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Categories:Viewed: 72 - Published at: 7 years ago
Ingredients
- 1 large, about 500 grams Japanese sweet potato
- 50 grams Unsalted butter
- 3 tbsp Honey
- 2 tbsp Lemon juice
- 2 tbsp Heavy cream (milk is fine too)
- 2/3 Egg
- 1/3 egg + 1 dash water Egg + water (for the egg wash)
- 1 Black sesame seeds
Method
- Peel the sweet potato thickly.
- A 600 g sweet potato it will be about 500 g after peeling.
- Put the peeled sliced sweet potato in a bowl.
- Soak the sweet potato in several changes of water until the water is clear.
- Once the water is clear, leave it to soak for 10 minutes to get rid of any bitterness.
- Drain.
- Put the sweet potato slices in a single layer without overlapping in a heatproof container, and cover with plastic wrap.
- Microwave for about 8 minutes at 600 W until tender.
- Transfer to a bowl, and add the butter while the sweet potato is still hot.
- Mash with a stand mixer.
- When the butter has melted from the heat of the potato and there are no more lumps, the mash is done.
- Add the ingredients and blend again, until everything is mixed together and glossy.
- With this ratio of ingredients, the cream will be of the consistency that won't stick to your hands.
- It's possible to form it into any size and shape you like.
- I formed it into 30 g balls this time to fit into the paper cups.
- Drop the balls into the paper cups.
- Brush the surfaces generously with egg wash, and top with black sesame seeds.
- Bake in a preheated 200C oven for 15 minutes, until they are golden brown on top.
- I recommend packing them in a box like this to give as a gift.
- Because of the lemon flavor, they taste delicious even when cold.
- Enjoy these slightly refreshing sweet potato sweets!
- To bake 10 11.5 x 5 cm tarts: Put the cream in lightly buttered tart molds, smooth out the surface, and bake for 15 minutes at 200 C.
