Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi

1. 1

   Take 100g of the chestnuts in syrup and 100g of the syrup itself, and puree into a paste in a food mill, blender or food processor.

2. 2

   Peel the sweet potatoes and slice into rounds.

3. 3

   Soak in water to remove any bitterness.

4. 4

   If you have little more sweet potato than the amount in the recipe, it's not a problem.

5. 5

   Put the soaked drained sweet potato into a pot with water to cover.

6. 6

   Add the gardenia seeds, and boil until the sweet potato is tender.

7. 7

   Drain step 3 in a sieve.

8. 8

   Remove the dried gardenia seeds, and pass the sweet potato through a sieve to puree.

9. 9

   Put the sweet potato puree into a pan, and add 100g of the chestnut syrup and the ingredients.

10. 10

    Start heating over low heat.

11. 11

    Cook the puree down till it thickens.

12. 12

    Sprinkle in the salt to finish, and take the pan off the heat.

13. 13

    Add the chestnut paste from step 1 into the step 6 puree and mix.

14. 14

    If it's still too soft, heat it back up for a bit more.

15. 15

    Optionally add about 100 g of whole chestnuts in syrup, and the kuri kinton is finished.

16. 16

    Mix the leftover kuri kinto with whipped cream to make a delicious chestnut cream.

17. 17

    Use on Mont Blanc cakes and more.

* Per serving · 4 servings · Values may vary.

No additional tips available.