
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.
Table of contents

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!



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
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
- 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.
- 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 or greek yogurt, and one tablespoon maple syrup (see Note). Mix and mash well.
- 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 (see Note) and serve warm!
I didn’t make this yet but my stomach is growling just reading the description. Yes, I want this for dinner but I also think I want some for breakfast topped with some toasty nuts 🙂
I made this with 0% Skyr last night because I already had that at home. I’d advise against it, friends 😅 weirdly tart
Oh no! Did you add the maple syrup to the interior as well? I find that tempers it, also having enough potato to the mash makes it less tart, so using less skyr-to-potato ratio next time will hopefully fix your problem!
I have my sweet potatoes in the airfryer right now (only thing I have access to atm) and just realized I have no access to maple syrup. Would brown sugar work? 1 tbsp or more? (sorry if this is a double comment! I tried to comment on the newsletter but didn’t realize it’s locked for subscribers now and then when I tried to submit here it wouldn’t go through)
No worries and I’m glad I could find you here! Brown sugar is a perfect sub, I hope you enjoy!!
Just made this for my pre-ballet class dinner but with soy-almond greek yogurt instead of skyr and allulose in place of maple syrup! It made for a perfect pre-workout dinner and kept me full without making me too stuffed to dance. Definitely being added to my weekly meal rotation 🙏
This makes me so happy, I’m so glad you enjoyed!