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-

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

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

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

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 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 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 wanted to make an easy snack with sweet potatoes.Be careful not to overcook the potatoes to the point that they become mushy. Recipe by Yumepokko

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

I wanted to eat a rich baked sweet potato snack with heavy cream! But, the aroma of the butter and vanilla essence is the secret to the deliciousness.If you don't have a food processor, you can mash the potatoes with a masher, etc.The moisture is high in step 2 so the mixture is very liquid. Heat it up to reduce the moisture in it, so that it can be piped out easily.Use a heatproof rubber spatula or wooden spatula when kneading the mixture over heat. Recipe by Marimo1016

I received some Narutokintoki sweet potatoes, but since I don't really like sweet potatoes, I made yokan, which is my son's favorite.It's easy and tasty, so I posted it here.Sweet potatoes with lots of moisture are not suitable for this recipe.Blend the hot sweet potatoes in a food processor, or else they won't be smooth enough.Use any kind of sugar. Adjust the amount of sugar to your liking.Use a plastic container or a lunch box instead of a mold. For 10×15 cm [5.9 in] mold. Recipe by Mugi no tomo

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