Japanese Roast Sweet Potato

To make this recipe in Australia, buy Gold Sweet Potatoes:

• The Skin: That vibrant, dusty magenta/purple color is the classic giveaway.
• The Shape: They are more elongated and “pointy” at the ends compared to the rounder orange Kumara.
• The Flesh: If you were to nick the skin, you’d see a creamy white flesh that turns a beautiful bright gold once you roast or steam it.

Directions

1. Temperature: Set your oven to 180°C. (Fan-forced ovens circulate heat more efficiently, so 180°C is equivalent to the 200°C usually recommended for conventional ovens).
2. Prep: Wash and scrub the potatoes well. Poke a few holes with a fork to let steam escape.
3. The Foil Wrap: Wrap them individually in foil. This traps the moisture and mimics the stone-roasting method used in Japan, ensuring they stay moist rather than becoming “hoku-hoku” (flaky/dry).
4. Timing: Roast for 45–60 minutes. At the 45-minute mark, give them a gentle squeeze (with an oven mitt!); if they feel soft and “squishy,” they are ready.
5. If you want that authentic caramelized smell, unwrap the foil for the last 5 minutes of roasting to let the skin crisp up slightly.