Before I get into my review of these Bakeable Sweet Potato Kit Kat, let me just get this out of the way:
But seriously, I love sweet potatoes. I don’t know if I love them as much as Vernon Davis does, but they’re definitely top-tier food for me. I like them savory, with stuffing and sage, I like them sweet, with butter and brown sugar, I like them curried with lamb… but I have to say, I’d never really considered yams with chocolate before I stumbled upon these Bakeable Sweet Potato Kit Kats.
They’re from Japan, which shouldn’t be a surprise – Japan’s relationship with Kit Kats seems to be much more loving and devoted than America’s. Sure, we have white chocolate and dark chocolate variations of the classic Kit Kat, but Japan has created a truly massive and varied library of Kit-Kat flavors. I’ve been able to try a few before – I think I had a matcha one (which I only vaguely remember, so I guess it didn’t impress me much) and the Winter Cherry Blossom, which I recall absolutely loving. So I’ve been wanting to try more Japanese Kit-Kat flavors for quite some time, and for some reason, these bakeable sweet potato ones just sort of pushed me over the edge. I tossed a bag into my Amazon cart since they were Prime-eligible (I may have justified the impulse buy by telling myself that I could write my own Japanese Bakeable Sweet Potato Kit Kat review for the site). Two days later, they were at my door. So this morning (tsk tsk, I know), I tried them out!
Since I couldn’t understand the instructions, I did a fast internet search – the most specific advice that I could find was to put them into a toaster oven while without preheating for 2-3 minutes. Since I wasn’t sure how melty and messy they’d get, I put them on a foil-topped baking sheet.
No word on the temperature or setting, so I just went with 350 degrees on bake setting. While they toasted, I decided to try the Kit Kats normally as well, since the baking is, of course, just an optional step if you want something different.
The unbaked Kit Kats have a texture that you’re probably familiar with if you’ve ever eaten any variety of the candy bar. These are coated in white chocolate, not dark, which probably makes a bit more sense when deciding on a cocoa to pair with yams. The inside is the flaky/crunchy cookie with the sweet potato flavoring:
The white chocolate is, I think, a bit less sweet than the white chocolate used in American Kit Kats. I think that this is relatively standard when comparing a lot of Japanese varieties of American branded treats, though – I remember thinking the same thing about Japanese Oreos when I tried them.
The sweet potato cookie filling… well, to be honest, I don’t really get “sweet potato” from it at all. It’s pleasant and sweet and unique – I wouldn’t know what else to possibly compare this flavor with – but nothing about it pings as a yam to me.
As I was thinking that, it occurred to me that there was likely a regional difference to blame for this – in America, we tend to conflate yams and sweet potatoes to both refer to the orange-fleshed, reddish-skinned sweet potato native to the Americas. I was vaguely aware that there were other varieties of sweet potato out there, so I did some googling and found this website.
Since the sweet potato on the bag doesn’t have purple skin, I’m guessing these aren’t suppose to taste like Okinawan sweet potatoes, but rather the more delicate-tasting, white-fleshed potatoes mentioned in the Culinate link.
This is all just conjecture, of course: maybe these Kit Kats don’t actually taste like any kind of sweet potato in existence! But it’s a possibility that, to Japanese consumers at least, they do actually have a legitimate sweet potato flavor.
All that being said, while it’s not how I think of sweet potato, the taste was certainly good and pleasant. I enjoyed eating them right out of the bag – sweet and creamy but not too sweet, with a uniquely flavored crunchy cookie in the middle. But how would they fare when baked?
As you can see, mine melted way more around the edges than the examples on the bag. Maybe it’s just how they are and they thought the less-melty appearance would be more palatable (which… yeah) or maybe I set the toaster oven at too high a temperature, who knows? They were ugly, but otherwise probably just as intended texturally and taste-wise!
Once baked, the texture becomes that of an extremely crispy, light cookie. The flavor doesn’t change all that much, beyond I think the sweetness becoming slightly more intense. Just a nice, creamy, white chocolate – and that interesting maybe-maybe-not sweet potato flavor. I wish that I had a more specific way to describe how the cookie part tastes, but it’s really not reminding me of anything else!
Overall, I’d say that these Bakeable Sweet Potato Kit Kat are quite tasty. Texturally they’re the classic Kit Kat when unbaked, but they get an extra special crispiness when you take the time to pop them in the oven that can be really nice!
While I’m not sure that I’d pay to import them again – I think I’d rather try some other flavors first – if I lived in Japan where these were easily accessible, I’d probably pick them up again. The Bakeable aspect is fun and really lets you get two textures for one, and I really like the less sweet white chocolate that Kit Kat seems to be using for their Japanese line.
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