Caramelized Yaki Imo with Honey Butter
Slow-roasted Japanese sweet potatoes with deeply caramelized skins and impossibly creamy, chestnut-sweet interiors, served split open with a melt of honey butter and a whisper of sea salt. This street-stall classic brings pure autumn comfort to the breakfast table.
Ingredients
- 4 medium Japanese sweet potatoes (satsumaimo), about 200g each
- 2 tablespoons unsalted butter, softened
- 1 tablespoon honey
- 1/4 teaspoon flaky sea salt (such as Maldon)
+ 4 more ingredients
Instructions
Preheat the oven to 180C (350F). Scrub the sweet potatoes thoroughly under running water and pat dry. Do not peel them.
Prick each potato several times with a fork to allow steam to escape during roasting.
Wrap each sweet potato loosely in aluminum foil, leaving a small opening at the top for steam to vent.
Place wrapped potatoes directly on the oven rack and roast for 50 to 60 minutes, until a skewer slides through the center with no resistance.
While the potatoes roast, combine softened butter, honey, and mirin in a small bowl, mixing until smooth and creamy.
Remove potatoes from the oven and carefully unwrap the foil. For extra caramelization, open the foil completely and return to the oven for 5 additional minutes.
Split each potato lengthwise with a knife, then squeeze the ends gently to open it up and expose the golden flesh.
Drop a generous spoonful of honey butter into each split potato and let it melt into the steaming interior.
Sprinkle with flaky sea salt, black sesame seeds, and a dusting of cinnamon if desired. Serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI