Peel the sweet potatoes thickly and leave to soak in water to take away the bitterness. Boil the sweet potatoes until soft, then drain.
Add all of the listed ingredients, except for the ingredients marked with ☆ and the black sesame seeds, and blend together in a food processor until smooth.
Add the mixture to a large piping bag, fitted with a star-shaped nozzle and pipe into aluminium cases.
At this point, please leave the snacks to chill in the refrigerator for over 1 hour. This will mean that your piped lines won't crumble when glazing with a brush for Step 6.
Preheat the oven to 220°C.
Coat the snacks with the glaze using a brush and sprinkle ome black sesame seeds.
Lower the heat of the oven to 200°C and bake on the top shelf for roughly 20 minutes. They're baked when they turn a lovely golden colour.
This is a cross-section of how they should look inside The middle looks so moist.
I also like how they're tiny enough to eat in one bite.
If the nozzle clogs up with potato whilst piping, simply use a toothpick to pry it loose. A matcha spoon actually works best for this.
If you don't have a star-shaped nozzle, feel free to just cut a corner out of a piping bag to pipe.
This is how they turn out without using a nozzle on the piping bag. I've not bothered putting them in aluminium cases either. You don't have to use black sesame seeds if you don't want to either.
They also look pretty funky in boat-shaped cups.
Try holding the piping bag so that the mixture comes out of the nozzle slightly diagonally and move it back and forth. To get an eliptical shape, make sure to pipe plenty in the middle.
The water content of the potatoes will change depending on the potato so start by only adding 30 ml of cream, then see if you need to add more.
If you use baked sweet potatoes, the mixture will become nice and smooth with hardly any cream. They'll also still be sweet even without using too much sugar.
Story Behind this Recipe
This is a recipe that I have been constantly improving.
If you use roasted sweet potatoes these will taste even better! To make roasted sweet potatoes, wash the potatoes and leave the skin on. Wrap each potato in aluminium foil individually and bake at 150°C for 1 1/2 hours. Turn off the oven and leave them in there for an extra 20 minutes. They'll cool down here so peel them and cut them, then wrap them and reheat them in the microwave before starting step 2.