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-

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

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

I had an urge to eat the simple, sweet kuri kinton that my grandmother used to cook when I was a child. I thought that if I used Annoh imo potatoes, which are known for being sweet, I wouldn't need to add sugar.Be sure to blend the potatoes while they are still hot, otherwise they become difficult to mash.Since everyone likes different consistencies to their kuri kinton, hold onto the potato boiling water and add as much as you like until it reaches your preferred softness. Recipe by Maki Kaoru

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

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 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 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

My mother told me about this popular kintsuba. I hadn't tried them yet, but imagined what they may be like and made it. My mother said they were "yummy!" so I wrote this recipe. For 10 pieces/5 cm [2.0 in] in diameter×2 cm height. Recipe by Momopanda

My kids won't eat dried sweet potato, so I always end up with a bunch left over when we get them as gifts. I wanted to try to find a way of cooking them into meals to use them up. With this recipe, even my kids will happily chomp them down.You don't have to toast the dried sweet potatoes if you don't want to, but they will be hard, so be careful when cutting them. The mizuna adds a nice crunch. You can also use green peppers or green beans. Recipe by Heartful Kitchen Rei

This simmered dish makes the best of the flavor of seasonal kumquats. Since slicing the kumquats into thin slices causes them to fall apart, they are cut in half. In order for the white kidney beans (boiled and canned) not to fall apart, they are added last. This creates a semi-sweet and delicious simmered dessert.Steps 3-4: When boiling, gently stir the bottom of the pot occasionally so that it doesn't stick.Step 3: When covered with the lid, you should wedge a toothpick underneath it so that the steam can be released. Recipe by Yuubishin

I love sweet potatoes, chestnuts and kabocha! I came up with this easy recipe so I could eat these ingredients at any time I want. The steam will make you happy when you lift the lid. To top it off, the calories are much lower than eating a cake. You can enjoy these without any guilt.If you mix too long at Step 5, the bread will come out firm.It's best to enjoy these after they have cooled. Consume by the end of next day. If you store them in the refrigerator, put in the microwave for about 10 seconds. Enjoy trying other toppings. Recipe by Choco makaron