Honey Flavoured Sweet Potato Dessert Recipe by cookpad.japan
Cooking Instructions 1 Peel the sweet potato, and cut into 1 cm thick slices, then soak in water to remove any bitterness. 2 Cook in boiling water for about 15 minutes. (When a bamboo skewer can go through, it's ready.) 3 Drain the water, and mash the sweet potato with a masher. 4 When the potato is mashed into small pieces, add the butter while it's still hot, and mix. 5 Combine the honey and milk. 6 Add the Step 5 mixture into the bowl with the sweet potato and mix. 7 Add the rum and mix some more. 8 Make your preferred shapes, and place them on parchment paper. 9 Brush the egg yolk mixture (1 egg yolk and 1 teaspoon of water) with a spoon. 10 Bake in the oven for 20 minutes at 180°C. Then remove from the oven. 11 While it's still hot, brush with the egg mixture one more time. 12 Bake in the oven for 10 minutes at 200°C until the surface turns golden brown, and you're done. 1 Peel the sweet potato, and cut into 1 cm thick slices, then soak in water to remove any bitterness. 1 Peel the sweet potato, and cut into 1 cm thick slices, then soak in water to remove any bitterness. 2 Cook in boiling water for about 15 minutes. (When a bamboo skewer can go through, it's ready.) 2 Cook in boiling water for about 15 minutes. (When a bamboo skewer can go through, it's ready.) 3 Drain the water, and mash the sweet potato with a masher. 3 Drain the water, and mash the sweet potato with a masher. 4 When the potato is mashed into small pieces, add the butter while it's still hot, and mix. 4 When the potato is mashed into small pieces, add the butter while it's still hot, and mix. 5 Combine the honey and milk. 5 Combine the honey and milk. 6 Add the Step 5 mixture into the bowl with the sweet potato and mix. 6 Add the Step 5 mixture into the bowl with the sweet potato and mix. 7 Add the rum and mix some more. 7 Add the rum and mix some more. 8 Make your preferred shapes, and place them on parchment paper. 8 Make your preferred shapes, and place them on parchment paper. 9 Brush the egg yolk mixture (1 egg yolk and 1 teaspoon of water) with a spoon. 9 Brush the egg yolk mixture (1 egg yolk and 1 teaspoon of water) with a spoon. 10 Bake in the oven for 20 minutes at 180°C. Then remove from the oven. 10 Bake in the oven for 20 minutes at 180°C. Then remove from the oven. 11 While it's still hot, brush with the egg mixture one more time. 11 While it's still hot, brush with the egg mixture one more time. 12 Bake in the oven for 10 minutes at 200°C until the surface turns golden brown, and you're done. 12 Bake in the oven for 10 minutes at 200°C until the surface turns golden brown, and you're done. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sammie's Fried Pickles strawberry margarita cupcakes Ritz Cracker Chicken Encheritos, just like Taco Bell Croque Madame Muffin Sammie's Fried Pickles strawberry margarita cupcakes Ritz Cracker Chicken Encheritos, just like Taco Bell Croque Madame Muffin Scotch Eggs Peruvian Style Roast Chicken The Trick to Making a Beautiful Decorated Cake Foolproof! Chiffon Roll Cake Crispy Crust (Standard Version) Hina Matsuri Cake Strawberry Angel Chiffon Cake No Need to Stir! Frozen Yogurt Non-Oil Yogurt Apple Cake Coffee steak rub Tart Crust with no eggs, no food processor, and no dirty hands Scotch Eggs Peruvian Style Roast Chicken The Trick to Making a Beautiful Decorated Cake Foolproof! Chiffon Roll Cake Crispy Crust (Standard Version) Hina Matsuri Cake Strawberry Angel Chiffon Cake No Need to Stir! Frozen Yogurt Non-Oil Yogurt Apple Cake Coffee steak rub Tart Crust with no eggs, no food processor, and no dirty hands