With this foolproof recipe, you can make Baked Japanese Sweet Potatoes (Yaki Imo) that are perfectly tender, fluffy, and sweet!
Keyword: sweet potato
Author: Namiko Chen
4Japanese sweet potatoes (satsumaimo)(10 oz or 300 g each)
Gather all the ingredients. I'm using 4 sweet potatoes; two will be baked bare, and the other two will be wrapped in aluminum foil (so I can show you the differences). Please read the post to decide which method you prefer.
Preheat the oven to 325ºF (163ºC). Meanwhile, gently but thoroughly wash the sweet potatoes really well with a brush. I use this Japanese tawashi brush for root vegetables.
Dry the sweet potatoes with a clean towel or paper towels. Poke a few holes on the sweet potatoes with a wooden skewer or fork to avoid the explosion. Then wrap the sweet potatoes in foil or you can leave them as they are.
Place the sweet potatoes on the baking sheet lined with parchment paper and bake for 90 minutes, or until you can easily insert a wooden skewer through the sweet potatoes. Remove from the oven and unwrap the foil (if using). Let it stand for a few minutes and serve hot (but be careful!).
The left image shows the sweet potato wrapped in foil while baking. The right image shows the sweet potato baked without foil.
Once you have finished baking, let them cool completely. You can store the sweet potatoes in the fridge for 3 days and in the freezer for a month.