Japanese Roasted Sweet Potatoes
Ingredients
- 4 pcSweet potato (whole)
- 1 pinchGray sea salt (for serving)
- 4 pcJapanese sweet potato (Satsuma-imo) (well scrubbed)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in the oven to restore the skin's crispness.
