Thickly peel the potato. The potato should weight about 450 g once peeled. Cut into 1 cm cubes, blanch, then put into a heatproof dish. Add the water and microwave for 8 minutes.
Mash the potatoes when they are still hot (it's okay if there are a few chunks left) and add ● marked ingredients. Mix well.
Add the ◎ marked ingredients and combine. When everything is well combined, using your hands form into boat shapes (if the dough isn't sticky enough, add some milk).
Place the sweet potato cakes in aluminum cups. Combine the ○ marked ingredients and generously brush tops of the buns with the mixture. Bake in a 190℃ oven for about 15–18 minutes.
Story Behind this Recipe
My mom used to make these using a piping bag, but I found an easier way.
This has more steps that I originally anticipated, but still it's an easy recipe to follow. You can make these using a piping bag but the potato paste needs to be runny for easy piping. It's best to strain the potatoes for a smooth texture. It's easier to shape with your hands.