Japanese "Sweet Potato" Dessert
User Reviews
5
Japanese "Sweet Potato" Dessert
Description
The recipe begins by peeling and slicing Japanese sweet potatoes, soaking them briefly to remove excess starch, then steaming until tender using a microwave method that ensures even cooking. While still warm, the potatoes are mashed and mixed with sugar, honey, butter, heavy cream, vanilla essence, and a small amount of mirin, which adds subtle sweetness and depth. Passing the mixture through a fine sieve before shaping creates a surprisingly smooth, almost mousse-like texture.
The dessert is portioned into six oval shapes and is often chilled to firm up and enhance the flavors, although it can also be eaten warm if preferred. Its delicate sweetness comes mainly from the natural sugars in the potato, complemented by honey and a hint of mirin.
Storage recommendations include keeping at room temperature if eaten the same day, refrigerating for up to four days, or freezing individually wrapped portions for longer storage. Reheating options allow enjoying the dessert warm, which offers an alternative texture and flavor experience.
Ingredients
- 350 g Japanese sweet potato (satsumaimo) before peeling see note
- 30 g caster sugar
- 1 ½ tsp honey
- 25 g butter unsalted
- 1 ½ tbsp heavy cream
- ¼ tsp vanilla essence
- ½ tsp mirin
- 1 egg yolk
- ¼ tsp black sesame seeds
Instructions
- Preheat the oven 180 °C (356 °F). Peel the skin of 350 g Japanese sweet potato and cut it into slices approximately 1cm thick. (Cut larger pieces in half.)
- Place the pieces in a bowl of cold water with a pinch of salt and soak for 5 minutes. Drain the water and wash the pieces with cold running water to remove any excess starch.
- Transfer the sweet potato to a microwavable bowl and cover with plastic wrap. Microwave for 5-6 minutes at 600W, mix halfway through to ensure even cooking. (Be careful of the steam when removing the plastic wrap.)
- Allow to cool for a few minutes then mash while it's still hot/warm.
- Add 30 g caster sugar, 1 ½ tsp honey, 25 g unsalted butter, 1 ½ tbsp heavy cream, ¼ tsp vanilla essence and ½ tsp mirin to the bowl and mix everything together with a spatula.
- Transfer the mixture to a sieve and use the spatula to work it through to make it smooth.
- Divide the mixture into equal 6 pieces and roll them into oval shapes.
- Place them in flattened cupcake cases on a baking sheet, then whisk 1 egg yolk in a small bowl and generously brush the tops and sides until fully coated.
- Sprinkle the tops with ¼ tsp black sesame seeds and bake for 15 minutes or until the tops are lightly browned. (Alternatively, use a toaster oven or grill and cook until browned on top.)
- Cool on a wire rack.
- Enjoy warm or chill in the refrigerator!
Notes
- This recipe uses one medium Japanese sweet potato, approximately 350 grams; adjust other ingredient quantities proportionally for different sizes.
- The dessert can be chilled before serving for a firmer texture, though warm servings are also common.
- If storing leftovers, keep them refrigerated for up to 3-4 days or freeze individually wrapped for preservation.
- To reheat frozen portions, defrost at room temperature and warm briefly in a toaster oven or microwave for about 20 seconds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 25.3g | 8% |
| Protein | 1.4g | 3% |
| Fat | 6.1g | 9% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 0.3g | 2% |
| Cholesterol | 43.2mg | 14% |
| Sodium | 44.5mg | 2% |
| Fiber | 1.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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