Twice-Baked Japanese Sweet Potatoes

5 | 6 reviews

These miso-maple twice-baked Japanese sweet potatoes turn a simple baked potato into a full, nourishing meal. The fluffy interior gets mashed with skyr or Greek yogurt for extra protein and creaminess, then baked again until caramelized and golden on top. The result is the perfect balance of salty-sweet flavors.

Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course, Side Dish

Cuisine American, Fusion, Japanese

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These are miso-maple Twice-Baked Japanese Sweet Potatoes, and yes, I’m still feeding my current Japanese sweet potato obsession. But this time, I decided to turn the potato into a full meal. You know, because every now and then you just want an easy meal that has the right amount of protein, is salty-sweet, and also…just a whole potato. You get it.

This Japanese sweet potato is a riff on your normal twice-baked potatoes, but this version is a bit healthier! Instead of butter and cream, I mash the interior of the potato with Greek yogurt or skyr. The skyr makes the interior rich and creamy, and it still caramelizes in the oven to make a crispy top. It’s a bit like magic. I add in miso to temper the sweetness of the potato, but maple syrup on top balances it into the perfect blend of salty-sweet.








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