Chop the sweet potato into 1-cm rounds, soak in water to remove the bitterness, then steam or microwave until tender. If using a microwave, refer to Step 2.
After draining the sweet potatoes, place in a heat-resistant dish while they're still damp. Wrap with plastic wrap and microwave for 4 minutes at 500W. Be sure to cook until thoroughly tender.
Remove the skins either before or after cooking, measure 100 g, add a pinch of salt while still hot, then mash.
Add the cocoa powder and rum, stir, then add marmalade a little at a time. If you add the marmalade first, the dough will become watery.
Roll the dough into 2-cm balls, then roll in cocoa powder to coat, then serve.
You could also roll in powdered sugar. I recommend using non-melting type.
1 teaspoon of rum will give just a subtle aroma. For those who like rum, add more to taste depending on the strength of the rum (or not).
※ If using pure cocoa powder, substitute with the following: 1/2 teaspoon cocoa powder, 1 teaspoon powdered skim milk, and 1 teaspoon sugar.
They're tasty without rum.
Story Behind this Recipe
A year ago, I received chocolate liqueur from a cook, and since then, I've been using it in a variety of ways. Among them was one of my favorites, which I am introducing here, but using more commonly available rum as a substitute.
Even though I have made these countless times, the water content is different every time, since I used different methods to cook the potatoes. If the dough becomes watery in Step 3, making it hard to form, let it sit overnight to settle if you have enough time. Or, if it's too dry even after adding 2 tablespoons marmalade, try adding milk.