Japanese Sweet Potato
Konnichiwa, It's Nami from Just one cookbook.
Back with another video for you.
And today, we are making a Japanese fall dessert called Sweet Potato.
It's a dessert named after the ingredient sweet potato,
and we call this type of sweet potato, Satsumaimo.
It taste much sweeter than American sweet potato,
and in Japan, we use Satsumaimo for both dessert and savory dishes.
There are different ways to make sweet potato,
but I like to keep the shell and encase with the sweet and creamy puree and decorated to look like Satsumaimo.
This dessert bring so many memories of me enjoying Satsumaimo as child.
Anyway, let's get started.
wash 3 Japanese sweet potatoes, total weight 1.8 lb ( 800g )
pat dry with paper towel
wrap each sweet potato with a sheet of aluminum foil
poke holes with a skewer for steam to escape
place on baking sheet, and bake at 375 F ( 190C ) for 50-60 minutes
test to see if skewers goes all the way through
if not then bake for another 5 minutes or until skewers can go through
unwrap the foil and cut the sweet potato in half lengthwise
carved out the sweet potatoes now, but leave the quarter-inch to preserve the shell
transfer the sweet potato flesh onto the fine mesh sieve and strain the flesh by pressing it with a wooden spatula
you can also use a food processor
over medium low heat
In a medium saucepan, heat 2 Tbsp ( 30g ) unsalted butter
once the butter is completely melted, add the pureed sweet potato
add 5 Tbsp ( 66g ) sugar
mix well together
add 2 egg yolks
mix well together
add 1/3 cup ( 75 ml ) heavy whipping cream
1/2 tsp vanilla extract
mix well
scoop the mixture into the sweet potato shells
using a offset spatula, smooth out the surface of the filling
creating a gentle slope in the center
in a small bowl, whisk 1 egg yolk
brush the egg wash on the sweet potato mixture
sprinkle 1/2 tsp roasted black sesame seeds
broil for 3~4 minutes
enjoy!
itadakimasu!
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since you guys are all watching till the end,
Here is a Japanese word of the day.
Hoku-hoku is adjectives to describe a starchy and dense but soft and flecky texture.
It can be chestnut, squash potatoes and once cooked, they are steamy and easily break apart.
That texture is Hoku-hoku.
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matane!
just one cookbook