I've been cooking these for years following my self-devised method, but the outcomes were inconsistent. Your recipe, so straightforward, improved the results tremendously. Much appreciated!

It's about time someone shared a formal recipe for this dish! I'm so grateful!

I was previously using kitchen foil to cook these, but your method and the insights shared in this recipe have convinced me to change. No more foil for me!

This recipe was remarkably straightforward and offered a lot of leeway for adjustments.

I tried both variations—wrapped and unwrapped (using baking paper, of course). However, I found the texture of the wrapped ones more appealing.

Yesterday, I bought some baby sweet potatoes and tried this recipe today. It's an astonishingly simple process and makes for a fantastic snack.

Yaki Imo is the most delightful sweet potato variant I've tasted so far! And the preparation is a breeze.

I enjoyed the oven-baked version without the baking paper more due to the crispier skin texture. However, the inner flesh remains delightful in both versions.

This recipe led me to prepare the most appetizing Japanese sweet potatoes I've ever had.

So juicy and bursting with taste!

I'm torn between the wrapped and bare versions. Both are equally delicious in their own unique ways!

I experimented with both variations and found myself leaning more towards the foil-wrapped one. It was moist, delectable, and easy to peel.

Now that I've realized how easy and tasty it is, I will certainly make this dish more frequently.

My husband prefers the bare baked version, while the kids love the wrapped ones. I tried both, and each turned out incredibly delicious. Thanks for sharing the recipe!

I love rubbing the sweet potatoes with coconut oil before baking them (unwrapped). It softens the skin a bit, making it a delightful treat for us.

I harvested sweet potatoes from my own garden and baked them today using this recipe. Absolutely loved them.

I just made a batch, trying both variations. The difference in taste was surprising! While I prefer the unwrapped version, my mom is partial to the wrapped one. Thanks for this recipe.

My sincerest gratitude for this wonderful recipe!

This baking method for Yaki Imo is brilliant, thank you!

This dish brings me back to my childhood memories of the 80s in Japan, when I would enjoy Yaki Imo along with Mitarashi Dango.