Roasted Japanese sweet potatoes are hollowed out, filled with a creamy, sweet purée, brushed with egg, and gratinéed in the oven. A comforting traditional dessert.
Ingredients
- 3 pieces Japanese sweet potatoes
- 28 g unsalted butter
- 65 g granulated sugar (white to keep the yellow color)
- 2 pieces egg yolks (for the filling)
- 80 ml heavy cream (30% milk fat)
- 1/2 tsp pure vanilla extract
- 1 piece egg yolk (for the egg wash)
- 1/2 tsp toasted black sesame seeds
Method
- Preheat the oven to 190 °C (375 °F). Wash the sweet potatoes thoroughly and dry them. Wrap each potato in aluminum foil, then prick it a few times with a skewer.
- Bake the sweet potatoes for 50 to 60 minutes, until a knife blade slides in easily. Let them cool slightly, then open the foil. Cut each potato in half lengthwise without damaging the skin.
- Using a spoon, scoop out the flesh, leaving about 5 mm against the skin to form shells. Set aside the 5 best shells. Pass the flesh through a fine sieve or food processor to make a smooth purée.
- Melt the butter in a saucepan over low to medium heat. Add the sweet potato purée and sugar. Mix well. Add the two egg yolks one at a time, stirring quickly so they do not cook.
- Pour in the heavy cream in a thin stream while stirring, then add the vanilla extract. Continue mixing until smooth and creamy. If the mixture is too thick, add a little melted butter or cream.
- Fill the sweet potato shells with the mixture using an ice cream scoop. Smooth the tops into a slight dome. Arrange the shells on a baking sheet lined with parchment paper.
- Brush the top of each potato with beaten egg yolk (for the egg wash). Sprinkle the center with toasted black sesame seeds.
- Place the baking sheet in the middle of the oven and broil (about 250 °C) for 3 to 4 minutes, until the tops are lightly golden. Serve immediately.
Nutrition
Per serving
- Energy
- 203.1 kcal
- Protein
- 4.68 g
- Carbohydrate
- 17.37 g
- Fat
- 12.72 g
- Fibre
- 1.14 g
- Calcium
- 26.94 mg
- Iron
- 0.25 mg
- Magnesium
- 7.25 mg