Yaki Imo (Japanese Sweet Potato Recipe)
Are you ready to try the delicious Yaki Imo, roasted Japanese sweet potato? This creamy, buttery treat has no added sugar, yet it’s incredibly sweet and will melt in your mouth!
Curious about other sweet potato varieties? Check out Types of Japanese Sweet Potatoes and Their Flavors!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Yaki Imo Recipe:
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. Learn more about types of Japanese sweet potatoes here.
By the way, they differ from Japanese yams, which have a sticky, slimy inside.
How To Make Yaki Imo: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Wash off Japanese sweet potatoes, dry them, and wrap them in foil.
Step 2
Place them on a baking sheet and roast at 180°C (356°F) until tender.
There you go! When you open it, it looks like this, and it’s super hot!
How to Eat Yaki Imo
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, remove its moisture by wrapping it tightly with cling wrap, placing it in a Ziplock bag (or an airtight container), and storing it in the fridge or freezer. It will last five days in the refrigerator and one month in the freezer.
Japanese Sweet Potato Varieties
There are many types of sweet potatoes in Japan, each with its own unique flavor and texture! If you have access to well-stocked grocery stores, especially local Asian or Japanese markets, I highly recommend exploring the different varieties to find your favorite.
Curious which sweet potato makes the best yaki imo? Check out my full post: Yaki Imo Taste Test: 7 Sweet Potatoes Compared!
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I hope you enjoy this Yaki Imo Recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Yaki Imo (Japanese Sweet Potato Recipe)
Ingredients
Instructions
- Preheat the oven to 180°C (356°F).
- Wash and dry the Japanese sweet potatoes.
- Wrap each sweet potato in aluminum foil.
- Place the wrapped sweet potatoes on a baking sheet and roast in the oven for 60 minutes.
Notes
- Storage: It will last 5 days in the fridge and one month in the freezer.
- Each type of Japanese sweet potato has its own unique taste and texture. Find out more in Types of Japanese Sweet Potatoes.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
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.
Hi Eurico, I didn’t know that! I would love to try Portuguese roasted sweet potatoes! Thanks for sharing:)