Grandpa Shige's Sweet Potato Dessert

Perfect when you need a small snack or feel “kuchisabishii”—a Japanese saying that directly translates to “my mouth is lonely,” meaning you’re not hungry but just want to nibble on something.

My dad loved sweet potatoes (satsuma imo) in all forms—sweet potato tempura, sweet potato pudding, baked sweet potatoes, daigaku-imo, and more. This creamy, slightly buttery dessert was definitely one of his favorites. It’s a popular treat you can find in many bakeries in Japan.

My dad started making it after realizing how simple it was, using only basic pantry ingredients and requiring no baking skills. He often baked it in his oven toaster and usually skipped straining it through a fine sieve, leaving tiny chunks in it. He called this version ‘country style.’

Make about 14~16

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Ingredients

• 2 Japanese sweet potato (about 500g), peeled and sliced

• 3 tbsp unsalted butter

• 2 tbsp sugar

• 2 tbsp milk

• 2 tsp honey

• 1/4 tsp vanilla extract - optional

• 2 egg yolks

• black sesame seeds

• Sea salt flakes

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Instructions

1. Preheat the oven to 400°F and position a rack at the top or second from the top. Soak the sweet potato slices in a bowl of cold water with a pinch of salt for about 10 minutes. Then, drain and rinse them under cold running water to remove excess starch.

   

2. Place the sweet potato slices in a microwavable bowl and cover with plastic wrap. Microwave for 5~6 minutes, or until cooked, tossing halfway through for even cooking. (Note: Be careful when removing the plastic wrap, as the steam will be very hot!)

   

3. Add all the ingredients except black sesame seeds and salt to a food processor. Blend for about 15~20 seconds, or until smooth.

   

4. Scoop about 2 tbsp of the potato mixture and shape it into a small oval, resembling a tiny sweet potato. Place each piece onto a baking sheet lined with a silicone mat or a parchment paper. Repeat until all the mixture is used up!

   

5. Generously brush the top and sides of each piece with egg yolk, ensuring an even coating while leaving the bottom uncoated. Sprinkle a small amount of black sesame seeds and salt over each sweet potato dessert.

   

6. Bake for 15~20 minutes, or until the tops are lightly browned. Remove from the oven and let them cool on a wire rack. (Note: You can store them in an airtight container in the refrigerator for 3~4 days. To freeze, wrap each piece individually in plastic wrap, then place them in an airtight container or a freezer-safe ziplock bag. When ready to enjoy, simply take them out and let them defrost at room temperature.)

   

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