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japanese sweet potato cut in half stacked

Perfect Baked Japanese Sweet Potatoes

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5 from 41 reviews

  • Author: Lisa Kitahara
  • Total Time: 1 hour 3 minutes
  • Yield: 5 servings 1x


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. 


  • 5 Japanese sweet potatoes (approx. 250-350g each)


  1. 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).
  2. 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.
  3. Turn off the oven and them rest in the oven with the door closed until cooled down, about 1 hour. Enjoy! 


  • 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


  • 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