Yaki Imo

A charred, crispy purple skin protecting a dense, buttery yellow flesh. The scent of caramelized sugar and warm earth escapes the moment the tuber is broken in half.

• Prep time: 5 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 291
• Protein: 6 g
• Carbs: 64 g
• Fat: 0 g

Ingredients

• 4 piece Sweet potato ( whole )
• 1 pinch Gray sea salt optional ( for serving )
• 4 piece Japanese sweet potato (Satsuma-imo) ( well scrubbed )

Instructions

1. Preparing the tubers

   Vigorously scrub the Satsuma-imo (or sweet potatoes) under cold water to remove all traces of soil. Dry each piece with a clean cloth. The skin must be perfectly dry for the heat to blister it properly.

2. Core cooking

   Preheat the oven to 200°C. Place the potatoes directly on the rack. Cook until the skin pulls away from the flesh and the juice begins to bead and caramelize. The tip of a knife should sink in without any resistance.

3. Resting and serving

   Remove the potatoes and wrap them for a few minutes in a dry cloth. This allows residual moisture to finish softening the flesh. Serve whole, split lengthwise, with a pinch of sea salt.

Chef's tips

• Don't rush the roasting; slowness is what transforms starch into sugar.
• If you have volcanic stones, spread them on the tray; it's the traditional method for constant, even heat.

Storage

Keeps for 2 days in the fridge. Reheat in the oven to restore the skin's crispness.