Noto-kintoki Sweet Potato Cakes (Notokintoki no suiitopoteto)

Noto-kintoki Sweet Potato Cakes (Notokintoki no suiitopoteto)
Photographed by Takashi Yoshida


Recipe by
Hironobu Tsujiguchi

Difficult

Vegetables

Desserts

Party

590kcal

40minutes

Calorie count is per serving.

Ingredients (Makes 2)

  • 1 sweet potato (approx. 300 g)
  • [A]

    • 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 needed
    Note

    For adding shine.

  • Salt, as needed
    Note

    For topping.

Directions

1

Wrap the sweet potato in plastic wrap, and microwave at 600 W for 3 min.

2

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.

3

Place the scooped out sweet potato (about 200 grams) into a bowl and mash using the backside of a fork.

4

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.

5

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.

6

Bake in the oven at 180°C for 15 to 20 min, then sprinkle salt over it.