What is satsumaimo and how is it different from regular sweet potato?

Satsumaimo is a Japanese sweet potato with purple-red skin and pale yellow flesh. It is drier and starchier than the orange-fleshed sweet potatoes common in the US, with a chestnut-like sweetness. Find them at Asian grocery stores or farmers' markets.

Can I use regular sweet potato instead?

Absolutely! Orange sweet potatoes work well too — they are actually higher in beta-carotene. The texture will be slightly softer and more moist than satsumaimo.

7-8 monthsMiddle Stage (7-8 months)

Sweet Potato and Apple Dashi Simmer

Name: Sweet Potato and Apple Dashi Simmer
Cuisine: Japanese
Ingredients: 100g satsumaimo (Japanese sweet potato), peeled and diced small; 1/4 apple, peeled, cored, and diced small; 1/2 cup (120ml) dashi stock or water

Jump to Recipe

Nimono — gentle simmering in dashi-based liquid — is one of the fundamental cooking techniques in Japanese cuisine. This baby-friendly version uses the natural sweetness of satsumaimo and apple, needing no added sugar. In Japanese baby food culture, teaching babies to enjoy naturally sweet whole foods is considered far more important than avoiding sweetness entirely. Satsumaimo is one of the most popular baby food ingredients in Japan: it is nutrient-dense, naturally sweet, and its soft texture when cooked makes it perfect for developing chewers.

Naturally sweet satsumaimo (Japanese sweet potato) simmered with apple in dashi — a beloved Japanese baby food combination that introduces the concept of 'nimono' (simmered dishes).

Prep 10 minCook 15 minServes 6 portionsEasy

Ingredients

100g satsumaimo (Japanese sweet potato), peeled and diced small
1/4 apple, peeled, cored, and diced small
1/2 cup (120ml) dashi stock or water

Ingredient Substitutions

Can't find Japanese ingredients? Here are alternatives available at most supermarkets.

Satsumaimo → regular sweet potato, yam, or butternut squash
Apple → pear for a slightly different sweetness
Dashi → plain water (the ingredients are sweet enough on their own)

Instructions

01Place diced sweet potato in a small pot with the dashi stock.
02Bring to a simmer over medium heat, then reduce to low.
03Cook for 8-10 minutes until sweet potato is starting to soften.
04Add the diced apple and simmer for 5 more minutes until both are very tender.
05Mash to desired consistency — lumpier for 8-month-olds, smoother for 7-month-olds.
06Serve warm. The natural sweetness means no seasoning is needed.

Tips from a Dietitian Mom

Satsumaimo has a creamier, drier texture than regular sweet potatoes. It mashes beautifully.
The apple adds natural sweetness and vitamin C, which helps with iron absorption.
This is a wonderful recipe to batch-cook and freeze for busy weekdays.
From my experience as a mom, this is often one of the first combinations that babies really love.

Storage & Freezing

Refrigerate for up to 48 hours. Freezes very well — store in ice cube trays or small containers for up to 1 month.

Nutrition Facts

Per serving (approximate)

Calories30

Protein0.3g

Carbs7g

Fat0g

Frequently Asked Questions

What is satsumaimo and how is it different from regular sweet potato?: Satsumaimo is a Japanese sweet potato with purple-red skin and pale yellow flesh. It is drier and starchier than the orange-fleshed sweet potatoes common in the US, with a chestnut-like sweetness. Find them at Asian grocery stores or farmers' markets.
Can I use regular sweet potato instead?: Absolutely! Orange sweet potatoes work well too — they are actually higher in beta-carotene. The texture will be slightly softer and more moist than satsumaimo.