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Oven-baked yakiimo (Japanese sweet potato) made with Beni Haruka, honey-rich and creamy texture

Yakiimo (Japanese Baked Sweet Potato)

by Vegin Vegan Vegun!
Easy oven-baked yakiimo using Japanese sweet potatoes like Beni Haruka or Anno-imo. No foil needed—just simple baking for delicious results.
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Prep Time 5 minutes
Bake (depending on size) 20 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine Japanese, Vegan Japanese

Ingredients
  

  • Japanese sweet potatoes Beni Haruka, Anno-imo, etc. - as many as you like

Instructions
 

  • Wash sweet potatoes to remove dirt
    Japanese sweet potatoes
  • Pat off excess water but leave damp, arrange on baking sheet without overlapping
  • Bake at 400°F/200°C (no preheating) for 20–60 minutes
  • Check doneness with a toothpick—should slide through easily, or sweet potato should feel soft when gently pressed (watch out, it's hot)
  • Turn off oven and let rest inside until cool enough to handle
  • Enjoy while warm—or chill for a custard-like texture

Notes

➤ Baking Time by Size (400°F/200°C, no preheat):
  • Small (about 3 oz/80g): 20 minutes
  • Medium (about 5 oz/150g): 30 minutes
  • Large (about 10 oz/300g): 50–60 minutes
➤ What Makes It Sweet:
  1. Bake them damp - moisture creates steam for a silky texture
  2. Start in a cold oven - slow heating brings out sweetness
  3. Let them rest in the oven - residual heat finishes gently
With Beni Haruka, these three steps give sweet, creamy, honey-rich yakiimo.
➤ Storage: Cool completely, then refrigerate for 3–4 days. Freeze for several months.
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