Sweet Potato from Japan

Ingredients for 1 servings:

• 62 g butter
• 38 g sugar
• 20 g egg(s)
• 15 g almond(s), finely ground (almond powder)
• 100 g flour
• ½ g baking powder
• 500 g sweet potatoes
• 50 g butter
• 100 g sugar
• 40 g egg yolk
• 10 ml rum
• 1 egg yolk
• some honey

Instructions

Working time approx. 2 hours; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

It is often eaten in Japan during the fall. It is a typical Japanese sweet. Makes about 15 pieces.

Steam the sweet potatoes for 25 minutes, then peel. Mash the peeled sweet potatoes in a bowl. Mix the flour and baking powder and sift. The potatoes can also be baked in the oven (at 180°C for about 40 minutes). Wrap the potatoes in aluminum foil. For the dough, cream the butter in a medium bowl until light and fluffy, then add the sugar and mix with a whisk. Add the almond powder and then the eggs and mix. Stir in the flour mixture and knead. Refrigerate the dough. The dough will be very soft after kneading and will not roll out. Roll out the chilled dough to a thickness of about 3 mm. Cut out using a cookie cutter (about 6.5 cm in diameter). Bake in an oven preheated to 170°C (convection oven) for 12 minutes. Mix the mashed sweet potatoes, butter, sugar, egg yolks, and rum well in a bowl. Layer the sweet potato mixture on top of the baked dough. If you prefer, you can also use a piping bag. Mix the honey with the egg yolk. Brush the mixture over the sweet potato mixture and bake for 15 minutes in an oven preheated to 200°C (fan oven).