Cut the sweet potato into pieces, leaving the skin on, and soak in water for 30 minutes.
Place into a pot and fill with just enough water to cover the potatoes. Heat on medium. After the water boils, boil for 1 minute and then drain in a colander.
Add sugar and water to the pot and heat on medium. Once the sugar dissolves, add the sweet potatoes. When the liquid evaporates, add the butter and melt in the residual heat.
Place the [A] ingredients into a bowl and stir with a wooden spatula. When it becomes a thick yam-like texture, add in the [B] ingredients. Place on the counter and knead. When it has been kneaded 80%, add the black sesame seeds.
Gather the dough together, wrap with plastic wrap and let rise for about 25 minutes.
When it has risen to double in size, separate into 8 pieces and cover with a damp cloth. Let sit for 10 minutes.
Place the seam on the bottom and spread out the dough with a rolling pin.
Wrap the dough around the sweet potato glace.
Place the seam end on the bottom and place on a paper lined baking tray. Cover with plastic wrap and a damp cloth and let rise a second time.
When they have doubled in size, use scissors to cut the tops deep enough to see the potatoes.
Bake for 12 minutes at 180°C.
Once they have finished baking, place the leftover glace into the cut sections.
Story Behind this Recipe
I love sweet potatoes. I made a sesame dough that matches the sweet potatoes perfectly.
When making the sweet potato glace, keep them a little on the hard side. Doing so prevents the sweet potatoes from falling apart during baking and the bread comes out so nice!