Enjoy the "Sanpi Ryohran" restaurant flavor in your own kitchen with Chef Kasahara's signature sweet potato recipe. Its creamy texture and natural sweetness are truly captivating. Try recreating this restaurant-quality dish at home!
Ingredients
Main Ingredients (3-4 servings)
- Sweet Potatoes Approx. 500g (about 1.1 lbs)
- Butter 30g (2 tbsp)
- Sweetened Condensed Milk 2 tbsp
- Milk 2 tbsp
- Brown Sugar (Kibi Sugar) 2 tbsp
- Egg Yolks 2
- Egg Yolk 1
- Vegetable Oil (for greasing)
Seasonings
- [A] Mirin (Sweet Rice Wine) 1/2 tsp
Steps
- Wash the sweet potatoes. Keep the skin on and bake them in a 200°C (390°F) oven for about 1 hour. This step is key to maximizing their natural sweetness. Adjust baking time based on potato size and oven performance.
- While the baked sweet potatoes are still hot, carefully peel them (use gloves to avoid burns). Measure out 400g (about 0.88 lbs) of the flesh.
- Place the measured sweet potato flesh into a bowl. Add 30g (2 tbsp) of butter and mash them together while still hot. This ensures the butter melts easily, creating a smooth dough. If you don't have a masher, use a wooden spoon to thoroughly mash the potatoes.
- Add 2 tbsp of sweetened condensed milk and 2 tbsp of milk to the mashed sweet potatoes. Mix until the mixture is smooth and well combined.
- Taste the mixture. If it's not sweet enough, add 2 tbsp of brown sugar (kibi sugar) and adjust to your preferred sweetness. Kibi sugar provides a gentle sweetness that pairs well with sweet potatoes, but regular sugar can also be used.
- Add 2 egg yolks and mix thoroughly until fully incorporated.
- Transfer the mixed dough to a frying pan. Cook over low heat, stirring constantly with a wooden spoon to evaporate moisture. This process cooks the egg yolks and thickens the dough. Be careful not to burn it; cook gently as if you're just setting the egg yolks until the dough comes together.
- Move the cooked dough to a tray and spread it thinly to cool down to room temperature.
- Once cooled, lightly grease your hands with vegetable oil. Divide the dough into portions of about 50g (approx. 1.7 oz) each, then roll them into balls and shape them as desired.
- In a separate bowl, whisk together 1 egg yolk and 1/2 tsp of mirin (sweet rice wine). Adding a little mirin to the egg yolk helps create a beautiful golden-brown color and a glossy finish.
- Brush the surface of the shaped sweet potatoes with the egg yolk and mirin mixture. Bake in a toaster oven for about 5 minutes, or until a nice golden-brown color appears. Since the inside is already cooked, the goal here is to achieve an appealing baked exterior.
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