Cheesy Honey Butter Japanese Sweet Potatoes

Name: Cheesy Honey Butter Japanese Sweet Potatoes
Prep time: 3 min
Cook time: PT-495041H4M51S
Cuisine: Japanese
Ingredients: 1 baked Japanese sweet potato (about 300 g); 1 tbsp salted butter, sliced into a small brick; 1–3 types of cheese; ~1/4–1/3 cup shredded cheese (mozzarella, gouda, fontina, cheddar, havarti, etc.); ~2 oz fresh mozzarella (60% moisture) + 1/2 oz gorgonzola; ~2 oz brie or camembert; 1–2 tsp honey; freshly cracked black pepper; flaky salt; dried parsley, optional

These Cheesy Honey Butter Japanese Sweet Potatoes are roasted until soft and caramelized, then stuffed with melty cheese, butter, and a drizzle of honey. The sweet, nutty flavor of Japanese sweet potato pairs perfectly with creamy, savory cheese for the ultimate sweet-and-salty combo. It’s simple, delicious, and an easy way to change up your usual baked sweet potato!

japanese sweet potato stuffed with cheese and topped with honey and dried parsley on a green rimmed dessert plate

Cheese Stuffed Japanese Sweet Potatoes
Ingredients and Substitutions
How to Make Cheesy Honey Butter Japanese Sweet Potatoes
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
Japanese Sweet Potato Cheese Pairings

Mild & Melty Cheeses
Creamy & Rich Cheeses
Funky & Bold Cheeses
For Finishing

Recipe FAQ
More Japanese Sweet Potato Recipes
Cheesy Honey Butter Japanese Sweet Potatoes Recipe

If I could eat one thing for the rest of my life, it would probably be Japanese sweet potato. They’re easily my favorite food, and I pretty much eat one every day of the year. Growing up, I wasn’t a picky eater, but if I had to choose between dessert and a Japanese sweet potato, I would almost always reach for the sweet potato. At one point I ate so many that my nose actually turned a little orange from the beta-carotene in them.

My mom loves Japanese sweet potatoes too, so we almost always had some cooked and ready to eat at home. They were our go-to snack, side dish, and sometimes even dessert. I could probably write a whole book of recipes using them. They’re incredible on their own as yaki imo, cooked with bright ingredients like simmered Japanese sweet potatoes with lemon, or used in sweet and savory dishes like cheese yaki mochi. Their natural sweetness makes them really versatile— kind of like sweet potato teriyaki chicken, they work just as well in savory dishes as they do in sweeter ones.

Cheese Stuffed Japanese Sweet Potatoes

Two of the simplest and most popular pairings with Japanese sweet potato are butter and cheese. Their mild, creamy flavors complement the sweet, nutty taste of the potato perfectly. They also make the inside extra rich and buttery, while adding that creamy, melty, gooey cheese pull that everyone loves.

Stuffing blocks of cheese into Japanese sweet potatoes went viral earlier this year—and for good reason. While sticking a block of cheese inside might be a convenient way to do it, this recipe and method is how it’s often done in Japan—more like loaded sweet potato boats, with melty cheese layered inside so you get a little of that sweet-and-savory flavor in every bite.

japanese sweet potato stuffed with cheese and butter topped with honey and dried parsley on a green rimmed dessert plate with fork lifting the cheese — see all that syrup under the sweet potato? it’s mostly the natural syrup from the sweet potato!

Ingredients and Substitutions

Here’s everything you’ll need to make these cheesy honey butter Japanese sweet potatoes, plus some tips for substitutions.

Roasted or Baked Japanese Sweet Potato (Yaki Imo): You can find Japanese sweet potatoes at Asian grocery stores, H Mart, Japanese specialty stores, and lately even at big chains like T&T, Loblaws, or No Frills. If you’re in the U.S., Trader Joe’s carries them too (they call them murasaki potatoes).
Salted Butter: It must be salted! Salt brings out the flavor of the butter and balances the sweetness of the potato. If you only have unsalted butter, add a pinch of salt.
Cheese: Satsumaimo pairs with almost any cheese, so use your favorites! Mild melty cheeses like mozzarella let the sweet potato shine and give that creamy, stretchy texture. Cream cheese adds tang and richness, while funky cheeses like gorgonzola or blue cheese give a bold, savory contrast. When you add honey with these stronger cheeses, it creates such a delicious sweet-and-salty combo.
Honey: Yes, Japanese sweet potatoes are already sweet, so honey isn’t always necessary. I often skip it when the potatoes are in season and naturally very sweet. I usually add honey if the potatoes are less sweet or if I’m pairing them with a funky cheese like gorgonzola or blue cheese. Honey adds a light floral sweetness without making the dish overly sugary.

How to Make Cheesy Honey Butter Japanese Sweet Potatoes

Sentence before giving a breif overview of how to make the dish

Slice and prep: Cut the cooked sweet potato down the middle. You can mash a little of the flesh to make a flat surface for the butter and cheese, or leave it unmashed if you like that texture.
Add butter and seasonings: Add salted butter in the middle, then sprinkle on some flaky salt and freshly cracked black pepper.
Layer the cheese: Add your cheeses. If adding more than one kind, you can layer a bit of honey inside too, especially if using a funkier cheese.
Melt the cheese: Heat it in the oven, air fryer, toaster oven, or microwave until the cheese is melty and bubbly. Use a blow torch to add some char if desired.
Garnish and serve: Add extra honey if desired along with some dried parsley or more black pepper.

VIDEO: Watch How to Make It

Lisa’s Recipe Tips

Use a warm potato before assembling: Using a warm Japanese sweet potato is ideal so that the heat helps the cheese melt completely and gives you that gooey, melty center.
Use 2-3 cheeses: Mixing cheeses adds more flavor and better texture. I like combining one mild, melty cheese (like mozzarella or havarti) with something creamier or stronger in flavor like cream cheese, brie, or gorgonzola which balances out the sweetness from the honey.
Blow torch: If the cheese doesn’t brown enough or you use the microwave method, you can use a blow torch to add a little char. It gives the cheese that golden, bubbly finish without overcooking it, which can make it turn rubbery.

air fried japanese sweet potato topped with cheese, butter and honey with a spoon pulling cheese

Japanese Sweet Potato Cheese Pairings

You can use any cheese you like or have on hand! I often like to mix cheeses too—usually one mild, stretchy melting cheese with one stronger, creamy cheese for contrast.

Because Japanese sweet potato is naturally sweet and nutty, cheeses that are creamy, buttery, or slightly funky work especially well. Here are some great options:

Mild & Melty Cheeses

These melt beautifully and let the sweet potato flavor shine:

Mozzarella – Mild, milky, and super stretchy when melted. A great option if you want that gooey cheese pull without overpowering the sweet potato.
- Tip: If you have fresh mozzarella (60% moisture) slices thats been frozen, this is the perfect way to use it! Thaw it out for 5-10 minutes on the kitchen counter, pat it dry and use it while still semi-frozen. I usually use the microwave method when using frozen fresh cheese. This actually makes the cheese melt really nicely without it overcooking and getting rubbery.
Gouda – Slightly sweet and buttery with a smooth melt that complements the caramelized flavor of roasted sweet potato.
Butterkäse – Ultra creamy and buttery with a velvety melt. This one blends beautifully with the honey butter.
Fontina – Nutty, rich, and melty with a slightly deeper flavor that still keeps things balanced.
Havarti – Soft, creamy, and slightly tangy with an excellent melt that creates a luscious cheesy layer.
Gruyère – Nutty and savory with a deeper flavor that adds complexity and balances the sweetness.

Creamy & Rich Cheeses

These add extra richness and pair so good with honey and butter:

Brie – Buttery, soft, and slightly earthy. It melts into a rich, creamy topping that pairs beautifully with honey.
Camembert – Similar to brie but a little earthier and more mushroomy, adding depth to the sweet and salty combination.
Cream cheese – Tangy, creamy, and slightly salty. One of my personal favorites because it balances the sweetness so well.

Funky & Bold Cheeses

If you like sweet-and-savory combos, these cheeses add amazing contrast:

Gorgonzola – Creamy blue cheese with a salty, funky bite that contrasts beautifully with sweet potato and honey (one of my favorites!).
Taleggio – A washed-rind cheese that melts incredibly well and brings a mild funkiness and savory depth.
Blue cheese – Bold, salty, and crumbly. A little goes a long way and creates a delicious sweet-savory contrast.

For Finishing

These are great sprinkled on top after baking for more flavour:

Parmesan – Salty, nutty, and full of umami. Sprinkle it on top after baking for extra flavor.
Pecorino Romano – Sharper and saltier than parmesan with a bold, sheepy flavor that contrasts really nicely with sweet potato.
Grana Padano – Similar to parmesan but slightly milder and creamier with a nutty finish.
Asiago (aged) – Crumbly, nutty, and savory with a stronger bite that adds depth.

My favorite cheese combinations:

Mozzarella + Gorgonzola
Gouda + Taleggio
Havarti + Parmesan

cheesy honey butter japanese sweet potatoes on a dessert plate with a fork lifting the cheese pull

Recipe FAQ

Why add honey if the sweet potatoes are already sweet?

It might seem unnecessary since Japanese sweet potato are naturally very sweet, but a little honey actually helps enhance and balance the flavors. When paired with butter and cheese, the honey adds a subtle floral sweetness that brings everything together and creates that sweet-salty contrast. You can absolutely skip it if you prefer, but a small drizzle really makes the flavors pop.

Can I use orange sweet potatoes?

You can use regular orange sweet potatoes like Beauregard sweet potato or Jewel sweet potato instead of Japanese sweet potato. It depends on what you prefer. Japanese sweet potatoes are drier, denser, and have a chestnut-like sweetness, while orange sweet potatoes are softer, moister, and more pumpkin-like in flavor. The recipe will still work with orange sweet potatoes, but the texture will be creamier and less fluffy. If using them, you may want to bake them a little longer so the sugars caramelize and the flavor concentrates.

Can I eat the skin of Japanese sweet potatoes?

Yes! The skin is edible, sweet, and packed with nutrients. Just wash well before baking or roasting.

More Japanese Sweet Potato Recipes

cheese stuffed japanese sweet potato on a rimmed green plate with fork scooping out the sweet potato and cheese

Enjoy! If you make this Cheesy Honey Butter Japanese Sweet Potatoes recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!