Japanese Sweet Potato (Dessert)
When the fall season rolls in, this twice-baked Japanese Sweet Potato dessert brings a nostalgic memory to many Japanese. We mash the baked flesh and broil it in its own shell for a unique presentation. Sweet and creamy, it makes a delicious autumn dessert or snack.
- Prep time
- 30 min
- Cook time
- 1 hr 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Japanese sweet potatoes (Satsumaimo)
- 2 Tbsp unsalted butter
- 5 Tbsp sugar ((to keep the sweet potatoes natural yellow color, use granulated sugar instead of other sugars such as brown sugar))
- 2 large egg yolks
- ⅓ cup heavy (whipping) cream
- ½ tsp pure vanilla extract
- 1 large egg yolk ((the egg yolk acts as a binder as well as additional rich yellow color and custardy taste))
- ½ tsp toasted black sesame seeds
Instructions
- 1
Gather all the ingredients. Preheat the oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
- 2
Wash 3 Japanese sweet potatoes (Satsumaimo) carefully (the skin is edible and very nutritious) under running water. Pat dry with a paper towel.
- 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).
- 4
Put the sweet potatoes in the oven and bake for 50–60 minutes, or until the inserted skewer goes through all the way.
- 5
Carefully open the aluminum foil and cut the sweet potato in half lengthwise. Make sure not to tear the skin.
- 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 5 best-looking shells out of 6.
- 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).
- 8
Continue with the rest of the sweet potatoes. Collect the strained pureéd sweet potato in a bowl.
- 9
In a medium saucepan, heat 2 Tbsp unsalted butter over medium-low heat. Once the butter is completely melted, add the pureéd sweet potato.
- 10
Add 5 Tbsp sugar and mix well together.
- 11
Then, add 2 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.
- 12
Gradually add ⅓ cup heavy (whipping) cream, stirring continuously, and combine well with the mixture.
- 13
Add ½ 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.
- 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).
- 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.
- 16
Place the sweet potato shells on a baking sheet lined with a sheet of parchment paper.
- 17
In a small bowl, whisk 1 large egg yolk and brush the egg wash on the sweet potato mixture.
- 18
Sprinkle ½ tsp toasted black sesame seeds on the center of each sweet potato.
- 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.
- 20
Remove from the oven and serve immediately.