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.
Sweet potatoes with skin
Granulated sugar (or sugar)
These few sweet potatoes weighed about 1 kg this time. Peel them, cut them into pieces and soak them in water. Bring the butter to room temperature.
Boil the sweet potatoes until they become soft.
When finished boiling, drain the water. Mash with a masher while they are still hot.
Add the butter, sugar, and heavy cream into a pot, and mix over medium heat, without burning the mixture, until the butter melts.
When the butter is melted, add the Step 3 potatoes and evaporate the water while kneading and mixing. Add vanilla extract, as well.
Preheat the oven to 200℃.
Form into your desired shapes and brush with the egg yolk and water mixture.
Bake in the preheated oven for 15 ~ 20 minutes at 200℃.