Cup of Yum
1. Before You Start: If you will include this dish in your Osechi meal, I recommend cooking it 2 days before you plan to serve. For more helpful tips on planning your Japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline blog post.
2. Gather all the ingredients.
3. Peel 1.1 lb Japanese sweet potato (Satsumaimo) and slice them into ½-inch (1.3-cm) pieces so that they will cook evenly.
4. Soak the sweet potatoes in water for 15 minutes to remove the starch. Then, drain and put them in a large pot. Add just enough water to cover them.
5. Bring the water to a boil on medium heat. Once boiling, lower the heat to medium low and cook for 15–20 minutes or until a skewer pierces the sweet potatoes smoothly. Then, reserve about ¼–½ cup of the cooking water. Drain the sweet potatoes completely.
6. Using a wooden spatula, mash the boiled sweet potatoes through a fine-mesh strainer or sieve to purée them. You can also use a food processor, adding a tiny bit of the reserved cooking liquid if required.
7. The finished puréed sweet potato is pictured in the image to the left. Next, remove the chestnuts and syrup for the recipe from 1 jar kuri kanroni (chestnuts in heavy syrup).
8. To the same pot, add the puréed sweet potato, ½ cup sugar, ½ tsp Diamond Crystal kosher salt, 1 Tbsp mirin, and 3 Tbsp syrup from kuri kanroni. If you are using the optional 2 kuchinashi no mi (dried gardenia pods), crack them in half and wrap in cheesecloth; then, add to the pot.
9. Set the pot on low heat and cook, stirring constantly, until the sugar has dissolved completely. If needed, add the reserved cooking liquid to loosen up the paste (I did not add). Adjust the sweetness with the syrup and mirin.
10. Add the chestnuts to the pot and cook until heated through, about 3–5 minutes. Remove from the heat and let it cool completely.

To Serve

Cup of Yum
1. Serve the Kuri Kinton at room temperature.

To Store

1. Transfer the Kuri Kinton to an airtight container and store in the refrigerator for up to 3–4 days.