Air Fryer Japanese Sweet Potato (Murasaki)
This air fryer Japanese sweet potato recipe is one of my favorite ways to cook Murasaki sweet potatoes. No foil, no boiling, no extra steps. Just simple, cozy perfection straight from the air fryer.
Servings 4
Ingredients
- 4 Japanese Murasaki sweet potatoes (small–medium size)
- 1 tablespoon vegetable oil (or neutral oil)
- ½ teaspoon salt
- ½ teaspoon black pepper
- butter, honey, sesame seeds or miso butter optional toppings
Instructions
- Choose similar-sized potatoes: I always try to match sizes so they cook evenly—mixed sizes can lead to uneven doneness.
- Skip the foil: Foil traps steam. I’ve tested the fryer Japanese sweet potato recipe both ways, and unwrapped potatoes are noticeably sweeter and crispier.
- Be patient: If they’re still firm, they’re not done yet. Murasaki potatoes need time to fully soften inside.
- Miso butter upgrade: One of my favorite toppings is 1 tablespoon butter mixed with 1 teaspoon white miso—simple and very Japanese.
- Fluff the center: Breaking up the inside with a fork makes them extra creamy and helps toppings melt evenly.
Notes
Taste & Texture
- Lightly crisp skin
- Ultra-creamy, custard-like interior
- Naturally sweet with nutty, chestnut notes
- Comforting, cozy, and deeply satisfying without added sugar
Storage, Freezing & Reheating
Refrigerate:Store cooked potatoes in an airtight container for up to 4 days. Freeze:
Freeze whole or mashed for up to 2 months. Wrap individually for best texture. Reheat:
- Air fryer: 350°F (175°C) for 5–7 minutes
- Microwave: 1–2 minutes
- Oven: 375°F (190°C) for 10 minutes