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Recipes
Mishima sweet potato
Easy sweet potato made from Mishima sweet potatoes
- Vegetables
- Confectionery
Ingredients (10 pieces)
| Mishima sweet potato | 300g |
| Unsalted butter (at room temperature) | 30g |
| Granulated sugar | 20g |
| salt | a little |
| Fresh cream (35% milk fat) | 20g |
| commercially available pudding | 1 individual |
| Commercially available candied chestnuts | 10 individual |
| Egg yolk (mix with a few drops of soy sauce) | |
| black sesame seeds | a little |
Method
Wrap the skinned Mishima sweet potato in kitchen paper, soak it with water, and heat it in a 500W microwave for 2 minutes. Then warm it up in thawing mode (170W) for about 25 to 30 minutes.
When it's soft enough to pierce with a bamboo skewer, peel it while it's still hot, put it in a plastic bag, and mash it with your fingers.
Put the butter and ❷ in a bowl, stir, then add granulated sugar, salt, and fresh cream, stir again, and puree until smooth.
Add the pudding to ❸, mix well, then put into a piping bag (star opening).
Place chestnuts in the bottom of an aluminum madeleine mold (about 5cm in diameter) (one chestnut per mold) and squeeze out ❹.
Brush the surface with egg yolk for gloss and sprinkle with sesame seeds.
Bake in the oven at 170°C for 13 to 15 minutes and it's ready!
Key Points
Point ❶
If you heat it slowly at a low temperature, the sweetness of the sweet potato will come out.
Point ❸
It is OK to leave the texture of the potato without pureing it.
*Recipe provided by: Takeshi Shibanuma, creator of the Fujinokuni food capital
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*The recipe is information published in the August 29 issue of the Prefectural Newsletter.
Recommended ingredients from Shizuoka Prefecture
Mishima sweet potato
Mishima sweet potato is cultivated under thorough soil preparation, inheriting the ``Yamakita-in'' brand that once held the title of the best in Japan.
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