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Hitokuchi Sweet Potato ｜ Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Sweet potato : One large (500-600g)
Fresh cream : 120㏄
butter : 40g
sugar : 50g
Whole egg : 1/2 piece
Vanilla extract : 3 swings
salt : Two knobs

Time required

45minutes

Procedure

1) Heat in the microwave 00:17
Put sweet potatoes cut into 2 cm thick pieces in a heat-resistant dish, sprinkle with water (1: tablespoon: out of the amount), wrap, and heat in a 600 w microwave oven for 7 to 8 minutes until the skewers pass smoothly.
2) Hollow out the contents 00:25
Leave the skin about 8 mm thick, put a spoon to half the thickness and make a round, then put it further down and make another round to hollow out the contents. Take out only the contents and make a total of 150g-200g.
3) Make sweet potato paste 01:15
Put the hollowed sweet potatoes in a pan, crush them firmly with a rolling pin, add half the amount of fresh cream, butter, sugar, whole eggs (1/2 egg), vanilla essence, and salt, then reduce to medium heat and knead constantly. mix. When the butter has melted, add the remaining cream and mix. Heat and mix for about 5 minutes until it is slightly softer than the earlobe.
4) Mold 03:16
Place the hollowed out skin on the foil and add the sweet potato paste with a spoon to mold.
5) Bake in a toaster 03:58
After baking, apply the remaining whole eggs (1/2 egg) twice with a brush and bake in a 1000w oven toaster for 15 minutes.

Point

・ Sweet potatoes that can be eaten as sweet potatoes instead of containers.
・ It's OK if the skewers pass through the heated sweet potatoes!
・ When hollowing out the contents, do not hollow out at once, but if you hollow out in two steps, it will not collapse.
・ Normal sweet potatoes do not use egg whites, but since they are made from whole eggs here, there is no waste.
・ At the time of molding, the skin is firmly piled up so that it will not be separated from the skin when baked.