Introduction
If you are an expert in making recipes and you are looking for a recipe that is very good, then today I will tell you about a recipe that is excellent.japanese sweet potato dessertIts name is Japanese sweet potato.japanese sweet potato dessert It is very sweet and has a very good taste. Today I will share its recipe with you.
What’s so special about Japanese sweet potatoes?
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A major difference between Japanese sweet potatoes is texture; American sweet potatoes have a moisture content of 77 percent, making them quite moist,japanese sweet potato desserttwhile Japanese potatoes are drier, with a moisture content of about 70 percent.
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How to eat a Japanese sweet potato?
My go-to way of eating a Japanese sweet potato is slathered with avocado, sprinkled with coarse sea salt, andjapanese sweet potato dessert then topped with steamed greens or broccoli and fresh sunflower sprouts
The Origins of Sweet Potato
Sweet potatoes (desserts) did not gain popularity until after the war, when famous confectionery stores began selling their own versions of the dessert. One of the stores that influenced the rise in popularity of sweet potatoes was the famous bakery “Donq”, which released “Matsuzo Poteto”, created by Matsuzo Inoue, in 1949.japanese sweet potato dessert
Since then, sweet potatoes have become a favorite dessert throughout Japan and are usually available as a seasonal product sold in the fall.
Although the exact origin is still unclear, japanese sweet potato dessert it is believed that the dessert known as “sweet potato” appeared in Japan sometime during the Meiji period japanese sweet potato dessert(1868-1912) and was made by mixing baked sweet potatoes with eggs and sugar, then serving them in their original skins.
What is “Sweet Potato
One dessert that really embraces satsumaimo is “sweto potato” which is how Japanese speakers pronounce the word “sweet potato”. Before you ask, yes, the dessert is literally just called “sweet potato”, not sweet potato cake or anything like that. japanese sweet potato dessert
Fall is a favorite time of year for many people (including me!) and no fall in Japan is complete without the appearance of the famous “satsumaimowhich is known in English as “Japanese sweet potato”. Satsumaimo is very versatile and can be used in savory dishes like tempura as well as sweets like “daigaku amu” (candied sweet potato).
Made with mashed sweet potatoes mixed with cream, butter and sugar, these little cake-like desserts are shaped into small sweet potatoes then washed with egg and toasted or baked. The rich flavor and soft creamy texture are truly something specialjapanese sweet potato dessert
How to bake Japanese potatoes
Place the potatoes on a parchment-lined baking sheet or directly on the oven rack.japanese sweet potato dessert Bake for 75 minutes for medium-sized potatoes (60 minutes for small Japanese sweet potatoes; 85-90 minutes for large ones). Turn off the oven and place the potatoes in the oven, door ajar, for 45 to 60 minutes.japanese sweet potato dessert
Can you air fry sweet potatoes
Preheat the air fryer to 400°F.japanese sweet potato dessert
Use a fork to prick the sweet potatoes. Place them in the air fryer basket and air fry for 40 to 55 minutes, or until the inside is puffed up and tender when pierced with a fork.
Slice each potato, fluff the inside, and serve with salt, pepper, and desired toppings.
Why do sweet potatoes turn black in air fryer
Sweet potatoes have a higher sugar content than standard potatoes, and they caramelize when cooked in an air fryer.
Adjust the Recipe Based on Weight
I’ve created this easy chart for you to follow, so choose the weight closest to your sweet potato. Here are my measurements based on sweet potatoes with the skin still on.
- Sweet potato 250g 350g 450g
- Castor sugar 20g 30g 40g
- Honey 1 tsp 1 1/2 tsp 2 tsp
- Marin 1/8 tsp 1/4 tsp 1/4 tsp
- Unsalted butter 16g 24g 32g
- Double cream 1 tbsp 1 1/2 tbsp 2 tbsp
- Vanilla essence 1/8 tsp 1/4 tsp 1/4 tsp
Japanese sweet potato Tips or Steps
1. Peel and slice
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Start by preparing the sweet potato. Peel the skin and cut into pieces. I recommend cutting the larger slices in half so they cook evenly.
2. Soak
Next, place the pieces in a microwave-safe bowl and fill it with cold water and a pinch of salt. This helps remove excess starch and prevents discoloration. Let them soak for about 5 minutes, no more than 10.
3. Cook the Sweet Potato
I recommend using the microwave for the best results with this recipe. When the sweet potato is microwaved, it won’t be as soft and sweet as if it were baked, but it’s quick and easy to make after mashing it and mixing it with the other ingredients. Since we’re adding sugar and cream anyway, I don’t feel guilty about skipping the baking this time.
There are many ways to cook sweet potatoes, and baking them at a low temperature in the oven is known to bring out the sweet potato’s natural sweetness and creamy texture. However, this recipe makes the cooked sweet potato too soft and difficult to shape, and it also takes a long time to cook.
4 Mash
Masher – The good old fashioned way is to just use a potato masher (or a fork – although it’s a bit more work).
Potato ricer – If you’re lucky enough to own this utensil you can make short work of the mashing and get an extra smooth result.
Food processor – Blending potatoes in a food processor is super quick and easy, I recommend adding all the ingredients together to loosen the mixture so your food processor doesn’t have to work too hard.
5. Add the Other Ingredients
Add the butter, sugar, honey, margarine, vanilla essence, and cream while the mashed sweet potato is still warm. This will melt the sugar and butter, making it easier to combine everything with a silicone spatula.
6. Shape
If you are a perfectionist, you can weigh the mixture using a scale and then divide it precisely. Each portion uses approximately 50 grams of mixture. Alternatively, you can divide it approximately by eye.
7. Egg Wash and Bake
Beat the egg yolk in a bowl and brush each sweet potato generously with the egg yolk. (You can use a pastry brush (affiliate link), the back of a spoon, or your finger.) Make sure you get all the way around so that no white parts are visible.
8. Cool
Place the baked sweet potatoes on a wire rack and let them cool. I personally like to chill them in the refrigerator before eatin
but they can be enjoyed warm too
Conclusion
If you encounter any difficulties in today’s recipe, you can re-read my article and comment on it so that I can guide you again. If you encounter any difficulties in the Japanese Sweet Potato Recipe, please comment on it. Thank you.