'Kinton' Sweet Potatoes and Chestnut Paste

Name: 'Kinton' Sweet Potatoes and Chestnut Paste
Yield: 15 servings
Cuisine: American
Ingredients: 200 grams Sweet Potato; 1 bottle Candied chestnuts in syrup; 3 tbsp Sugar; 1 +1 tablespoon Syrup from the candied chestnuts; 1 dash Matcha

cookpad.japan @cookpad_jp

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-

An aesthetically pleasing wagashi (Japanese traditional confectionery).

cookpad.japan @cookpad_jp

An aesthetically pleasing wagashi (Japanese traditional confectionery).

Saved

Ingredients

15 servings

200 gramsSweet Potato
1bottle Candied chestnuts in syrup
3 tbspSugar
1+1 tablespoon Syrup from the candied chestnuts
1 dashMatcha

Saved

Steps

1

Peel the skin from the sweet potato and cut into bite-sized pieces. Soak in water.
2

Boil the sweet potatoes in just enough water to cover. When they become soft, drain the water and mash well.
3

While they are still hot, stir in the sugar and syrup from the candied chestnuts. Mix until smooth. Take a small portion and mix in the matcha (dissolved in a little water).
4

Lay portions of sweet potato on plastic wrap, pat the centers dry with a paper towel and place a chestnut in the center.
5

Wrap the chestnut in the sweet potato dough. Place a small portion of the sweet potato mixed with matcha on top and use the wrap to squeeze into shapes.