Ingredients
Scale
- 2–3 Japanese sweet potatoes (satsumaimo) small sized (approximately .8 lb = 360 grams)
- 1 teaspoon oil (olive, avocado, or rice bran oil)
- 1 pinch salt
- 1 scoop vanilla ice cream
- 1–2 tablespoon honey
- 1 pinch black sesame seeds
- 1 sprig mint
Instructions
- Wash and dry the sweet potatoes; leave them whole and unpeeled. Pierce each a few times with a fork.
- Place on a baking sheet (no foil) and put into a cold oven. Do not preheat.
- Set the oven to 320°F (160°C) and let the oven and potatoes come up to temperature together.
- Roast for about 60 minutes for small potatoes, checking with a skewer for doneness.
- They're ready when a skewer or thin knife slides very easily into the center.
- Remove from the oven and let cool for 10–15 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
If you prefer a sweeter dessert, adjust the amount of honey to taste.
Feel free to top with other ingredients like nuts or additional ice cream for a twist.
- Prep Time: 10 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 30mg