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1
Peel the sweet potato thickly.
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2
A 600 g sweet potato it will be about 500 g after peeling.
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3
Put the peeled sliced sweet potato in a bowl.
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4
Soak the sweet potato in several changes of water until the water is clear.
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5
Once the water is clear, leave it to soak for 10 minutes to get rid of any bitterness.
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6
Drain.
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7
Put the sweet potato slices in a single layer without overlapping in a heatproof container, and cover with plastic wrap.
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8
Microwave for about 8 minutes at 600 W until tender.
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9
Transfer to a bowl, and add the butter while the sweet potato is still hot.
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10
Mash with a stand mixer.
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11
When the butter has melted from the heat of the potato and there are no more lumps, the mash is done.
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12
Add the ingredients and blend again, until everything is mixed together and glossy.
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13
With this ratio of ingredients, the cream will be of the consistency that won't stick to your hands.
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14
It's possible to form it into any size and shape you like.
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15
I formed it into 30 g balls this time to fit into the paper cups.
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16
Drop the balls into the paper cups.
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17
Brush the surfaces generously with egg wash, and top with black sesame seeds.
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18
Bake in a preheated 200C oven for 15 minutes, until they are golden brown on top.
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19
I recommend packing them in a box like this to give as a gift.
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20
Because of the lemon flavor, they taste delicious even when cold.
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21
Enjoy these slightly refreshing sweet potato sweets!
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22
To bake 10 11.5 x 5 cm tarts: Put the cream in lightly buttered tart molds, smooth out the surface, and bake for 15 minutes at 200 C.
