Ingredients
Method
- Make baked sweet potatoes: Wash 17.6 ounces Japanese sweet potatoes and wrap them tightly with aluminum foil. Place them in a non-preheated oven and bake at 320°F (160°C) for 90 minutes. Turn off the oven and let them sit for 10 minutes (see Note 2). If using leftover baked Japanese sweet potatoes, reheat them at this time.
- Prepare the egg yolk mixture: Remove 1 teaspoon per batch from 1 egg yolk and mix it with ½ teaspoon water. Set aside for brushing later.
- Mash the sweet potatoes: While still hot, peel the sweet potatoes and transfer about 1½ cups (400g) of the flesh per batch to a medium pot. Mash until smooth.
- Mix the ingredients: Add 2 tablespoons unsalted butter and mix well until fully melted. Add the remaining egg yolk and ¼ teaspoon kosher salt, then knead with a spatula until smooth. Add sugar if you prefer a sweeter taste.
- Adjust the consistency: Scoop up the mixture with a spatula—it should be creamy enough to slowly drop off the spatula due to gravity but firm enough to hold its shape on the spatula. If too firm, add ~1 tablespoon milk little by little until the right consistency is reached.
- Heat and knead: Heat the pot over low-medium heat, stirring and kneading with a spatula. Continue until the surface becomes shiny and stops sticking to the spatula. Let it cool until comfortable to touch.
- Preheat the oven: Preheat the oven to 430°F (220°C) and move the oven rack to the second-highest position.
- Prepare the baking sheet: Place aluminum cups on a baking sheet and brush with melted butter or oil. Or, use baking paper instead of aluminum cups.
- Shape the dough: Once cooled, divide the dough into serving-sized portions. Shape each into a rugby ball and place them in aluminum cups or on the baking sheet.
- Bake the dessert: Brush each piece with the egg yolk and water mixture, then bake for about 10 minutes or until the surface turns golden brown (see Note 3).
- Cool and enjoy: Let them cool slightly before serving. Enjoy!
Notes
- (Note 1) If you have leftover baked Japanese sweet potatoes, you can use 15.5 ounces (440g) of baked Japanese sweet potatoes per batch.
- (Note 2) For detailed instructions on how to bake Japanese sweet potatoes in both the oven and air fryer, check out my Baked Japanese Sweet Potato recipe!
- (Note 3) The bottom of the dough may burn if baked for too long, so be careful not to overbake
- Types of Sweet Potatoes: Use Japanese sweet potatoes for the sweetest and creamiest results, as they are sweeter and drier than regular sweet potatoes.
- Amount of Milk: Add milk little by little until the mixture is soft and creamy but not too soft. You should be able to scoop it up with a spatula, and it should slowly drop or stay on the spatula.
- To Store: Once cooled, wrap each ‘Sweet Potato’ dessert in plastic wrap, place them in an airtight plastic bag, and store them in the fridge for up to 3 days or in the freezer for up to 1 week.
- To Reheat: Defrost at room temperature for about 1 hour, or remove the aluminum cup and microwave for about 30 seconds, or until warm. For bento, you can place the frozen ‘Sweet Potato’ dessert directly in a bento box (be sure to remove the aluminum cup if you plan to microwave it).
