Learn the best way to make baked Japanese Sweet Potatoes for the perfect texture and flavour in this simple guide. Called Yaki Imo in Japan, these nutritious spuds are creamy, sweet and taste like cake. The ultimate healthy and satiating snack! (+ other cooking methods).
I’d like to think I’m a Japanese Sweet Potato connoisseur– I’ve been eating these since I was born and to this day, they are still one of my favourite foods. Especially when baked (also known as Yaki Imo in Japanese). In fact, I think if I had to choose one food for the rest of my life it would be these gems. Not only are are they super sweet and taste like dessert— they’re also incredibly nutritious, healthy and satiating. Plus, they are so versatile!
What are Japanese Sweet Potatoes?
In Japan, these potatoes are called Satsumaimo (さつまいも). They have a red toned purple skin with a pale cream interior that becomes a creamy yellow colour after cooking. They’re typically much smaller or slender than other varieties. In Japan, these gems are a signature flavour of fall next to chestnuts and kabocha. You’ll find limited edition Satsumaimo flavoured ice cream, cakes, drinks, chocolate and all sorts of snacks.
Japanese Sweet Potatoes vs. Orange Sweet Potatoes
Aside from the obvious difference in the colour of their skin, both colour and texture inside is also quite different. Orange sweet potatoes are orange on the inside and stay orange after being cooked. The texture is a lot more moist and wet kind of like pumpkin. Japanese ones are creamy white on the inside and then turn creamy golden yellow after being cooked. The texture is starchier and dryer (in a good way like a russet potato), almost fluffy like a dense cake. They’re also a lot sweeter, caramelize and ooze out sugar on the outside when baked and has a subtle nutty flavour. It’s often described to have a sweet chestnut-like texture and flavour.
Nutrition & Health Benefits
We all know sweet potatoes are healthy and full of complex carbs. They’re an excellent source of energy, high in dietary fiber and are rich in vitamins and minerals (notably, Vitamin C, Vitamin A & Vitamin B6).
Here’s a nutritional breakdown per 200g:
- 264 calories
- 2.4g protein
- 0.4g fat
- 63g carbs
- 4.6g fibre
They’re super hearty and satiating so great for meal prepping, adding it on the side or snacking.
Where to Buy Japanese Sweet Potatoes
I’m able to find them at most of my local Asian grocery stores but I’ve also seen them at Whole Foods and some farmers markets! If you’re from the US, I’ve seen some people purchase them at Trader Joes as well.
How to choose the best ones
Choose slender and smaller sweet potatoes with a smooth skin. About 250-350g is ideal.
Note: Japanese sweet potatoes are different from the Okinawan sweet potatoes, which have a vibrant purple skin and flesh.
How to store
They are best kept stored in a cool, dark and dry place for about 3-4 weeks.
How to Bake Japanese Sweet Potatoes (Best Methods)
There are several methods to making baked Japanese sweet potatoes but I want to share some tips, tricks and ways to cook them to your ideal texture and so they taste like true yaki imo.
Oven Baked / Roasted
The most common method and my personal favourite. Baking at low temperature allows the enzyme amylase to break down more starches into sugars resulting in its dessert-like sweetness.
- At 325 F (162 C): for 70-90 minutes – produces a cake-like texture and super sweet
- At 375 F (190 C): for 50-65 minutes – produces a super sweet, buttery cheesecake-like texture with a crispy and caramelized outside
- Best baked naked or with only foil (see below)
- MY personal favourite: Baked at 325 F with foil, and then I reheat at 375 F naked.
Toaster Oven
- Roasted at 400 F (200 C): for 45-60 minutes – produces a creamy chestnut-like texture and flavour with crispy outside
- Best baked naked or with news paper and foil
Stove Top
- Wash, wrap in foil (or leave naked) and place on a cast iron skillet (affiliate link) covered
- Cook on low heat for 60 minutes, turning them every 20 minutes
- Turn heat off when you can pierce them with a chopstick and then let it rest for 10 minutes before eating
- Produces a super creamy cake-like texture much like baking it at 325 F
Microwave (in a ceramic stone pot)
I don’t recommend just microwaving it on a plate like you would a orange sweet potato because it tends to dry out. If wanting to microwave, I highly recommend using a ceramic stone pot (affiliate link) that is meant to cook Japanese sweet potatoes like yaki imo. Place the washed, rinsed and prickled sweet potato in the ceramic stone and microwave for 5-8 minutes, rotating the sweet potato half way. Let it sit in the sweet potato maker for 5 minutes.
Steamed / Instant Pot
I do not recommend steaming or cooking these sweet potatoes in an instant pot if because they get too wet, lose their flavour and texture. But, if you just need them for a recipe:
- Steam: Chop into 1 inch chunks and place in a steamer basket over boiling water.
- Instant Pot: Add 1 cup water (for 6 quart instant pot) and place the sweet potatoes whole on the trivet. Make sure valve is on ‘sealing’ and then cook on manual high pressure for 10 minutes. Let the pressure naturally release before opening the lid. However, if making a recipe out of it and just want to cook it, then chop the sweet potato into cubes and steam over a steamer basket for about 10 minutes.
Tips & Tricks
- Piercing: don’t pierce your sweet potatoes too deep or it actually makes it take longer to bake
- To wrap or not to wrap:
- No wrap: creates a crispy outside
- Foil: gives a ‘cake’ like texture yet still moist
- Foil & newspaper: more like a steamed texture and moist
- Rest the potato: rest for at least 15 minutes post cooking— this finishes it off and ensures the middle is cooked.
- Time: this will vary depending on the size of the potato but all times listed above are for ones that weigh 250-350g.
- To store: After being baked, let them cool completely and then store in the refrigerator for up to 5 days. They can also be kept in the freezer for up to 2 months. Simply just thaw them at room temperature before eating.
How to eat them
Baked Japanese sweet potatoes tastes amazing straight out of the oven on their own! Just peel the skin and eat as you would a churro– it’s honestly one of the best portable grab and go snacks since they come with their own package.
Sometimes, I find them almost too sweet so I’ll drizzle some almond butter or tahini to balance it out. When I’m feeling a little fancier, I’ll drizzle a tad bit of vegan butter too (warning: i n c r e d i b e ).
Like savory food? These are great for savory dishes too! Think stuffed potatoes, roasted or air fried, stews, soups, curries, gratin or baking them into fries with some spices and salt.
Okay, talk about versatility but they are also used in a lot of sweet recipes like tarts, pies, smoothies, cakes, breads, pastes, ice cream, mochi and more.
If you try this Baked Japanese Sweet Potatoes recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Perfect Baked Japanese Sweet Potatoes
- Total Time: 1 hour 3 minutes
- Yield: 5 servings
Description
A simple recipe to achieve the perfect baked Japanese sweet potato that tastes just like authentic Yaki Imo: crispy and caramelized on the outside, creamy sweet on the inside, and taste like cake! The best healthy snack to have during the fall and winter.
Ingredients
- 5 Japanese sweet potatoes (approx. 250-350g each)
Instructions
- Wash and dry the sweet potatoes. Prick a few holes into them with a fork. Wrap with foil or leave them as is (see blog post for details).
- Without pre-heating, place them into the oven (you can use a baking tray or place them straight onto the wire rack int he oven) and bake at 325 F (300 F convection) for 70-90 minutes OR 375 F (350 F convection) for 50-65 minutes (see blog post for textural difference between the two temperatures) or until you can insert a chopstick through the potatoes easily.
- Turn off the oven and them rest in the oven with the door closed until cooled down, about 1 hour. Enjoy!
Notes
- Other cooking methods are written in the post above.
- Helpful Equipment: ceramic sweet potato maker, cast iron skillet
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) based on a 200g sweet potato.
- Prep Time: 3 minutes
- Cook Time: 60 minutes
- Category: Sides
- Method: Baking
- Cuisine: gluten free, Japanese, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 264
- Sugar: 13g
- Sodium: 8mg
- Fat: 0.4g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 63g
- Fiber: 4.6g
- Protein: 2.4g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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Oh my gosh, so utterly amazing. They take a long time to cook but it’s so worth it. The flavor kind of reminded me of Honeycomb cereal, I know that’s weird but that’s the closest thing I could think of. Feels crazy that it’s just naturally that sweet. Will be making again!
Mine burst open at 80 minutes at 320F. I should have kept an eye on it!
it shouldn’t burst if you poke it first 🙂
I’m obsessed with making them as per your favorite suggestion: baked at 325 F with foil for 90, letting them sit in the oven off for 1 hour, putting them in the fridge to cool, and then reheat at 375 F naked. (I adjust that to 350 in the air fryer for about 20 minutes and that caramelizes the outside.) Cut open, sprinkle a little salt inside, close and eat everything skin on. DIVINE.
In Japan, I had a gourmet chef serve baby sweet potatoes as an appetizer. She cut them in half the short way, and sat them up like little cups. She provided tiny pitchers of WHISKEY to pour over them. It was amazingly good, and I’ve been trying to recreate it ever since.
The Japanese sweet potato recipe is perfect. I found the organic baby Murasaki Sweet Potatoes in Sprouts Market. Since they were so small I put them all together in a baking pan and covered it with aluminum foil. after Ibaking them for 90 minutes at 375* they are so sweet and delicious 😋 we ate them warm and plain. awesome 👌 a wonderful meal and memories of eating hot roasted sweet potatoes in Kyoto Japan 🥰🇯🇵
The best baked sweet potatoes! They came out perfect thank you
Excellent and very informative article! Keep up the good work.
PS.
I have read on healthline website that microwaving is the best way to cook sweet potatoes so it would retain most of its nutrients and they also suggested that baking sweet potatoes would destroy most of its nutrients and not the best way to cook! I was wondering if you have any knowledge of that, thanks.
Pat, I have microwaved the Japanese sweet potato, as I did regular sweet potatoes. Bad idea! They are tough skinned and starchy, not at all sweet! Go with the directions above and you will be so much happier with the result!
So glad I finally decided to try Japanese sweet potatoes, especially using your favorite cooking method. They turned out incredible!! I could eat one every day, they are so flavorful they hardly need toppings!
This was delicious!! I got all excited when I saw a Japanese sweet potato at my local Grassroots market… but then I took it home and it sat on my counter for two weeks because I had no idea what to do with it! Then I found your recipe and followed your favorite preparation method and it’s great!! Your description of tasting like cake is really it. I’m having it now as a pre-yoga snack! Thank you!!
Baked them with foil and without. Both were great with slightly different textures. I think low and slow foil was sweeter but love the crispy caramelizarion of no foil!
Had one for the first time today, baked in foil for 80 min and let sit for like 30 min. it was A-MAZ-ING!!! So sweet and soft. I will be making these a lot more in the future!!
hi
Thank you for this great insight!
I first discovered Japanese sweet potatoes back in 2020 when I was browsing whole foods in Yonkers, New York.
I’m the adventurous type so despite never trying them before I decided to give my taste buds a new experience😄
I didn’t think of baking them and nor did I google to find out how to prepare them. I already decided in my mind I would just boil them like I usually do my regular potatoes.
I simply washed them, an attempted to poke a few holes in them but they were very tough😄 I filled the pot with water and once the water started boiling I placed the JSP(Japanese sweet potato) in and let it boil for around 30 minutes to 45 minutes. Periodically I poked them with my fork to see if it softened up and once I felt the desired softness I removed them respectively to their softness.
I placed them in cold water to cool down and then peeled off the skin and I noticed the starchy area was very sticky so I peeled that off as well. I’m not sure if I was supposed to do that but did it anyway 😄. Yeah the starchy part was a little too sticky for me.
Actually, do you know if that starchy part is good to eat or if it’s best not to eat it?
I just figured it was too much starch. Anyway it tastes delicious and that’s actually the way I normally prepare Japanese sweet potatoes.
For me it’s the simplest and laziest way to do it 😄. However now that I read your article I will attempt the baking method. I may try the foil paper wrap however I’m not sure if I would continue doing it with foil paper because aluminum has been known to causes/ contribute to the onset of early senality
Kay
Question about reheating, when warming up from cold (refrigerator), how long should the potato reheat? Thanks!
Depends! I’d microwave it for a few seconds first and then air fry/bake/toast it on about 375 F for 5-8 minutes until warm again 🙂 You can also just microwave it for about 30 seconds!
I baked at 400 naked for 80 min. looked like yours. ate straight away with ghee and sour cream and salt. thank you. want more ideas to accompany them as topping. I found them kind of boring but I hear they are a superfood so I’d like to try again. tha
Quick question: for your favorite method where you first bake using foil and then reheat bare, what are the cooking times you use?
Hi Natasha! It really depends on the size of the sweet potatoes. Smaller ones can take anywhere from 30-60 minutes while larger ones (300+ grams) can be anywhere from 60-100 minutes. It also depends on the width! Skinnier ones take less time, thicker ones will take more time. The best way it to check on it at the estimated times. The skin will be loose, some sugar may be seeping out and itll be soft to the touch.
I love Japanese sweet potatoes and buy them in bulk. When I roast them, unwrapped, at 375 the inside always turns dark. What am I doing wrong?
That has more to do with the potato! If stored in the fridge or change in temp too drastically. Or it could have been a bad batch if it tastes off.
I tried all the methods you listed here and liked the 325F for 90 min, no foil, the best! Dad liked the foil method. The lower temp made for ultra sweet and creamy potatoes! I forgot to poke fork holes in some so the skin puffed away from the flesh, but it made peeling and eating part look like a long tubular shaped scoop of ice cream sitting in a purple cone. It was the perfect hot dessert! I topped mine with cinnamon which made it reminiscent of some Kyoto desserts I miss! Thanks for the recipe!
Just made these. Wrapped in foil, baked in the oven for 80-90 mins. Perfect! Thank you for the detailed instructions.
Oh my GOD! I can’t believe I’ve been baking Japanese sweet potatoes wrong these past years. I always bake them at 425F until it’s leaking with caramelization— lmao like my other potatoes and then wonder why it’s dry asf. I followed your recipe with the 375F for 90 minutes. I was skeptical that they were getting cooked, but once it hit that hour mark. I smelled the SWEETNESS. Gosh, it was divine. I waited for it to cool a bit and it looked exactly like how I see it on Japanese content creators videos. I love how the skin kind of just detached itself from the flesh? It’s so good this way. I don’t think I’ll make it any other way.
This guide was very helpful. I loved the ones from Japan and it’s identical to those thank you!
I’m a little confused… I think I did this wrong after re reading it the next day….so last night I baked them for 90 minutes in the foil at 325 but they were still hard. So I continued to cook them for another 15 minutes increasing the heat to 350. The taste was good but not what I would call cake like, just a mild sweet potatotaste and potato texture. But today I read after the 90 minutes I was suppose to turn the oven off, leave it in the oven until the oven and potato is cool before eating it? My second question is you said to reheat it at 375° but for how long and do you leave it in the oven again to cool for the hour? Thank you.
Hi Lisa, just wondering when do I know when the potatoes are “ripe” enough to bake? I don’t know if I can wait a full 3-4 weeks haha.
They should feel heavy in comparison to the size!
I washed and baked my yaki imo at 325 for 90 minutes just by putting it on the oven rack. I did coat the skin with a little olive oil to make sure it didn’t dry out as I was only cooking one. The potato turned out great -super sweet and a texture like a sweet yellow cake. It was great – thank you! I’ll get more now that I know how to bake it and know how great these are.
Do you eat the skin? Thanks..
you can!
Great, low and slow. I use miso butter and green onions. Will try tahini soon!
My Japanese Sweet potato turned out sooooo well! Such an easy and detailed recipe. I learned so much. I feel like I’ll add this to my recipe rotation. A must try <3
Thank you for the detailed recipe. I like how you explained the different textures, techniques, and temperatures that we can play around with.
This is simplicity at it’s finest. *CHEF’S KISS* (sorry I don’t mean to yell, but it was so good).
For your personal favorite method, how long do you reheat at 375 for?
it depends on the size but anywhere from 5-15 minutes! also it will depend on how close your rack is to the heating source but check every 5 ish minutes 🙂
Hi Lisa.
I am trying your recipe today (sweet potatoes are in the oven). How long should I let the sweet potatoes rest after baking? Your comments say 15 minutes but the recipes says to let them rest an hour in the oven.
Hi Jackie! Rest them for one hour, thanks for that I’ll update it!
Thank you for posting this recipe. Easy and so delicious. Baked them naked following your directions. Before eating, added some Irish butter and sea salt. Very tasty.
Like the various options. Thanks. I find these are great with coconut oil and cinnamon.
HELP! For some reason, it’s not coming out the way it’s supposed to. Baked in the middle of the oven at 375 for 50-65 min and it came out dry and not as sweet – any method to selecting these potatoes? The sweet potatoes were small ones too. Any suggestion?
Hi! It may have just been a bad batch of potatoes. Sometimes I have those too, try to select fresh ones! They should feel ‘heavy’ and not hallow.
Absolutely delicious!!
Will never cook my sweet potatoes any other way! They come out perfect every time – the inside perfectly creamy and the outside nice and crisp 👌🏼
I had some Japanese sweet potatoes on hand, and found this recipe along with all the reviews just before bedtime and it was soo hard to wait till morning to try this! Baked them both ways at 165C for 90 mins and they were perfect and delicious! I have a preference for the naked ones, the crispy skin was extra yummy and made it like a comforting dessert but without the guilt of empty calories! Fed this to my baby for breakfast and she loved it too! This is totally awesome! Thank you for the extra thorough instructions!
How long do you reheat your sweet potatoes for? I am going to try cooking these a day ahead for a Thanksgiving sign.
Depend on the microwave but usually around 45 seconds!
My quest for the Yaki Imo began when I found a woman in my local Korean grocery store selling roasted sweet potatoes at a stall – 3 for $5 (USD). And honestly, they were so insanely good: sweet, cakey, comforting, and not dry at all. Until then, I had been cooking yams/sweet potatoes in the microwave, so I thought they were supposed to be gummy and off-putting.
Then I was fortunate enough to find your article. This is such an awesome recipe. I love the explanations and how you’ve included all these different options. I used the toaster oven (wrapped in paper and then foil). I cooked 3, and they’re all great– just like I remember at the store. What I’ve learned here is that slow and steady wins the race. Thanks!.
So I did the air fryer (bowl type), 30 minutes at 400F. I was pretty good right out of the air fryer. Microwaving it back up dialed it down. Then I tried baking (375 for 60) for 4 different potatoes with different aspects (1 small, 2 medium, and 1 large, 2 tinfoil, 2 naked). I tried the small one first (naked). HOLY COW! 15/10, it was creamy, skin fell off, and I just had some salted butter. Next was a medium (tinfoil). It was… ehh 7/10, it needed longer in the over, at least 10 more minutes from the original 60. Still a bit rough and the skin was hard to peel unlike the other. The other 2, I haven’t tried, but I think the secret (my opinion) is really the skin and the resistance of the fork/chopstick. If it slides through and the skin falls off easily, perfection. I’ll put a reply for the medium vs large.
Finally, I’ve learned how to make these gems the right way. I’ve been baking and eating them for over a year and it has been hit and miss. I finally googled and came up with your recipe. I am overjoyed. Thank you so much for sharing these vital tips. I will be cooking them the way you suggest for the rest of my life.
hi Lisa. help!! several times i baked them now the flesh comes out green, very dense, and dry, not at all like what your picture shows 🙁 today i baked 3 and one was green and dry but finally the other two were yellow and moist with the soft texture. what is going on here, is it because they’re old or is it a different cultivar? i buy at whole foods labeled ‘organic japanese sweet potato’
Just tried this recipe to surprise my wife and daughters. It was really easy to follow and the potatoes were very delicious . I’m going to start calling myself the Yaki Imo man.
Hi.
C
What’s the best way to reheat them? Say for lunch. Can I reheat them in the microwave?
Yes microwave is fine!
Very yams I could eat from it all day long
Hi, mine had a very little sweetnesses and was earthy. It had purple wrinkled skin and a white inside. Do you know what is wrong. Could it be a wrong type of Japanese sweet potato? Could it have went bad?
Oh my goodness!! So delicious and so easy! Me and my twin enjoyed this recipe today and it was so yummy. I added some Tōgarashi to mine.
For added flavor put naked on a grill, cover and grill for 60 minutes. Turn over at 30 minutes.
Like everyone else I love eating these.
I have a 700 gram white sweet potato that I want to cook this way…any thoughts on how long in the oven.
Thanks
Hi, I have a bit of a heavier sweet potato, about 550g. How would you recommend adjusting cooking temp/times so it cooks through?
Thanks!
I would just bake until it is fully tender (pierce with a chopstick)! 🙂
I bake my sweet potatoes in an air fryer at 200C for about 28-30 minutes and they always turn out super fluffy and tender. I actually prefer to eat my sweet potatoes when they’re cold because IMO refrigerating them gives the sweet potatoes a sweeter taste. I also drizzle some warm pecan butter and add a sprinkle of cinnamon for an indulgent yet healthy dessert/snack 🙂
SO GOOD!!! They DO taste like cake, or pudding. I baked them without foil, and they turned out perfectly.
This was my first Japanese sweet potato, and I actually bought them specifically from seeing this recipe. I loved the explanation of how different factors will change the outcome, but even more so I appreciated the specific descriptions of the final product. Thank you for sharing 🧡
Hi there, do you have recommendations for the best way to reheat sweet potatoes that have been stored in the fridge?
I’ve been cooking them at 375 for 60 min without foil.
Thanks!!
I reheat them in my toaster oven and ‘toast’ them for about 3-5 minutes!
Love these tips on how to cook japanese sweet potatoes. I was missing these being away from home and my mom who is obsessed with eating these. She normally steams them but I decided to try baking them in the oven a la Okonomi Kitchen and I’m really glad I did! I wrapped it in foil and threw two skinny ones in for probably 30-40 minutes at 350-400 (I don’t remember and our oven also doesn’t have a timer or a very accurate dial yolo. I think it’d be hard to mess these up though. It was delicious! Quite creamy inside texture and crispy outside. I’m going to try the tip next time to throw them in without foil and actually follow the timings to try to get the cheesecake-like texture on the inside and even crispier outside.
Thanks for this comprehensive article. I love these potatoes and they don’t always come out soft. Your instructions and options are wonderful.
Who knew a sweet potato could be sooo delicious?! I followed the “favorite way” and baked without foil for 65min at 375F.
It came out cooked though and perfectly fluffy. I’ll definitely be following this method from now on.
I roasted my Japanese sweet potatoes your favorite way— 375 with no foil and they turned out so creamy and delicious!
Air fried dry at 400 for 30 minutes. No Foil.
Unseasoned or some Taijin.
Perfect.
So helpful! I’m using Japanese sweet potatoes for a blondies recipe, and this put me on the right track for how to prep them. Thank you for all the detail and options.
I think I found my new favorite vegetable thanks to this! I used your 375F unwrapped method and my life is forever changed. So delicious! I eat the skin too because bits nice and crispy. Love this! Thanks.
Sooo good. It’s like eating candy and it’s so simple 🥰 I will definitely be using the oven to prepare sweet potatoes from now on!!
OMG I love this recipe, I usually steam these guys but tried your recipe roasting with the 375 for 1 hour and it was delicious!
I am tempted to eat the skin too, is it ok to eat the skin?
I just made them tonight and had them with garden purple broccoli, butter, sour cream, chives, vegan bacon, salt and pepper! After reading the above comments I’ll definitely be trying them with tahini next time. We actually planted some in the garden this year so hopefully they grow well and we get to enjoy them later in the season. 🙂 And to someone’s question above, you DEFINITELY can eat the skin. In fact it’s healthier if you do!
It’s fine to eat the skin too if you like. Cooked without the foil, the baked skin has a slight crunch to it, offering contrast to the soft fluffy chestnut flavored treasure inside.
You can definitely eat the skin, and I strongly recommend it. It is very, very thin, and if baked, turns crisp and slightly caramel/burnt (in the best possible way), not thick and leathery like regular orange sweet potatoes. The skin texture/flavor is the perfect complement to the sweet, fluffy interior.
Amazing guide! After reading through every method, I decided to bake at 375, and I ended up cooking them for just over 60 min to reach the perfect cake-like texture with a crispy outside. Each potato was around 210g, but I think the reason I needed to cook them a little longer was because the rack was too low. I think 55min would have been perfect if I remembered to move the rack to the middle. Also I highly recommend topping with a little salted vegan butter- it truly enhances all the flavors in the yaki imo!
I like it! Very concise and simple recipe. I’m trying to experiment a little. Have you tried baking naked but not piercing any holes? I’ve seen some videos where they just the potatoes in the oven after washing without pricking the skin. Wondering what the turn out will be if they aren’t prick.
After finding this recipe page I have fallen in love with Japanese sweet potatoes! So easy and delicious! Thank you😊
Thanks!! They turn out perfect every time!!
The most detailed guide ever on how to cook amazing sweet potatoes 🥺 Thank you for sharing your wonderful recipes as always! ❤️
Of all the recipes I’ve tried, this little guide gets the closest to what you get from the little carts/konbini in Japan! My favourite winter snack 🙂
I really appreciate your detailed explanation of the resulting flavor and texture from each cooking temp and time. I’ve always cooked JSP on 400 for 1 hour and then let them rest in the oven until the oven has cooled. I will def try out the lower temp and wrapping them!
I adjusted the baking time of this recipe to bring out the sweetness of sweet potatoes and eat as a dessert. If you remove the skin, sweet potatoes may be dried up.
How did you adjust the baking time? I’m also looking to make a sweeter version.
Thank you so much for this wonderful easy recipe. Yesterday I bought Murasaki sweet potatoes from Trader Joe’s and steamed them with carrots and brussels sprouts for my dinner – delicious. I will roast the rest following your recipe for a crispy sweet treat! I went plant based 8 years ago and it saved my life. I lost 60 pounds and I’m slim, fit and healthy and in the best health of my life at 71. I only wish I had become vegan when I was younger, my life would have been very different!
I recently moved to Scotland and have been struggling with SAD and the ” I want to eat the whole world” type of feelings that seem to accompany SAD for me. Japanese sweet potatoes have been such a huge and helpful addition to my days. My favourite way to have them is baking them unfoiled, and drizzling a little tahini and coconut aminos on top. They are super filling and taste decadent but don’t leave me feeling bloated or have cravings.
For anyone living in a colder climate or northern place, I highly recommend treating yourself these potatoes!
Omg tahini and coconut aminos – I tried this today based on your recommendation and it was DELICIOUS. Thank you!!!
How can you reheat leftover to keep the creamy texture.
I love how simple and straight forward this recipe is! It’s also very easy to read and shows more than one option for texture, which you rarely see nowadays. 11/10 will make these again!
I love Japanese sweet potato, I live in Japan and every time I go to Don Quixote I buy one… Or two and eat them with peanut butter, it’s addictive!