35min 4 ppl
Kuri Kinton
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 6 steps
Medium: 31–60 min or 7–12 steps
About this dish
A glossy, golden mash of sweet potato worked with sugar until silky, then studded with whole candied chestnuts. Traditionally part of the New Year's osechi spread, but sweet enough to stand alone as a dessert.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Sweet Potatoes500 g
Dried Goods
- Caster sugar100 g
- Water100 ml
- Cooked chestnuts200 g
Spices & Seasonings
- Salt1 g
Oils & Condiments
- Lemon juice10 ml
Utensils
- Saucepan
- Chopping board
- Sharp knife
Method
1
Peel the sweet potatoes and cut into chunks, then place in a saucepan of water with a splash of the lemon juice to stop them discolouring.
Approx. 8 minutes
2
Bring to the boil and simmer for 15 minutes until completely tender.
Approx. 15 minutes
3
Drain well and mash the sweet potato while still hot until smooth.
Approx. 5 minutes
4
Return the mash to the pan with the sugar, measured water and salt and cook over low heat for 6 minutes, stirring constantly, until glossy and thickened.
Approx. 6 minutes
5
Fold in the cooked chestnuts, breaking a few up and leaving others whole.
Approx. 4 minutes
6
Spoon into small dishes and serve warm or at room temperature.
Approx. 3 minutes
