This dessert made with Japanese sweet potato Satsumaimo (さつまいも), heavy cream, butter, and sugar was considered a western dessert. Notify me of followup comments via e-mail. Collect the strained pureed sweet potato in a bowl. Heavy (whipping) cream: You can use milk instead for a lighter version, but I like the rich taste heavy cream gives to the dessert. Please read my disclosure policy for details. Thanks Nami! And that’s what makes this dessert fun and surprising! I love everything made with satsumaimo, even just roasted ones. Buy the sweet potato in the best time of year, November to January. It’s sweet and creamy and makes a wonderful autumn dessert or snack. Japanese sweet potatoes: To make the creamy, smooth, silky texture of the sweet potato filling, it’s important to weigh the sweet potatoes even though my recipe specifies 3 sweet potatoes. Add ½ tsp vanilla extract and mix until the mixture is smooth and creamy. ©2020 Just One Cookbook, All Rights Reserved. Buy our best-selling e-cookbook for 33 more easy and simple recipes! Basically, it’s a dessert made out of sweet potato puree and served in the shells to make it look like an actual sweet potato itself (too many “sweet potatoes” in one sentence!). Transfer the sweet potato flesh onto the fine mesh sieve and strain the flesh by pressing it with a wooden spatula. Double baked in the oven, the mashed sweet potato dessert is served in its own shell for a unique presentation. Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! Poke a few holes with a skewer (for steam to escape). Pat … When you stuff the shell with sweet potato puree, make sure to create a mountain with a gentle slope. Haha you sound like me. Do I need to poke holes in de sweet potato as well or only in the foil? Because of the extra amount added to create the slope, you can only make five Sweet Potatoes instead of 6 (each sweet potato makes 2 shells). Position the rack in the middle of the oven. The look of the browned top on the warm yellow sweet potato is also suitable and appetizing for the cooling season. Chill the potato mixture in the fridge for 30 minutes. Your generosity is much appreciated! Your brain thinks you’re going to take a bite into a savory vegetable, but it turns out to be sweet, creamy and silky. Hi Bettina! We use the shells to stuff the sweet potato puree later on, so be careful not to break the wall. I strongly recommend weighing them and make an adjustment if necessary after comparing with my recipe. Do you have a print format of your recipes? Candied Sweet Potato (Daigaku Imo) is mainly consumed in the eastern part of Japan, particularly in the Kanto region of Japan which includes Tokyo and surrounding prefectures. I really think making mistakes is the only way to learn what would happen to the food; otherwise, we never get to see or learn. We couldn’t be happier to hear how much joy and excitement Nami’s recipe has brought to you! If you know of your local farmers market that carries them, please share your location in the comment below. Sugar: In order to keep the sweet potato’s yellow color, I suggest using granulated sugar instead of other sugar such as brown sugar. . I have to go to special super market but they are pretty far. Preheat the oven to 400 degrees F (200 degrees C). The taste is much sweeter than ordinary sweet potatoes found in the U.S, which makes it an ideal ingredient for making desserts. Hopefully, one day Japanese sweet potatoes will be more commonly used and become cheaper. All images and content on this site are copyright protected. This ensures the right texture of the puree. You are bringing back yummy memories of my mom/older sister’s nihonshoku before WW2. Perfect description sweet but not too sweet, I don’t like anything too sweet and this was absolutely perfect, Hi Cindy! Hi Hannah! Hi Karen! Some people incorporate milk or cream, or even eggs to the potato mixture, but we just used butter to make it nice and rich. I hope you grab a few of these highly nutritious Japanese Sweet Potatoes and make this delicious dessert. https://www.japanesecooking101.com/sweet-potato-dessert-recipe/, Katsuo and Kombu Furikake Recipe (Kinshobai style), Nagaimo (Dioscorea opposita, Chinese yam), 1 lb 2 oz (500 g) Satsuma Imo, Japanese sweet potatoes. All rights reserved. Remove from the oven and serve immediately. Mix mashed potato with sugar and soft butter. Hi Tina! I crave for satsumaimo when it gets cool, too. Place on a baking sheet lined with parchment paper, and brush the surface with the egg wash. Sprinkle with sesame seeds. If it’s too big, each serving will end up with a big size. It is usually called just “Sweet Potato.” It has been around over 100 years in Japan, and, although it is a more old-fashioned dessert today, it is still a great homemade treat. Thanks. I know so because I’ve failed a few times by following too closely to my own old measurement without any alteration. Well, I’m making double baked “Sweet Potato” and that’s the name of this dessert! Even though sweet potatoes are available all year round at supermarkets, they are still considered to be a food of autumn. It’s a simple recipe, but if you don’t pay close attention, your Sweet Potato may end up looking rather sad and can taste worse than the actual baked sweet potatoes. Hi Wangchi! When you scoop out the flesh, create a sweet potato shell with a 5 mm (1/4 inch) wall. Scoop the mixture into the sweet potato shells. Thank you. . In a small bowl, whisk 1 egg yolk and brush the egg wash on the sweet potato mixture. Satsumaimo has purple-ish or reddish color skin and creamy white flesh that turns yellow after cooking. We first had these at a little shop near the Nezu Shrine in Tokyo and loved them. Toroama mitsu imo (とろあま蜜芋) Tomino kawagoe imo (富の川越芋) Does your culture use sweet potato in desserts? It’s a great way to satisfy your sweet tooth and celebrate fall without overdoing it. Hope you enjoy the recipe! Wrap each sweet potato with a sheet of aluminum foil. Crisp cool air, beautiful foliage, abundance of … Yes, you can. Yes, we lived in Los Angeles and enjoyed all lthe Japanese dishes then. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Broil (medium – if you can adjust) for 3-4 minutes, or until the top start to brown a little bit.
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