Sweet Potato and Purple Yam Tempura with Okinawan Sea Salt
Lightly battered and fried slices of Okinawan sweet potato and purple yam served with a sprinkle of sea salt for a colorful, crispy snack. This japanese-inspired snacks ready in about 25 minutes pairs tempura flour, ice-cold water, egg yolk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 150 g Okinawan sweet potato, peeled and sliced 1/4-inch thick
- 150 g purple yam, peeled and sliced 1/4-inch thick
- 100 g tempura flour
- 160 ml ice-cold water
- 1 egg yolk
- 1 liter vegetable oil for frying
- to taste Okinawan sea salt
Instructions
- Step 1: In a bowl, gently whisk 100 g tempura flour with 1 egg yolk and 160 ml ice-cold water until just combined, leaving some lumps for a light batter.
- Step 2: Heat 1 liter vegetable oil in a deep pot to 350°F (175°C).
- Step 3: Dip each 1/4-inch thick slice of 150 g Okinawan sweet potato and 150 g purple yam into the batter, allowing excess to drip off.
- Step 4: Fry in batches, carefully lowering the slices into the hot oil. Cook for 2-3 minutes until the tempura coating is crisp and lightly golden.
- Step 5: Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with Okinawan sea salt to taste and serve hot as a vibrant snack or side dish.
Frequently asked questions
How long does Sweet Potato and Purple Yam Tempura with Okinawan Sea Salt take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sweet Potato and Purple Yam Tempura with Okinawan Sea Salt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tempura flour from drying out.
Can I substitute ingredients in Sweet Potato and Purple Yam Tempura with Okinawan Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Potato and Purple Yam Tempura with Okinawan Sea Salt for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sweet Potato and Purple Yam Tempura with Okinawan Sea Salt?
Japanese snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Authentic flavor—felt like I was eating in Okinawa. The salt was the secret!
- ★★★★★
My kids begged for more after trying the purple yam version. Will make again!
- ★★★★★
This is now my go-to snack for game nights. So crispy and healthy!
