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.

Noto kintoki Sweet Potato Cakes (Noto kintoki 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 Noto kintoki (approx. 300 g)
    Note

    If unavailable, use a normal sweet potato.

  • [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

    To add shine.

  • Salt, as needed
    Note

    To sprinkle on top.

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, leaving a layer along the skin. Set aside.

3

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

4

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.

5

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.

6

Bake in the oven at 180°C for 15-20 min, then sprinkle salt on top.