Wouldn't you love to try these yummy Yakiimo? It's sweet (no added sugar), soft, creamy, and flaky that will melt in your mouth!
We enjoy Yakkiimo, or Roasted Japanese sweet potatoes, especially during the cold season.
They're rich and creamy with a natural sweetness that is great for adults or kids!
You can just wrap these sweet potatoes up in foil then put them in your oven for an hour- that’s it then you can enjoy these delicious snacks:)
- This recipe is for you if:
- You love Satsumaimo (Japanese sweet potato)
- You want to know how to cook Japanese sweet potato
- You are looking for Yakiimo (Roasted Japanese Sweet Potatoes)recipe
Let me walk you through the ingredients and the instructions. If you just want to check the recipe, jump to the recipe. Let's get started!
About this recipe
- Japanese sweet potato
- Simple and straight forward recipe
- Sweet and creamy
- 60 minutes in the oven
Here are the ingredients (amounts are in the recipe card below).
The only ingredients in this recipe are Japanese sweet potatoes!
Or Japanese sweet potatoes are magenta in color and have a whitish inside, and the standard size is about 300g to 400g.
We find a variety of satsumaimo in a grocery store during fall to winter.
Not only is this potato best suited for baking, but it can also be cooked into a number of dishes such as tempura, miso soup, salad, simmered dish, and so on.
Varieties of Satsumaimo
There are many types of sweet potatoes in Japan, each with its own unique flavor!
The following are some of the most popular Satsumaimo:
- Beni azuma
- Silk sweet
- Annou imo
- Beni haruka
Beni azuma and Silk sweet are soft and flaky textures.
Annou imo and Beni haruka is gooey and much sweeter than other types.
If you can find variations in your local grocery store, just give it a try and see which one is your favorite!
My personal preference is Bani azuma or Silk sweet.
Beni haruka is too sweet to my taste so I always pick Beni azuma or Silk sweet for making Yakiimo.
Let me show you how to make it.
- Preheat the oven at 180C/356F
- Wash and dry the Japanese sweet potatoes
- Wrap them in foil
- Roast at 180C/356F for 60 minutes
That's it! It takes less than a minute to prepare, then all you need to do is wait!
There you go! When you open it, it looks like this and it's super hot!
Do not take them out of the oven immediately, but leave them in the oven for a while to cool down.
How to eat yakiimo
You can eat it either hot or cold! Hot yakiimo are delicious, but cold ones are also delicious.
After yakiimo cools down, open the foil, grab the yakiimo, divide it in half by hand and eat from the middle.
You can eat the skin (I always do), but if you don't like the texture, feel free to remove it.
And leave the edge because it's hard and tastes bitter, so you don't need to eat it.
After the yakiimo is completely cooled down, take off of its moisture, wrap it up tightly with cling wrap, and store it in the fridge or freezer.
It will last 5 days in the fridge, and one month in the freezer.
If you freeze it, try this method!
Leave frozen yakiimo at room temperature for five minutes and scoop it into your mouth, it will be creamy like ice cream. Enjoy!
Thanks For Stopping By
Yakiimo is a healthy and nutritious snack that you can make in no time!
But be careful not to eat too much (Calories are high)!! I hope you like the recipe!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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Yakiimo (Roasted Japanese Sweet Potatoes)Print Pin Rate
- 5 Japanese sweet potatoes, or as much as you like
- Preheat the oven at 180C/356F.
- Wash and dry the Japanese sweet potatoes.
- Wrap them in foil.
- Roast at 180C/356F for 60 minutes.
- Storage: It will last 5 days in the fridge, and one month in the freezer.
- Do not take them out of the oven immediately, but leave them in the oven for a while to cool down.
- The taste and texture would be different depending on which Japanese sweet potatoes you use. See "Varieties of Satsumaimo"