Vol.8: Taste of Fall with Sweet Potato!

Posted by Mai Daimonji on

 

Hi everyone! I hope you are enjoying the fall season. The weather has been cooler in Hawaii recently, so I've been wearing sweaters and hoodies. My friends and family seemed to be enjoying fall scenery, food, drinks, and fashion. As I mentioned in a previous blog, fall is my favorite season. This season made me miss Japan most. 

Do you know why? FOOD!!!! Fall is when we have the most wonderful food to enjoy. If you have ever traveled to Japan, I know the food is what you will miss the most. Sweet potato dishes are one thing I miss a lot about Fall since they are typically harvested in fall or winter. Sweet potatoes are found in so many dishes in Japan. 

In the fall season, Japanese Sweet Potato Cake is everyone's favorite dessert in Japan. I used to enjoy eating it. I feel and taste autumn when I eat it. Today, I want to share a special recipe with you! You can enjoy sweet potatoes several ways. With this Sweet Potato Filling Recipe, you are able to enjoy 4 different styles of dessert - the one in cake as a Japanese traditional sweets, pie, danish and tart! This is so easy to make and a perfect dessert for the upcoming Halloween too! 

I hope you enjoy this recipe and taste fall

 

 

★  Sweet Potato Filling (to use for all 4 styles of desserts)

 

Ingredients

  • 2 cups sweet potato; cooked and mashed
  • 2 Tbsp butter; cut into cubes
  • 4 Tbsp sugar

 

Direction

  1. Cut sweet potatoes into slices and put them in a pot with enough water to cover them. Place over heat.
  2. Cover with lid and boil over medium-low heat until soft enough to pierce.
  3. Put the sweet potatoes into a bowl and mash.
  4. Add cubed butter and sugar. (The butter will melt as you mix in with the hot potatoes).

 

 

Sweet Potato Cake (6 cakes)


Ingredients

★  1 cup of sweet potato filling 

  • Sesame or chia seeds to sprinkle in the middle
  • Egg yolk for brushing

 

Directions

  1. Preheat oven to 400F
  2. Using an ice cream scooper, scoop sweet potato filling and use plastic gloves or saran wrap to mold into a potato shape. Place onto a parchment-lined baking tray. 
  3. Lightly brush with egg yolk. 
  4. Sprinkle sesame seeds or chia seeds into the middle.
  5. Bake for 15 minutes or until the color turns light brown.

 

Sweet Potato Pie, Tart & Danish 

 

 

Ingredients

★  Sweet potato filling (Pie: 4 Tbsp / Danish: 2 Tbsp per danish)

  • 1 sheet of puff pastry  
  • Sesame or chia seeds to sprinkle in the middle
  • 1 egg mixed with 1 Tsp water for brushing (to use for other desserts)

 

Directions for Sweet Potato Pie

  1. Cut the puff pastry sheet in half. Use the first half and cut into two long strips
  2. Spread sweet potato filling in the middle of the first sheet
  3. Place the second strip on top of the first sheet 
  4. Seal the edges using a fork.
  5. Cut slits in the middle to allow heat to escape during baking
  6. Brush with egg mixture and sprinkle seeds in the middle
  7. Bake at 375F or until light brown.

 

Directions for Sweet Potato Danish

  1. Using the second half of puff pastry, cut into 4 rectangles
  2. With a paring knife, lightly score a border around the entire edge of the rectangle, about ¾ away from the edge. (This will allow the outside border to rise over the filling). 
  3. Spread sweet potato filling in the middle of each rectangle
  4. Brush edge with egg mixture and sprinkle seeds in the middle
  5. Bake at 375F or until pastry is light brown

     

     

     Rustic Sweet Potato Tart (4 tarts)

     

     

    Ingredients

    ★  Sweet Potato Filling

    • Sesame or chia seeds to sprinkle in the middle
    • 1 egg mixed with 1 Tsp water for brushing
    • Homemade Tart Crust
      • 1 ¼ cups flour
      • ¼ cup sugar
      • ¼ cup cold water
      • 1 ½ stick butter; cubed

     

    Directions

    Crust:

    • Combine flour, sugar and salt in a large bowl. Add in the cubed butter and mix until it resembles coarse crumbs. Stir water a little at a time until the mixture forms a ball. Wrap in plastic and refrigerate for 30 minutes at a minimum but 4 hours at best. 

     

    Tart:

    • Cut dough into 4 pieces and roll out into circle shapes
    • Place unto a parchment-lined baking sheet
    • Spread mashed sweet potato into middle
    • Fold over edges of dough making sure they overlap to form a rustic look
    • Bake at 375F for 20-25 minutes or until edges brown



    XOXO, 

    Mai 

     

     

     

     



     


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