50 ml milk (add gradually — depends on the moisture of your potato)
1 egg yolk (for the egg wash)
Directions
Wash the sweet potatoes and wrap each in aluminum foil, then bake at 320°F for 60–80 min depending on size — they're ready once a toothpick or fork slides through easily.
Scoop the flesh into a bowl and mash it.
Mix in the butter, sugar, and milk. Add the milk gradually, adjusting to the potato's moisture and the consistency you like.
Strain the mashed mixture for an extra-smooth texture.
Take a large spoonful and shape into little ovals.
Brush the tops with the egg yolk wash.
Bake at 390°F for about 10 min, or until the surface has browned.
Enjoy!
The classic Japanese sweet-potato dessert — warm, comforting, lightly sweet. Recipe transcribed from @mihomade_'s reel.
