Japanese Sweet Potato Tempura
Learn how to make crispy Japanese Sweet Potato Tempura using only three ingredients! Tempura is one of the most iconic Japanese dishes and is easy to make. I’m sure your whole family will love it!
Looking for more tempura recipes? Try my Kabocha Tempura, Eggplant Tempura, or Okra Tempura!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Sweet Potato Tempura:
How To Make Sweet Potato Tempura: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Cut the sweet potato into thin slices.
Step 2
Make tempura batter with flour, baking powder, and cold water.
Step 3
Dip the sweet potato in the batter and deep-fry until cooked.
Step 4
Make a tempura sauce with mentsuyu and grated daikon.
Here you go! Dip them in tempura sauce and enjoy these crispy sweet potato tempura for a delicious appetizer or main dish for dinner!
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Japanese Sweet Potato Tempura
Print Pin SaveEquipment
- Frying pan 22cm (9 inches)
Ingredients
- 1 Japanese Sweet Potato
- Vegetable Oil, for deep-frying
Batter
- 200 ml Cold water
- 100 g Cake flour
- ½ tsp Baking powder
Tempura Dipping Sauce
- 600 ml Mentsuyu, Dilute with water according to the bottle instructions.
- 1 inch Daikon radish
Instructions
- Cut sweet potato: Cut sweet potato into thin slices.
- Prepare a pan: Put oil about 2 cm (1 inch) high in a pan and heat it to 170C (335F).
- Make the batter: Add cold water to a bowl, sift the flour and baking powder with a strainer, and mix.
- Deep-fry: Dip the sweet potato in batter, put them in the pan, and deep-fry until cooked (about a couple of minutes). Place them on a cooling rack to drip excess oil.
- Make the Dipping Sauce: Grate the daikon radish (daikon oroshi). Dilute mentsuyu (noodle soup) with water according to the bottle instructions and add daikon oroshi.
Video
Notes
- Also, avoid frying too many pieces at once to maintain a consistent oil temperature.
- Don’t discard the leftover batter! You can make tenkasu (tempura flakes) and use them as a topping on noodles or rice bowls.