Peel the potato, with a thicker peel than usual, and cut into bite-sized pieces. Soak in water to get rid of its harshness. Preheat the oven to 190°C.
Put the potato and 120 ml of water into a heatproof bowl and cover in plastic wrap. Microwave for about 13 minutes (600 W). Drain when they have softened.
Mix the butter into the potato while it's still hot, then put it into a food processor. Put all of the ingredients marked with ★ into the food processor as well and blend.
Blend until it's smooth like in the picture. Even if the mixture seems a bit runny, it'll harden a bit once it's cooled, so don't worry.
Line the baking pan with parchment paper, then shape the potatoes and line them onto the parchment. Brush on some egg wash made from the ☆ ingredients. Bake for 15 minutes at 190°C.
Remove from the oven, brush on the egg wash again, and bake in the oven for 10 more minutes. If it's not browning well, raise the oven temperature.
Once they are baked, put on aluminum foil cups.
It'll look more tasty when it's a bit browned, so keep that in mind when you are baking.
I used a butter/margarine blend.
Sweet Potato Pie Recipe ID: 675709.
Sweet Potato Tart Recipe ID: 674825.
I tried to preserve the natural sweetness of the sweet potato, so I did not use that much sugar. You can increase the amount if you want.
Story Behind this Recipe
I wanted to make sweet potatoes easily using a food processor, so I came up with this.
Baking time may vary depending on your oven, so be careful and adjust accordingly. If the potato sticks to your hands when you are shaping them, moisten your hands to make it easier to shape them. It'll taste the same even if the potatoes are a little moist. You need 450 g of the potato with the skin off.