Sweet Potato Treats
Living in a dorm like mine you get to meet a lot of diverse people. It’s always interesting to walk into the kitchen to see what someone is making for lunch or dinner. Often times it’s something exotic smelling, an old recipe from someone’s mom or grandmother, and others times you are struck with a smell so familiar that you can feel like you’re at home.
The following recipe is from a friend of mine who is an international student from Japan. I came back one weekend from being home and she offered me some of these little potato treats and at once I was addicted. They have the perfect creamy texture in your mouth once you bite into their tender outer shell. The taste is somewhere in between a custard and a puree. It has the wonderful aroma of sweet potatoes and is just sweet enough that just one or two or three or four is simply not enough.
Sweet Potato Treats
1 large sweet potato
1/2 stick of butter
3 tablespoons of sugar
3 tablespoons of milk
1 egg yolk
1 egg yolk for brushing
1. Preheat oven to 360 to 375 degrees. Peel and slice sweet potatoes into small rounds. Soak sweet potatoes in a bowl of water for 10 to 15 fifteen minutes to get rid of the bitterness.
2. In a pot of water, boil sweet potatoes until they are soft enough to mash. Drain water but keep the sweet potatoes in the pot. Add butter and mash.
3. Add sugar and milk and mix well. On medium heat, cook the mashed potatoes until they are a firm consistency, about 10 to 15 minutes.
4. Remove from heat and let mixture cool for about 5 minutes. Then add 1 egg yolk, mix well.
5. Form mashed sweet potato mixture into 1-inch mounds, flatten slightly. Brush with additional egg yolk.
6. Bake for 35 minutes or until golden brown.
One large sweet potato can make about 10 to 12 little treats. The conversion for this recipe is easy as it’s simply one egg yolk per one large sweet potato. For this particular recipe, we used unsalted butter but using salted butter might add a nice saltiness that will complement and enhance the natural sweetness. The key to this recipe is to not make it too sweet. You want to taste the sweetness that is already there in the sweet potatoes.
To form the little portions you can either use a spoon or, by cutting a little hole from the corner of a ziploc bag, you can pipe the portions onto the baking sheet. In the future, I might sprinkle on some sugar on top of the mounds for a nice shiny finish, some extra sweetness, and carmelization.