Japanese Sweet Potato (Dessert)
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4.9
84 reviews
Excellent
Japanese Sweet Potato (Dessert)
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When the fall season rolls in, this twice-baked Japanese Sweet Potato dessert brings a nostalgic memory to many Japanese. We mash the baked flesh and broil it in its own shell for a unique presentation. Sweet and creamy, it makes a delicious autumn dessert or snack.
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Ingredients
- 3 Japanese sweet potatoes (Satsumaimo) (1.8 lb, 816 g; be sure to weigh the potatoes to determine how much sugar and cream to use; select medium potatoes for a nice size shell; avoid small potatoes, which easily break when removing the flesh)
- 2 Tbsp unsalted butter
- 5 Tbsp sugar (to keep the sweet potatoes natural yellow color, use granulated sugar instead of other sugars such as brown sugar)
- 2 large egg yolks
- ⅓ cup heavy (whipping) cream (you can use milk instead for a lighter version, but I like the rich taste heavy cream gives to this dessert)
- ½ tsp pure vanilla extract
- 1 large egg yolk (the egg yolk acts as a binder as well as additional rich yellow color and custardy taste)
- ½ tsp toasted black sesame seeds
Instructions
- Gather all the ingredients. Preheat the oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
- Wash 3 Japanese sweet potatoes (Satsumaimo) carefully (the skin is edible and very nutritious) under running water. Pat dry with a paper towel.
- Wrap each sweet potato with a sheet of aluminum foil. Poke a few holes in the potatoes with a skewer (for steam to escape).
- Put the sweet potatoes in the oven and bake for 50–60 minutes, or until the inserted skewer goes through all the way.
- Carefully open the aluminum foil and cut the sweet potato in half lengthwise. Make sure not to tear the skin.
- While it’s hot, scoop out the flesh with a spoon, leaving a ¼-inch (5-mm) wall around the edges to create a shell. We use the shells to stuff the sweet potato pureé later on, so be careful not to break the wall. You will only use the 5 best-looking shells out of 6.
- Transfer the sweet potato flesh onto a fine-mesh sieve and strain the flesh by pressing it with a wooden spatula. Alternatively, you can put the flesh in a food processor and make a pureé (you may need to add a tiny bit of water if the sweet potato flesh is too dense).
- Continue with the rest of the sweet potatoes. Collect the strained pureéd sweet potato in a bowl.
- In a medium saucepan, heat 2 Tbsp unsalted butter over medium-low heat. Once the butter is completely melted, add the pureéd sweet potato.
- Add 5 Tbsp sugar and mix well together.
- Then, add 2 large egg yolks one at a time and quickly incorporate into the sweet potato mixture so the egg doesn’t become cooked and scrambled. Keep stirring.
- Gradually add ⅓ cup heavy (whipping) cream, stirring continuously, and combine well with the mixture.
- Add ½ tsp pure vanilla extract and mix until the mixture is smooth and creamy. If the mixture turns into a big lump and not the silky texture, you can add more melted butter and/or heavy cream to loosen up. Turn off the heat.
- Scoop the mixture into the sweet potato shells. I use a cookie dough scooper to make the job easier (this is great for portion control, too).
- Using an offset spatula (or a silicone spatula), smooth out the surface of the filling, creating a gentle slope in the center of the sweet potatoes.
- Place the sweet potato shells on a baking sheet lined with a sheet of parchment paper.
- In a small bowl, whisk 1 large egg yolk and brush the egg wash on the sweet potato mixture.
- Sprinkle ½ tsp toasted black sesame seeds on the center of each sweet potato.
- Position the rack in the middle of the oven. Broil on Medium (500ºF/250ºC) for 3–4 minutes, or until the top starts to brown a little bit.
- Remove from the oven and serve immediately.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
120mg
(40%)
Sodium
84mg
(4%)
Potassium
479mg
(14%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
19711IU
(394%)
Vitamin C
3mg
(3%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Japanese
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 84mg | 4% |
| Potassium | 479mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 19711IU | 394% |
| Vitamin C | 3mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
84 reviews
Excellent
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