Home > Cooking, Food, Japan, Learn Japanese, Recipes > The Time I Cooked Japanese Sweet Potatoes

The Time I Cooked Japanese Sweet Potatoes

Have you ever wondered how to make sweet potatoes into a dessert, Japanese style? Probably not, but read on and learn how anyway!

スイートポテト – Sweet Potatoes

Yield: 4 servings

Ingredients:

English Japanese
400 g sweet potatoes (0.88 lb or 14.1 oz) さつまいも 400g
32 g butter (about 2.5 Tbsp) バター 32g
60 g granulated sugar (about 1/3 cup) グラニュー糖 60g
4 Tbsp whole milk 牛乳 大さじ4
Dash of salt 塩 少々
2 egg yolks (divided) 卵黄 1個分+1個分
1 Tbsp dark rum ラム酒 大さじ1
A little bit of water 水 少々

 

Preparation:

Preheat oven to 180°C (356°F). Peel the sweet potatoes, then cut into rounds 3 cm in width. Place the sliced potatoes into a bowl of water as you cut them, then drain when ready to proceed to the next step.

Fill a saucepan with plenty of water, then put in the potatoes and heat until the water is boiling. When they can be easily pierced with a chopstick or fork, remove from heat and drain the hot water.

While the potatoes are still hot in the drained saucepan, quickly crush them until they are broken up into small pieces. Add the 32 g of butter and mix well. Then add the 4 Tbsp of milk, 60 g granulated sugar, and salt, then heat on low heat. While stirring constantly, let the moisture evaporate, and mash until the potatoes become smooth.

Quickly cool the potatoes by placing the hot saucepan into a bowl of ice water. When they have cooled a bit, add one of the egg yolks and 1 Tbsp rum, then mix well.

Lay down some parchment paper on a flat surface like a counter or table. Divide the sweet potato dough into four equal sections and place on the paper. Form each into a football-like shape by wrapping them in the parchment, then using a dish towel on the outside of the wrapper to manipulate the hot dough.

In a small bowl, put in the other egg yolk and add a little water, then mix. Place the football-shaped sweet potatoes on a baking sheet lined with parchment paper, then lightly brush the tops with the egg mixture.

Put the baking sheet on the top rack in the oven, which should be between 180-200°C (356-392°F). For two potato shapes, bake for 15-20 minutes. For 4, bake for 20-25 minutes. When the tops dry out after baking, take the potatoes out of the oven and brush with the egg mixture once more. Then put them back in the oven for 2-3 minutes. When the tops have browned, they are ready to be taken out of the oven and served.

(Note: Japanese dessert sweet potatoes are often served with a bit of honey on top.)

Vocabulary:

Japanese Romaji Meaning
はかり hakari Scale (ie. Cooking scale)
ピーラー pīrā Vegetable peeler
オーブン ōbun Oven
オーブンシート ōbun shīto Parchment paper
ふきん fukin Dish towel; dish rag
ハケ hake Brush (here, refers to a cooking or pastry brush)
バター batā Butter
牛乳 gyūnyū Milk
卵黄 ranō Egg yolk(s)
たっぷり tappuri Fully; amply; generously
細かい komakai Small; fine
つぶす tsubusu To crush; smash; mash
氷水 kōri mizu Ice water
敷く shiku To spread; lay out
生地 kiji Dough
溶きほぐす toki-hogusu To scramble (an egg)
表面 hyōmen The surface; face; ouside; exterior
上段 jōdan The upper row, tier, step, or rack

 

Advertisements
  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: