Mont Blanc-Style Toasted English Muffins for Autumn

Mont Blanc-Style Toasted English Muffins for Autumn

During the fall, I love enjoying my regular toasted muffins as a delicious chestnut and sweet potato treat. It tastes like a dessert, but it's healthy and good for you!

Ingredients: 2 servings

English muffins
Chestnuts simmered with their skins
4 or more
A small handful (Coarsely chopped)
Mashed sweet potato
Sweet potato
1 small
to taste
Nuts, sesame seeds and kinako cream
1 tablespoon
Ground white sesame seeds
1 tablespoon
1 tablespoon
3 tablespoons
a small amount
Heavy cream (or coffee cream, etc.)
2 tablespoons


1. These are the ingredients. I'll explain about the kinako cream during the next step. It is an easy-to-make and delicious cream.
2. Combine about the same amount of the ground white sesame seeds, kinako and powdered nuts of your liking. (I crushed the walnuts and almonds with a blender.)
3. Add sugar (equivalent amount to the dry ingredients in Step 2) and a little salt. Add the heavy cream and mix.
4. You're done with the cream!
5. Mash the sweet potato and add some sugar. Set aside some walnuts and chestnuts simmered with their skins for toppings. Add the mashed sweet potato and coarsely chopped walnuts and chestnuts simmered with skin to the mixture you made at Step 4.
6. Coarsely chop the ingredients and mix roughly to keep each ingredient's texture.
7. Spread the combined cream mixture on each open side of the English muffin. Toast in an oven toaster or similar until the edge of the muffin is crispy.
8. Decorate with the chestnuts on top. Enjoy!

Story Behind this Recipe

Toasted English muffins are tasty because of their crispy surface. Delicious sweet pototoes are in season, so I combined the sweet potato with chestnuts simmered with their skins and a cream made from nuts, sesame seeds and kinako. I spread the mixture on the muffin and toasted it.
Each ingredient is so delicious on its own, there's no way you could go wrong with combining them.