• Sweet potato200g
• Sugar20g
• Heavy cream20g
• Egg yolk1/2

1. 1

   Wash and peel 200g of sweet potato, cut into small pieces, and soak in lightly salted water for about 3 minutes.

2. 2

   Boil the sweet potato until tender.

3. 3

   Place the cooked sweet potato into a bowl with 20g of sugar and mash together.

4. 4

   Add 20g of heavy cream and mix well until smooth and creamy.

5. 5

   Shape the mixture, brush the surface with 1/2 egg yolk, and bake in an oven at 200℃ for 20 minutes.

6. 6

   Once baked, they're ready to serve! For an extra smooth texture, press the mixture through a fine sieve before shaping.

7. 7

   If the surface lacks shine, brush a thin layer of jam over the top after baking to give a beautiful glossy finish.

8. 8

   Depending on the moisture content of the sweet potato, the shaped pieces may crack. If this happens, add a little more heavy cream to the mixture.

9. 9

   If you feel the sweetness isn't quite enough, taste the mixture before shaping and add more sugar to your liking.

Sieving is optional — the dessert turns out delicious either way, and keeping the natural texture of the sweet potato is highly recommended. You can substitute heavy cream with regular milk or soy milk, but heavy cream gives the richest, creamiest result.

• Calories190 kcal
• Protein2.1 g
• Fat5.2 g
• Carbs34 g
• Sodium0.1 g