Every winter, I end up making hoshi imo without really planning to.
When I see good sweet potatoes at the store, I just think,
“Maybe I’ll dry some.”
Hoshi imo is simply steamed sweet potato, sliced and slowly dried.
No sugar. No oil. Just sweet potato, time, and sunlight. It’s soft, a little chewy, and very comforting.
I love making simple snacks for my family, and this is one of our favorites. If you toast it lightly, it gets warm and sweeter, almost like dessert.
I like making it at home because it feels slow and seasonal.
Some days dry them faster. Some days take longer. That’s okay.
Sometimes I make a lot and keep them in the fridge.
Sometimes they disappear the same day.
Ingredients
Japanese sweet potatoes (Beni Haruka or Silk Sweet are best if available)
Instruction
(1) Steam sweet potatoes whole until they are tender.
A rice cooker works very well with about one cup of water.
(2) Peel the skin while still warm.
Slice into pieces about 5–10 mm thick.
(3) Place the slices on a tray or drying net and leave them in the sun for a few days until chewy and sweet. Turn them once a day.
I like slicing them a little thicker. The outside becomes slightly chewy, and the inside stays soft.
In Japan, you can find hoshi imo in supermarkets, convenience stores, and small shops. But homemade always feels a little more special.
It’s one of the simplest foods I know, but also one of the most comforting. I like the slow process and the quiet sweetness.
If you ever try making it, I hope you enjoy it too.
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