Description
Indulge in this delightful Japanese sweet potato dessert, a perfect blend of natural sweetness and creamy texture. Easy to bake, it’s an elegant treat that everyone will love.
Ingredients
- 2 large Japanese sweet potatoes (about 1.5 lbs / 680g), peeled and sliced
- 1/4 cup (50g) granulated sugar, or to taste
- 2 tbsp (28g) unsalted butter, melted (or plant-based margarine/oil)
- 1/4 cup (60ml) whole milk (or heavy cream, or unsweetened non-dairy milk)
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 egg yolk, whisked with 1 tbsp water or milk (for egg wash, optional)
Instructions
- Prep Sweet Potatoes: Wash, peel, and slice Japanese sweet potatoes into 1-inch rounds.
- Cook Sweet Potatoes: Boil or steam sweet potato slices until fork-tender (15-25 minutes). Drain very well.
- Mash and Mix: While warm, mash sweet potatoes thoroughly in a large bowl. Add sugar, melted butter, milk, vanilla extract, and salt. Mix until smooth and creamy.
- Form Desserts: Let the mixture cool slightly. Divide and form into small, flattened oval patties (or desired shapes). Place on a parchment-lined baking sheet.
- Bake: Preheat oven to 375°F (190°C). If desired, brush tops with egg wash. Bake for 15-20 minutes, or until golden brown and heated through.
- Serve: Cool slightly and serve warm or at room temperature.
- Prep Time: 20 mins
- Cook Time: 20 mins