Purple Yam Cream

Name: Purple Yam Cream
Cuisine: American
Ingredients: 300 grams Purple yams; 30 ml Heavy cream; 60 grams Sugar

I made this for my eldest daughter who was born in October.

Since this is a cream, it doesn't use eggs. If you add egg yolk and butter and bake it, you'll make baked purple yams. Recipe by sweetsweet

I made this for my eldest daughter who was born in October.

Since this is a cream, it doesn't use eggs. If you add egg yolk and butter and bake it, you'll make baked purple yams. Recipe by sweetsweet

I made this for my eldest daughter who was born in October.

Since this is a cream, it doesn't use eggs. If you add egg yolk and butter and bake it, you'll make baked purple yams. Recipe by sweetsweet

I made this for my eldest daughter who was born in October.

Since this is a cream, it doesn't use eggs. If you add egg yolk and butter and bake it, you'll make baked purple yams. Recipe by sweetsweet

Ingredients

1

Thoroughly wash the yams and steam for about 20 minutes in a steamer. Of course, boiling or microwaving is also fine, but it will change the moisture content. The skins should peel right off.
2

The purple color is very strong and will stain clothing, so be careful when handling!
3

When I measured the amount to cream, it came to 300 g, so 20% the amount of sugar came to 60 g. Purple yams are not as sweet as Japanese sweet potatoes, so a bit more sugar is needed.
4

Lightly mash the yam with sugar, add heavy cream, and whip everything together. A food processor will make it even smoother. Or, you can pass it through a strainer before adding the heavy cream.
5

When it's done, use it in tarts. Or you can use it for showy pastries or cake decoration.