ReceptnaptárRoasted sweet potato with honey (yaki-imo)
Yaki imo (焼き芋, “baked sweet potato”) is the symbol of Japanese autumn and winter street food: the sweet smell wafting from the vendors' ovens calls from far away. Slow baking lets enzymes turn the starch into sugar, so the potato turns honey-sweet and syrupy with no added sugar.
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Method
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- Preheat the oven to 180 °C (165 °C fan).
- Wash and dry the sweet potatoes, prick them, and place them whole on a rack or tray (with baking paper beneath, since the sugary juice drips).
- Bake for 50–60 minutes (slowly, at a lower temperature) until the skin wrinkles and the flesh is completely soft and syrupy.
- Take out, rest for 5 minutes and cut in half.
- Drizzle with a little butter and honey.
- Sprinkle with black sesame and a pinch of salt and serve warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Bake low and slow: the enzymatic 60–80 °C phase gives the sweetness.
- Do not wrap in foil, as they steam rather than caramelise.
- Japanese sweet potato (satsuma-imo) is the sweetest; orange-fleshed ones also work.
- Cold from the fridge it is also good, like sweet potato pudding.
Frequently asked questions
Why is it hard?
Baked at too high a temperature, so the starch did not turn into sugar.
In the microwave?
Less sweet, but possible: 6–8 minutes covered.
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