Growing up in Nara, Japan, I always loved eating “wagashi,” or traditional Japanese sweets. My favorite was pudding and cakes made with “anko,” which is sweet red bean paste.
But when I moved to the U.S. and became a nutritionist, I couldn’t believe the dessert selections at the grocery stores. They were too rich and sugary for me. So I started making recipes inspired by my childhood.
Now when people ask me how they can get rid of their sweet tooth, I tell them they don’t need to. By being more mindful and making small adjustments, sweet treats can actually be a healthy and even medicinal part of your diet.
Here are some my go-to desserts when I need a sweet fix:
There are two types of Japanese sweet potatoes that I like: “satsumaimo,” which has a purple skin and a pale yellow flesh, and “murasaki imo,” which has purple skin and flesh. You can typically find both at American supermarkets.
