Ingredients
1 medium Sweet potato
30 grams Butter (or margarine)
100 ml Heavy cream
1 few drops Vanilla extract (optional)
1 Egg yolk
Method
Sources
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Organize pot lids vertically — saves cabinet space
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Organize pot lids vertically — saves cabinet space
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peel the sweet potatoes and soak in water. drain, and pat dry. you could use the skin to make some kinpira, if you wish. put the peeled potatoes into a pan and add plenty of water to soak. boil until a skewer goes through easily. drain the water and heat until all water is reduced. remove from heat. add butter and press through a strainer while they're still hot. this process is the key to make really smooth sweet potatoes. mix in the sugar and heavy cream in small batches. (if you have a blender, use it to do everything in one go.) when mixed thoroughly, add the vanilla extract and mix quickly. when it's smooth like the batter in the photo, transfer into a piping bag and squeeze into aluminium liners or cups for bentos. you can drop them in with a spoon as well. brush with beaten egg yolks. bake for 10 minutes in a 230c preheated oven. you could use the remaining egg whites to make soup. you could top them with some ice cream while they're still hot or chill to eat after you take a bath.