Yaki Imo (Baked Japanese Sweet Potatoes)
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Yaki Imo (Baked Japanese Sweet Potatoes)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 3 sweet potato preferably beni haruka, anno imo or silk sweet, Japanese variety
- salt
- water
Instructions
- Start preheating your oven to 160 °C (320 °F). While you wait, take 3 Japanese sweet potatoes and gently wash with a damp cloth or sponge, being careful not to remove the skin.
- Sprinkle a small amount of salt into a large bowl of water and soak the sweet potatoes for 5-10 minutes.
- Without drying, place the sweet potatoes on a baking tray. Optional: Wrap with foil (or damp kitchen paper and foil) for extra moisture.
- Bake for 60-90 minutes depending on size. Pierce the largest sweet potato around the hour mark to test the softness and continue to bake as necessary.
- Once soft, remove from the oven and leave to cool for about 20 minutes before eating.
- Enjoy!
Notes
- Wrap newly bought sweet potatoes in newspaper and store in a cool, dry place to ripen for 1-2 weeks before starting the recipe.
- Store leftovers by wrapping tightly with plastic wrap and storing in a sealable zipper bag or airtight container in the refrigerator and consume within 3-4 days. Freeze for up to 1 month.
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