Perfect Baked Murasaki Sweet Potatoes (Korean Yam, Satsumaimo, Red Kūmara)
How to perfectly bake Murasaki sweet potatoes with white flesh and red/purple skins, which are also known as Japanese sweet potatoes, Korean yams, Satsumaimo and red kūmara. Nutty, mildly sweet and creamy, these sweet potatoes are absolutely delicious!
Prep Time5 minutesmins
Cook Time45 minutesmins
Total Time50 minutesmins
Course: Main, Side Dish
Cuisine: Asian, Baking, Japanese, Korean
Keyword: korean yam, murasaki sweet potatoes, satsumaimo
Preheat oven to 400° F. Add washed sweet potatoes to a sheet pan. Lining the pan with parchment paper is optional, but it helps them not stick.
3 pounds murasaki sweet potatoes
Poke 3-4 holes in each sweet potato/yam with a knife or fork, so the steam can vent. If you don't do this, they can explode in the oven, which can be a huge mess to clean up!
Place sheet pan in oven and bake for 45-60 minutes. If your yams are really big, they may need longer. They are done when you poke them with a fork and it goes in really easily. Also check them by wearing oven safe gloves and gently squeezing the sweet potato. If it's squishy, then it's done.
When they are done, remove from the oven and allow to cool slightly before eating. Sprinkle with salt, if desired. Allow the potatoes to cool before storing in the refrigerator. They will keep in the refrigerator for up to 5 days and in the freezer for up to 3 months.