Japanese Sweet Potato Puffs
A "kawaii" way to get kids to eat their veggies.
7 oz or one large Japanese sweet potato (or any sweet potato!)
1/2 tablespoon salted butter
1 1/2 tablespoon granulated sugar
1 1/2 tablespoon whipping cream
1 egg yolk
Optional decorations like sesame seeds, pine nuts, almonds, and dried fruit
Preheat oven to 400 degrees F.
Cut the sweet potatoes into slices with a thickness of 1/2 inch.
Put the sweet potatoes in a pot with enough water to cover them, and place over medium high to high heat.
Boil sweet potatoes until soft enough for a skewer to pierce.
Pour out the water and mash sweet potatoes.
Add butter, sugar, and whipping cream in this order until mixed well.
Divide the mashed sweet potatoes into 2 inch balls.
Brush the egg yolk on the surface of each and decorate as kawaii as you like.
Place the balls onto a parchment lined baking tray and bake for 20 minutes or until the color turns light brown.
Let cool slightly before serving.