Japanese Sweet Potato Dessert That Melts in Your Mouth

By Sudachi · 50 min

Ingredients

Instructions

1. Preheat the oven to 180°C.
2. Cut the sweet potato into slices about 1 cm thick, halving any large pieces, and keep them in cold water as you go.
3. Add a pinch of salt to the water, soak the slices for 5 minutes, then drain and rinse them under cold running water to remove excess starch.
4. Put the slices in a microwave-safe bowl, cover with cling film and microwave at 600W for 5-6 minutes, stirring halfway. Take care with the steam when you remove the film.
5. Mash the hot sweet potato until no lumps remain.
6. Mix in the sugar, butter, honey, mirin and vanilla, then gradually mix in the cream with a spatula. Stop adding cream if the mixture gets too soft.
7. Optional: press the mixture through a fine sieve for a smoother texture.
8. Divide into 6 equal pieces and shape each into an oval.
9. Place them in flattened cupcake cases on a baking tray. Beat the egg yolk in a small bowl and brush the tops and sides generously.
10. Sprinkle with black sesame seeds and bake for 15 minutes, until the tops are lightly browned. A toaster oven or grill can be used instead, cooking until browned on top.
11. Cool on a wire rack for a few minutes, then serve warm or chill and serve later.

Summarized from Sudachi's video. Watch it for the details.

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