Kuri Kinton (Chestnut and Sweet Potato Kinton)

Name: Kuri Kinton (Chestnut and Sweet Potato Kinton)
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 middle sized sweet potato (about 250g without skin); 1 pack candied chestnuts (kuri no kanro-ni, mine was 160g); 1-1.5 Tbsp syrup of the candied chestnuts

D.Erika @cook_2521719

This is one of the typical Osechi dishes. I prefer natural colors and flavor but yellow food coloring (common gardenia fruit) is often used.

D.Erika @cook_2521719

This is one of the typical Osechi dishes. I prefer natural colors and flavor but yellow food coloring (common gardenia fruit) is often used.

Saved

Ingredients

30 mins

4 servings

1middle sized sweet potato (about 250g without skin)
1 packcandied chestnuts (kuri no kanro-ni, mine was 160g)
1-1.5 Tbspsyrup of the candied chestnuts

Saved

Steps

30 mins

1

Boil the washed and sliced sweet potato in a pot until it gets soft (as a skewer or fork goes smoothly into the potato) . You can peel before boiling (though, I didn't this time).
2

Mash the potato.
3

Cut the chestnuts if you like.
4

Mix the chestnuts with the potato. Add the syrup and mix well.
5

Enjoy!