I love sweets, but store-bought ones contain a lot of sugar. I tried making some at home to keep the sugar content low.I like the part where I can use the same pot from boiling the potatoes until mixing the ingredients. If you have sweet potatoes, you can make this with the ingredients you have at home even without butter. This is also makes things easier. Recipe by usaco3

I was given sweet potatoes and sugar and made these. They were so tasty!You don't need to put the mixture through a sieve. You'll have a fluffy texture instead. Use coffee creamer or milk, but I like heavy cream the best. Cream gives the richest taste... If you like a lighter taste, use milk. I was told a friend that she tried with soy milk and they came out very good. Recipe by To-mi mama

I like Asian sweet potatoes, and I've been making this often for a while.It's tastier if you microwave or pop them in the oven before serving. Recipe by Gamatan

I got some sweet potatoes from my parents, so I used them to made a variation of my kabocha pudding.There's nothing hard about this! As long as you make sure not to close the lid all the way, the puddings won't get bubbly even when you steam them over high heat. Close it so just a little steam can still escape.I think you can also make this with the potato skins still on.Topping it with the caramel sauce gives the pudding the perfect level of sweetness, but feel free to adjust the sugar to taste. Recipe by Marumatsumama

I thought about making sweet potato bites that I could eat even when I'm on a diet. Because I didn't add egg yolks, the color was off, but it improved dramatically when I added kabocha squash.Please adjust the amount of milk according to the amount of water in the sweet potatoes and kabocha. These aren't very sweet, but you could increase the amount of sugar if you like. Steaming the sweet potatoes will make them sweeter than microwaving, so I recommend steaming. It's ok if you don't strain the sweet potatoes but if you want a nice colour, strain the kabocha squash. Recipe by Akito mama

I received many sweet potatoes and used them in this easy and delicious recipe.The baking time will depend on your oven, so keep an eye on it and adjust the time accordingly.Mind the mixture doesn't become too soft when you are adding the milk. Recipe by Yukorun

I was asked to trial a new brand of margarine, so I combined it with some in-season sweet potatoes to create a simple and delicious snack that lets the buttery taste of the margarine shine through.Please make sure to complete all of the steps while the sweet potato is still warm.Please be careful not to burn yourself. Recipe by Jinpiyo

I wanted to enjoy the seasonal sweet potatoes.After you add the milk, the sweet potatoes become moist and are easier to mash. They'll mash well and smoothen out in Step 2, so don"t worry if you can't mash them completely in Step 1. For 13 portions. Recipe by Midotaku

I was able to get some yummy looking sweet potatoes.Because you cut the sweet potatoes into 1 cm squares and heat them in the microwave, they should be very easy to drain! About 1/3 of the way through straining the potatoes, your sieve or strainer will get blocked up. When this happens, just give the sieve a rinse and the potato should pass through easily again. You can mash the potatoes instead, but if you strain them they'll be much smoother in texture, and have a light, fluffy delicious texture. Recipe by Kyokotan

I make these when I have sweet potatoes. They are easy to make, so these are our standard snacks during autumn and winter.Please adjust the amount of sugar depending on the sweetness of sweet potato you are using. Adjust the texture of the sweet potato mixture with milk so it pipes out easily. If you pipe out the mixture to make a gentle mound, they will look nice and round.If you have vanilla beans, add 1/3 stick to make them more fragrant. Adding Cointreau makes them fragrant and refreshing! Recipe by Chikazo-

Sweet potatoes tend to lose their sweetness in the microwave or a steamer, but relying on the oven alone takes time... So, I came up with this combination technique. I tried it many times and finally found the right timing.Since all it takes is microwaving and baking in the oven, I don't have any hints in particular (lol).They're done once they've softened ^^If the potato you're using isn't that big, there's no need to cut it. Recipe by wakwaksan

I used to make this recipe when I wanted to eat sweet potatoes.Back then I didn't add kinako, but I do now because I like the way it tastes.This is a mild-tasting snack that brings back memories.These do not turn out crunchy like Daigaku-imo (candied sweet potatoes), but will be soft and flaky.When the sweet potato soften, make sure to turn down the heat to low. Then add the sugar and kinako and mix! (Be careful not to let it burn). Recipe by Totono mama chan