Smooth Sweet Potato Cream

Smooth Sweet Potato Cream

Use this as a spread or filling in baked goods.


Sweet potato (preferably the Japanese variety)
2 (or as much as you like)
Milk or soy milk
A little less than the weight of steamed sweet potatoes. *see Hint 1
1/4 - 1/5 the amount of sweet potato. *see Hint 2.


1. This time I used two kinds of sweet potato - a normal one and a kogane-sengan.
2. Steam the sweet potatoes. I put them in the pressure cooker for 8 - 9 minutes, but you can steam them in the steamer or microwave them, too, to soften them.
3. Peel the sweet potatoes while they are still somewhat on the hot side. Put them in the mixer or food processor, along with the milk, and blend until smooth.
4. Put the mixture from Step 3 in a saucepan, add the sugar, and heat over strong heat. When it has warmed, reduce the heat to medium and stir until it reaches your desired degree of richness.
5. Strain it if you want the mixture to be smoother. You can wrap it up in plastic cling film and store it in the freezer.
6. I tried using it as a bread filling. Check out this recipe for my sweet potato buns (Recipe ID: 903197).

Story Behind this Recipe

I love potatoes, so when I see sweet potatoes I always buy them! This is a tasty way to use them up.