Our Family Recipe For Baked Sweet Potato Cream
Our Family Recipe For Baked Sweet Potato Cream

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, our family recipe for baked sweet potato cream. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Our Family Recipe For Baked Sweet Potato Cream is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Our Family Recipe For Baked Sweet Potato Cream is something that I’ve loved my entire life.

To get started with this particular recipe, we must 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 cook it.

The ingredients needed to make Our Family Recipe For Baked Sweet Potato Cream:
  1. Prepare 400 grams Japanese sweet potato (Naruto Kintoki variety)
  2. Prepare 50 grams Butter or margarine
  3. Take 50 grams Heavy cream (or milk)
  4. Make ready 60 grams Granulated sugar
  5. Get 1 tbsp Lemon juice
  6. Get 1/2 tsp Brandy
  7. Prepare 1 Egg yolk
  8. Take 1 Vanilla essence
Instructions to make Our Family Recipe For Baked Sweet Potato Cream:
  1. 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.)
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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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