Patisserie-style Sweet Potato Bites

Name: Patisserie-style Sweet Potato Bites
Yield: 12 servings
Cuisine: American
Ingredients: 400 – 430 grams Sweet potato (I use Naruto kintoki variety); 30 grams Butter (unsalted); 60 grams Granulated sugar; 4 tbsp Milk; 1 dash Salt; 1 Egg yolk; 1 tbsp Rum; 1 egg's worth Egg white (for the egg wash); 1 dash Water (for the egg wash)

cookpad.japan @cookpad_jp

I wanted to make something for my grandmother. These are soft and slightly sweet! The rum adds a wonderful fragrance.

The double coating of glaze makes these bright and glossy. Not only do they taste good, but they look good as well. If they don't brown, switch to a oven (or grill) and cook for a short time until golden Step 5: The mixture is thick enough when it sticks to the spoon. If you make it thick (almost like clay), it's much easier to shape. If you don't like rum, swap with a few drops of vanilla essence. Recipe by Ando-bebe

I wanted to make something for my grandmother. These are soft and slightly sweet! The rum adds a wonderful fragrance.

cookpad.japan @cookpad_jp

I wanted to make something for my grandmother. These are soft and slightly sweet! The rum adds a wonderful fragrance.

Saved

Ingredients

12 servings

400– 430 grams Sweet potato (I use Naruto kintoki variety)
30 gramsButter (unsalted)
60 gramsGranulated sugar
4 tbspMilk
1 dashSalt
1Egg yolk
1 tbspRum
1egg's worth Egg white (for the egg wash)
1 dashWater (for the egg wash)

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Steps

1

Peel the potatoes and cut into 1.5 cm thick rounds. Soak in water for a while.
2

Put the sweet potatoes in a pot and boil until a skewer can be pushed through easily.
3

Drain the water and mash the potatoes while they are still hot.
4

Thoroughly mix in the butter, and then add the milk, granulated sugar, and salt. Next, heat over low.
5

Mixing constantly, heat until the liquid evaporates and the mixture is thick with a paste-like consistency. (If you evaporate the liquid completely, it will be easier to shape).
6

Let the paste cool, and then mix in the egg yolk and rum.
7

Form the mixture into boat-like shapes and line them up on a baking tray. Using a brush, coat the surfaces with the egg yolk + water glaze.
8

Bake for 20 minutes in an oven preheated to 180°C. When the surfaces have dried, remove from the oven and coat with the glaze again, then bake for 5 more minutes until golden brown.
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