When November rolls around in Japan, something magical happens. The air turns crisp, the summer cicadas go quiet, and a toasty-sweet aroma starts drifting down the streets. That’s when everyone knows, it’s satsumaimo season!
The satsumaimo (Japanese sweet potato) isn’t just a snack; it’s a seasonal love story. You’ll spot them everywhere. Piled high at markets, baked into snacks at convenience stores, tucked into train station bentos, and roasted right inside nostalgic yakiimo trucks that rumble slowly through neighbourhoods, trailing the scent of candied goodness behind them.
🍠The Joy of Roasted Satsumaimo
There’s something special about the way Japan celebrates satsumaimo. As the days shorten, vendors call out in sing-song voices, their glowing charcoal ovens transforming each potato into a golden, steaming gem.Â
Crack one open and you’ll understand why it’s a national obsession! The skin splits, steam curls up, and the flesh inside reveals a soft, sticky-sweet interior.
By late autumn, the potatoes are at their sweetest, having soaked up all the summer sunshine before resting just long enough for their natural sugars to deepen and caramelize. The result? A snack that feels like dessert without the guilt!
đź’› Bringing Coziness to Every Dish
Like any true seasonal superstar, satsumaimo is extremely versatile; you’ll find it in tempura, breads, traditional sweets, and even ramen!Â
Its velvety texture and mellow sweetness bring balance to rich, savoury broths. Whether it’s blended into a creamy miso base or sliced thin and fried into crisp toppings, satsumaimo adds warmth and just a touch sweetness that makes every slurp feel like comfort in a bowl.Â
🍲 Hungry? Try This at Home: Roasted Sweet Potato Miso Soup
IngredientsÂ
- 1 large Japanese sweet potato (if available, or any firm, dry sweet potato)
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1 tbsp neutral oil (like canola or grapeseed)
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3 cups vegetable stock
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2 tbsp white miso paste
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1 tsp soy sauce
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½ tsp sesame oil
- 2–3 tbsp sliced almonds, toasted (optional)
- 1-2 tbsp cilantro, roughly chopped (optional)Â
Directions
1. Roast the sweet potato
Preheat your oven to 400°F (200°C). Wash and peel the sweet potato, then cut it into chunks. Toss with a little neutral oil and roast for 25–30 minutes, until caramelized and very tender.
2. Blend the sweet potato
Transfer the roasted sweet potato to a blender or food processor. Add a splash of the warm vegetable stock and blend until completely smooth and creamy. (You can also use an immersion blender directly in the pot.)
3. Make the broth
In a pot over medium heat, warm the remaining vegetable stock. Whisk in miso paste, soy sauce, and sesame oil until fully dissolved.
4. Combine
Stir the blended sweet potato purée into the broth. Simmer for 3–5 minutes, stirring occasionally, until everything is silky and evenly combined. Adjust thickness with more stock if needed.
5. Garnish and serve
Ladle into bowls and top with toasted almonds, cilantro, or your favourite crunchy garnish—just like the photo.
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