as needed (depending on how sweet the sweet potato is)
Vanilla essence, egg for glaze
Peel the sweet potato, cut into pieces, and steam until soft.
Mix the sweet potato, heavy cream and butter with a food processor until smooth. Taste and add sugar if not sweet enough.
Transfer the mixture to a pan. Heat over a low heat while mixing with a heatproof rubber spatula until the moisture is reduced. When it's stiff enough, add the vanilla essence and mix again.
Put the mixture into a pasty bag fitted with a tip, and squeeze out onto a sheet of aluminium foil. Brush with the beaten egg.
Bake in a grill or oven until golden brown.
Story Behind this Recipe
I wanted to eat a rich baked sweet potato snack with heavy cream! But, the aroma of the butter and vanilla essence is the secret to the deliciousness.
If you don't have a food processor, you can mash the potatoes with a masher, etc. The moisture is high in step 2 so the mixture is very liquid. Heat it up to reduce the moisture in it, so that it can be piped out easily. Use a heatproof rubber spatula or wooden spatula when kneading the mixture over heat.