Sweet Potato Sweets with Condensed Milk

Sweet Potato Sweets with Condensed Milk

These taste a little like Japanese traditional sweets. I was short on heavy cream, and when I substituted condensed milk, they turned out quite nicely. They have a subtle milky taste.

Ingredients: 9 servings (7 cm diameter cupcake liners)

Sweet potato
600 g (350 g peeled)
Condensed milk
70-90 g (taste and adjust to your liking)
Egg yolk
as needed
Milk (for when the batter is too firm)
50-100 ml


1. Peel the sweet potatoes. Soak in water, then boil until soft.
2. When boiled, drain, and mash while hot. Mash well. You may also want to pass them through a strainer for a smooth texture.
3. Mix in the condensed milk. Add more if you have a sweet tooth.
4. Add the egg yolk and mix. If the batter seems too firm, add milk to soften it up a bit.
5. Chop one corner off of a plastic freezer bag, and then seal the hole you just made using a clip. You may want to use a spoon to scoop the batter into the bag!
6. When you've poured all the batter into the bag, remove the clip and squeeze into the cupcake liners.
7. Like this.
8. Top with cinnamon and bake in a 170℃ oven for 15 minutes.
9. Done!!

Story Behind this Recipe

I wanted to make sweet potato bites, but I was short of heavy cream! That's when I was inspired to make them with condensed milk instead of heavy cream and sugar.