Authentic Yaki Imo (Baked Japanese Sweet Potatoes)
Yaki Imo is a Japanese sweet snack typically 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 fills your mouth with each bite.
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Servings: 2
Equipment
- aluminum foil
- oven or toaster oven
Ingredients
- 2 Japanese sweet potatoes (satsumaimo) (An optimal weight is 7-9 ounces/200-250 g each.)
- 4 cups water
- 1 tsp salt
Instructions
- Wash sweet potatoes thoroughly to remove any dirt. Mix water and salt in a container or plastic bag, add the sweet potatoes, and let them soak for about 30 minutes.
- Remove the sweet potatoes from the container (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 at 482℉ (250℃) for 30 minutes after preheating for about 10 minutes. After baking, let them rest in the oven's residual heat for 90 minutes.
- (When using a toaster oven) Place the sweet potatoes, wrapped in aluminum foil, in the toaster oven and bake at 482℉ (250℃) for 30 minutes. Then, continue baking at 212℉ (100℃) for another 90 minutes.
- Bake them once more at 482℉ (250℃) for an additional 30 minutes. They are now finished, but letting them 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 the surface dry.
- When reheating in a microwave, remove the plastic wrap and microwave each piece on medium power (500W) for 3 minutes. If reheating in an oven, remove the plastic wrap, wrap each piece in aluminum foil, and heat at 356℉ (180℃) for about 10-15 minutes. If using a toaster oven for reheating, remove the plastic wrap, wrap each piece in aluminum foil, and heat at 356℉ (180℃) for about 5-6 minutes.
Nutrition
Calories: 340kcal
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