Smooth Sweet Potato Cream

1. 1

   This time I used two kinds of sweet potato - a normal one and a kogane-sengan.

2. 2

   Steam the sweet potatoes.

3. 3

   I put them in the pressure cooker for 8 - 9 minutes, but you can steam them in the steamer or microwave them, too, to soften them.

4. 4

   Peel the sweet potatoes while they are still somewhat on the hot side.

5. 5

   Put them in the mixer or food processor, along with the milk, and blend until smooth.

6. 6

   Put the mixture from Step 3 in a saucepan, add the sugar, and heat over strong heat.

7. 7

   When it has warmed, reduce the heat to medium and stir until it reaches your desired degree of richness.

8. 8

   Strain it if you want the mixture to be smoother.

9. 9

   You can wrap it up in plastic cling film and store it in the freezer.

10. 10

    I tried using it as a bread filling.

11. 11

    Check out this recipe for my sweet potato buns.

* Per serving · 4 servings · Values may vary.

No additional tips available.