Boil the skinned sweet potatoes, mash while hot, then add the ● sugar and mix.
When the mixture cools down, add the ● egg yolk and the ● milk and mix.
Combine the ※ egg whites and ※ sugar in a separate bowl and whisk.
Add 1/3 of the egg whites from Step 4 to the batter from Step 3, then thoroughly mix. Add the remainder of the egg whites, then fold them into the batter in a cutting motion.
Add the melted butter to the batter.
Pour the batter into a lined mold, and tap the base several times to release any trapped air. Bake for 35 to 40 minutes in an oven preheated to 170°C.
Story Behind this Recipe
These are great for times when you have a huge craving for sweet potatoes! I used the an-nouimo variety of sweet potato from Kagoshima. Since it's a sweet variety, I reduced the sugar to 20 g and 60 g. The sweetness was just right.
There's nothing much to it. Adjust the sugar to taste depending on the sweetness of the sweet potato.