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–+ servings

Yaki Imo (Baked Japanese Sweet Potatoes)

Prep Time10 minutes
Cook Time1 hour 30 minutes
Cooling Time20 minutes
Total Time2 hours
Author Yuto Omura
Servings 3 servings

Ingredients  

  • 3 Japanese sweet potato (satsumaimo) preferably beni haruka, anno imo or silk sweet
  • salt
  • water

Instructions 

  • 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.
    Washing the surface of Japanese sweet potato with a clean sponge
  • Sprinkle a small amount of salt into a large bowl of water and soak the sweet potatoes for 5-10 minutes.
    sweet potatoes in a bowl of salted water
  • Without drying, place the sweet potatoes on a baking tray. Optional: Wrap with foil (or damp kitchen paper and foil) for extra moisture.
    Three Japanese sweet potatoes on a baking tray. One unwrapped, one wrapped with foil and one wrapped with damp kitchen paper and foil
  • 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!
    Japanese sweet potatoes (beni haruka) after baking (yaki imo) in a black bowl

Notes

For best results, wrap newly bought sweet potatoes in newspaper and store in a cool, dry place to ripen for 1-2 weeks before baking.
Store leftovers by wrapping tightly with plastic wrap and storing in a sealable zipper bag or airtight container in the refrigerator and consume within 2-3 days.