Recipe for "Baked sweet potato in rice cooker"! Just leave it in the rice cooker and it will be moist and flaky!

Yaki-imo (baked sweet potato) is a favorite food in autumn and winter. I want to enjoy the hot and juicy flavor at home, too! If you use a rice cooker, you can easily make moist and fluffy yaki-imo just by leaving it alone.

Yaki-imo in a rice cooker recipe

Ingredients

1 or a few sweet potatoes of your choice
200cc water ~

Please use enough sweet potatoes to line the bottom of the rice cooker without overlapping.

Wash the sweet potatoes well and place them in the rice cooker with the skin still on.


Add enough water (200cc or more) to cover half of the sweet potato and start cooking rice in normal mode!



When the rice is done cooking, take out the sweet potato being careful not to burn yourself, drain off the water and it is ready to serve.

Baked sweet potato made in a rice cooker How does it taste?

Yum! Moist, flaky, hot and sticky! The dense sweetness spreads smoothly on the tongue, and the aromatic flavor escapes through the nose. It is the ultimate in happiness to be able to eat a freshly baked sweet potato at home...!


The slow steaming in the rice cooker makes the baked sweet potato moist and fluffy all the way to the inside. I have tried making yaki-imo with toasters, grills, and microwave ovens, but to be honest, the rice cooker is the easiest and most delicious way to make yaki-imo! Please try it for a snack on a chilly day.