Sweet Potato Dessert Recipe - Japanese Cooking 101

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar is often less expensive.

Preheat the oven to 400°F (200°C).

Cut the sweet potatoes into 1/2 inch thick rounds.

Soak the sweet potato rounds in water for 10 minutes.

Cook the soaked sweet potatoes in boiling water until tender.

Peel the skin off the sweet potatoes while they are still hot.

Mash the sweet potatoes by hand or sieve through a mesh strainer for a smoother texture.

Add soft butter and sugar to the mashed sweet potatoes and mix using a rubber spatula.

Add a little bit of rum, or you can also use vanilla or cinnamon.

Transfer the potato mixture to a baking sheet to cool faster and chill in the fridge for about 30 minutes.

Mix egg yolk with a bit of water to make an egg wash.

Once the potato mixture is cool, divide it into 12 portions.

Shape each portion into an oblong shape by hand and place on a baking sheet lined with parchment paper.

Brush the surface of each shaped potato with the egg wash and sprinkle with black sesame seeds on top.

Bake in the preheated oven for 20 minutes or until browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens