These are Japanese sweet potatoes that are twice baked with miso and maple syrup, and yes, I am still obsessed with Japanese sweet potato. But this time, I decided to turn the sweet potato into a full-fledged meal. You know, because now and then, you want a light meal with just the right amount of protein, sweet and salty flavour, and… a whole sweet potato! I get it.
These Japanese sweet potatoes are a healthier version of the typical baked sweet potato. Instead of butter and cream, I mash the inside of the sweet potato with Greek yoghurt or skyr. The dairy in the skyr lends it a creamy, buttery flavour, and it caramelizes in the oven, resulting in a crispy exterior. It’s almost magical. I add miso to tone down the sweetness, but the maple syrup on top gives it the perfect balance, creating the ideal combination of sweet and salty.
Ingredients you will need for these twice-baked
- This recipe is for one serving, so here’s what I recommend using:
- 1 (350g) Japanese sweet potato (make sure it’s a large one, otherwise you won’t have enough flesh to mash it!)
- 2 level tablespoons white miso paste
- 1/2 cup full-fat skyr or Greek yoghurt (120g)
- 1 tablespoon maple syrup (more for serving)
How to make miso maple Japanese twice-baked sweet potatoes
This is a simple potato recipe: bake them, scoop out some of the core, mash it with the filling ingredients, and bake them again!
To be more precise, place the oven rack in the centre and preheat to 425°F (220°C). Wash and pierce the sweet potato all over with a paring knife. Residence the sweet potato on a baking sheet, then bake for 40-45 minutes or until tender.
It’s best to let the sweet potato cool for a few minutes before cutting it in half. Remove most of the potato, leaving the skin intact so you can stuff it.
In a small bowl, mix the scooped potato interior with two tablespoons of white miso paste, 1/2 cup skyr, and one tablespoon of maple syrup. Mix and mash well; you want it to be pretty smooth.
Scoop this back into the potato skin.
Bake the potato for an additional 20-25 minutes, or until the top is brown and caramelized.
Drizzle with maple syrup as desired, or for a savoury twist, you can also substitute the syrup with scallions.
Can you scale up this recipe?
Sure! If you wanted to expand the recipe, I would recommend using only one tablespoon of miso per potato; if you used two tablespoons per potato, the mixture would quickly become too thick.
You’ll also find it easier to mash the potato cores, skyr, and miso in a large bowl, then stuff each potato individually. This will save you time and reduce the need for utensils.
What is the best way to store and reheat a twice-baked potato?
Both refrigerate and freeze well, but the one caveat is that you’ll need to reheat them in the oven. If you opt for the microwave, you won’t get the same crispy top, solid outside and creamy interior.
The best way to reheat the potatoes is to set the oven to 375°F. Place the potatoes on a piece pan and bake for 12-20 minutes or until the tops feel crisp.
The potatoes will be stored in the freezer for up to four months and in the refrigerator for up to four days.
Seeking alternative uses for sweet potatoes?
And that’s it for these Twice-Baked Japanese Sweet Potatoes!
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Twice-Baked Japanese Sweet Potatoes
These protein-packed, twice-baked sweet potatoes are just what I make when I want a hearty, filling, and easy dinner that meets all my nutritional needs. I’m a sweet potato lover, so it’s meaningful that I can create a dish that tastes like a light and fluffy sweet potato casserole while still providing all the protein I need. It is a dream come true. You can start the formula to suit your requests, and if you’re not into sweets, you can always swap out the maple treacle for thinly sliced green onions.
Equipment
- 1 paring knife
- 1-quarter sheet pan
Ingredients
- 1 355g Japanese sweet potato
- 2 level tablespoons white miso paste
- 1/2 cup whole milk or 120g Greek yogurt
- 1 tablespoon maple syrup (optional, more for serving)
Instructions
Position a rack near the centre of the range and preheat to 220°C (420°F).
Shower and pierce the sweet potatoes all over with a knife. Residence the sweet potatoes on a baking sheet and bake for 40 to 45 minutes, or until they are soft.
Let the sweet potatoes cool for a few minutes, then cut them in half. Remove most of the potato, leaving the skins intact so you can re-stuff them.
In a small bowl, combine the sweet potato insides with two tablespoons of white miso paste, 1/2 cup of skyr or Greek yoghurt, and one tablespoon of maple syrup (see note). Mix and mash well.
Place the mixture back into the sweet potato skins.
Bake the sweet potatoes for an additional 20 to 25 minutes, or until the tops are golden brown and caramelized.
Drizzle with maple syrup to taste (see note) and serve hot.
Notes
Note: For a more savoury version of this recipe, omit the maple syrup and use thinly sliced scallions instead.