Japanese sweet potatoes will be your best choice. It’s troublesome to strain them when you make a sweet potato dessert. I briefly mashed them, so their texture remained, but it was delicious and my family loved it.
It’s easy to form into shapes when the mixture is cooled because it won’t stick to your hands.
When the surfaces are lightly browned, they are done.
Ingredients
| 1 kg | Sweet potatoes with skin |
| 50 grams | Salted butter |
| 100 grams | Granulated sugar (or sugar) |
| 100 ml | Heavy cream |
| 2 | Egg yolks |
| 1 dash | Vanilla extract |
| 1 | Egg yolk |
| 1 dash | Water |
From https://cookpad.com/us/recipes/147202-our-familys-sweet-potato-dessert
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