Yaki Imo (Baked Japanese Sweet Potatoes)
Yaki Imo is a simple Japanese sweet potato baked until perfectly creamy and irresistibly sweet. This iconic autumn treat can be enjoyed on its own or incorporated into other desserts!
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 Japanese sweet potato (satsumaimo) (preferably beni haruka, anno imo or silk sweet)
- salt
- water
Instructions
- 1
Start preheating your oven to 160 °C (320 °F). While you wait, take 3 Japanese sweet potato (satsumaimo) 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!