About two weeks ago, I found the two sweet potatoes that I purposedly bought just for this dessert sitting in my fridge. Fearing of seeing these babies go rotting, I quickly started preparing the ingredients and making them.
Japanese sweet potatoes have purplish peels and yellowish flesh, and are recommended as THE choice for this dessert. However, I didn't follow it exactly because they were unavailable locally. So, I had to use those that came with brown peels and orange-colored flesh.
Nonetheless, the end products still turned out creamy and custard-like as promised! They gave you the perfect sweetness that tasted so natural! Oh my, possibly one of the healthiest desserts I've ever made so far! I actually found a video demonstrating how to fix this Japanese dessert. But well, I bet you'll also think that there isn't too much of a difference between this and the following version of the recipe after watching it. I suppose you can add a bit of rum and vanilla to the mixture for a slight kick of flavor with modifications to the recipe below. But, that's just a matter of preference.
Japanese Sweet Potato Dessert (adapted from Rei's):
500-550g Japanese sweet potatoes
1 egg yolk
1 Tbsp honey or 10g castor sugar
15g heavy whipping cream
15g butter, softened
Some white or black sesame seeds, for topping (optional)
Some extra honey, for glazing (optional)
- Wash and steam the sweet potato wholes with their peels on till soft , then remove them from the steamer and let cool aside till warm and yet cooled enough to be handled
- Carefully slice the warm sweet pototoes in halves with a sharp knife so as not to tear the peels apart
- Take one sweet potato half and carefully scoop the flesh out to make a cavity; repeat with the remaining halves. Set the peels aside for use later
- While the sweet potato flesh is still warm, mash it well. Then, mix in (A) till blended
- Scoop the sweet potato mixture back into the cavity and sprinkle the top with some sesame seeds, then set each of the filled cavity onto a baking tray
- Bake them at 180C/350F for 10 minutes or till browned. If you'd like to apply some glaze, glaze them with honey first before sending to the oven to bake for 4-5 minutes.
At 4-5 minute mark, take them out from the oven and glaze them again. Then, return them to the oven and bake till browned. Don't overbake them or they'll end up dry!