Yaki-imo (baked sweet potato) is a winter treat. Nowadays, yaki-imo is readily available at supermarkets, and we have fewer opportunities to look forward to the call of the yaki-imo vendor.

Yaki-imo is delicious not only when it is warm right after you buy it, but also when it is cooled down and moist and calm. But did you know that you can enjoy a different taste by "freezing" them?

How to make frozen yaki-imo Recipe

Wrap the yaki-imo in plastic wrap after removing the heat. You can also use leftover or cut-up pieces.



Freeze in the freezer until crispy. It can be stored for a long time as it is (about 2-3 weeks). However, in that case, put them in a freezer bag to avoid the smell of the freezer.


Half-thaw before eating. Remove from plastic wrap and defrost naturally for 30 minutes or microwave for 20 seconds. Adjust the defrosting time according to the size.

How does it taste?

Half-defrosted baked sweet potato is creamy and melts in your mouth like ice cream. But it doesn't melt right away like ice cream! It slowly melts in your mouth, and eventually becomes as smooth as koshi-an (sweet bean paste). You can enjoy it for a long time and feel like you are getting a good deal.


The flavor is concentrated and the sweetness is even stronger than before freezing. It is like the soft part of a dried sweet potato. It is important to check the defrosting condition because once it is completely defrosted, it will turn back to the original baked sweet potato.


We recommend that you enjoy arranging it with toppings such as ice cream, whipped cream, cinnamon, etc. From now on, whenever I see a baked sweet potato, I may buy it in bulk!