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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
 

  1. Preheat the oven to 450°.
  2. Wash the Japanese sweet potatoes well, then wrap each in a damp kitchen paper towel.
  3. Wrap each potato in aluminum foil and place them on a cooking pan.
  4. 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.
  5. Poke with a skewer or fork to make sure they are cooked all the way through.
  6. 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.