cuisine: Japanese

Ingredients

  • 350 g Japanese sweet potato (satsumaimo) before peeling see note
  • 30 g caster sugar
  • 1 ½ tsp honey
  • 25 g butter unsalted
  • 1 ½ tbsp heavy cream
  • ¼ tsp vanilla essence
  • ½ tsp mirin
  • 1 egg yolk
  • ¼ tsp black sesame seeds

Instructions

    Cup of Yum
  1. Preheat the oven 180 °C (356 °F). Peel the skin of 350 g Japanese sweet potato and cut it into slices approximately 1cm thick. (Cut larger pieces in half.)
  2. Place the pieces in a bowl of cold water with a pinch of salt and soak for 5 minutes. Drain the water and wash the pieces with cold running water to remove any excess starch.
  3. 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.)
  4. Allow to cool for a few minutes then mash while it's still hot/warm.
  5. Add 30 g caster sugar, 1 ½ tsp honey, 25 g unsalted butter, 1 ½ tbsp heavy cream, ¼ tsp vanilla essence and ½ tsp mirin to the bowl and mix everything together with a spatula.
  6. Transfer the mixture to a sieve and use the spatula to work it through to make it smooth.
  7. Divide the mixture into equal 6 pieces and roll them into oval shapes.
  8. Place them in flattened cupcake cases on a baking sheet, then whisk 1 egg yolk in a small bowl and generously brush the tops and sides until fully coated.
  9. Sprinkle the tops with ¼ tsp 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.)
  10. Cool on a wire rack.
  11. Enjoy warm or chill in the refrigerator!

Notes

  • This recipe uses one medium Japanese sweet potato, approximately 350 grams; adjust other ingredient quantities proportionally for different sizes.
  • The dessert can be chilled before serving for a firmer texture, though warm servings are also common.
  • If storing leftovers, keep them refrigerated for up to 3-4 days or freeze individually wrapped for preservation.
  • To reheat frozen portions, defrost at room temperature and warm briefly in a toaster oven or microwave for about 20 seconds.

Nutrition Information

Calories 154kcal (8%) Carbohydrates 25.3g (8%) Protein 1.4g (3%) Fat 6.1g (9%) Saturated Fat 3.1g (16%) Polyunsaturated Fat 0.3g (2%) Cholesterol 43.2mg (14%) Sodium 44.5mg (2%) Fiber 1.3g (5%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 154

% Daily Value*

Calories 154kcal 8%
Carbohydrates 25.3g 8%
Protein 1.4g 3%
Fat 6.1g 9%
Saturated Fat 3.1g 16%
Polyunsaturated Fat 0.3g 2%
Cholesterol 43.2mg 14%
Sodium 44.5mg 2%
Fiber 1.3g 5%

* Percent Daily Values are based on a 2,000 calorie diet.