Japanese sweet potato dessert

Updated at: Fri, 19 Jul 2024 00:41:26 GMT

Step 1

Gather all the ingredients. Preheat the oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).

Step 2

Wash Japanese sweet potatoes (Satsumaimo) carefully (the skin is edible and very nutritious) under running water. Pat dry with a paper towel.

Step 3

Wrap each sweet potato with a sheet of aluminum foil. Poke a few holes in the potatoes with a skewer (for steam to escape).

Step 4

Put the sweet potatoes in the oven and bake for 50–60 minutes, or until the inserted skewer goes through all the way.

Step 5

Carefully open the aluminum foil and cut the sweet potato in half lengthwise. Make sure not to tear the skin.

Step 6

While it’s hot, scoop out the flesh with a spoon, leaving a ¼-inch (5-mm) wall around the edges to create a shell. We use the shells to stuff the sweet potato pureé later on, so be careful not to break the wall. You will only use the 10 best-looking shells out of 12.

Step 7

Transfer the sweet potato flesh onto a fine-mesh sieve and strain the flesh by pressing it with a wooden spatula. Alternatively, you can put the flesh in a food processor and make a pureé (you may need to add a tiny bit of water if the sweet potato flesh is too dense).

Step 8

Continue with the rest of the sweet potatoes. Collect the strained pureéd sweet potato in a bowl.

Step 9

In a medium saucepan, heat 4 Tbsp unsalted butter over medium-low heat. Once the butter is completely melted, add the pureéd sweet potato.

Step 10

Add 10 Tbsp sugar and mix well together.

Step 11

Then, add 4 large egg yolks one at a time and quickly incorporate into the sweet potato mixture so the egg doesn’t become cooked and scrambled. Keep stirring.

Step 12

Gradually add 2/3 cup milk cream, stirring continuously, and combine well with the mixture.

Step 13

Add 1 tsp pure vanilla extract and mix until the mixture is smooth and creamy. If the mixture turns into a big lump and not the silky texture, you can add more melted butter and/or heavy cream to loosen up. Turn off the heat.

Step 14

Scoop the mixture into the sweet potato shells. I use a cookie dough scooper to make the job easier (this is great for portion control, too).

Step 15

Using an offset spatula (or a silicone spatula), smooth out the surface of the filling, creating a gentle slope in the center of the sweet potatoes

Step 16

Place the sweet potato shells on a baking sheet lined with a sheet of parchment paper.

Step 17

In a small bowl, whisk 2 large egg yolk and brush the egg wash on the sweet potato mixture.

Step 18

Sprinkle 1 tsp toasted black sesame seeds on the center of each sweet potato.

Step 19

Position the rack in the middle of the oven. Broil on Medium (500ºF/250ºC) for 3–4 minutes, or until the top starts to brown a little bit.

Step 20

Remove from the oven and serve immediately.

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