The Perfect Roasted Oriental Yam

We have a deep love for Japanese sweet potatoes in our home and eat them several times a week!  They have a deep purple skin and white flesh, when roasted, they turn into a beautiful golden champagne color. They have an almost “cake” like texture,  light, flakey and almost spongey. As opposed to the traditional garnet or jewel sweet potato which can be stringy and a bit watery. The Japanese potato is rich, sweet yet earthy and a touch nutty in flavor. I often find them at my local Whole Foods and I have also seen them at Traders Joes (sold by a bag). If you’re lucky enough to have an Hmart near your home they can also be purchased there! 


  • 1 Oriental Yam
  • 1 Tbsp Olive Oil
  • Pinch of Salt


Preheat oven to 425 degrees. Before roasting, make sure to rinse and scrub up your potato, I like this brush.  Place on a parchment lined sheet pan and bake for 45 mins to an 1 hour. Slice in half longways, drizzle olive oil over the potato and lightly salt. Score with a knife, grab a fork and enjoy!!

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