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Yaki Imo (Baked Japanese Sweet Potatoes)
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Yaki Imo (Baked Japanese Sweet Potatoes)

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
1 hr 30 mins
Additional Time
20 mins
Total Time
2 hrs
Servings: 3 servings
Course: Dessert, Snacks
Cuisine: Japanese

Ingredients

  • 3 sweet potato preferably beni haruka, anno imo or silk sweet, Japanese variety
  • salt
  • water

Instructions

    Cup of Yum
  1. 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.
  2. Sprinkle a small amount of salt into a large bowl of water and soak the sweet potatoes for 5-10 minutes.
  3. Without drying, place the sweet potatoes on a baking tray. Optional: Wrap with foil (or damp kitchen paper and foil) for extra moisture.
  4. 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.
  5. Once soft, remove from the oven and leave to cool for about 20 minutes before eating.
  6. 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.