Iron Chef Shellie
 

Yaki Imo (Roasted Sweet Potatoes)

Never in my wildest dreams did I think sweet potato and ice cream could work well together, but here we are. Don't forget to add the flaky salt!

This blog post is part of my special series to journal the Umai cookbook, from cover to cover :)

Cooking Umai – Cover to Cover

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Yaki Imo (Roasted Sweet Potatoes)

In Australia, sweet potatoes have always felt more at home on the dinner table alongside a roast rather than in a dessert. But the Japanese variety is on another level; sweeter, creamier, and honestly just superior. They’re not always easy to find fresh, but the good news is most Japanese grocers stock them pre-baked and frozen. That means you can whip up this simple, comforting treat in no time at all: just heat them in the microwave, then top with a little butter, a scoop of ice cream, and a sprinkle of salt. Pure magic with minimal effort.

Chapter: Desserts
Page: 210
Ingredient Total: 4
Make it again? Yes

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Yaki Imo (Roasted Sweet Potatoes)

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)


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