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


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

Mishima sweet potato is cultivated under thorough soil preparation, inheriting the ``Yamakita-in'' brand that once held the title of the best in Japan.