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

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

Making individual chakin-shaped kuri kinton (shaped with a a tea towel) is a pain, so I made my kuri kinton like this! Since it takes almost no time to make and it still looks good as you can see, I've been making it like this forever.You are actually supposed to use a gardenia seed and alum to make this, but this is a lazy version that doesn't use either of those. You don't have to chop the chestnuts; big whole chestnuts in sugar syrup are much more satisfying. As for sugared beans, if you use light green uguisu beans or white beans, the kinton will look pretty too. Recipe by Po-suke

The rule in our house is to eat the first chestnuts of the season simply by boiling them.I turned the leftover chestnuts into paste.It's so fun to think what I'm going to make with the paste.There is little syrup, so be careful not to burn it on the bottom in Step 3.If you have a dried gardenia fruit to add yellow color, add one at the syrup making stage.If you puree the paste in a food processor, a few little lumps will remain. If that bothers you or you plan to use it for something like Mont Blanc, I recommend passing the paste through a strainer. For about 400 g of paste. Recipe by Makunouchi

I made several attempts and finally made my favorite sweet potatoes with candied chestnuts.I don't use sugar but it's still slightly sweet. Adding a pinch of salt helps to seal in the flavor. For 8 servings. Recipe by Ori-vu

I got a lot of sweet potatoes from my child's kindergarten! This is a refreshing snack that you can easy a lot of! So, I figured I'd add apple to it.If you don't let the sweet potato slices cool after boiling them, they will dry out easily, so be careful. If you have time, baking the potatoes before mashing will make this sweeter!! Recipe by Teoburomin

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

If I have any leftovers, I bake a cake and use this as a Mont Blanc style cream on top.In step 1, if you don't add any chestnut in sweet syrup paste, it will be regular kuri kinton.Please adjust the sugar to suit your taste.If you cook the puree down too much, it's going to get hard when it cools, so make sure not to do that.You do not have to add in the mirin and the sugar syrup. Recipe by ko-ko

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 used to make marron cream with candied chestnuts and heavy cream, but by blending sweet potatoes (mashed up with sweetened chestnuts), the cream became even more delicious.Using a spongecake batter brought out the flavor of the marron more than almond cream. The whipped cream in Step 7 is made by adding (100 ml heavy cream, 10 g granulated sugar), and whipping. For 20 cm [7.9 in] tart mold. Recipe by ko-ko

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

I wanted to hold on to my heavy cream to use for whipped cream and decorating, and I knew milk wouldn't be rich enough, so I figured I'd try making the paste with ice cream.This will be even easier if you use a food processor or blender. When shopping for ingredients, all you need to do is look at the net weight of the peeled chestnuts, and buy a tub of ice cream that weights half that. Recipe by Shiawasesemachiko