Recipe of Award-winning Our Family Recipe For Baked Sweet Potato Cream
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Quick Our Family Recipe For Baked Sweet Potato Cream. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Our Family Recipe For Baked Sweet Potato Cream, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Our Family Recipe For Baked Sweet Potato Cream delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Our Family Recipe For Baked Sweet Potato Cream is 9 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Our Family Recipe For Baked Sweet Potato Cream using 8 ingredients and 7 steps. Here is how you can achieve it.
This is a recipe I've been making for several years now, and now I'm passing it on to you!
The baking time for the sweet potatoes may vary depending on the oven. If they are still too hard, lengthen the baking time. If the cream is too stiff in step 3, add some heavy cream or milk. If you want to coat the outside with egg yolk, use 1 egg yolk together mixed with a teaspoon of honey or mirin. Recipe by ko-ko
Ingredients and spices that need to be Get to make Our Family Recipe For Baked Sweet Potato Cream:
- 400 grams Japanese sweet potato (Naruto Kintoki variety)
- 50 grams Butter or margarine
- 50 grams Heavy cream (or milk)
- 60 grams Granulated sugar
- 1 tbsp Lemon juice
- 1/2 tsp Brandy
- 1 Egg yolk
- 1 Vanilla essence
Instructions to make Our Family Recipe For Baked Sweet Potato Cream
- Wash and dry the sweet potato. Wrap up in aluminum foil and bake in the oven at 250 ℃ for 1 hour (if you steam or boil the potatoes the flavor will be different from when you bake them.)
- Peel off the skins and remove any hard parts. The net weight after peeling was 370 g. You can either puree it in a food processor, or pass it through a sieve at this point if you like.
- Mash the potatoes and put in a pot. Add the butter, heavy cream, granulated sugar, lemon juice, and brandy and heat over medium heat. If it's still a bit too stiff, add milk.
- Use a wooden spatula to knead and mix. Once it's stiff enough to be squeezed out of a pastry bag, remove from the heat and add the egg yolk (also add vanilla essence if you like).
- Pass the mixture through a sieve. If you do it at the beginning it'll be stiff and may take a lot of time. If you do it at this stage it takes a lot less time.
- Put the cream in a pastry bag fitted with a star-shaped tip, and pipe it out into small baking cups or cocottes in a circular motion.
- Bake in the oven at 200 ℃ until browned on top, and they're done. I made these in small paper cups.
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So that's going to wrap it up for this special food Recipe of Any-night-of-the-week Our Family Recipe For Baked Sweet Potato Cream. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!