Yaki Imo (Japanese Sweet Potato Recipe)

Are you ready to experience the delight of this yummy Yaki Imo, roasted Japanese sweet potato? It’s a creamy, buttery dessert, and best of all, it has no added sugar! It’s so delicious and will melt your taste buds!

Looking for Japanese sweet potato recipes? Try my Sweet Potato Tempura, Sweet Potato Soup, and Mashed Japanese Sweet Potato Recipe!

yaki imo, roasted Japanese sweet potato, in foil

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • Yaki imo is a tasty and healthy treat for anybody who avoids sugary snacks!
  • It’s incredibly easy to prepare at home—simply bake them in the oven.
  • Give it a try and enjoy these simple and delicious Japanese treats!

Japanese Sweet Potato

Japanese sweet potatoes, known as Satsuma imo, are available year-round, the best season is from fall to winter. They are magenta in color and have white flesh inside, and the standard size is about 300g to 400g. Satsuma imo is known for its rich and creamy texture, as well as its natural sweetness, making it an excellent choice for baking and desserts.

Recipe Ingredients

You’ll need the following ingredients to make this Yaki Imo Recipe:

Japanese sweet potatoes

The only ingredients in this recipe are Japanese sweet potatoes! Choose the one that is uniform and gross without any bumps. Depending on the variety, there are various thicknesses, but pick those with a plump appearance. By the way, they differ from Japanese yams, which have a sticky, slimy inside.

How To Make Yki Imo: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make yakiimo.

Step 1

Wash off Japanese sweet potatoes, dry them, and wrap them in foil.

How to make yaki imo.

Step 2

Place them on a baking sheet and roast them at 180 C.

yakiimo in a foil

There you go! When you open it, it looks like this, and it’s super hot!

Recipe Tips

  • Do not take them out of the oven immediately. Leave them in for an additional 15-20 minutes in to let them cool down.
  • The taste and texture would be different depending on which Japanese sweet potatoes you use. See “Varieties of Satsuma imo”  for more details.
  • If you freeze yaki imo, it will be like a creamy ice cream. After removing it from the freezer, let it sit at room temperature for about five minutes. Then, scoop the frozen yaki imo into your mouth, and savor its creamy, ice cream-like texture!

How to Eat Yaki Imo

yaki imo, roasted Japanese sweet potato

You can eat it either hot or cold! Hot yaki imo are delicious, but cold ones are just as tasty. After the yaki imo cools down, open the foil, grab the yaki imo, divide it in half by hand, and eat from the middle. The inside should be a beautiful golden brown.

You can eat the purple skin of Japanese sweet potatoes (I always do), but if you don’t like the starchy texture, feel free to remove the single layer. Leave the end because it’s hard and tastes bitter, so you don’t want to eat that part.

Storage

After the yaki imo is completely cooled down, remove its moisture by wrapping it up tightly with cling wrap, putting it into a Ziploc bag (or airtight container), and storing it in the fridge or freezer. It will last five days in the fridge and one month in the freezer.

Japanese Varieties of Satsuma Imo

There are many types of sweet potatoes in Japan, each with its own unique flavor! If you have access to well-stocked grocery stores, especially local Asian grocery stores or Japanese grocery stores, I encourage you to explore the different variations and discover your favorite! The following are some of the most popular Satsuma imo:

  • Beni Azuma: The most standard sweet potato in Japan.
  • Silk Sweet: has soft and flaky textures.
  • Annou Imo: is gooey and much sweeter than other types.
  • Beni Haruka: is gooey and much sweeter than other types.

My personal preference is Beni Azuma or Silk Sweet, as they offer the perfect sweetness to my taste.

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yaki imo, roasted Japanese sweet potato

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yaki imo, roasted Japanese sweet potato

Yaki Imo (Japanese Sweet Potato Recipe)

5 from 6 votes
Print Pin Save
Prep: 1 minute
Cook: 1 hour
Total: 1 hour 1 minute
Servings: 5
Author: Juri Austin
Are you ready to experience the delight of this yummy Japanese Sweet Potato Recipe? It's a creamy, buttery dessert with a sweet nutty flavor…and best of all, it has no added sugar! It's so delicious and will melt your taste buds!

Ingredients

  • 5 Japanese sweet potatoes, or as much as you like

Instructions

  • Preheat the oven at 180C/356F.
  • Wash and dry the Japanese sweet potatoes.
  • Wrap them in foil.
  • Roast at 180C/356F for 60 minutes.

Video

Notes

  • Storage: It will last 5 days in the fridge and one month in the freezer.
  • Do not take them out of the oven immediately. Leave them in for an additional 15-20 minutes in order for the baked Japanese sweet potatoes to cool down.
  • The taste and texture would be different depending on which Japanese sweet potatoes you use. See “Varieties of Satsuma imo” 

Nutrition

Serving: 1yaki imo | Calories: 181kcal | Carbohydrates: 42.3g | Protein: 3.3g
Course: Dessert
Cuisine: Japanese
Keyword: Japanese sweet potatoes, Yakiimo
Did You Make this recipe?Please Leave a star rating!

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Recipe Rating




2 Comments

  1. 5 stars
    I’m Portuguese, and roasted sweet potatoes are a common snack in Portugal, normally eaten cold, I still eat them all the time. I also love Japanese sweet potatoes, sweet and a wonderful texture, I usually eat the peel first and then enjoy the sweet inside, yummy.