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1
Peel the sweet potatoes thickly and leave to soak in water to take away the bitterness.
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2
Boil the sweet potatoes until soft, then drain.
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3
Add all of the listed ingredients, except for the ingredients marked with and the black sesame seeds, and blend together in a food processor until smooth.
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4
Add the mixture to a large piping bag, fitted with a star-shaped nozzle and pipe into aluminium cases.
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5
At this point, please leave the snacks to chill in the refrigerator for over 1 hour.
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6
This will mean that your piped lines won't crumble when glazing with a brush for Step 6.
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7
Preheat the oven to 220C.
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8
Coat the snacks with the glaze using a brush and sprinkle ome black sesame seeds.
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9
Lower the heat of the oven to 200C and bake on the top shelf for roughly 20 minutes.
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10
They're baked when they turn a lovely golden colour.
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11
This is a cross-section of how they should look inside The middle looks so moist.
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12
I also like how they're tiny enough to eat in one bite.
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13
If the nozzle clogs up with potato whilst piping, simply use a toothpick to pry it loose.
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14
A matcha spoon actually works best for this.
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15
If you don't have a star-shaped nozzle, feel free to just cut a corner out of a piping bag to pipe.
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16
This is how they turn out without using a nozzle on the piping bag.
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17
I've not bothered putting them in aluminium cases either.
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18
You don't have to use black sesame seeds if you don't want to either.
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19
They also look pretty funky in boat-shaped cups.
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20
Try holding the piping bag so that the mixture comes out of the nozzle slightly diagonally and move it back and forth.
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21
To get an eliptical shape, make sure to pipe plenty in the middle.
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22
The water content of the potatoes will change depending on the potato so start by only adding 30 ml of cream, then see if you need to add more.
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23
If you use baked sweet potatoes, the mixture will become nice and smooth with hardly any cream.
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24
They'll also still be sweet even without using too much sugar.
