Great Even as a Gift! That Very Popular Moist Sweet Potato

Great Even as a Gift! That Very Popular Moist Sweet Potato

People don't want to eat dry sweet potatoes, they want to eat soft sweet potatoes! This recipe makes for a great gift. It's also great as a little snack for babies that are ready for solid foods!

Ingredients: Makes 18-20 bite-size pieces or 10-12 muffin cups

Sweet potato
2 medium-sized potatoes (about 500g or 400g with the skin peeled)
40 g
40 g
1 1/2 tsp
★Salt (helps lock in flavor so don't forget ☆)
a pinch
Heavy cream, soy milk, or milk
90 ml
Vanilla oil
a small amount
Egg yolk
For the Glaze
●Egg yolk
1/3 tsp
2/3 tsp


1. Peel the sweet potato with a peeler, cut into about 1 cm thick half-moon shapes, and soak in water.
2. Put the potato in a colander, briefly rinse them off, put into a pot, add water, cover with a lid, and boil. After the water comes to a boil, continue to boil for approximately 20 minutes until the potatoes become soft enough to be easily pierced by a toothpick, then drain the water and return the sweet potatoes to the pot.
3. Gently mash the potatoes, add the ★ ingredients in order, then more thoroughly mash the potatoes. For smoother potatoes, press them through a strainer.
4. Add the heavy cream and heat over low. Mix with a wooden or heat-safe rubber spatula to help remove any excess water. Mix until firm.
5. Turn off the heat and then add the egg yolk little by little while mixing. Add the vanilla and mix together.
6. If the paste becomes hard, add a small amount of milk or soy milk. For those wanting a richer finish, heavy cream may be added as well.
7. Once the paste has cooled, put in a pastry bag, then squeeze the paste out into your desired shape onto a lined tray. Put each tray into the freezer.
8. Mix the ● ingredients for the glaze.
9. Line the sweet potatoes on a baking sheet lined with parchment paper, then spread the glaze on with either a brush or a finger. If you are baking the potatoes in muffin cups, you can get a much prettier finish by using a smaller brush.
10. Bake in an oven preheated to 200°C for about 17-20 minutes. All done!
11. Look at the color of the potatoes while baking and adjust the baking time or temperature as needed.
12. These can be stored in your freezer. The evening before you plan to eat them, put them in the refrigerator. After they have defrosted, you can eat and enjoy!
13. For a slightly harder finish, either slightly reduce the amount of milk, soy milk, or cream you add OR try to thoroughly remove as much of the excess water as you can in Step 4.
14. Truth be told, I was aiming for the softness of Lawson's sweet potatoes in this recipe. They are so moist and delicious!

Story Behind this Recipe

I've had the pleasure of receiving some hand-made sweet potato treats before, but they were so dry I thought I might choke!
I've tried to make them myself just by eye-balling the measurements, but I sometimes mess up since I usually cut corners when I'm cooking.
I thought up this recipe for sweet potatoes so people would say "This is great for anyone!"