Suito Poteto (Japanese Sweet Potato Cakes)

Ingredients

• 550 g purple sweet potato (purple skin with white flesh only; weight range 500-600g)
• 2.5 tbsp maple syrup (2-3 tablespoons depending on desired sweetness)
• 2 tbsp salted butter
• 1 tsp vanilla extract
• 1 egg (whisked for egg wash)
• 1 tsp mirin (for egg wash)
• black sesame seeds (for sprinkling)

Steps

1. 1

   Peel the sweet potatoes and cut them into chunks.

2. 2

   Place the sweet potatoes in a pot of water and boil until they are soft and easily pierced with a fork.

3. 3

   Drain the sweet potatoes and mash them while they are still hot until completely smooth. Use a stick blender for the best results to avoid lumps, though hand mashing is possible.

4. 4

   Add the maple syrup, vanilla extract, and salted butter to the mashed potatoes. Mix until well combined and the butter has melted into the mixture.

5. 5

   Place the mixture in the fridge to chill for 30 minutes to allow it to firm up for shaping.

6. 6

   Preheat your oven to 185°C (365°F).

7. 7

   Shape the chilled mixture into little sweet potato-shaped ovals and place them on a baking tray lined with parchment paper.

8. 8

   In a small bowl, whisk together the egg and mirin.

9. 9

   Brush the tops of the shaped sweet potatoes with the egg and mirin mixture, then sprinkle with black sesame seeds.

10. 10

    Bake in the oven for 20-25 minutes until the tops are golden brown.

11. 11

    Enjoy straight away while warm, or store in the fridge for a few days and reheat before serving.

Notes

The author emphasizes using purple skin, white flesh sweet potatoes (often called Japanese sweet potatoes) for the best flavor. They can be served warm with tea or topped with vanilla ice cream.

Nutrition per serving

• dessert
• snack
• Japanese
• vegetarian
• baked
• sweet potato