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1
Cut the sweet potato into 2 cm thick round slices.
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2
Soak in water for 5 minutes to remove the bitterness.
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3
Steam in a steamer until it becomes soft.
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4
Alternatively, you can microwave or boil it.
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5
Peel the skin while it's still hot, and strain with a strainer.
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6
When you are not squeezing out the batter from an icing bag into the cups, you can mash in a food processor or in a bowl.
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7
Transfer the strained sweet potato into a pot.
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8
Add the white sugar, and mix with a wooden spatula.
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9
Add the butter, egg yolk, and a pinch of salt, then mix.
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10
Pour in the milk and heavy cream, and knead the batter.
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11
You can substitute heavy cream with milk.
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12
The batter consistency differs depending on the sweetness and the water content of the sweet potato.
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13
If it's too dry, add more heavy cream.
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14
Knead the batter over the heat, and make it smooth.
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15
When the bottom of the pot starts to sizzle, and the batter comes off the pot easily, turn off the heat.
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16
Preheat the oven for 200C.
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17
Transfer the batter into the icing bag, and squeeze it out into cups.
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18
You can also put spoonful of batter in them.
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19
Sprinkle with cinnamon powder, almonds, and black sesame seeds on top, and bake in the oven.
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20
Bake for 10 minutes at 200C until browned.
