Peel the sweet potato thickly. A 600 g sweet potato it will be about 500 g after peeling. Put the peeled sliced sweet potato in a bowl.
Soak the sweet potato in several changes of water until the water is clear. Once the water is clear, leave it to soak for 10 minutes to get rid of any bitterness. Drain.
Put the sweet potato slices in a single layer without overlapping in a heatproof container, and cover with plastic wrap. Microwave for about 8 minutes at 600 W until tender.
Transfer to a bowl, and add the butter while the sweet potato is still hot. Mash with a stand mixer.
When the butter has melted from the heat of the potato and there are no more lumps, the mash is done.
Add the 〇 ingredients and blend again, until everything is mixed together and glossy.
With this ratio of ingredients, the cream will be of the consistency that won't stick to your hands. It's possible to form it into any size and shape you like.
I formed it into 30 g balls this time to fit into the paper cups.
Drop the balls into the paper cups.
Brush the surfaces generously with egg wash, and top with black sesame seeds.
Bake in a preheated 200°C oven for 15 minutes, until they are golden brown on top.
I recommend packing them in a box like this to give as a gift. Because of the lemon flavor, they taste delicious even when cold.
Enjoy these slightly refreshing sweet potato sweets!
To bake 10 11.5 x 5 cm tarts: Put the cream in lightly buttered tart molds, smooth out the surface, and bake for 15 minutes at 200 °C.
Story Behind this Recipe
I wanted to make a sweet potato cream that would be delicious fresh out of the oven or cold, and gave it a honey-lemon flavor.
If you don't have a stand mixer, a food processor is fine too! Instead of putting the sweet potato cream into a baking cup, you can form it into any shape you like and bake it on a baking sheet, or bake it in a mold! The sweetness of the potato will vary, so adjust the sweetness with the honey.