Baked Japanese Sweet Potatoes Oven & Air Fryer (Yaki Imo)

Name: Baked Japanese Sweet Potatoes Oven & Air Fryer (Yaki Imo)
Prep time: 5 min
Cook time: 100 min
Total time: 105 min
Ingredients: 2 Japanese sweet potatoes

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Make sweet, tender, and fluffy baked Japanese sweet potatoes (yaki imo) at home! You won’t believe how naturally sweet they are.

The inside of baked Japanese sweet potatoes.

There’s a yaki imo song that (I think) all Japanese people know… “Ishiyaki imo oimo” (basically saying “baked Japanese potatoes”). I always start singing it when the air turns cold!

We usually eat yaki imo on its own, but you can take it to the next level by pairing it with miso butter—just like in my Roasted Sweet Potatoes with Miso Butter and Warm Spices recipe.

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Why You'll Love This Recipe
Notes on Ingredients
How to Make Baked Japanese Sweet Potatoes
Kurumi's Tips
What to Eat with Baked Japanese Sweet Potatoes
Storage & Reheating Instructions
FAQs
More Japanese Snack Recipes
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Why You'll Love This Recipe

Natural Sweetness: Baking sweet potatoes at a low temperature for a long time allows β-amylase to convert starch into sugar, enhancing their sweetness.
Tender and Rich: These baked Japanese sweet potatoes have a texture similar to those traditionally baked with hot stones, like ‘ishiyaki imo’ (stone-baked Japanese sweet potatoes).
Easy and Healthy Snack: Simply place the sweet potatoes in the oven and wait—no extra effort needed for a healthy, delicious snack!

Notes on Ingredients

See the recipe card for the full ingredients list.

Japanese Sweet Potatoes: You can’t make this recipe with regular sweet potatoes because they are less sweet and less tender. You can usually find them at Asian grocery stores, online Asian grocery stores, or Trader Joe's.

How to Make Baked Japanese Sweet Potatoes

Japanese sweet potatoes with some holes.

Step 1: Wash the Japanese sweet potatoes, wipe away excess water, and poke a few holes with a fork

Japanese sweet potatoes wrapped in aluminum foils.

Step 2: Wrap them tightly in aluminum foil

two Japanese sweet potatoes wrapped in aluminum foil in an oven.

Step 3: Place them in the oven or air fryer to bake, then let them rest inside for 10–15 minutes

Kurumi's Tips

Slow Cooking for Sweetness: Be patient and cook the sweet potatoes slowly for the sweetest yakiimo.
Wrapping Method: Wrap the sweet potatoes tightly in aluminum foil to prevent them from drying out. I tested wrapping them with a wet paper towel and aluminum foil as well, but they turned out a bit too moist like steamed sweet potatoes rather than tender and rich. For a more stone-baked texture, I prefer not to use a wet paper towel.

What to Eat with Baked Japanese Sweet Potatoes

Baked Japanese sweet potatoes (Yakiimo) are typically enjoyed on their own, without any seasonings or toppings.

But if you want to switch things up, try adding miso butter for a rich, savory twist. This miso butter sweet potato recipe uses regular sweet potatoes, but Yakiimo works great for a sweeter flavor!

You can also use leftover Yakiimo to make healthy desserts and snacks like Sweet Potato (yes, that’s really its name!) and Hoshi Imo (dried Yakiimo).

Storage & Reheating Instructions

Storage Instructions

In the Fridge (3-4 days): Wrap each whole baked Japanese sweet potato tightly in plastic wrap, place it in an airtight bag, and store it in the fridge for 3–4 days. Eat cut sweet potatoes as soon as possible.
In the Freezer (1 month):
- Whole: Wipe off any surface moisture, wrap each potato tightly in plastic wrap, and place them in an airtight bag.
- Halved: Cut the sweet potatoes in half, wrap them tightly in plastic wrap, and store them in an airtight bag.
- Mashed: Mash the baked sweet potatoes, store them in an airtight bag, and flatten them for easier storage.

Reheating Instructions

From the Fridge:
- Wrap each baked sweet potato in aluminum foil and heat in a non-preheated oven at 355°F (180°C) for 10–15 minutes, then turn off the oven and leave them inside for 10 minutes.
- Alternatively, microwave for about 2 minutes.
From the Freezer: Wrap each baked sweet potato in aluminum foil and heat in a non-preheated oven at 355°F (180°C) for 20–25 minutes, then turn off the oven and leave them inside for 10 minutes.
Enjoying Frozen Baked Sweet Potatoes: You can eat frozen baked Japanese sweet potatoes straight from the freezer! They have an ice cream-like texture and taste delicious 😊

FAQs

What Is a Japanese Sweet Potato and How Does It Taste?

Sweet potatoes were introduced to Japan by other countries, such as Peru and/or Mexico, around the 1600s.
They are called satsumaimo (さつまいも) because Satsuma (now Kagoshima Prefecture) was the main region where they were cultivated.

What’s the difference between Japanese sweet potatoes and regular sweet potatoes?

Japanese sweet potatoes have less water content and are starchier, making them sweeter, more tender, and fluffier than regular American sweet potatoes. This is why they taste delicious even on their own.

What’s the difference between Japanese sweet potatoes and yams?

Yams are often confused with sweet potatoes, but they have rough, scaly skin, an earthier taste, and are less sweet than Japanese sweet potatoes.

What’s the difference between Japanese sweet potatoes and Korean sweet potatoes?

Korean sweet potatoes are similar to Japanese ones but belong to a different species. They tend to be drier and denser in texture.

More Japanese Snack Recipes

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