Japanese Yam Recipe

I always gravitate toward recipes that feel special but take minimal effort, especially on a busy weeknight. This glossy black sesame japanese yam recipe is exactly that: a vibrant side dish with a rich, savory-sweet flavor that elevates any meal. We’re transforming a simple roasted sweet potato into a glistening, flavorful treat using a unique glaze. This recipe for japanese yam offers maximum impact in under 40 minutes, perfect for busy home cooks. It’s a guaranteed family favorite that pairs beautifully with grilled chicken or fish, balancing the deep sweetness of the yam with the nutty notes of black sesame and soy sauce.

Ingredients

• Japanese Sweet Potatoes (Satsumaimo): 750 g (1.65 lbs)
  Choose firm, unblemished sweet potatoes with purple-pink skin and creamy, yellow flesh. This japanese yam recipe relies on their distinct texture; they become fluffy and sweet when roasted, different from orange-fleshed yams. Scrub them clean and cut into 2.5 cm (1-inch) thick wedges.
• Neutral Oil: 30 ml (2 tablespoons)
  Use a high smoke point oil like canola, vegetable, or grapeseed oil. This ensures even browning and crisp, caramelized edges on the sweet potatoes during roasting without adding unwanted flavor.
• Granulated Sugar: 100 g (½ cup)
  This provides essential sweetness for the glaze and helps create the rich, glossy texture. While you can reduce this amount slightly, it’s important for the glaze’s structure.
• Soy Sauce: 60 ml (¼ cup)
  Adds the savory, umami backbone to balance the sugar and sweet potato. Use a good quality Japanese soy sauce (shoyu) for the best flavor; for a gluten-free option, substitute with tamari. This japanese yam recipe benefits from high-quality soy sauce.
• Water: 30 ml (2 tablespoons)
  This helps dissolve the sugar and create the initial liquid base for the glaze. Adjust slightly if needed to reach desired consistency, but start with the specified amount.
• Black Sesame Paste (Neri Goma Kuro): 30 g (2 tablespoons)
  This thick paste provides the deep black color and intense nutty flavor that defines the glaze. Look for it in specialty Asian grocery stores; it’s a key ingredient and difficult to substitute fully, but tahini (light-colored sesame paste) could be used as a last resort, resulting in a different flavor profile.
• Alcohol-Free Vanilla Extract: 2.5 ml (½ teaspoon)
  A small amount enhances the sweetness and depth of the glaze without overpowering the sesame. Choose an alcohol-free version to avoid any bitterness, or omit if you don’t have it.
• Toasted Black Sesame Seeds: 5 g (1 teaspoon)
  Used for a final garnish to add contrasting texture and visually signal the flavor profile. Toast whole black sesame seeds lightly in a dry pan until fragrant before using for maximum flavor.

Instructions

1. Prep the Oven and Sweet Potatoes
Preheat your oven to 200°C (400°F) to ensure even cooking and a fast roast. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy. In a large bowl, toss the cut sweet potato wedges with the neutral oil until every piece is evenly coated.

2. Roast the Sweet Potatoes
Arrange the oiled sweet potatoes in a single layer on the prepared baking sheet. Ensure the pieces are not overcrowded; give them space to roast rather than steam, or they will not caramelize properly. Roast for 25-35 minutes, flipping them halfway through, until they are tender when pierced with a fork and have golden-brown edges. Remove from the oven and set aside. I often use my 10-inch saucepan for this step; it lets me whisk without worrying about spills.

3. Prepare the Black Sesame Glaze
While the sweet potatoes roast, combine the granulated sugar, soy sauce, and water in a small saucepan over medium heat. Stir continuously until the sugar fully dissolves and the mixture begins to simmer gently.

4. Finish the Glaze
Reduce the heat to low, then whisk in the black sesame paste and alcohol-free vanilla extract until the mixture is completely smooth and thoroughly combined. Continue to simmer gently for 3-5 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon. It should be glossy and pourable but not overly sticky. If the glaze gets too thick or stiff, remove from heat and whisk in a teaspoon of hot water to loosen it slightly.

5. Glaze and Garnish
Carefully transfer the roasted sweet potatoes to a clean large bowl. Pour the warm black sesame glaze over the sweet potatoes and toss gently with a spatula until every piece is evenly coated and glistening with the dark glaze. Serve this easy japanese yam recipe immediately on a light-colored, matte ceramic plate to maximize visual contrast. Drizzle any remaining glaze over the top and scatter with the toasted black sesame seeds for added crunch.

Serving Suggestions and Variations

This glazed japanese yam recipe is incredibly versatile. It makes an exceptional side dish that complements grilled or pan-seared meats and fish, like salmon or teriyaki chicken. For a creative twist on a simple snack, serve the glazed potatoes chilled or at room temperature.

For a spicier variation, add a pinch of cayenne pepper or a small dash of sriracha to the glaze before simmering. To make it a dessert, substitute half of the soy sauce with water and add a little extra sugar, then serve with a scoop of vanilla bean ice cream.

Tips for Perfect Roasted Japanese Sweet Potatoes

Achieving the best texture for this dish depends on consistent roasting. Ensure all pieces are cut to roughly the same size (1-inch wedges) for uniform cooking. To get crisp edges instead of mushy ones, don’t overcrowd the pan; use two baking sheets if necessary so the sweet potatoes roast and caramelize rather than steam.

Flipping halfway through ensures even browning and a consistent texture on both sides of the wedge. This approach to roasting ensures the best results for a delicious japanese yam recipe.

FAQs about this Japanese Yam Recipe

Can I use regular orange sweet potatoes instead of Japanese sweet potatoes?

Yes, you can, but the texture and flavor will be quite different. Orange sweet potatoes are softer and sweeter than Japanese sweet potatoes (Satsumaimo), which have a starchier, more chestnut-like texture. If you use a high-moisture variety, reduce the glaze water slightly to compensate. This specific japanese yam recipe is designed for the high-starch Satsumaimo.

Where can I find black sesame paste (neri goma kuro)?

Look in the international aisle of large supermarkets or at specialty Asian grocery stores. It’s a key ingredient for the specific flavor profile of this recipe, giving it the deep color and rich, nutty taste. If you can only find light sesame paste (tahini), toast it first to boost the flavor before using.

How do I store leftovers?

Store any leftover glazed sweet potatoes in an airtight container in the refrigerator for up to 3 days. The glaze may become thicker and less glossy when cold. Reheat gently in the microwave in 30-second bursts, or in a preheated 350°F (175°C) oven for 10-15 minutes.

Can I prepare this recipe ahead of time?

You can roast the sweet potatoes ahead of time and store them, then reheat and prepare the glaze fresh before serving. The glaze thickens considerably when fully cooled, so I prefer to make it just before serving for the best texture and glossiness.

What can I substitute for black sesame paste?

For the closest flavor profile, try using a mix of toasted black sesame seeds blended with a little neutral oil (like making your own tahini). Regular tahini (light sesame paste) can be used in a pinch, but the flavor and color will be different, making the final dish look paler and less intensely nutty. This japanese yam recipe relies on the black paste for its deep color and flavor, so don’t skimp on finding the right ingredient.

Conclusion

This easy japanese yam recipe with black sesame glaze is a great way to elevate a simple vegetable into a truly memorable dish. The unique flavor profile makes it perfect for healthy eating family dinners. If you loved this recipe, save it now to your Pinterest board so you can make it again for a quick weeknight meal!

japanese yam recipe

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• Author: Tessa Monroe
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This glossy black sesame Japanese yam recipe transforms roasted sweet potatoes into a vibrant side dish with a rich, savory-sweet flavor, perfect for elevating any weeknight meal.

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Ingredients

Scale 1x2x3x

• 750 g Japanese sweet potatoes (Satsumaimo), cut into 1-inch thick wedges
• 2 tablespoons neutral oil
• 1/2 cup granulated sugar
• 1/4 cup soy sauce
• 2 tablespoons water
• 2 tablespoons black sesame paste (neri goma kuro)
• 1/2 teaspoon alcohol-free vanilla extract
• 1 teaspoon toasted black sesame seeds, for garnish

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Instructions

1. Prep Oven and Potatoes: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, toss the sweet potato wedges with the neutral oil until evenly coated.
2. Roast Sweet Potatoes: Arrange the oiled sweet potatoes in a single layer on the prepared baking sheet. Roast for 25–35 minutes, flipping halfway through, until they are tender and have golden-brown edges.
3. Prepare Glaze Base: While potatoes roast, combine the sugar, soy sauce, and water in a small saucepan over medium heat. Stir continuously until the sugar fully dissolves and the mixture begins to simmer gently.
4. Finish Glaze: Reduce heat to low, then whisk in the black sesame paste and vanilla extract until smooth. Simmer for 3–5 minutes, stirring occasionally, until the glaze thickens to coat the back of a spoon.
5. Glaze and Garnish: Carefully transfer the roasted sweet potatoes to a clean large bowl. Pour the warm glaze over them and toss gently to coat every piece. Serve immediately, garnished with toasted black sesame seeds.

Notes

To ensure uniform texture, cut the potatoes into consistent 1-inch wedges. Avoid overcrowding the baking sheet; use two sheets if necessary so the potatoes roast and caramelize rather than steam. If the glaze becomes too stiff upon cooling, whisk in a teaspoon of hot water to loosen it. Store leftovers in an airtight container for up to three days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 360 kcal
• Sugar: 32 g
• Sodium: 375 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg