Japanese-style Sweetened Sweet Potatoes

Name: Japanese-style Sweetened Sweet Potatoes
Yield: 25 servings
Cuisine: American
Ingredients: 500 grams Sweet potato; 50 grams Butter; 60 grams Sugar; 1 dash Salt; 5 tbsp Milk; 2 tbsp ~ (to taste) Soy sauce; 40 grams White sesame seeds; 1 Egg yolk; 1 Egg yolk (for the eggwash); 1 dash Water; 1 Black sesame seeds (for decoration)

cookpad.japan @cookpad_jp

I received heaps of sweet potatoes and decided to make sweets with them. Since I wanted to take it as a gift when visiting my grandma, I put together this recipe so that it's flavored in a Japanese-style.

Make sure to taste several times when adding the soy sauce!! Recipe by hipo-0108

cookpad.japan @cookpad_jp

Make sure to taste several times when adding the soy sauce!! Recipe by hipo-0108

Saved

Ingredients

25 servings

500 gramsSweet potato
50 gramsButter
60 gramsSugar
1 dashSalt
5 tbspMilk
2 tbsp~ (to taste) Soy sauce
40 gramsWhite sesame seeds
1Egg yolk
1Egg yolk (for the eggwash)
1 dashWater
1Black sesame seeds (for decoration)

Saved

Steps

1

Peel the sweet potatoes and slice into rounds. Boil until it can be poked through with a chopstick. Drain in a colander and mash finely while still hot.
2

Melt butter in a pan over low heat. Add the mashed sweet potatoes, sugar, salt, milk, and soy sauce. Mix and blend together thoroughly. Check the softness of the batter with each addition of milk. It's better if it's a little firm since the egg yolk will be added later. Also, add soy sauce in small batches until you like the taste.
3

Now add the white sesame seeds and mix. I usually add heaps because I like the grainy texture, but please adjust to your liking.
4

When mixed well, remove from the heat. Refer to the photo for how the batter should look after adding the sesame seeds. To prevent the egg from cooking separately, make sure the mixture is completely cooled and then add and mix in the egg yolk.
5

Form into desired shapes. For the egg wash, brush on the egg yolk mixed in water. Top with black sesame seeds for decoration. Bake for approx. 20 minutes or until browned in a 200℃ oven. Take it out after 10 minutes and brush on the egg wash again for an even more shiny result!
6

They're ready to serve when nice and browned I made the small one near the bottom for tasting.
7

Take a look at the differences in size - normal and for testing.
8

This is how I dished it up since it's Japanese-style.