Sweet potato tempura is a dish that originated in Japan, where it’s known as ‘imokke’ or ‘satsuma-age’. The recipe has been adapted and modified over the years, but the core concept remains the same – to create a crispy and delicate exterior around a tender and sweet sweet potato.
When you bite into a piece of tempura, the crunch gives way to a fluffy interior that’s full of flavor. It’s a simple yet elegant dish that can be enjoyed at any time of the year.
In fact, I love serving it at family gatherings because it’s easy to make in large quantities and everyone can enjoy it. My kids especially love helping me prepare the ingredients and watching the tempura batter sizzle in the oil.
The best part is that sweet potato tempura is incredibly versatile – you can serve it as a side dish, add it to salads, or even use it as a topping for burgers. The health benefits are numerous too – sweet potatoes are packed with vitamins and minerals, while the tempura batter adds a touch of indulgence without being too heavy.
Overall, sweet potato tempura is a recipe that never fails to impress my family and me. We’ve made it countless times over the years, and each time we’re amazed by how delicious it turns out.
I’ve tried various variations on this recipe, but this one remains my favorite. One of the things I love about this recipe is how easy it is to make in large quantities – just multiply all the ingredients and cook them in batches until you’re done.
Sweet Potato Tempura
4.9 from 1361 votes
Crispy, light tempura batter coats tender sweet potato slices for a delightful Japanese-inspired appetizer or side dish. The natural sweetness of the potato contrasts beautifully with the savory, crunchy coating.
2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup ice-cold water
1 large egg yolk
4 cups vegetable oil, for deep frying
For the Dipping Sauce
1/2 cup dashi or water
1/4 cup soy sauce
2 tablespoons mirin
1 teaspoon sugar
1/2 teaspoon grated fresh ginger
👨🍳Directions
1Prepare the dipping sauce by combining dashi or water, soy sauce, mirin, and sugar in a small saucepan.
2Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from heat and stir in the grated ginger.
3Set aside to cool to room temperature.
4In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
5In a separate small bowl, beat the egg yolk with the ice-cold water, then pour the liquid into the dry ingredients and whisk gently just until combined; the batter should be lumpy with a few small flour pockets for maximum crispness.
6Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C), using a thermometer to maintain the temperature.
7Pat the sweet potato slices dry with paper towels to remove excess moisture, which helps the batter adhere.
8Working in batches, dip a few sweet potato slices into the batter, letting any excess drip off, and carefully lower them into the hot oil.
9Fry for 2 to 3 minutes, turning once halfway, until the tempura is pale golden and crispy, and the sweet potato is tender when pierced with a skewer.
10Use a slotted spoon to transfer the fried tempura to a paper towel-lined plate to drain briefly.
11Serve immediately with the dipping sauce on the side, as tempura loses its crispness quickly.
For extra crispiness, use ice-cold water and do not overmix the batter. Keep the oil temperature steady at 350°F to avoid greasy tempura.
Watch Video Of How Sweet Potato Tempura Works
Overall, this recipe has become one of our go-to choices whenever we want something comforting yet healthy.
It’s perfect for family gatherings or even just a quick weeknight meal because it’s so easy to make in large quantities.
One thing I love about this recipe is how well it stores – simply let any leftovers cool completely before refrigerating them in an air-tight container; reheat by microwaving until crispy again.
❓ Frequently Asked Questions About Sweet Potato Tempura
Q: What type of sweet potatoes are best for tempura?
A: For tempura, you want to use sweet potatoes that are high in moisture content – these will yield a better texture when fried. Look for sweet potatoes that have a smooth skin and are heavy for their size. Avoid using sweet potatoes with soft spots or bruises, as these will not fry up well.
Q: What’s the best way to prepare the sweet potatoes before frying?
A: Before frying your sweet potatoes, peel them using a vegetable peeler or paring knife. Then cut them into long strips or bite-sized pieces – this will help them cook more evenly when fried.
Q: Can I use different types of oil for frying?
A: Yes, you can use different types of oil for frying your sweet potato tempura – peanut oil is a popular choice because it has a high smoke point and adds flavor to the dish.
Q: How do I know if my tempura batter is correct?
A: To check if your tempura batter is correct, dip a small piece of sweet potato into the batter – if it coats evenly without dripping off too much liquid, then your batter is ready to go.
Q: Can I make tempura ahead of time?
A: While you can make some parts of this recipe ahead of time (such as preparing your ingredients), I recommend assembling and frying your tempura just before serving for optimal results.
Q: What’s the secret to getting crispy tempura?
A: To get crispy tempura, you need to achieve two things: first, make sure your oil is hot enough (around 375°F) before adding your ingredients; secondly, do not overcrowd your pan when frying multiple pieces at once.
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