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sweet potato tempura on a plate.
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5 from 3 votes

Sweet Potato Tempura

Learn how to make delicious Sweet Potato Tempura using only three ingredients! Tempura is one of the most iconic Japanese dishes and is super easy to make. I'm sure your whole family will love it!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main
Cuisine: Japanese
Keyword: sweet potato tempura, vegetable tempura
Servings: 4 serving
Calories: 250kcal
Author: JURI


  • 1 Japanese Sweet Potato
  • Oil for deep-frying


  • 200 ml Cold water
  • 100 g Cake flour
  • ½ teaspoon Baking powder

Tempura Sauce

  • 600 ml Mentsuyu Dilute with water according to the bottle instructions.
  • 1 inch Daikon radish


  • 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 Tentsuyu: Grate the daikon radish (daikon oroshi). Dilute mentsuyu (noodle soup) with water according to the bottle instructions and add daikon oroshi.


  • Equipment: I use an Iron frying pan 22 cm/9 inches. Any deep pot is ok.
  • Variations: See "Best vegetables for tempura" for more variations.
  • Do not mix the batter until smooth. If you mix too much, the gluten will be formed, and your tempura will be heavy and chewy. 
  • Do not fry too many at once to keep the oil temperature consistent.
  • Do not throw the leftover batter. You can make tenkasu (tempura flakes) and use it as a topping on noodles or rice bowls.


Serving: 1serving | Calories: 250kcal