As this is the season for fresh ginger, I made this to stay warm.When drying, please dry in a well-ventilated area away from direct sunlight, or dry with an electric fan.The sugar will become very sticky, so for cleaning your pot, boil some water while using a spatula to scrap it away. That's easiest. Recipe by Sorara82

I added ginger to a standard side dish.Adjust the microwaving time. If a toothpick can easily pierce through the potato, it's done.It's best to add the seasoning ingredients after turning the heat off to prevent the katakuriko clumping.Adjust the amount of ginger to taste. It may be too spicy for small children to eat more than the amount listed. Recipe by Musumedaburu

I first made it with 1 kilo of potatoes, but it was so good, I used 2 kilos from the second time.My helper Nuru taught me this recipe.Adjust the amount of sugar you need according to the sweetness of your sweet potatoes. If you prefer a chewier texture, use a little more corn starch. Recipe by IbuNatsuko

My mom used to make these using a piping bag, but I found an easier way.This has more steps that I originally anticipated, but still it's an easy recipe to follow. You can make these using a piping bag but the potato paste needs to be runny for easy piping. It's best to strain the potatoes for a smooth texture.It's easier to shape with your hands. Recipe by Gomamaron

I wanted to have some sweet potatoes but I wanted some cake, too. So I granted this wish with this potato-filled cake I created. The potatoes inside this cake are boiled for sweetness and the cake itself was made to be not too dense.Though it may be a bit annoying, straining the sweet potatoes will give them a softer feel.Add in the egg a little at a time so they don't separate.The cake will come out with a lighter finish if you use powdered sugar. Even if one part gets burned, it will still be delicious.If you let the cake sit for a day, it will become moist and even more delicious. Recipe by Keyua

I thought of a delicious autumn flavor using mirin. I figured that sweet potato and coconut together would definitely be delicious. I made this three days in a row upon the request of my husband and son.Boiling the syrup brings out its sweetness, so please boil until thick. I used fine coconut, but use whatever you have available. You can substitute honey for the mirin and sugar. Recipe by Harukomachi

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 had plenty of sweet potatoes and apples and I wanted to use them up. I remembered this dish that my mother made from long ago, but adjusted it to my liking.When making this for a weaning child, don't add sugar or lemon, and mince the apple into small pieces.In Step 2, heat until through until the sweet potato starts to crumble, but you can boil until it completely crumbles. Please adjust the sugar amount as desired. For the amounts, I made these amounts for you to enjoy the taste of the sweet potato and the apple. If you increase the amount of sugar, you could use this as a filling in sweet potato pie. This can be frozen as well, so I always make a lot. But my kids always eat it up before I can freeze it. Recipe by seiji0609. (2-3 servings.)

I had these at a restaurant while out of state. I decided to try my hand at making these at home. They were a hit in my house!

I wanted to get my kids, who are very particular about what they eat, to eat fish! I made the haddock into cute diced fried bits, like I used to have in my school lunches.Fresh haddock is the most delicious, but if you don't have any, sweet-salted haddock can also be used as-is. If you're using salted haddock and you feel it's too salty, soak it in light salt water (1 liter of water with a tablespoon of salt) for 3-4 hours to remove the saltiness. Recipe by Nagomi mama

This is one of my family’s favorite that I have to make every Thanksgiving. My wife had an aunt that made hers every year and I did my best to make mine as good as hers. Easy to make for your holiday meal! #KeepRecipesAlive

I wanted to consume sweet potatoes, including misshapen homegrown ones that I wouldn't be able to sell. This recipe came about after a few days of thinking of how to consume them.Roughly smashing the sweet potato gives a nice fluffy feel.When mixing in the flour and adding milk, be sure to avoid forming lumps. The lumps taste awful. I speak from experience. Recipe by Manmarumauchan