This recipe creates a rich and luxurious sweet potato dessert without using heavy cream. By maximizing the natural sweetness of sweet potatoes in a rice cooker and using a special technique to reduce milk, we achieve a deep, creamy flavor. It's a simple mash-and-bake recipe, perfect for snacks or dessert.
Ingredients
Main Ingredients (8 servings)
- Sweet Potatoes 500g
- Milk 100ml
- Unsalted Butter 25g
- Sugar 2 tbsp
- Sweetened Condensed Milk 2 tbsp
- Egg Yolks 2
- Vanilla Essence 3-5 drops
Seasonings
- [A] Egg Yolk
- [A] Water 1/2 tsp
Steps
- Cut off both ends of the sweet potatoes and chop them into irregular pieces.
- Place the chopped sweet potatoes in a bowl, soak them in water for 5 minutes to remove bitterness.
- Drain the sweet potatoes and place them in the inner pot of your rice cooker. Add 100ml of water (not part of the ingredients) and select the 'regular cook' setting.
- After cooking, keep the sweet potatoes in the rice cooker on the 'keep warm' setting for 30 minutes.
- Pour 100ml of milk into a small saucepan and bring it to a boil over medium heat.
- Once boiling, reduce the heat and simmer for 3 minutes, stirring constantly. (Key Tip!) Reducing the milk adds richness, resulting in a creamy texture even without heavy cream. Reduce it until it's about 70ml in volume.
- Remove the sweet potatoes from the rice cooker after they've been kept warm. Peel them while they are still hot.
- While the peeled sweet potatoes are still warm, add 25g of unsalted butter and mash them thoroughly.
- Next, add 2 tbsp of sugar and mash until there are no lumps. (Key Tip!) Add sugar while the potatoes are warm, as it won't dissolve easily if added when cold.
- Add 2 tbsp of sweetened condensed milk and mix well.
- Add the reduced and cooled milk and mix until smooth.
- Add the 2 beaten egg yolks and mix to enhance the richness.
- Finally, add 3-5 drops of vanilla essence and mix.
- Wet your hands with water, take a portion of the dough, and shape it into a boat-like cup, pressing out any air.
- In a separate bowl, prepare the egg wash for glazing. Mix the beaten egg yolk with 1/2 tsp of water to thin it out. (Key Tip!) Applying egg yolk directly can result in a thick, uneven finish, so diluting it with a little water before brushing is recommended.
- Place the shaped sweet potatoes on a baking sheet and generously brush the surface with the egg wash.
- Bake in a preheated oven at 200℃ (392℉) for 13-15 minutes, or until golden brown.
- Once baked, let them cool slightly before serving. Enjoy!
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。