Learn the best way to make baked Japanese Sweet Potatoes for the perfect texture and flavour in this simple guide. Called Yaki Imo in Japan, these nutritious spuds are creamy, sweet and taste like cake. The ultimate healthy and satiating snack! (+ other cooking methods).
I’d like to think I’m a Japanese Sweet Potato connoisseur– I’ve been eating these since I was born and to this day, they are still one of my favourite foods. Especially when baked (also known as Yaki Imo in Japanese). In fact, I think if I had to choose one food for the rest of my life it would be these gems. Not only are are they super sweet and taste like dessert— they’re also incredibly nutritious, healthy and satiating. Plus, they are so versatile!
What are Japanese Sweet Potatoes?
In Japan, these potatoes are called Satsumaimo (さつまいも). They have a red toned purple skin with a pale cream interior that becomes a creamy yellow colour after cooking. They’re typically much smaller or slender than other varieties. In Japan, these gems are a signature flavour of fall next to chestnuts and kabocha. You’ll find limited edition Satsumaimo flavoured ice cream, cakes, drinks, chocolate and all sorts of snacks.
Japanese Sweet Potatoes vs. Orange Sweet Potatoes
Aside from the obvious difference in the colour of their skin, both colour and texture inside is also quite different. Orange sweet potatoes are orange on the inside and stay orange after being cooked. The texture is a lot more moist and wet kind of like pumpkin. Japanese ones are creamy white on the inside and then turn creamy golden yellow after being cooked. The texture is starchier and dryer (in a good way like a russet potato), almost fluffy like a dense cake. They’re also a lot sweeter, caramelize and ooze out sugar on the outside when baked and has a subtle nutty flavour. It’s often described to have a sweet chestnut-like texture and flavour.
Nutrition & Health Benefits
We all know sweet potatoes are healthy and full of complex carbs. They’re an excellent source of energy, high in dietary fiber and are rich in vitamins and minerals (notably, Vitamin C, Vitamin A & Vitamin B6).
Here’s a nutritional breakdown per 200g:
- 264 calories
- 2.4g protein
- 0.4g fat
- 63g carbs
- 4.6g fibre
They’re super hearty and satiating so great for meal prepping, adding it on the side or snacking.
Where to Buy Japanese Sweet Potatoes
I’m able to find them at most of my local Asian grocery stores but I’ve also seen them at Whole Foods and some farmers markets! If you’re from the US, I’ve seen some people purchase them at Trader Joes as well.
How to choose the best ones
Choose slender and smaller sweet potatoes with a smooth skin. About 250-350g is ideal.
Note: Japanese sweet potatoes are different from the Okinawan sweet potatoes, which have a vibrant purple skin and flesh.
How to store
They are best kept stored in a cool, dark and dry place for about 3-4 weeks.
How to Bake Japanese Sweet Potatoes (Best Methods)
There are several methods to making baked Japanese sweet potatoes but I want to share some tips, tricks and ways to cook them to your ideal texture and so they taste like true yaki imo.
Oven Baked / Roasted
The most common method and my personal favourite. Baking at low temperature allows the enzyme amylase to break down more starches into sugars resulting in its dessert-like sweetness.
- At 325 F (162 C): for 70-90 minutes – produces a cake-like texture and super sweet
- At 375 F (190 C): for 50-65 minutes – produces a super sweet, buttery cheesecake-like texture with a crispy and caramelized outside
- Best baked naked or with only foil (see below)
- MY personal favourite: Baked at 325 F with foil, and then I reheat at 375 F naked.
Toaster Oven
- Roasted at 400 F (200 C): for 45-60 minutes – produces a creamy chestnut-like texture and flavour with crispy outside
- Best baked naked or with news paper and foil
Stove Top
- Wash, wrap in foil (or leave naked) and place on a cast iron skillet (affiliate link) covered
- Cook on low heat for 60 minutes, turning them every 20 minutes
- Turn heat off when you can pierce them with a chopstick and then let it rest for 10 minutes before eating
- Produces a super creamy cake-like texture much like baking it at 325 F
Microwave (in a ceramic stone pot)
I don’t recommend just microwaving it on a plate like you would a orange sweet potato because it tends to dry out. If wanting to microwave, I highly recommend using a ceramic stone pot (affiliate link) that is meant to cook Japanese sweet potatoes like yaki imo. Place the washed, rinsed and prickled sweet potato in the ceramic stone and microwave for 5-8 minutes, rotating the sweet potato half way. Let it sit in the sweet potato maker for 5 minutes.
Steamed / Instant Pot
I do not recommend steaming or cooking these sweet potatoes in an instant pot if because they get too wet, lose their flavour and texture. But, if you just need them for a recipe:
- Steam: Chop into 1 inch chunks and place in a steamer basket over boiling water.
- Instant Pot: Add 1 cup water (for 6 quart instant pot) and place the sweet potatoes whole on the trivet. Make sure valve is on ‘sealing’ and then cook on manual high pressure for 10 minutes. Let the pressure naturally release before opening the lid. However, if making a recipe out of it and just want to cook it, then chop the sweet potato into cubes and steam over a steamer basket for about 10 minutes.
Tips & Tricks
- Piercing: don’t pierce your sweet potatoes too deep or it actually makes it take longer to bake
- To wrap or not to wrap:
- No wrap: creates a crispy outside
- Foil: gives a ‘cake’ like texture yet still moist
- Foil & newspaper: more like a steamed texture and moist
- Rest the potato: rest for at least 15 minutes post cooking— this finishes it off and ensures the middle is cooked.
- Time: this will vary depending on the size of the potato but all times listed above are for ones that weigh 250-350g.
- To store: After being baked, let them cool completely and then store in the refrigerator for up to 5 days. They can also be kept in the freezer for up to 2 months. Simply just thaw them at room temperature before eating.
How to eat them
Baked Japanese sweet potatoes tastes amazing straight out of the oven on their own! Just peel the skin and eat as you would a churro– it’s honestly one of the best portable grab and go snacks since they come with their own package.
Sometimes, I find them almost too sweet so I’ll drizzle some almond butter or tahini to balance it out. When I’m feeling a little fancier, I’ll drizzle a tad bit of vegan butter too (warning: i n c r e d i b e ).
Like savory food? These are great for savory dishes too! Think stuffed potatoes, roasted or air fried, stews, soups, curries, gratin or baking them into fries with some spices and salt.
Okay, talk about versatility but they are also used in a lot of sweet recipes like tarts, pies, smoothies, cakes, breads, pastes, ice cream, mochi and more.
If you try this Baked Japanese Sweet Potatoes recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Perfect Baked Japanese Sweet Potatoes
- Total Time: 1 hour 3 minutes
- Yield: 5 servings 1x
Description
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.
Ingredients
- 5 Japanese sweet potatoes (approx. 250-350g each)
Instructions
- 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).
- 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.
- Turn off the oven and them rest in the oven with the door closed until cooled down, about 1 hour. Enjoy!
Notes
- 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
Nutrition
- 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
SAVE IT FOR LATER! ↓
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I had some Japanese sweet potatoes on hand, and found this recipe along with all the reviews just before bedtime and it was soo hard to wait till morning to try this! Baked them both ways at 165C for 90 mins and they were perfect and delicious! I have a preference for the naked ones, the crispy skin was extra yummy and made it like a comforting dessert but without the guilt of empty calories! Fed this to my baby for breakfast and she loved it too! This is totally awesome! Thank you for the extra thorough instructions!
How long do you reheat your sweet potatoes for? I am going to try cooking these a day ahead for a Thanksgiving sign.
Depend on the microwave but usually around 45 seconds!
My quest for the Yaki Imo began when I found a woman in my local Korean grocery store selling roasted sweet potatoes at a stall – 3 for $5 (USD). And honestly, they were so insanely good: sweet, cakey, comforting, and not dry at all. Until then, I had been cooking yams/sweet potatoes in the microwave, so I thought they were supposed to be gummy and off-putting.
Then I was fortunate enough to find your article. This is such an awesome recipe. I love the explanations and how you’ve included all these different options. I used the toaster oven (wrapped in paper and then foil). I cooked 3, and they’re all great– just like I remember at the store. What I’ve learned here is that slow and steady wins the race. Thanks!.
So I did the air fryer (bowl type), 30 minutes at 400F. I was pretty good right out of the air fryer. Microwaving it back up dialed it down. Then I tried baking (375 for 60) for 4 different potatoes with different aspects (1 small, 2 medium, and 1 large, 2 tinfoil, 2 naked). I tried the small one first (naked). HOLY COW! 15/10, it was creamy, skin fell off, and I just had some salted butter. Next was a medium (tinfoil). It was… ehh 7/10, it needed longer in the over, at least 10 more minutes from the original 60. Still a bit rough and the skin was hard to peel unlike the other. The other 2, I haven’t tried, but I think the secret (my opinion) is really the skin and the resistance of the fork/chopstick. If it slides through and the skin falls off easily, perfection. I’ll put a reply for the medium vs large.
Finally, I’ve learned how to make these gems the right way. I’ve been baking and eating them for over a year and it has been hit and miss. I finally googled and came up with your recipe. I am overjoyed. Thank you so much for sharing these vital tips. I will be cooking them the way you suggest for the rest of my life.
hi Lisa. help!! several times i baked them now the flesh comes out green, very dense, and dry, not at all like what your picture shows 🙁 today i baked 3 and one was green and dry but finally the other two were yellow and moist with the soft texture. what is going on here, is it because they’re old or is it a different cultivar? i buy at whole foods labeled ‘organic japanese sweet potato’
Just tried this recipe to surprise my wife and daughters. It was really easy to follow and the potatoes were very delicious . I’m going to start calling myself the Yaki Imo man.
Hi.
C
What’s the best way to reheat them? Say for lunch. Can I reheat them in the microwave?
Yes microwave is fine!
Very yams I could eat from it all day long
Hi, mine had a very little sweetnesses and was earthy. It had purple wrinkled skin and a white inside. Do you know what is wrong. Could it be a wrong type of Japanese sweet potato? Could it have went bad?