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Japanese-style Sweetened Sweet Potatoes Recipe

Japanese-style Sweetened Sweet Potatoes Recipe
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Serving : 25
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Prepare the ingredients before making Japanese-style Sweetened Sweet Potatoes in your home. Then, follow these steps below to serve Japanese-style Sweetened Sweet Potatoes for your family or friends.

Ingredients: Japanese-style Sweetened Sweet Potatoes

  • 500 grams Sweet potato
  • 50 grams Butter
  • 60 grams Sugar
  • 1 dash Salt
  • 5 tbsp Milk
  • 2 tbsp ~ (to taste) Soy sauce
  • 40 grams White sesame seeds
  • 1 Egg yolk
  • 1 Egg yolk (for the eggwash)
  • 1 dash Water
  • 1 Black sesame seeds (for decoration)

How to Make Japanese-style Sweetened Sweet Potatoes

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Japanese-style Sweetened Sweet Potatoes in your home by yourself.

    Step 1
  • Peel the sweet potatoes and slice into rounds. Boil until it can be poked through with a chopstick. Drain in a colander and mash finely while still hot.
  • Step 2
  • Melt butter in a pan over low heat. Add the mashed sweet potatoes, sugar, salt, milk, and soy sauce. Mix and blend together thoroughly. Check the softness of the batter with each addition of milk. It's better if it's a little firm since the egg yolk will be added later. Also, add soy sauce in small batches until you like the taste.
  • Step 3
  • Now add the white sesame seeds and mix. I usually add heaps because I like the grainy texture, but please adjust to your liking.
  • Step 4
  • When mixed well, remove from the heat. Refer to the photo for how the batter should look after adding the sesame seeds. To prevent the egg from cooking separately, make sure the mixture is completely cooled and then add and mix in the egg yolk.
  • Step 5
  • Form into desired shapes. For the egg wash, brush on the egg yolk mixed in water. Top with black sesame seeds for decoration. Bake for approx. 20 minutes or until browned in a 200℃ oven. Take it out after 10 minutes and brush on the egg wash again for an even more shiny result!
  • Step 6
  • They're ready to serve when nice and browned I made the small one near the bottom for tasting.
  • Step 7
  • Take a look at the differences in size - normal and for testing.
  • Step 8
  • This is how I dished it up since it's Japanese-style.
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