00:00Japanese fall desserts don't get better than this. Today we're making sweet potato,
00:04creamy battery sweet potato bites that are so good, you want them every week this season.
00:09For a printable version of this recipe, visit my website, just google sweet potato space
00:13that you can find me. For this recipe you will need a medium Japanese sweet potato,
00:18this one is about 350 grams. We're going to start by peeling off the beautiful purple skin.
00:24There are many kinds of sweet potatoes in Japan, some are starchy and fluffy we call hok hoku type,
00:28others are sticky with high moisture called shittori. I'm using beniharuka today,
00:34which is the sticky type known for its sweetness. Once the skin is off, cut it into about 1cm slices.
00:42If the midsection of your potato is particularly thick, then cut the slices in half. These smaller
00:48pieces are gonna speed up the cooking time. Now grab a heatproof bowl filled with cold water,
00:54add a pinch of salt and drop the potato slices in. Let them sit for about 5-10 minutes to
01:00remove
01:00some excess starch and prevent them from becoming gummy. That little bit of salt highlights the sweet
01:06potato's natural sweetness too. After 5-10 minutes, drain the water and cover the bowl with plastic wrap.
01:13We'll microwave them for 5-6 minutes at 600w and mix them halfway through to ensure they soften evenly.
01:21I use a microwave for convenience but if you don't have one, you can steam them instead. Avoid boiling
01:27as this can make them too wet. While you wait, prepare your baking tray. It's common to use foil
01:33cupcake liners like this or mini loaf pans. I'll use 3 of each so you can see how it looks
01:39at the end.
01:40For the cupcake liners, open them out a bit like this.
01:45Okay, our sweet potato has had 6 minutes. Be careful of the steam when you peel back the
01:51plastic wrap and wear other mitts when handling the hot bowl. Make sure they're fork tender and
01:56microwave a little longer, about 30 seconds intervals if they're still a bit firm. We want
02:02to mash them while they're still hot so that the butter and sugar melt right in. Once it looks something
02:08like this, add 30 grams of sugar, 25 grams of unsalted butter, one and a half teaspoon of honey,
02:15half teaspoon of mirin and a quarter teaspoon of vanilla essence. Mix those together with a spatula
02:22until it's all combined. Then add about one and a half tablespoon of heavy cream. Add a little out of
02:28time and mix until you have a smooth and shapeable mixture. You might not need all of the cream or
02:34you
02:34might need a touch more. Adjust according to the texture, but mix well between each addition.
02:40If you don't have creamed hand, whole milk or even plant-based milk alternatives can be great
02:45substitutes. Just keep in mind that they're thinner so you might need less. Now for a bonus step if you
02:51want to make it perfectly smooth. We're going to scrape the mixture through a fine mesh sieve.
02:56It's going to break down any missed lumps of potato and clumps of sugar. Sweet potato is also quite
03:02fibrous. This step is pretty important for filtering out those stringy bits. Once that's done, press the
03:08crumbs together to form a uniform dough and divide it into six equal pieces. These are about 50 grams each.
03:19Roll them into long sweet potato-like shapes like this, then place each one into the prepared containers.
03:28For the beautiful golden coat, we're going to whisk one egg yolk in a bowl and brush that over the
03:34top.
03:35I'm using a pastry brush, but if you don't have one, you could just use your fingers. Make sure they're
03:41covered all over because it might not look obvious now, but missed spots will really show up after
03:48they're cooked. For the finishing touch, we're going to sprinkle a few black sesame seeds in the center.
03:53This nutty hint just goes perfectly with the sweet potato.
03:57Okay, place those in a preheated oven at 180 degrees Celsius and bake them for about 15 minutes or until
04:04the tops are lightly browned. The bake time varies quite a lot depending on your oven and how close
04:10they are to the heat source, so make sure to check on them regularly. Okay, it's been exactly 15 minutes
04:16and they're lightly golden with edges that are beginning to brown. You can serve them straight away or let
04:22them cool and chill them in the fridge for a bit. They're delicious both hot or cold.
04:28And that's sweet potato, Japan's cozy full dessert. If you give this a try, let me know how it turned
04:34out
04:34in the comments. Want even more delicious recipes? Grab my free cookbook from the link in the description.
04:42Okay, let's go over the ingredients one more time. And if you're ready to cook, grab the written
04:46instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
04:52Here we go, the link to the full recipe is on the screen for you now. And if you want
04:55to watch more
04:56similar videos, don't miss my dessert playlist popping up on your screen as well.
05:00Thanks so much for watching and I hope to see you in the next one. Bye.
Comments