(Yaki means bake, Imo means yam in Japanese)

I tried to cook some sweet potatoes or yams in the US, but nothing beats Japanese sweet potatoes’ natural sweetness. This simple Yaki-imo is just put in the oven to bake. While you’re waiting for the Yaki-imo to be done, your kitchen will warm up, and you can enjoy the sweet smell of baking.

Choosing the Best Potatoes

Japanese sweet potatoes are usually 5 to 7 inches long and shaped like a skinny rugby ball. I suggest buying Japanese potatoes about 2 to 3 inches in diameter and a smooth, deep maroon color.

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If you see dark, sticky residue at the edge of a Japanese sweet potato, it means proof of sweetness. You should grab it!

How to Bake Yaki-imo

Preheat an oven to 450°. Baking at a high temperature shortens the cooking time, resulting in a crispy outside and a fluffy texture inside.

Wash the Japanese sweet potatoes and then wrap them in a damp kitchen paper towel. Then wrap each potato in aluminum foil. Place them on a cooking pan.

Bake at 450° for 60 minutes. Flip them over and bake for about 30 minutes. If the potato size is bigger or still seems hard, bake an additional 20 to 30 minutes.

Once it smells good, poke it with a skewer or fork to make sure it’s cooked all the way through. Turn off the oven, then let them sit for 10 to 15 minutes (to add moisture). Remove from the oven and enjoy!

Storage and Eating Tips

You can store leftovers in the fridge. Morning yaki-imo or cold yaki-imo is also tasty.

I think Japanese sweet potatoes make gas because the potatoes contain fiber and starch. But I heard somewhere, sometime, that eating sweet potatoes with the skin on can help reduce gas. If the potato skins are beautiful, I usually eat them skin and all.

You'll be hooked on how much natural sweetness it has along with being moist and fluffy.

Maki Kato

Baked Japanese Sweet Potatoes

A simple method for baking Japanese sweet potatoes in the oven for a crispy outside and fluffy inside.

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Ingredients Method Notes

Ingredients

Japanese sweet potatoes about 2 to 3 inches in diameter size and smooth deep maroon color
water for dampening paper towels

Method

Preheat the oven to 450°.
Wash the Japanese sweet potatoes well, then wrap each in a damp kitchen paper towel.
Wrap each potato in aluminum foil and place them on a cooking pan.
Bake at 450° for 60 minutes. Flip them over and bake for about 30 minutes. If the potatoes are larger or still seem hard, bake an additional 20 to 30 minutes.
Poke with a skewer or fork to make sure they are cooked all the way through.
Turn off the oven and let the potatoes sit for 10 to 15 minutes to create moisture. Remove from the oven and serve.

Notes

Store leftovers in the fridge; they are also tasty eaten cold. Eating sweet potatoes with the skin on can help reduce gas.