Peel the sweet potato, cut into small pieces to cook easily. Soak in water to remove the bitterness.
Drain and cover with cling film. Microwave until tender and mash.
Add the sugar, egg, milk, butter, vanilla oil (or vanilla beans) and Cointreau (optional), and mix until smooth.
If you like a smoother texture, you can put the mixture through a sieve. Put the mixture in a piping bag, and pipe into paper cups in a swirling motion.
If you pipe the mixture into the sweet potato skin, make sure not to leave air inside.
Bake in the oven for about 20 minutes at 220℃, until brown.
If you use the sweet potato skin as a container, it will look like a baked potato! Brush egg yolk on the surface before baking. Brush on orange marmalade to finish.
If you put sweet azuki bean paste balls in the middle when piping out the mixture, they will have a Japanese taste. They have a nice, dense texture and are delicious.
Add chopped orange peel if you like. Adding chopped orange peel makes them more refreshing and they will have a sophisticated taste.
If you use the baked "Mitsu imo" (Recipe ID: 2047693), you can make these easily with a little butter and no sugar. They are so delicious!
Story Behind this Recipe
I make these when I have sweet potatoes. They are easy to make, so these are our standard snacks during autumn and winter.
Please adjust the amount of sugar depending on the sweetness of sweet potato you are using. Adjust the texture of the sweet potato mixture with milk so it pipes out easily. If you pipe out the mixture to make a gentle mound, they will look nice and round. If you have vanilla beans, add 1/3 stick to make them more fragrant. Adding Cointreau makes them fragrant and refreshing!