Sweet Potato Bake

Sweet-Potato-BakeRecipe and photos by Yuko Dobashi

Yield: 8 servings

2 large sweet potatoes, unpeeled, approximately 1 pound
2 tablespoons butter
1 egg yolk
⅓ cup granulated sugar
⅓ cup heavy cream
2 teaspoons vanilla extract
½ teaspoon salt
3 to 7 tablespoons milk (add additional milk to make mixture smooth)
8 paper cupcake liners, flattened into circles
1 egg yolk, lightly beaten
1 tablespoon black sesame seeds

Place potatoes in a large pot and add cold water to about an inch above the potatoes. Bring to a boil and boil for approximately 20 minutes, or until potatoes are fork-tender. Remove from heat and drain.

When potatoes are cool enough to handle, peel the skins, discard and return potatoes to the pot. Add
butter, egg yolk, sugar, cream, vanilla, salt and 3 tablespoons milk to the pot. Mash with a potato masher, adding milk by the tablespoon until smooth
and combined.

Preheat the oven to 400°. Place flattened cupcake liners on cookie sheet. Using two spoons, divide the mixture into 8 equal parts and shape into an oval or boat shape. Place each on its own cupcake paper.

Brush with lightly beaten egg yolk and sprinkle black sesame seeds on top. Bake until golden, approximately 15 to 20 minutes. Remove from oven, place on a cooling rack and cool completely.

Chill in the refrigerator for 6 hours. Best served cold as a dessert. Store in refrigerator for up to 2 days.

 
YukoA native of Tokyo, Japan, Yuko Dobashi is excited to share wholesome Japanese recipes with Edible Omaha’s readers. A food photographer, Yuko loves to travel and try new restaurants. She enjoys the fact that the Omaha food scene is getting more diverse. Yuko earned her Bachelor of Science from the University of Nebraska–Lincoln and her Master of Business Administration from the University of Nebraska–Omaha. She works in Downtown Omaha for a Fortune 500 company. Follow her on Instagram @OmahaEat.

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