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Japanese sweet potato dessert in foil cases sprinkled with black sesame seeds

Japanese "Sweet Potato" Dessert

5 from 5 votes
By Yuto Omura
https://sudachirecipes.com
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!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course Sweets and Desserts
Cuisine Japanese
Servings 6 people
Calories 154
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Sweets and Desserts
Cuisine: Japanese
Servings: 6 people
Calories: 154

Ingredients 
 

  • 350 g Japanese sweet potato(s) (satsumaimo) before peeling see note
  • 30 g caster sugar
  • 1 ½ tsp honey
  • 25 g unsalted butter
  • 1 ½ tbsp heavy cream
  • ¼ tsp vanilla essence
  • ½ tsp mirin
  • 1 egg yolk
  • ¼ tsp black sesame seeds

Instructions 

  • Preheat the oven 180 °C (356 °F). Peel the skin of 350 g Japanese sweet potato(s) and cut it into slices approximately 1cm thick. (Cut larger pieces in half.)
    Peeled sweet potato cut into slices on a wooden chopping board
  • Place the pieces in a bowl of cold water with a pinch of salt and soak for 5 minutes. Drain the water and wash the pieces with cold running water to remove any excess starch.
    Slices of peeled sweet potato soaking in water
  • Transfer the sweet potato to a microwavable bowl and cover with plastic wrap. Microwave for 5-6 minutes at 600W, mix halfway through to ensure even cooking. (Be careful of the steam when removing the plastic wrap.)
    Slices of peeled sweet potato in a glass bowl with plastic wrap over the top
  • Allow to cool for a few minutes then mash while it's still hot/warm.
    mashed sweet potato in a glass bowl
  • Add 30 g caster sugar, 1 ½ tsp honey, 25 g unsalted butter, 1 ½ tbsp heavy cream, ¼ tsp vanilla essence and ½ tsp mirin to the bowl and mix everything together with a spatula.
    Mashed sweet potato with sugar, butter, cream, honey and mirin
  • Transfer the mixture to a sieve and use the spatula to work it through to make it smooth.
    Mashed sweet potato mixture in a mesh sieve
  • Divide the mixture into equal 6 pieces and roll them into oval shapes.
    Sweet potato "dough" formed into a long oval
  • Place them in flattened cupcake cases on a baking sheet, then whisk 1 egg yolk in a small bowl and generously brush the tops and sides until fully coated.
    Brushing sweet potato with egg yolk
  • Sprinkle the tops with ¼ tsp black sesame seeds and bake for 15 minutes or until the tops are lightly browned. (Alternatively, use a toaster oven or grill and cook until browned on top.)
    Sweet potato brushed with egg yolk and sprinkled with black sesame seeds
  • Cool on a wire rack.
    Baked sweet potato cooling on a wire rack
  • Enjoy warm or chill in the refrigerator!

Notes

This recipe uses 1 medium size sweet potato (approx 350g), but ingredient quantities depend on the size of the potato. See the chart in the post above for more accurate measurements.
I personally like to chill them in the fridge before eating, but you can also eat them warm if you prefer.
Store at room temperature if you're eating them the same day, or refrigerate and consume within 3-4 days.
To freeze, wrap individually with plastic wrap and store in an airtight container. Defrost at room temperature before eating. If you prefer them hot, reheat in a toaster oven or microwave for about 20 seconds.

Nutrition

Calories: 154kcal | Carbohydrates: 25.3g | Protein: 1.4g | Fat: 6.1g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.3g | Cholesterol: 43.2mg | Sodium: 44.5mg | Fiber: 1.3g