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1
Slice the sweet potatoes and peel.
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2
Soak in water to get rid of the bitterness.
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3
Arrange the sweet potato slices on a heat-proof dish in a single layer.
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4
Cover with cling film and heat in a 600W microwave for 10 minutes.
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5
They are done when the potato slices are dark yellow and tender.
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6
If still hard, put back in the microwave.
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7
Put the sweet potato slices into a large bowl and add the room temperature butter and sugar.
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8
Use the residual heat of the sweet potatoes to melt the butter and sugar.
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9
Roughly crush the mixture with a plastic spatula and then switch to a hand mixer or food processor.
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10
Blitz the mixture until smooth with a hand mixer.
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11
Add the beaten eggs (2 whole + 1/2) and mix well.
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12
Stir in the heavy cream and mix.
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13
The batter is ready when the mixture is very smooth and creamy.
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14
Shape the round paper cases into oblong rectangles, or use as is, and pipe the batter vertically as if it's soft ice cream.
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15
Set a star-shaped nozzle to a piping bag and put the batter in the bag.Twist the end of the piping bag so as not to let the batter leak.
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16
Start to pipe the batter.
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17
For the first layer, pipe the batter in a zigzag lengthwise.
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18
For the second layer, pipe the batter in overlapped circles.
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19
Mixt the beaten egg (1/2) and 1 teaspoon of water and brush the mixture on top gently.
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20
Do not damage the piped shape of the sweet potatoes.
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21
Sprinkle with black sesame seeds and bake in the oven preheated to 200F Celsius for 25 minutes, until nicely golden browned.
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22
Transfer to the dish and serve.
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23
It is very tasty while warm but when cooled it is very moist and richer.
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24
This is a close-up photo.
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25
It looks like this when sliced
