"Yaki-imo" means the roasted whole Satsuma-imo (Japanese sweet potato). Japanese people, especially women including myself, love yaki-imo. I was so thrilled when I found out that you can make the really tasty yaki-imo with "Fukkura-san", which is the tagine-style donabe (clay pot).
All I had to do was basically just put the whole satsuma-imo in the tagine-style donabe (with the grate) and cook over medium-heat for about 1 hour. You don't even need to rotate it during cooking.
The result was outstanding. The interior had the ideal sweet density and I just couldn't stop eating. It was also great with the butter. Aaaah. It's my guilty pleasure.
I posted the recipe on toiro's website.
