Satsumaimo-Bastani (“さつまいも-بستنی”)

“Satsumaimo-bastani”… or ‘sweet potato’ in Japanese meets ‘ice cream’ in Farsi. This version of the Persian bastani I grew up with as a child– flavored with pistachios, rose water, and saffron– keeps all of the warm, sweet, floral nuttiness I remember while replacing the dairy and sucrose with an equally creamy (and substantially more nutritious) Japanese sweet potato as a base.


  • 1 medium Japanese sweet potato, about 2 cup’s worth
  • 1/8 cup roasted, shelled, unsalted pistachios
  • 3/4 cup rose water
  • 1/8 tsp saffron threads (about a good pinch’s worth)
  • Optional: addition pinch of saffron and chopped pistachios to garnish, plus a dash of salt for extra flavor!

Special equipment:

  • Air-fryer or oven to roast
  • High speed blender or food processor
  • Freezer-safe container with lid or plastic zipper bag
  • Freezer

Inactive prep time: 4-6 hours
Active prep time: 10 minutes
Yields: 2 servings


  1. Prepare and store the sweet potato as listed in the recipe for Sweet Potato Ice Cream.
  2. Once sweet potato is frozen through, remove chunks from freezer and blend together with rose water, pistachios, and saffron threads.
  3. Scoop out with a spoon into a bowl. Optional: garnish with extra saffron and chopped pistachios for visual effect, and/or salt for taste! Then enjoy this delicious, richly flavorful soft serve.

Yasmine’s notes:

When I think of this dessert, a blend of regional sources from Iran meeting Japan, I think of Kaito and Azalea each, along with Kaito’s little sister Mariko, growing up together in Society’s Convent in Torus Link.

In addition to rice buns that bear some resemblance to hot cross buns, they eat foods that indeed would be considered something of a blend of many regional effects in our world, and so perhaps quite novel to many of us here. One such memory from their childhood includes eating both bastani and satsumaimo separately, but NOT together however. It seems this combination is even more novel indeed…


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