The Best Yaki Imo Recipe
The best sweet potato you’ll ever eat: nutrious, creamy, and sweet.
- 6 Japanese sweet potatoes
Heat the oven to 325°F or 375°F depending on sweet potato texture preference. Wash and dry the Japanese sweet potatoes. Lightly prick the surface with a fork, if desired. I find that the potatoes don’t need it.
325°F for 1-1.5 hours depending on size for a super sweet fluffy cake-like texture or 375°F for 1-1.15 hours depending on size for a super sweet tender custard-y inside and crisp caramelized outside.
Let rest for 10 minutes then enjoy warm! You can either peel the skins and eat the insides or you can enjoy the skins too.
Calories: 103kcal | Carbohydrates: 23.6g | Protein: 2.3g | Fat: 0.2g | Saturated Fat: 0.01g | Cholesterol: 0.01mg | Sodium: 41mg | Potassium: 542mg | Fiber: 3.8g | Sugar: 7.4g