Twice-Baked Japanese Sweet Potatoes

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 just 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 the riffs are healthier! Instead of butter and cream, I mash the interior of the potato with greek yogurt or skyr. The dairy from the skyr makes the interior of the potato rich and creamy, and the dairy 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.

Ingredients you will need for these twice-baked Japanese sweet potatoes

This is a single-serving, so here is everything I suggest you use to make it:

• 1 12-ounce Japanese sweet potato (make sure it’s big, or you won’t have enough interior of the potato to mash!)
• 2 shallow tablespoons white miso paste
• 1/2 cup whole milk skyr or greek yogurt, 120 grams
• 1 tablespoon maple syrup, plus more for serving

How to make miso maple Japanese twice-baked sweet potatoes

This is an easy potato recipe, just bake, pull out some of the center, mash it with the filling ingredients, and bake again!

But if we want to get specific, set a rack to the center of the oven and preheat to 425°F. Wash and pierce the sweet potato all over with a paring knife. Set the potato on a quarter sheet pan to bake for 40-45 minutes or until tender.
Now it’s best to let the potato cool for a few minutes, then slice it down the center. Scoop out the majority of the potato and leave the skin intact so you can re-stuff it.

In a small bowl mix together the scooped potato interior, 2 tablespoons of white miso paste, 1/2 cup skyr and 1 tablespoon maple syrup. Mix and mash well, you want it pretty smooth!

Scoop this back into the potato skin.

Bake the potato for another 20-25 minutes, or until the top is brown and caramelized.

Drizzle with maple syrup as desired, or for a savory twist you can also swap the syrup for scallions.

Can you scale up this recipe?

Absolutely! I would use only 1 tablespoon of miso per potato if you were to scale up this recipe, using 2 tablespoons per potato and scaling up would get overpowering very quickly.

It will also be easier for you to mash all the potato interiors + skyr + miso in one big bowl, then re-stuff them into the potatoes individually. This will save you time and dishes.

What is the best way to store and reheat a twice-baked potato?

These both refrigerate and freeze well, but the one kicker 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 potato on a sheet pan and bake for 12-20 minutes, or as long as it takes for the tops of the potatoes to feel crisp.

The potatoes will keep in the freezer for up to four months and the fridge for four days.

Looking for other ways to use sweet potatoes?

Here are a few of my favorites from the blog!

Japanese Sweet Potato Soup

This plant-based soup perfectly marries together delicate flavors, but leaves you with a soup that feels insanely flavorful. Japanese sweet potato, mushrooms and miso mingle with coconut milk, making everything savory yet still feeling light and clean. The sweet potato stays in chunks, but they turn into a texture that melts in your mouth, making this soup one of my favorite ways to use them.

Check out this recipe

Chickpea Stuffed Sweet Potatoes

This is a simple dinner for one, loosely inspired by the cover recipe for my cookbook! It combines garlic, olives (for all my kalamata olive lovers), fried sage and sun-dried tomatoes for a savory chickpea combo that pairs perfectly with a roasted, soft sweet potato. If you microwave your sweet potato, the meal comes together in minutes.

Check out this recipe

Sweet Potato Romesco Lentils

This easy, rich lentil recipe is fully plant-based, packed with good ingredients and relatively easy to make. You'll just need a big Dutch oven and a bit of time to simmer everything down, and soon you'll be left with a warm, comforting pile of good-for-you flavor.

Check out this recipe

And that’s it for these Twice-Baked Japanese Sweet Potatoes!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Twice-Baked Japanese Sweet Potatoes

5 | 6 reviews

This protein-filled twice baked sweet potato is exactly what I make when I want a filling, comforting, do-nothing dinner that still covers all of my nutritional bases. I’m a huge sweet potato girl, so knowing I can make a dish that just tastes like a light, fluffy sweet potato casserole but still gets all my protein in is an absolute dream. You can scale this recipe up or down as you need, and if you don’t have a sweet tooth, you can always skip the maple syrup for thinly sliced scallions.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Servings: 1 sweet potato

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Equipment

• ▢
  1 paring knife
• ▢
  1 quarter sheet pan

Ingredients

• ▢ 1 12-ounce Japanese sweet potato
• ▢ 2 shallow tablespoons white miso paste
• ▢ 1/2 cup whole milk skyr or greek yogurt, 120 grams
• ▢ 1 tablespoon maple syrup, optional, optional, plus more for serving

Instructions 

1. Set a rack to the center of the oven and preheat to 425°F.
2. Wash and pierce the sweet potato all over with a paring knife. Set the potato on a quarter sheet pan to bake for 40-45 minutes or until tender.
3. Let the potato cool for a few minutes, then slice it down the center. Scoop out the majority of the potato and leave the skin intact so you can re-stuff it.
4. In a small bowl mix together the scooped potato interior, 2 tablespoons of white miso paste, 1/2 cup skyr or greek yogurt, and one tablespoon maple syrup (see Note). Mix and mash well.
5. Scoop this back into the potato skin.
6. Bake the potato for another 20-25 minutes, or until the top is brown and caramelized.
7. Drizzle with maple syrup as desired (see Note) and serve warm!

Notes

Note: If you want a more savory version of this recipe, omit the maple syrup in favor of thinly sliced scallions.