Steps

1. Trim about 1cm off both ends of the sweet potato and wash thoroughly.
   🕒 00:45
2. Wrap the wet sweet potato in plastic wrap and microwave on 600W for 6 minutes.
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3. Carefully remove the plastic wrap from the microwaved sweet potato and slice it into about 1cm thick pieces.
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4. Use a knife to remove the skin from the sweet potato.
   🕒 01:12
5. Place the peeled sweet potato into a bowl and mash with a fork or masher.
   🕒 01:35
6. Strain the mashed sweet potato through a sieve or strainer. (Key Tip!) If you have a food processor, you can blend it with the heavy cream and sugar until smooth.
   🕒 01:45
7. Add 25g of sugar to the strained sweet potato (net weight 250g) and mix well.
   🕒 02:10
8. Add another 125g of heavy cream and mix until the mixture reaches a soft consistency that can be piped. (Key Tip!) If the mixture is too stiff to pipe due to the sweet potato's moisture content, add more heavy cream to adjust.
   🕒 02:24
9. Transfer the prepared sweet potato cream into a piping bag. (Key Tip!) Use a piping bag with a fine tip, or if you don't have one, cut the tip of the bag to a fine opening.
   🕒 02:59
10. Scoop store-bought ice cream with a spoon and place it into dessert cups.
    🕒 03:13
11. Shape the ice cream into a dome in the center of each cup, then pipe the sweet potato cream over it like a Mont Blanc.
    🕒 03:25
12. For garnish, sprinkle black sesame seeds in the center if desired.
    🕒 03:55
13. Spread or pipe the leftover sweet potato cream onto a slice of bread lightly coated with butter.
    🕒 04:35
14. Toast the bread with the piped sweet potato cream in a toaster.
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15. Once the surface is golden brown, sprinkle with black sesame seeds as desired to complete the toasted sweet potato toast.
    🕒 05:10