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coris cooking

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Ingredients

sweet potato : 230g
グラニュー糖 : 40g
無塩バター : 15g
生クリーム : 50g
ブランデー : 小さじ1

Time required

35minutes

Procedure

1) make preparations 00:32
Peel the skin of the sweet potato with a peeler.
Trim off about 1cm from both ends and cut into rounds of about 1cm.
Put the sweet potato and water (not listed) in a bowl and let it sit for 10 minutes to remove the bitterness.
2) boil 01:17
Pour 1 into a colander and drain the water.
Add sweet potato and water (not listed) to a pot and bring to a boil over high heat.
Once it boils, reduce the heat to low and simmer for about 15 minutes.
Prick the sweet potato with a bamboo skewer to check for softness.
Turn off the heat, drain in a colander, and drain the hot water (not listed) thoroughly.
3) 仕上げる 02:37
Put Step 2 and granulated sugar in a bowl and mix at low to medium speed with a hand mixer.
Mix everything with a rubber spatula.
Mix at medium speed with a hand mixer.
Mix with a rubber spatula and remove any skin or lumps.
Add unsalted butter and mix.
Add fresh cream and mix.
Add brandy and mix to complete.

Point

・Sweet potato weighs 230g with skin on.
・We use the Tomitsu Kintoki variety of sweet potatoes.
-Salted butter may be used instead of unsalted butter.
・Brandy can be substituted with a few drops of vanilla essence.
・When peeling the sweet potatoes in step 1, be sure to peel them carefully.
- Add plenty of water for both steps 1 and 2.
・Step 3 is to mix the sweet potatoes while they are still warm.
・By stirring the sweet potatoes while they are still warm, you can get a smooth finish without having to strain them.
- Soften or melt the unsalted butter.
- Chill the cream in the refrigerator until just before using.
・When storing in the refrigerator, the sweet potato cream will become a little hard, so it is best to heat it in a 500W microwave for about 30 seconds.