• Sweet potatoesas much as you like (enough to fit on a baking sheet)

1. 1

   Wash the sweet potatoes thoroughly and wrap each one in aluminum foil. For large sweet potatoes, cut them lengthwise and place parchment paper on the cut surface before wrapping in foil to prevent sticking when baked.

2. 2

   Preheat the oven to 160°C, place the wrapped sweet potatoes in the oven (no need to wait for it to fully preheat), and bake for 90 minutes. The sweet potato is done when a bamboo skewer passes through smoothly. If it doesn't, extend the baking time gradually.

3. 3

   After baking, leave the sweet potatoes in the oven for a while longer—this helps bring out even more sweetness.

4. 4

   Sweet potatoes harvested 2 weeks ago taste better because their natural sweetness increases over time, making the flavor more pronounced.

5. 5

   Baking without foil results in a drier surface. Depending on your preference, wrapping in foil produces a moister, more tender result.

6. 6

   Baked sweet potatoes can also be transformed into dishes like yokan (sweet bean jelly) for delicious variations.

7. 7

   You can also soak the potato in salt water overnight and bake it at 140°C using the same method, but simply wrapping it in foil and baking is recommended.

8. 8

   Bake a large batch and freeze them. When ready to eat, you can thaw slightly before serving for a delicious result.

9. 9

   You can bake 4 different varieties of sweet potatoes and compare—all will be sweet and delicious.

Wrapping in foil is essential; without it, the surface dries out and becomes hard. No preheating needed—simply set the oven to 160°C, add the sweet potatoes, and bake for 90 minutes. Leaving them in the oven after baking brings out even more sweetness.

• Calories130 kcal
• Protein1.5 g
• Fat0.2 g
• Carbs31 g
• Sodium0.02 g