An aesthetically pleasing wagashi (Japanese traditional confectionery).Adjust the amount of syrup used from the candied chestnuts based on the sweetness of the sweet potatoes. Basically, if the potatoes are soft enough to easily form into shapes, then they're good to go.I didn't want to color them with gardenia seeds to preserve the mellow yellow color, but feel free to use it if you prefer. Recipe by Gubigubipuha-

Ever since I was little, I loved my grandmother's Mashed Sweet Potatoes with Sweet Chestnuts. Somehow, I remembered how to make this by eyeballing the ingredients. I tried to remember the old flavor while making this.Adjust the syrup and salt amounts depending on how sweet the sweet potatoes are. Recipe by Nagomi mama

I wanted to make kuri kinton in the microwave.You can also use plastic wrap to squeeze the paste to create pretty shapes! This recipe is based on a recipe from Shoko Murakami, a pioneer of microwave cooking in Japan. Recipe by Sakuragainoomoide

I love this color combination, and I also make both the western sweet potato kinton and Japanese-style chestnut kinton.Add to bento or osechi, or give as an attractive present to make someone happy.You can either steam or microwave the sweet potatoes, but the water content will go down a bit so please adjust it with syrup.This will turn out pretty if you mix it smoothly in Step 2.Firm mixtures produce stark color contrast.Using the gardenia seed is optional, and you can use powdered purple sweet potato as well. For about 15 servings. Recipe by Momora

We make this every year for our New Year's feast.My father grows chestnuts and sweet potatoes, so I love to make candied chestnuts from scratch.I wrote this recipe so that in can be made using store-bought candied chestnuts.This is a traditional recipe, so I don't use food coloring.If the sweet potatoes are dry, then add in syrup from the candied chestnuts, or add more boiling broth (the syrup will also increase the sweetness).This will harden as it cools, so don't worry if it seems too loose.If you later fry the potato peelings and coat with honey, you'll have a simple yet delicious snack. Recipe by Momora

Chestnuts and sweet potatoes -- the bounties of autumn!I had a craving for sweet potato yokan, but wanted something different, so I added sweetened chestnuts and the result was amazing. A total success!Once the sweet potato cools down, it's hard to strain, so keep the potatoes warm under the plastic wrap, taking out only as much as you can strain. Straining the potatoes is tiresome and tedious, but the texture is completely different with this step, so keep at it.For the mold, you can line a bento box in plastic wrap and use it as a mold. For an easy-to-make amount. Recipe by yaburie

I don't like the store bought ones, so I personalize the sweetness and consistency of kuri kinton at home.Peel the sweet potatoes thickly to preserve their color.You can freeze this. I don't like to rush at the end of the year so I always make them before Christmas and freeze them. For easy-to-make amount. Recipe by Run

I modified a recipe that my mum taught me and used a food processor.For Step 1, if you peel the skin off the sweet potatoes thickly, the kinton will look better when it's done.For Step 3, the more broth that you add, the smoother the kinton will taste.For Step 4, for people who like a stickier kinton, add a larger amount of syrup and a smaller amount of sugar.For Step 5, the kinton will firm up as it cools so please don't cook it down too much. Recipe by Yuuyuu0221

I received a bunch of chestnuts, so I gave this a shot. It was unexpectedly easy and I made a classy Japanese confectionery.The sugar is 20% of the chestnuts, but adjust as you prefer. Adjust the proportion of honey, too. The chestnut chunks are big if you just smash them, so I thought I should have put them in the food processor from the beginning. But, when I put them in a blender, some pieces flew out and it was kind of a problem. Recipe by Happy sarubobo

I wanted to use up the syrup from my candied chestnuts.Be careful not to over mix the batter before adding the flour.A crack along the top of the cake is a sign of a successful bake!While it's ready to serve as soon as it cools to the touch, letting it rest for a day will make it even moister. Recipe by Minatsusan

I had an urge to eat the simple, sweet kuri kinton that my grandmother used to cook when I was a child. I thought that if I used Annoh imo potatoes, which are known for being sweet, I wouldn't need to add sugar.Be sure to blend the potatoes while they are still hot, otherwise they become difficult to mash.Since everyone likes different consistencies to their kuri kinton, hold onto the potato boiling water and add as much as you like until it reaches your preferred softness. Recipe by Maki Kaoru

No food coloring is used here, it's the natural color of purple sweet potato. 💜