Imo Yokan (Sweet Potato Yokan)
芋ようかん（乳なし） · Imo Yokan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Imo yokan is a classic Japanese sweet made from mashed sweet potato, lightly sweetened and set into firm, sliceable bars. Unlike the better-known red bean yokan, this version lets the natural sweetness of satsumaimo do most of the work, so only a little sugar is needed and a pinch of salt brings out the flavor. It is soft enough for small children to chew easily, and it is made without egg, milk or wheat.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 gJapanese sweet potato (satsumaimo)A purple-skinned, pale-yellow-fleshed sweet potato that is sweeter, drier, and fluffier than orange varieties. Substitute: Any sweet potato.
- 0.3 gkanten powder (agar powder)A seaweed-based setting agent that gels firmly at room temperature and is plant-based. Substitute: Agar-agar powder; gelatin can be used but gives a softer, wobblier set.
- 22.5 gwater
Seasonings
- 10.5 gsugar
- 0.2 gsalt
About the Japanese ingredients in this recipe
- Japanese sweet potato (satsumaimo) (さつまいも)
- A purple-skinned, pale-yellow-fleshed sweet potato that is sweeter, drier, and fluffier than orange varieties. Substitute: Any sweet potato.
- kanten powder (agar powder) (粉寒天)
- A seaweed-based setting agent that gels firmly at room temperature and is plant-based. Substitute: Agar-agar powder; gelatin can be used but gives a softer, wobblier set.
Directions
- 1
Peel the sweet potato, cut it into half-moon slices, and boil until soft.
- 2
Drain in a colander, then mash while still warm. Add the sugar and salt and knead well until smooth.
- 3
Put the kanten powder and water in a pot and heat until the kanten dissolves completely. Combine with the sweet potato mixture from step 2 and knead well.
- 4
Pour into a mold or shallow tray lined with parchment paper. Let it cool to room temperature, then chill in the refrigerator. Once set, cut into pieces.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 136.5 kcal | 273 kcal | 136.5 kcal |
| Protein | 0.8 g | 1.5 g | 0.8 g |
| Fat | 0.5 g | 0.9 g | 0.5 g |
| Carbohydrates | 35.7 g | 71.4 g | 35.7 g |
| Fiber | 2.4 g | 4.8 g | 2.4 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 30 mg | 60 mg | 30 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 285 mg | 570 mg | 285 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 136.5 kcal | 0.8 g | 0.5 g | 35.7 g | 2.4 g | 0.3 g | 30 mg | 0.5 mg | 285 mg |
| 1 adult serving | 273 kcal | 1.5 g | 0.9 g | 71.4 g | 4.8 g | 0.6 g | 60 mg | 0.9 mg | 570 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
