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1
Peel the sweet potatoes rather thickly, and cut tinto 1 cm cubes.
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2
Leave to soak in water.
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3
(You should be left with about 700 g of sweet potato after peeling them).
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4
Drain the sweet potato cubes, cover with plastic wrap and microwave for 8 minutes (if using a 500w microwave).
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5
Whilst they are still hot, strain the sweet potatoes through a strainer (you can use a cheap 100 yen sieve).
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6
To prevent the sweet potatoes from cooling, keep them wrapped and pass them through the strainer in small batches.
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7
This is what the sweet potato should look like once it's been sieved.
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8
I just threw away any hard bits that didn't go through.
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9
Add butter and sugar to a pan and melt them together over low heat.
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10
Just before the mixture comes to a boil, stop the heat.
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11
Once the sugar has more or less melted go on to the next step.
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12
Add the sweet potatoes, cream and brandy to the pan.
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13
Add the milk bit by bit and keep mixing until it reaches the consistency of anko (sweet bean paste, rather like stiff mashed potatoes).
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14
Shape the mixture into little barrel shapes and place into aluminium foil cups.
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15
Glaze with beaten egg and bake for roughly 15 minutes in an oven preheated to 200C.
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16
Place the baked snacks on a cooling rack, wrap and leave to cool.
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17
(Make sure the sweet potato does not dry out too much while baking.)
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18
Done!
