Steps

1. Place the sweet potato in a bowl and add approx. 1L of water until the sweet potato is submerged.
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2. Add 1 tsp salt and let it soak for 1 hour. [Key Tip!] Soaking in saltwater seasons the potato and enhances its sweetness. The moisture absorbed through the skin prevents drying during cooking and removes bitterness or astringency near the skin. If you're short on time, 30 minutes is also acceptable.
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3. After 1 hour, remove the sweet potato and pat it dry lightly with paper towels.
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4. Wet a paper towel, wring out excess moisture, and wrap the sweet potato.
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5. Wrap the seasoned sweet potato tightly with plastic wrap and place it on a heatproof dish.
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6. Microwave on 600W for 1 minute 30 seconds. [Key Tip!] Initial high-temperature, rapid heating followed by lower temperature, slow cooking enhances sweetness.
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7. Flip the sweet potato and microwave on 200W for 5 minutes.
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8. Flip the sweet potato again and microwave on 200W for 5 minutes.
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9. Check for tenderness with a skewer and let it rest for about 10 minutes to steam. [Key Tip!] Steaming after microwaving further boosts sweetness.
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10. After 10 minutes, remove the plastic wrap and paper towel, and wipe off any remaining moisture.
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11. Trim the ends of the sweet potato and cut into bite-sized pieces. [Key Tip!] To prevent crumbling, slicing into rounds is recommended over dicing.
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12. Place the cut sweet potato pieces in a bowl and drizzle with 1 tbsp honey, mixing well to coat.
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13. Sprinkle with 3 tbsp kinako and toss to coat evenly. [Key Tip!] Mix gently to avoid breaking the sweet potato pieces.
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14. Trim the ends of the sweet potato and cut into bite-sized pieces, about 1 cm thick.
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15. Arrange the cut sweet potato pieces in a frying pan without overlapping. Add enough water to come halfway up the sides of the sweet potato.
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16. Cover with a lid and bring to a boil over medium heat.
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17. Once boiling, reduce heat to low and steam for 10 minutes with the lid on. [Key Tip!] If the water evaporates before 10 minutes, add a small amount of water.
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18. In a separate bowl, combine 3 tbsp kinako and 2 tsp sugar and mix well.
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19. After 10 minutes, remove the lid and evaporate any remaining moisture.
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20. Turn off the heat and add 10g salted butter, mixing to coat. [Key Tip!] Mix gently to maintain the shape. If melting the butter in the pan is difficult, transfer the sweet potato to a bowl while hot and mix.
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21. Add the sweet potato to the bowl with the prepared kinako and sugar mixture, and toss to coat evenly. [Key Tip!] Be careful not to break the sweet potato while coating.
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