My favorite way of eating Satsuma-imo (Japanese sweet potato) is a simple yaki-imo (roasted sweet potato). When I was a child, there were many Yaki-imo trucks which drive around the neighborhood to sell piping hot yaki-imo out of the stone roaster in the back of the truck. It’s no longer a common site in Japan, but you can still spot these driving vendors in the winter time.
I find Roast Donabe is the best tool for roasting sweet potatoes. I’m obsessed with this! Its extra-thick body and sturdy flat lid effectively seal the moisture inside while intensely cooking the ingredients to the core, and takes the roasted sweet potato to a whole new level. The potato becomes nicely caramelized and skin comes right off. I like to put a little butter to enjoy this, but this tastes so good without anything.
You can also make roasted potatoes with Ibushi Gin or Fukkura-san (cooking time may vary).
Servings
2 - 3Ingredients
2 – 3 medium satsuma-imo (Japanese sweet potato)
Procedure
- Line the bottom of the Roast Donabe with aluminum foil (for easy cleaning) and set a metal grate.
- Put the satsuma-imo on the grate. Cover with lid and turn on the heat to medium-high.
- Cook for 30 minutes. (I use a foldable heat shield, because the donabe can radiate heat and makes the countertop by the stove or anything near gets really hot without the shield.)
- Turn off the heat and let rest, undisturbed for 30 – 40 min. Enjoy!
Tips
The exterior of donabe can radiate heat during cooking and the surrounding surface areas can get really hot. So, please be extra-cautious with the heat. I suggest using a foldable aluminum shield to keep the surrounding area from getting too hot.
