Japanese Sweet Potato Dessert

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Japanese "sweet potato" is a creamy and buttery dessert made with naturally sweet and delicious "satsumaimo" (Japanese sweet potatoes). Shaped into miniature versions of the vegetable itself, then toasted and sprinkled with black sesame seeds, these adorable sweets are the perfect Autumn treat!

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Sweet Potato

Yield

6 servings

Type

Sweets

Time

35 minutes

Level

Easy

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what you'll need:

» sweet potato » sugar » honey » mirin » butter » vanilla essence » double cream » egg yolk » black sesame seeds

Peel & cut

Peel the sweet potato and cut into 1-2cm slices (approx 1/2 inch). Cut larger pieces in half.

1

Soak

Place the slices in a microwavable bowl of cold water with a pinch of salt. Soak for 5 minutes.

2

Microwave

Drain the water, wash the slices with running water and place them back in the bowl. Cover with plastic wrap and microwave for 5-6 minutes at 600W.

3

Mash

Carefully peel back the plastic wrap and mash thoroughly while it's still hot. (Use an oven glove or towel to protect yourself from burns when holding the bowl.)

4

Mix

Add sugar, honey, mirin, butter, vanilla essence and cream to the bowl. "Knead" everything together with a spatula.

5

Work mixture through a sieve

Scoop the mixture into a sieve and scrape it through using a spatula to make it smooth.

6

Divide and shape

Divide the mixture into equal pieces and shape into ovals. Place in flattened cupcake cases on a baking sheet.

7

Finish and bake

Brush the tops with whisked egg yolk and sprinkle with black sesame seeds. Bake in an oven preheated to 180°C (356°F) for 15 minutes or until lightly browned.

8

Cool and chill

Cool on a wire rack and then store in the fridge. Serve at room temperature or chilled according to preference. Enjoy!

9

See the full post for more information plus ingredient substitutes and storage instructions!