Ingredients
Method
- Prepare the Sweet Potatoes: Wash and wipe 2 Japanese sweet potatoes, then poke some holes with a fork. Wrap each sweet potato tightly in aluminum foil.
- Bake:- Oven: Place them on a baking tray in a non-preheated oven. Turn it on and bake at 320°F (160°C) for 90 minutes. Flip them halfway through baking.- Air Fryer: Bake at 300°F (150°C) for 60 minutes. Flip them halfway.
- Rest: When the timer goes off, turn off the oven (or air fryer) and let the sweet potatoes rest inside for 10–15 minutes.
- Enjoy!
Notes
- 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.
- Fridge (3–4 days): Wrap whole baked sweet potatoes in plastic wrap, place them in an airtight bag, and store them in the fridge. Eat cut sweet potatoes as soon as possible.
- Freezer (1 month): Store them whole, halved, or mashed in an airtight bag. Wrap whole and halved potatoes in plastic wrap before freezing.
- Reheating (Fridge): Wrap in aluminum foil and bake at 355°F (180°C) for 10–15 minutes, then leave in the oven for 10 minutes. Or microwave it by itself for 2 minutes.
- Reheating (Freezer): Wrap in aluminum foil and bake at 355°F (180°C) for 20–25 minutes, then leave in the oven for 10 minutes.
- Frozen treat: Eat them straight from the freezer for a sweet, ice cream-like texture! 😊
- Got leftovers? Make this Japanese sweet potato dessert that’s full of fiber, nutrients, and the natural sweetness of yakiimo!
