Rich and Soft Sweet Potato Treat

Name: Rich and Soft Sweet Potato Treat
Yield: 6 servings
Cuisine: American
Ingredients: 2 Japanese sweet potatoes; 50 grams Butter; 50 grams Sugar; 50 ml Heavy cream; 2 Egg yolks; 1 tbsp Rum; 1 egg's worth Egg yolk (for the eggwash); 1 tsp Mirin (for the eggwash)

cookpad.japan @cookpad_jp

Since I like my sweetened sweet potatoes to be smooth, fine, and rich, I used quality ingredients and made them with care.

Sweet potatoes are fantastic when they're baked over long time. It might be troublesome, but I highly recommend you use the oven to bake the potatoes rather than using a microwave.
*If you don't own a food processor, please mash your sweet potatoes and use a strainer. Recipe by Raby

Since I like my sweetened sweet potatoes to be smooth, fine, and rich, I used quality ingredients and made them with care.

cookpad.japan @cookpad_jp

Since I like my sweetened sweet potatoes to be smooth, fine, and rich, I used quality ingredients and made them with care.

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Ingredients

6 servings

2Japanese sweet potatoes
50 gramsButter
50 gramsSugar
50 mlHeavy cream
2Egg yolks
1 tbspRum
1egg's worth Egg yolk (for the eggwash)
1 tspMirin (for the eggwash)

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Steps

1

Rinse the sweet potatoes and cover them in a sheet of newspaper. Wet the potatoes with the newspaper, squeeze lightly, and cover with aluminum foil.
2

Bake the potatoes for 70 minutes in a 250℃ preheated oven. Test them with a skewer and make sure you can poke through easily. When they're cooked well enough, peel them.
3

Place the peeled sweet potatoes into a food processor. Add the butter and sugar while the potatoes are still hot, and switch the food processor on. Blend them well.
4

Add the heavy cream into the mixture from Step 3. Also add the egg yolks one by one and blend well. Then add the rum, and blend everything again.
5

Transfer the mixture from Step 4 into a piping bag and squeeze it into the pudding cups. Combine and mix the egg yolk and mirin (for the glaze) and brush it onto the sweetened sweet potatoes.
6

Bake in 250℃ oven for 10 minutes to finish.
7

These are delicious just-cooked. If they have cooled down, cover them with aluminum foil to bake lightly in a toaster oven.
8

If you're shaping them with your hands rather than squeezing them with a piping bag, cover the mixture from Step 4 with plastic wrap, press out the air, and chill in the fridge. (It's easier to shape when it's chilled.)
9

You can make roughly 10 of these in a 12 cm × 5 cm boat-shaped aluminum cups.
10

Also, you can simply pour or scoop the mixture into the pudding cups without using piping bags.