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
Scale
- 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 for 70-90 minutes OR 375 F 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: vegan, gluten free, japanese
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