Noto kintoki Sweet Potato Cakes (Noto kintoki no suiitopoteto)
Transform a Noto kintoki sweet potato into a delectable dessert that's perfect for parties! It's sure to be a hit with kids and adults alike.
Photographed by Takashi Yoshida
Calorie count is per serving.
Ingredients (Makes 2)
- 1 Noto kintoki (approx. 300 g)Note
If unavailable, use a normal sweet potato.
- 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
To add shine.
- Salt, as neededNote
To sprinkle on top.
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, leaving a layer along the skin. Set aside.
Place the scooped out sweet potato (about 200 grams) into a bowl and mash using the backside of a fork.
Combine the sweet potato mash and all the ingredients listed under [A] in a pot and heat. Use a rubber spatula to mix together until the mixture becomes glossy and comes together into one mass.
Fill the potato skins with the sweet potato mixture. Whisk the egg yolk with a small amount of water, then brush it over the surface of the stuffed sweet potatoes.
Bake in the oven at 180°C for 15-20 min, then sprinkle salt on top.