Easy Steaming Hot Sweet Potatoes

Name: Easy Steaming Hot Sweet Potatoes
Yield: 1 serving
Cuisine: American
Ingredients: 500 grams Sweet potato; 30 grams White sugar; 1 Salt, to taste; 35 grams Unsalted butter; 1 Egg yolk; 1 Vanilla oil, to taste; 30 grams Heavy cream (adjust as desired); 30 grams Milk

cookpad.japan @cookpad_jp

Finally delicious potato season has come! There are lots of ways to eat them, but I wanted to make a little snack. Then I came up with this recipe.

The taste differs depending on the potatoes! Please choose tasty ones. This dish will keep for 3-4 days in the fridge. Recipe by Choco makaron. (Yields mini cupcake 12 cups, each 5 cm in diameter)

Finally delicious potato season has come! There are lots of ways to eat them, but I wanted to make a little snack. Then I came up with this recipe.

The taste differs depending on the potatoes! Please choose tasty ones. This dish will keep for 3-4 days in the fridge. Recipe by Choco makaron. (Yields mini cupcake 12 cups, each 5 cm in diameter)

cookpad.japan @cookpad_jp

Finally delicious potato season has come! There are lots of ways to eat them, but I wanted to make a little snack. Then I came up with this recipe.

The taste differs depending on the potatoes! Please choose tasty ones. This dish will keep for 3-4 days in the fridge. Recipe by Choco makaron. (Yields mini cupcake 12 cups, each 5 cm in diameter)

Finally delicious potato season has come! There are lots of ways to eat them, but I wanted to make a little snack. Then I came up with this recipe.

The taste differs depending on the potatoes! Please choose tasty ones. This dish will keep for 3-4 days in the fridge. Recipe by Choco makaron. (Yields mini cupcake 12 cups, each 5 cm in diameter)

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Ingredients

1 serving

500 gramsSweet potato
30 gramsWhite sugar
1Salt, to taste
35 gramsUnsalted butter
1Egg yolk
1Vanilla oil, to taste
30 gramsHeavy cream (adjust as desired)
30 gramsMilk

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Steps

1

Cut the sweet potato into 2 cm thick round slices. Soak in water for 5 minutes to remove the bitterness. Steam in a steamer until it becomes soft. Alternatively, you can microwave or boil it.
2

Peel the skin while it's still hot, and strain with a strainer. When you are not squeezing out the batter from an icing bag into the cups, you can mash in a food processor or in a bowl.
3

Transfer the strained sweet potato into a pot. Add the white sugar, and mix with a wooden spatula. Add the butter, egg yolk, and a pinch of salt, then mix.
4

Pour in the milk and heavy cream, and knead the batter. You can substitute heavy cream with milk. The batter consistency differs depending on the sweetness and the water content of the sweet potato. If it's too dry, add more heavy cream.
5

Knead the batter over the heat, and make it smooth. When the bottom of the pot starts to sizzle, and the batter comes off the pot easily, turn off the heat. Preheat the oven for 200℃.
6

Transfer the batter into the icing bag, and squeeze it out into cups. You can also put spoonful of batter in them.
7

Sprinkle with cinnamon powder, almonds, and black sesame seeds on top, and bake in the oven.
8

Bake for 10 minutes at 200℃ until browned.