Sun-dried Sweet Potatoes (Hoshi Imo)
Sun-dried Sweet Potatoes (Hoshi Imo)
Ingredients
- 4 sweet potatoes, medium
- 1 tablespoon salt
- 4 cups water, for soaking
- 1 cup water, for cooking
Instructions
- 1
Soak the sweet potatoes in salt water (made with 1 tablespoon salt and 4 cups (1L) water) overnight. This step helps to draw out moisture and enhance flavor.
⏱️ 10 min
- 2
Place the soaked sweet potatoes in a rice cooker. Add 1 cup (240ml) water to the rice cooker. Cook the sweet potatoes in the rice cooker until tender. The cooking time will vary depending on the size of the sweet potatoes, but typically takes 20-30 minutes.
⏱️ 30 min
- 3
Transfer the cooked sweet potatoes to a baking appliance (such as an air fryer or convection oven). Bake them for 20 minutes at 400°F / 200°C. This step helps to further dry them out and concentrate their sweetness.
⏱️ 20 min•🌡️ 400
- 4
After baking, carefully peel the skin off the sweet potatoes. They should be easy to peel once cooked and slightly cooled.
⏱️ 5 min
- 5
Cut the peeled sweet potatoes in half lengthwise. This increases the surface area for drying.
⏱️ 5 min
- 6
Arrange the cut sweet potato halves on a woven tray or similar surface, ensuring good air circulation. Dry them in the sun for two days. This process turns them into a perfectly chewy treat. Bring them indoors overnight if there's a risk of dew or rain.
⏱️ 2880 min
- 7
To make the Hoshi Imo soft and chewy for serving, you can optionally toast a piece over a gas flame using a skewer until lightly charred and softened. This brings out even more flavor and a pleasant texture.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sun-dried Sweet Potatoes (Hoshi Imo)
- 4 sweet potatoes, medium
- 1 tablespoon salt
- 4 cups water, for soaking
- 1 cup water, for cooking
Instructions
- 1
Soak the sweet potatoes in salt water (made with 1 tablespoon salt and 4 cups (1L) water) overnight. This step helps to draw out moisture and enhance flavor.
⏱️ 10 min - 2
Place the soaked sweet potatoes in a rice cooker. Add 1 cup (240ml) water to the rice cooker. Cook the sweet potatoes in the rice cooker until tender. The cooking time will vary depending on the size of the sweet potatoes, but typically takes 20-30 minutes.
⏱️ 30 min - 3
Transfer the cooked sweet potatoes to a baking appliance (such as an air fryer or convection oven). Bake them for 20 minutes at 400°F / 200°C. This step helps to further dry them out and concentrate their sweetness.
⏱️ 20 min•🌡️ 400 - 4
After baking, carefully peel the skin off the sweet potatoes. They should be easy to peel once cooked and slightly cooled.
⏱️ 5 min - 5
Cut the peeled sweet potatoes in half lengthwise. This increases the surface area for drying.
⏱️ 5 min - 6
Arrange the cut sweet potato halves on a woven tray or similar surface, ensuring good air circulation. Dry them in the sun for two days. This process turns them into a perfectly chewy treat. Bring them indoors overnight if there's a risk of dew or rain.
⏱️ 2880 min - 7
To make the Hoshi Imo soft and chewy for serving, you can optionally toast a piece over a gas flame using a skewer until lightly charred and softened. This brings out even more flavor and a pleasant texture.
⏱️ 5 min