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–+ servings
Mashed Japanese sweet potatoes garnished with shiso and black sesame seeds.

Creamy Mashed Japanese Sweet Potatoes (Satsumaimo)

Matt
Make these Creamy Mashed Japanese Sweet Potatoes (Satsumaimo) in an hour with just butter, cream, and a few pantry staples. Naturally sweet with no added sugar, this easy side dish is ready in minutes once baked.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American, Japanese
Servings 2 people

Ingredients
  

  • ½ pound Japanese sweet potato (satsumaimo) 227 g, approximately 2 small sweet potatoes
  • 1 tablespoon grass-fed butter or plant-based butter for dairy-free
  • 2 teaspoon heavy cream use half-and-half or coconut cream for a lighter texture
  • 2-3 pinches sea salt
  • ground pepper to taste
  • 1-2 pinches black sesame seeds optional, to garnish
  • 2 leaves thinly sliced shiso optional, to garnish

Instructions
 

Prep

  • Wash sweet potatoes under the faucet with cold water. Brush off any soil using your fingers or a gentle brush. Trim away any root hairs while washing.
  • Dry off with a towel or paper towels.
  • Poke a few holes in each sweet potato with a fork.
  • Place directly on a foil-lined baking sheet (no need to wrap, foil is just for easy cleanup).

Baking

  • Place sweet potatoes in a cold oven (do not preheat). Set to 320°F (160°C).
  • Bake for 60 minutes, or until a knife or skewer slides in easily with no resistance.
  • Remove from oven and let cool.
  • Once cool to the touch, cut off and discard the ends of each sweet potato. Trim away any dark spots on the skin. Cut into 1-2 cm wide pieces, then slice each piece in half lengthwise (skins included). Or, scoop out the flesh with a spoon if you prefer a skinless mash.

Mixing and Mashing

  • Preheat fry pan on low heat.
  • Add butter to pan.
  • Once butter melts completely, add sweet potatoes to the pan.
  • Using a wooden spatula, mash the sweet potatoes to your desired consistency and mix in the melted butter.
  • Spoon heavy cream on top of the mashed sweet potatoes. Stir in with a spatula until the color is uniform.
  • Season with salt and pepper. Mix in with a spatula.
  • Serve warm in a bowl.
  • (Optional) Sprinkle some black sesame seeds and garnish with thinly sliced shiso leaves.

Notes

  • Density Warning: Larger satsumaimo may require extra baking time beyond 60 minutes.
  • Skins On vs. Off: Skins are edible and full of fiber, but can be removed for an ultra-smooth mash.
Keyword creamy sweet potato mash, Japanese sweet potato mash, Japanese sweet potato recipe, satsumaimo mashed, satsumaimo side dish
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