Noto-kintoki Sweet Potato Cakes (Notokintoki no suiitopoteto)
Photographed by Takashi Yoshida
Calorie count is per serving.
Ingredients (Makes 2)
- 1 sweet potato (approx. 300 g)
- 80 ml fresh cream (45% fat)
- 40 g butter (unsalted)
- 40 g granulated sugar
- 15 g egg yolk
- 10 g honey
- A pinch of salt
- Egg yolk, as neededNote
For adding shine.
- Salt, as neededNote
Wrap the sweet potato in plastic wrap, and microwave at 600 W for 3 min.
Once the sweet potato has softened, cut in half along its length. Use a spoon to scoop out the inside, making sure to leave enough of a margin on the skin. Reserve the skin.
Place the scooped out sweet potato (about 200 grams) into a bowl and mash using the backside of a fork.
In a pot, combine the sweet potato mash and all the ingredients listed under [A], then heat. Use a rubber spatula to mix, and keep kneading until the mixture begins to glaze and comes together in a mass.
Stuff the sweet potato mixture into the potato skin. Add a small amount of water to the egg yolk and mix well, and brush on the surface of the stuffed sweet potato with the egg yolk.
Bake in the oven at 180°C for 15 to 20 min, then sprinkle salt over it.