This is a dessert my mother taught me.If you want to make it smooth, mash the mixture in a food processor.Adjust the sugar according to the sweetness of your sweet potatoes.If steam-boiling the sweet potatoes in the microwave, it may dry out, so add a bit of water before steaming. Recipe by Yuuyuu0221

I went on a sweet potato dig, and ended up bringing back a lot home with me. I wanted to make a delicious snack using sweet potatoes, so that's how I made this!Did you know that the skins of sweet potato has the most nutrients and dietary fibers?That's why it's best to leave the skins after properly washing them. Be sure to wash them very clean. Recipe by Ponie

Cookpad user Bubukun's recipe, "Sweet Carrots in the Rice Cooker" gave me the idea of cooking sweet potato like this.Adjust the amount of maple syrup to taste. When you put the mixture into a container, it is important to remove bubbles. Otherwise it won't be set cleanly. I did several trials and found the sweet potato sweetest after baking in the oven. Unfortunately, it takes time so I cooked in a rice cooker instead. The sweet potato cooks nicely in a rice cooker too. Recipe by Meifan

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

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

We don't have kanten at home...The potato will be smooth if you cook them until they almost fall apart. You can adjust the amount of sugar depending on the sweetness of the potato. For several small tupperware containers. Recipe by Nikkoritomochan

When I made coarsely mashed sweet bean paste at home, I decided to use it up by making it into Japanese sweets.I referred to the way my mother-in-law makes yokan, and made a few changes.I didn't add sugar or salt, because the bean paste was already sweetened.You can make mizu-yokan (yokan jelly) using 200g of an (sweet bean paste) and 200 ml of water in summer. Recipe by Momopanda

I might have written this before in another recipe I made with aduki bean paste, but when I was at Toraya Cafe, I thought the way they combined aduki and rum was very nice, so I made this recipe.I I tried to make the rum flavor subtle so I could to add cream, but I happen to run out. I poured condensed milk, which I have on hand all the time. I actually tried it with cream later, but I prefer condensed milk.You can increase the amount of aduki bean paste up to 100 g (or 200g). Remember this if you're thinking "I just have 80g of bean paste, what can I do with it?" The amount of bean paste listed in the ingredients just reflects the amount of sweetness I personally like.Dissolve the agar-agar well. Sometimes, it looks like it's dissolved completely, but it's actually not. Cook over low heat for 1 to 2 minutes so that it dissolves properly. This is important.If you don't like the strong alcohol flavor, add the rum when you cook the ingredients, so you can evaporate the alcohol content over high heat. Even though I don't drink, I was fine with the amount of alcohol in the recipe. For making half: 150 ml / for making a whole one: 300 ml. Recipe by Sabumochi

Japanese Sweets!

I bought a whole kabocha squash, but it wasn't very tasty, so I sweeten it a bit to make it easier to eat. Recipe by Mamakura

I bought a lot of sweet potatoes so I made kinpira.They look colorful and are very nice in bentos.You can make this in advance so it's very convenient.Make extra and stock in the refrigerator. They're good in bentos the next day. Recipe by s.midori

I love daigaku-imo (deep-fried & candied sweet potatoes), but deep-frying is a lot of work. So I made it in a kinpira-style, and it was really delicious.Do not over cook the sweet potatoes.Adjusting the amount of the butter changes the flavor from light to rich tasting.If you sprinkle on some roasted sesame seeds (black or white), it will look more like daigaku-imo and it will also be delicious. Recipe by VEGI