Start heating the oven to 150-160 C (approx. 300-320 F).
Wash satsumaimo, and wrap in foil without drying surface.
Roasting for 70-80 minutes is usually enough.
If time allows, leave satsumaimo in oven for another 30 minutes or so after turning it off.
- Yakiimo is normally eaten as is. Forget about butter, Tom, and enjoy what it offers.
- Roasting at a relatively low temperature results in the distinctive sweetness.
- If you use rocks to mimic traditional rock-roasted sweet potatoes, enough rocks to cover sweet potatoes should be used, ideally. Some people say a 3-cm-layer of rocks at the bottom is good enough. In either case, preheat rocks in a thick-walled pot and place satsumaimo as is or wrapped with foil, and roast in the pot, covered, in oven or stovetop.
- When making yakiimo in a burning pile of yard debris, wrap satsumaimo in foil as above, and place them in a smoldering area of the fire. Too much heat would simply char them.
- Leftover yakiimo makes a great ingredient for sweets.
Recipes with yakiimo
- Kuri chakin / mashed steamed chestnut cakes
- Satsumaimo no ukishima / steamed bean paste cake with roasted sweet potato
(Last updated: February 3, 2017)