Japanese Sweet Potato Dessert That Melts in Your Mouth

sweet potatoes

🥗Healthier: yam

💰Cheaper: regular potatoes

Yams are lower in calories, while regular potatoes are more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, and margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with potential health benefits.

Peel the purple skin off the Japanese sweet potato.

Cut the sweet potato into about 1cm slices, halving thicker midsection pieces.

Soak the potato slices in a heatproof bowl filled with cold water and a pinch of salt for 5-10 minutes.

Drain the water and cover the bowl with plastic wrap.

Microwave the sweet potato slices for 5-6 minutes at 600W, mixing halfway through.

Check for fork tenderness and microwave longer if needed in 30-second intervals.

Mash the sweet potatoes while still hot.

Add 30g sugar, 25g unsalted butter, 1 ½ tsp honey, ½ tsp mirin, and ¼ tsp vanilla essence to the mashed sweet potatoes and mix until combined.

Add about 1 ½ tbsp of heavy cream gradually to achieve a smooth texture, mixing well between additions.

Optional: Scrape the mixture through a fine mesh sieve for a smoother consistency.

Press the mixture into a uniform dough and divide into 6 equal pieces (about 50g each).

Roll each piece into long shapes and place them into prepared containers.

Whisk 1 egg yolk and brush it over the tops of the sweet potato shapes.

Sprinkle black sesame seeds in the center of each piece.

Bake in a preheated oven at 180°C (356°F) for about 15 minutes or until lightly browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens