Cream (cofee creamer, milk, or soy milk are all OK)
Egg yolk (for egg wash)
Rinse the sweet potato and peel the skin. Soak in salted water for 3 minutes.
Boil the sweet potato until tender (at Step 7, I will show you a trick).
Add 20 g sugar to the bowl.
Mash the cooked sweet potato in the bowl and add cream. Stir the mixture well. Shape the mixture, brush with egg yolk and bake in a 430°F/220°C oven for 20 minutes.They are ready to serve.
Note: You don't have to put the mixture through a sieve but if you do, you will have a smoother texture.
If you couldn't get a shiny finish, brush the surface with jam after it's baked. I like apricot jam best but black currant & orange jam worked well too.
Water content of the sweet potato differs. When you shape the sweet potato mixture and they have cracks, add more cream.
Sugar content of sweet potato also varies. This recipe has a mild sweetness, so adjust the amount of sugar to your liking.
Story Behind this Recipe
I was given sweet potatoes and sugar and made these. They were so tasty!
You don't need to put the mixture through a sieve. You'll have a fluffy texture instead. Use coffee creamer or milk, but I like heavy cream the best. Cream gives the richest taste... If you like a lighter taste, use milk. I was told a friend that she tried with soy milk and they came out very good.