Authentic Yaki Imo (Baked Japanese Sweet Potatoes)
Yaki Imo is a typical Japanese snack enjoyed from autumn through winter. When you split a freshly baked one in half, steam rises, and the natural, rich sweetness of the Japanese sweet potato spreads in your mouth as you take a bite.
Equipment
- aluminum foil
- oven or toaster oven
Ingredients
- 2 Japanese sweet potatoes (satsumaimo)
- 4 cups (1L) water
- 1 tsp salt
Instructions
- Wash the sweet potatoes thoroughly and remove any dirt. Mix water and salt in a container or a plastic bag, add the sweet potatoes, then let them soak for about 30 minutes.
- Remove the sweet potatoes from the bowl (or plastic bag) and gently wrap each one in aluminum foil.
- (When using an oven) Place the sweet potatoes, wrapped in aluminum foil, in the oven and bake them at 482°F (250°C) for 30 minutes after preheating for about 10 minutes. Allow them to rest in the residual heat for 90 minutes.
- (When using a toaster oven) Place the sweet potatoes, wrapped in aluminum foil, in the toaster oven and bake them at 482°F (250°C) for 30 minutes. Afterward, continue baking at 212°F (100°C) for 90 minutes.
- Bake them once more at 482°F (250°C) for an additional 30 minutes. They are now finished, but allowing them to rest in the residual heat will bring out their sweetness even more.
Notes
- You can store it in the refrigerator for up to 4 days, wrapping each piece in plastic wrap after patting dry the surface moisture.
- When reheating in a microwave, remove the plastic wrap and microwave each piece for 3 minutes at 500W. If reheating in an oven, remove the plastic wrap and wrap each piece in aluminum foil and heat at 356°F (180°C) for about 10-15 minutes. If using a toaster oven for reheating, remove the plastic wrap and wrap each piece in aluminum foil and heat at 356°F (180°C) for about 5-6 minutes.
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