Mashed Japanese Sweet Potatoes

Name: Mashed Japanese Sweet Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 pounds Japanese sweet potatoes, peeled and cut into 1-inch cubes; 3/4 cup coconut milk (or half and half); 1/4 cup butter or coconut oil; 1/2 teaspoon sea salt, plus more to taste

These mashed Japanese sweet potatoes are creamy, buttery, and slightly sweet. Because Japanese sweet potatoes are a bit more starchy, they are incredibly delicious when mashed. The perfect side dish for holiday meals and dinners in the fall and winter!

A bowl with mashed Japanese sweet potatoes.

Mashed Japanese sweet potatoes are the perfect side to any family meal. I’ve been making them as part of our Thanksgiving meal for many years, right along side my healthy sweet potato casserole. That’s right, these white-fleshed sweet potatoes have an entirely different flavor and texture than their orange counterparts, so they can stand on their own as part of any holiday meal!

If you’ve never tried a recipe for Japanese sweet potatoes, you’re in for a treat. These potatoes are slightly sweet and starchy, so they have an incredibly hearty and creamy texture. I actually prefer them to regular sweet potatoes!

Japanese sweet potatoes have more starch, so they are a tad drier. Because of this, you don’t want to cook them in the oven. The best way to cook them is boiling in water and mashing so they maintain their moisture. I think you’re going to love it!

Jump to:

What are Japanese Sweet Potatoes?

The Japanese Sweet Potato, which may also be referred to as a Japanese yam, or Satsumaimo, is a variety of potato that has a creamy white flesh and a reddish purple skin. While they originate in Central and South America, this variety is very popular in Japan and is typically associated with Japanese cuisine.

Japanese sweet potatoes have a much drier, starchier inside. They’re also more dense and have a much sweeter and heartier taste than traditional sweet potatoes and yams.

You can find them at most well-stocked grocery stores in the produce section near other varieties of sweet potatoes, especially in the fall and early winter.

Ingredient Notes

Japanese sweet potatoes – This variety has a reddish purple flesh, and is creamy white on the inside. They are usually in the produce section near other varieties of sweet potatoes. Sometimes they go fast—especially during the holidays!
Coconut milk – I like to use full-fat coconut milk from a can as it makes the potatoes a bit more creamy. You can also use half and half or another dairy free milk.
Broth – a neutral broth is best. I typically use vegetable broth or stock.
Butter – I recommend using a salted butter, but unsalted also works. You’ll need to add more salt to taste at the end.
Sea salt – I like to use an unprocessed sea salt like Real Salt.

Substitutions

Coconut milk: You can also use heavy cream or half and half if you’re not dairy free, or another dairy free milk.
Broth – Use filtered water instead.
Butter – You can swap this for ghee or coconut oil if you are sensitive to diary

How to Make Mashed Japanese Sweet Potatoes

Prep: Place the sweet potato cubes in a large pot. Cover the sweet potatoes in water so the water is about 1-inch above the cubes. Add a pinch of sea salt to the water.
Boil: Bring the water to a boil. Let the sweet potatoes cook until they are fork tender, about 15-20 minutes. Drain the potatoes through a colander and place them in a large mixing bowl.
Mash: Mash the potatoes with a potato masher, or whip them in a stand mixer or with a hand mixer using the beater attachment. I prefer whipping them because it’s fast and easy! While mashing the potatoes, slowly add coconut milk and broth and mix until light and fluffy. Fold in the butter and salt. Serve warm.

Recipe FAQs

Where do you find Japanese sweet potatoes?

You can find Japanese sweet potatoes at most well-stocked grocery stores in the produce section near other varieties of sweet potatoes, especially in the fall and early winter.

What’s the difference between Japanese sweet potatoes and regular potatoes?

Japanese sweet potatoes have a reddish purple skin and creamy white flesh. They are slightly more starchy and drier than regular sweet potatoes, which gives them a texture similar to regular potatoes. They also have a slightly sweet and nutty flavor in comparison to other sweet potato varieties.

Can you eat the skin of Japanese sweet potatoes?

Yes! Just like with regular potatoes, you can eat the skin of Japanese sweet potatoes. Depending on the recipe you use, Japanese sweet potatoes are sometimes peeled before being use, especially when boiled or mashed. But, they’re often prepared baked or roasted with the skin on.

Storage and Reheating

STORE: To store, let the mashed sweet potatoes come to room temperature. Then, store any leftovers in an airtight container in the fridge for up to 5 days.

REHEAT: These also taste great reheated! Put the potatoes in a microwave-safe dish, add a splash of filtered water, and stir. Then, cover the potatoes with and heat until warm.

FREEZE: To freeze, let the potatoes come to room temperature, then place them in an airtight storage container or freezer safe zip-top storage bag. It will keep in the freezer up to three months. Let it defrost in the refrigerator before reheating.

A close up of mashed potatoes in a bowl with pecans on top.

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