Japanese Sweet Potato
Japanese Sweet Potato is a simple yet delightful, traditional dessert made with Satsuma-imo, or the Japanese sweet potatoes,
Ingredients
- 3 Japanese sweet potato / satsuma-imo
- 3 tablespoon butter unsalted
- 1/3 cup sugar
- 3 tablespoon half and half
- 1/4 teaspoon vanilla extract
- 1 egg yolk lightly beaten
Instructions
- Peel then cut the potatoes into 1/2 inch slices. As you slice, place them in a large bowl with water. Let the potato slices soak in water for 5 minutes. Drain and rinse the potato slices.
- In a large pot, place the potato slices with enough cold water to cover 1 inch above the potatoes. Bring it to boil then reduce the heat to medium and cook for 13 - 15 minutes when the potatoes are soft (some of them would even start to break when you pierce with a fork.).
- Drain the potatoes and put them back in the saucepan over LOW heat for 2 - 3 minutes to let the excess moisture evaporate. Add butter, sugar and vanilla extract and mix. Then gradually add half-and-half, mixing well in between. Once you achieve smooth doughy consistency, don't add any more half-and-half.
- Preheat the oven to 400 °F (200 °C).
- Scoop a spoonful into the cupcake liner and shape them into a football (American) or a "mini potato" shape.
- In a small bowl, beat the egg yolk. Using the basting brush, lightly glaze the top of the individual sweet potato pieces with egg yolk.
- Bake on the top rack for about 20 minutes or until the top is golden brown. Serve warm or chilled.
