Sweet Potato "Yokan"

Sweet Potato "Yokan"

The good thing about homemade sweets is that you can adjust the amount of sugar you add in! This one is a really simple recipe that just involves mashing your potatoes in a paste.

Ingredients: 1 pound cake mold

Japanese sweet potato
500 g (1 large)
Soft light brown sugar
40 g (about 10% of the weight of sweet potatoes)
10 g
Natural salt


1. Slice your sweet potato into rounds, each about 2 cm thick. Peel off the skin, making sure you get all of it off since you want to give your yokan a smooth consistency. Let your sweet potato slices soak in a bath of water. Make sure to change the water several times.
2. Line a pound cake mold with baking paper.
3. Steam your sweet potato until soft (it takes me about 10 minutes in a pressure cooker). Add soft brown sugar, butter, and and natural salt, then combined everything with masher.
4. Continue mixing with your masher until the potatoes become starchy and sticky. Adjust to taste with sugar and salt.
5. Fill the pound cake mold with your mashed sweet potato. Let cool for 2 hours in the refrigerator.
6. It should look like this. Flip it over so that the smoother side faces up. Slice off any unevenness from each of the sides with a kitchen knife. Portion into your preferred sizes.
7. All done!

Story Behind this Recipe

I had a sudden urge to eat sweet potato yokan, so I decided to make some at home. The really smooth kind that you get in stores is nice too, but I think the texture of these is just right.