Roasted Japanese yams, make for a nutrient packed, vegan-friendly side dish that’ll have you going back for seconds! They’re so easy, and their versatility means they can go with just about any meal you’re preparing. While they do take a little bit of time to fully cook, it’s mostly hands off time and the resulting flavor and texture is well worth the wait!
Roasted Japanese Yams are my FAVORITE variety of potato, and I’ve perfected my recipe for making them, so that they not only cook in half the time, but they also get crispy and caramelized on the outside!
This might just be my easiest recipe EVER, but because so many of you have been asking for it, I decided it deserved a permanent place on my website.
As much as I love creating new recipes for you, I’ve also learned that what really makes this lifestyle sustainable is sharing how I truly eat – and that definitely isn’t making a new recipe every night. I tend to stick to the basics: simple proteins, roasted veggies & delicious homemade sauces (like my Chipotle Aioli & Jalapeño Ranch!) to mix up the flavors for leftovers.
This recipe was truly born out of necessity. One night, a couple years back, I got home late and was super craving a roasted Japanese yam with my dinner, but I didn’t want to wait the hour + that they normally take to cook through. I decided to cut them in half to cook faster and couldn’t believe how much more delicious they were when cooked this way!
It’s simple recipes like this that will truly change your life, as they take hardly any effort and make the best leftovers. And cooking a bunch at once is always a great idea!
Common Questions About Japanese Yams:
What do Japanese yams taste like? Japanese yams are a cross between a regular potato and sweet potato. They’re also starchier and less sweet than regular sweet potatoes.
Where can I find Japanese yams? I get my Japanese yams at Whole Foods (also at the 365 store). Asian markets, Sprouts, Trader Joes and other grocery stores often carry them as well! Some stores label them as Japanese sweet potatoes. Either way, they have a purple skin and white flesh.
How do I prevent my roasted Japanese yams from discoloring? I get this question often, but I’ve only had my yams turn a different color once after cooking, and I believe that it was from putting them in a sealed container in the fridge before they had cooled down. Now, I let them cool down completely and I haven’t had this issue since – although they taste the same regardless.
How do I reheat Japanese yams? If you want leftover Japanese yams to turn out just as delicious as when they’re first cooked, then I highly recommend reheating them in your toaster oven or regular oven (I use my Breville Air). I reheat them at 400 degrees for a few minutes flat side down to crisp the skin, then flip them over for a few minutes to crisp up the top.
What’s The Difference Between Japanese Yams And Regular Sweet Potatoes? Japanese sweet potatoes have burgundy skin and are white inside. Sweet potatoes are brown on the outside and orange on the inside. Japanese sweet potatoes taste similar to regular sweet potatoes, but are more mild and are said to have more antioxidants. They definitely are more dense than sweet potatoes, which it’s not a bad thing – it makes it easier for dipping!
What do you serve Japanese yams with? You can serve Japanese yams with anything and everything because they are so versatile! They’re especially delicious when served with my Chipotle Aioli.
What are the Japanese yam nutrition benefits? Japanese yams are known for containing Vitamin B6, Folic Acid, Niacin, Vitamin C, Potassium, and a whole bunch more! Most importantly, is it aids in helping with digestion.
How To Make Roasted Japanese Yams:
You only need your preferred type of fat, like olive oil or ghee, and the yams to make these roasted Japanese yams! We leave the peel on these, since most of the nutrients are there, and roast it in just a bit of olive oil. You can easily use coconut oil if you’d like, or anything with a high smoking point.
1. First cut the yam in half lengthwise. This will help cut down on cook time and really makes these yams delicious.
2. Toss in oil or ghee on parchment paper and place yam halves flesh side down.
3. Roast in an oven that has been heated to 400 degrees, for about 40-50 minutes. You know that the yams are done when they’re a bit tender to the touch and they should look similar to the picture below.
- Serve with any favorite sauce or just sprinkled with salt and pepper or a favorite seasoning salt. I love them with a drizzle of my Chipotle Aioli!
You may enjoy these other potato recipes:
I hope you enjoy these Roasted Japanese Yams as much as I do! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!
Roasted Japanese Yams (paleo + Whole30 + vegan)
- Japanese Yams (as many as you'd like!)
- Coconut oil, ghee, olive oil, avocado oil, or any other healthy cooking fat of your choice, melted
- Preheat your oven to 400 degrees.
- Cut the Japanese yams in half, length-wise.
- Rub the yams on all sides with the melted cooking fat of your choice – about 1 tablespoon for every 2-3 medium-sized yams.
- Place the yams onto a parchment lined baking sheet, flesh (cut) side down. Roast for 40-50 minutes (less if your yams are on the smaller side), or until they’re cooked through and the bottoms are nicely browned. ENJOY!
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ROASTED JAPANESE YAMS