Japanese-style Sweetened Sweet Potatoes

Japanese-style Sweetened Sweet Potatoes

Since I received heaps of sweet potatoes as a gift, I made sweetened sweet potatoes with them.
They're seasoned in a Japanese-style because I was bringing them to my grandmother as a present.

Ingredients: 25 servings, 3cm diameter

Sweet potato
500 g
50 g
60 g
a small amount
5 tablespoons
Soy sauce
2 tablespoons ~ to taste
White sesame seeds
40 g
Egg yolk
Egg yolk (for the eggwash)
a small amount
Black sesame seeds (for decoration)
as needed


1. Peel the sweet potatoes and slice into rounds. Boil until it can be poked through with a chopstick. Drain in a colander and mash finely while still hot.
2. Melt butter in a pan over low heat. Add the mashed sweet potatoes, sugar, salt, milk, and soy sauce. Mix and blend together thoroughly. Check the softness of the batter with each addition of milk. It's better if it's a little firm since the egg yolk will be added later. Also, add soy sauce in small batches until you like the taste.
3. Now add the white sesame seeds and mix. I usually add heaps because I like the grainy texture, but please adjust to your liking.
4. When mixed well, remove from the heat. Refer to the photo for how the batter should look after adding the sesame seeds. To prevent the egg from cooking separately, make sure the mixture is completely cooled and then add and mix in the egg yolk.
5. Form into desired shapes. For the egg wash, brush on the egg yolk mixed in water. Top with black sesame seeds for decoration. Bake for approx. 20 minutes or until browned in a 200℃ oven. Take it out after 10 minutes and brush on the egg wash again for an even more shiny result!
6. They're ready to serve when nice and browned I made the small one near the bottom for tasting.
7. Take a look at the differences in size - normal and for testing.
8. This is how I dished it up since it's Japanese-style.

Story Behind this Recipe

I received heaps of sweet potatoes and decided to make sweets with them. Since I wanted to take it as a gift when visiting my grandma, I put together this recipe so that it's flavored in a Japanese-style.