Peel the sweet potato, and soak the sweet potato in water. Boil it until tender, and mash.
Add the milk, sugar and matcha, and mix. Add the milk little by little to adjust the texture.
Strain paste. (This step might be a bother, but if you skip it, the mixture will stick in the nozzle when piping later.)
If the strained mixture is bit hard, add more milk until it is loose enough to pipe easily.
The doughnut will be the base for the wreath. Pipe the matcha cream using mont blanc nozzle. (I used a chocolate doughnut as seen in the photo).
Pipe the cream all over the doughnut. Top dragées or icing sugar. It's done.
I bought an edible santa doll (from a 100 yen shop!), so I used it to fill the hole.
I sliced the doughnut and sandwiched it with cream. You can modify this recipe with the different sized or flavoured doughnuts.
Try this Christmas tree shape dessert made with store-bought castella Recipe ID: 2397946.
Story Behind this Recipe
I made a Christmas tree-shaped mont blanc with ingredients I picked up at the store, so I though that I could make a wreath using store-bought doughnuts.
I wanted to make a low-calorie dessert and so, although I don't know much about baking, I replaced the cream for milk and reduced the quantity of sugar. I would call it 'sweet potato paste' rather than 'cream.' Or mix in matcha into your preferred mont blanc cream.