This creamy Japanese "Sweet Potato" dessert is a delicious way to highlight the natural sweetness of sweet potatoes in every bite.
I love this kind of dessert because it highlights the natural flavors of the ingredients without adding too much sugar or spice.
This Japanese 'Sweet Potato' dessert is perfect for enjoying the autumn harvest and appreciating just how delicious sweet potatoes can be. It's also a great way to use up leftover baked Japanese sweet potatoes (yaki imo)!
Enjoy this simple yet flavorful dessert—it feels like a warm hug filled with autumn’s best flavors!
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Why You'll Love This Recipe
- No Added Sugar, but Sweet Enough: We’ll bake the sweet potatoes long enough to bring out their natural sweetness, so you can enjoy this dessert without any added sugar!
- Utilize Leftover Yakiimo: If you made too many yakiimo (baked Japanese sweet potatoes), this recipe is the perfect way to use them up.
- Rich and Creamy: Since we heat the mashed sweet potatoes like custard, they become richer and creamier—even without straining them.
What is Japanese "Sweet Potato" Dessert?
I’m not kidding—this dessert is actually called “Sweet Potato” in Japanese (スイートポテト).
So if you ask your Japanese friends, “Hey, do you like sweet potatoes?” in Japanese, they’ll probably think of this dessert, not the actual vegetable.
It’s a nostalgic and popular treat that was once commonly made at home. Even after many other desserts were introduced to Japan, like cakes and donuts, the “Sweet Potato” is still loved by many.
This healthy and delicious dessert lets you enjoy the natural flavors of the ingredients while being packed with fiber and nutrients. Plus, it’s incredibly easy to make!
Notes on Ingredients
See the recipe card for the full ingredients list.
- Japanese Sweet Potatoes: They are drier and sweeter than American sweet potatoes, so make sure to use the right kind for the best results.
- Milk: The amount of milk needed varies depending on the type of sweet potatoes you use and how much moisture they retain after baking. Add milk little by little until the mixture is creamy enough but not too soft.
- Egg Yolk: We use egg yolk in two ways—one is for the dough to make it rich and creamy, and the other is for creating a beautifully charred surface.
How to Make Japanese "Sweet Potato" Dessert
Step 1: Bake the sweet potatoes in the oven for 1.5 hours, or reheat the leftover baked Japanese sweet potatoes (yaki-imo)
Step 2: Peel the skins and mash the flesh in a medium pot
Step 3: Add butter, egg yolk, and salt, then mix until creamy. If the mixture is too thick, add milk too (the mixture in the picture above was a bit too soft, so I didn’t add milk)
Step 4: Heat the pot over medium heat, stirring continuously until the surface becomes shiny and no longer sticky
Step 5: Shape the mixture, brush with an egg yolk and water mixture, and bake at 430°F for 10–15 minutes
Kurumi's Tips
- Types of Sweet Potatoes: Use Japanese sweet potatoes for the sweetest and creamiest results, as they are sweeter and drier than regular sweet potatoes.
- Amount of Milk: Add milk little by little until the mixture is soft and creamy but not too soft. You should be able to scoop it up with a spatula, and it should slowly drop or stay on the spatula.
Storage & Reheating Instructions
- To Store: Once cooled, wrap each ‘Sweet Potato’ dessert in plastic wrap, place them in an airtight plastic bag, and store them in the fridge for up to 3 days or in the freezer for up to 1 week.
- To Reheat: Defrost at room temperature for about 1 hour, or remove the aluminum cup and microwave for about 30 seconds, or until warm. For bento, you can place the frozen ‘Sweet Potato’ dessert directly in a bento box (be sure to remove the aluminum cup if you plan to microwave it).
- Eat Half-Frozen: I also recommend enjoying this dessert half-frozen for an ice cream-like texture. Simply let the frozen ‘Sweet Potato’ dessert sit at room temperature for about 15 minutes, then enjoy!
More Japanese Dessert Recipes
Looking for other recipes like this? Try these:
💌 If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I'd love to see your creation!
📖Recipe
Japanese Sweet Potato Dessert (Creamy & No Added Sugar)
Ingredients
- 17.6 ounces Japanese sweet potatoes 500g, (see Note 1)
- 1 egg yolk 1 teaspoon for brushing, the remaining for the dough
- ½ teaspoon water
- 2 tablespoons unsalted butter 30g
- ¼ teaspoon kosher salt
- ~1 tablespoon milk
Instructions
- Make baked sweet potatoes: Wash 17.6 ounces Japanese sweet potatoes and wrap them tightly with aluminum foil. Place them in a non-preheated oven and bake at 320°F (160°C) for 90 minutes. Turn off the oven and let them sit for 10 minutes (see Note 2). If using leftover baked Japanese sweet potatoes, reheat them at this time.
- Prepare the egg yolk mixture: Remove 1 teaspoon per batch from 1 egg yolk and mix it with ½ teaspoon water. Set aside for brushing later.
- Mash the sweet potatoes: While still hot, peel the sweet potatoes and transfer about 1½ cups (400g) of the flesh per batch to a medium pot. Mash until smooth.
- Mix the ingredients: Add 2 tablespoons unsalted butter and mix well until fully melted. Add the remaining egg yolk and ¼ teaspoon kosher salt, then knead with a spatula until smooth. Add sugar if you prefer a sweeter taste.
- Adjust the consistency: Scoop up the mixture with a spatula—it should be creamy enough to slowly drop off the spatula due to gravity but firm enough to hold its shape on the spatula. If too firm, add ~1 tablespoon milk little by little until the right consistency is reached.
- Heat and knead: Heat the pot over low-medium heat, stirring and kneading with a spatula. Continue until the surface becomes shiny and stops sticking to the spatula. Let it cool until comfortable to touch.
- Preheat the oven: Preheat the oven to 430°F (220°C) and move the oven rack to the second-highest position.
- Prepare the baking sheet: Place aluminum cups on a baking sheet and brush with melted butter or oil. Or, use baking paper instead of aluminum cups.
- Shape the dough: Once cooled, divide the dough into serving-sized portions. Shape each into a rugby ball and place them in aluminum cups or on the baking sheet.
- Bake the dessert: Brush each piece with the egg yolk and water mixture, then bake for about 10 minutes or until the surface turns golden brown (see Note 3).
- Cool and enjoy: Let them cool slightly before serving. Enjoy!
Notes
- (Note 1) If you have leftover baked Japanese sweet potatoes, you can use 15.5 ounces (440g) of baked Japanese sweet potatoes per batch.
- (Note 2) For detailed instructions on how to bake Japanese sweet potatoes in both the oven and air fryer, check out my Baked Japanese Sweet Potato recipe!
- (Note 3) The bottom of the dough may burn if baked for too long, so be careful not to overbake
- Types of Sweet Potatoes: Use Japanese sweet potatoes for the sweetest and creamiest results, as they are sweeter and drier than regular sweet potatoes.
- Amount of Milk: Add milk little by little until the mixture is soft and creamy but not too soft. You should be able to scoop it up with a spatula, and it should slowly drop or stay on the spatula.
- To Store: Once cooled, wrap each ‘Sweet Potato’ dessert in plastic wrap, place them in an airtight plastic bag, and store them in the fridge for up to 3 days or in the freezer for up to 1 week.
- To Reheat: Defrost at room temperature for about 1 hour, or remove the aluminum cup and microwave for about 30 seconds, or until warm. For bento, you can place the frozen ‘Sweet Potato’ dessert directly in a bento box (be sure to remove the aluminum cup if you plan to microwave it).
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