Well-Boiled Sweet Potato and Yuzu Tea

Name: Well-Boiled Sweet Potato and Yuzu Tea
Cuisine: American
Ingredients: 2 large Japanese sweet potato; 6 tbsp Yuzu tea base

When I couldn't get domestic lemons, I decided to use the yuzu tea that I had in my fridge instead!

They look nice if you use residual heat to finish up the cooking! Recipe by Ganbaru mama

When I couldn't get domestic lemons, I decided to use the yuzu tea that I had in my fridge instead!

They look nice if you use residual heat to finish up the cooking! Recipe by Ganbaru mama

When I couldn't get domestic lemons, I decided to use the yuzu tea that I had in my fridge instead!

They look nice if you use residual heat to finish up the cooking! Recipe by Ganbaru mama

When I couldn't get domestic lemons, I decided to use the yuzu tea that I had in my fridge instead!

They look nice if you use residual heat to finish up the cooking! Recipe by Ganbaru mama

Ingredients

1

Slice the sweet potatoes into about 1 cm thick slices and soak in water. Then, put the sweet potatoes in a pot and put in enough water so it's just bit less than what you'd need to cover them up. Turn on the heat.
2

Once they begin to boil, add the yuzu tea base. Boil covered over low heat for about 9 minutes while occasionally mixing gently so that the tea doesn't clump into one place.
3

Once 9 minutes has passed, remove the lid and check the potatoes with a skewer. If they're just a bit firm in the middle, they're good! Cover with the lid again and remove from the heat.
4

Wait for a bit and check with a skewer again. If you can pass it through easily, they're ready! You can store them along with the liquid. They're so glossy!
5

They have a pretty yuzu color!
6

They're great for a bento, too.