![]() ![]() #Murasaki potato skin#The skin is cooked until crisp and light browned on the edges and the inside is creamy with a slightly caramelized deliciousness. There’s no added salt or butter - only its best natural taste. The first thing I’d do was to open the newspaper parcel and let the wisp of steam and sweet warm aroma of the sweet potatoes envelope my face before I took the first bite. Slow-roasted to perfection over a hot stone, these sweet potatoes are in its purest form. ![]() The vendors would drive through neighborhoods, with speakers blasting out their calls, “ Ishiyaaaakiimo… Oimo! (Stone-roasted potatoes…potatoes!)” Traditionally, yaki imo were sold by small trucks equipped with a stone roasting pot called Ishiyaki Imo (石焼き芋), literally stone-roasted-potato. So today, I’m here to share my best tips on making yaki imo at home. While making yaki imo at home is as easy as popping them into the oven, there are a few methods to bake the sweet potatoes to the ideal texture and flavor. Yaki Imo (焼き芋) or Baked Japanese Sweet Potatoes is the classic Japanese autumn and winter street snack that evokes nostalgic memories, one that always takes me back to my childhood. Here, I share my best tips for baking Yaki Imo low and slow for an ideal texture and flavor. With this foolproof recipe, you can make Baked Japanese Sweet Potatoes (Yaki Imo) that are perfectly tender, fluffy, and sweet! Enjoy them warm and fresh out of the oven as a natural snack or add them to other dishes. ![]()
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