Remove the skin from the sweet potato and soak for a short time in water. Boil until softened and then smash.
Mix in the milk, sugar, and matcha. Add the milk gradually so that you can adjust the texture.
Strain to make it smooth. It's a lot of work, but if you don't, it will clog up in the piping nozzle.
If the strained potatoes are too thick and hard, add milk until it becomes loose enough to pipe easily.
Make a sturdy whipped cream with heavy cream and sugar. Cut the sponge cake into tree shapes (square pyramids) and place on a biscuit.
Pipe the whipped cream over the cake, and then pipe the matcha cream over the whipped cream with a mont blanc piping tip.
Make them so they look like trees.
Decorate with silver dragees and powdered sugar, and then they're done.
Here's the cross-section.
You can also make wreaths by using store-bought donuts. Recipe ID: 2215654
Story Behind this Recipe
The Mont Blanc season is almost over, but I finally bought Mont Blanc nozzles! I saw these cute cakes in the cake shop and bought sweet potatoes from the market and copied their presentation in an easy way.
I wanted to cut down on the calories so as an amateur, I used milk and just a little bit of sugar. Instead of cream, it's sweet potato. But you can mix the matcha into any Mont Blanc cream you like! If the whipped cream is too soft or there's too much of it, the shape will collapse!