Happy Donabe Life

Roasted Sweet Potato


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).


2 - 3


2 – 3 medium satsuma-imo (Japanese sweet potato)


  1. Line the bottom of the Roast Donabe with aluminum foil (for easy cleaning) and set a metal grate.
  2. Put the satsuma-imo on the grate. Cover with lid and turn on the heat to medium-high.
  3. 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.)
  4. Turn off the heat and let rest, undisturbed for 30 – 40 min. Enjoy!


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.


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