Ingredients
700 grams Sweet potato
70 grams Butter
40 grams Sugar
2 Egg yolk (Medium)
1 dash Vanilla essence
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Peel the skin off the sweet potatoes and cut into small pieces. Soak in water and drain. Place the pieces into a sauce pan and cover with water. Cook until the potatoes soften. (Until a toothpick pushes through easily. Drain and then strain the sweet potatoes to make a puree. Add the softened butter, egg yolks, and sugar in another bowl and mix well. Combine Steps 3 and 4, mixing smooth. Now add the vanilla essence and mix some more. If the mixture is not soft enough to squeeze from a piping bag, add a little milk to adjust. Now transfer the mixture into a piping bag. Pipe the potato mixture into paper cups. Bake in a preheated oven at 220C for 20 minutes. They're complete.