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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Wrap a sweet potato in aluminum foil. Bake in a toaster oven at 180 °C (356 °F) for about 30 to 40 minutes.
Insert a skewer into the potato. It should sink in easily when the potato is done. Halve the potato lengthwise and spoon out the flesh. (Photo #1)
Press the potato through a sieve. Have 150g of it ready in a bowl. (Photo #2)
Stir in sugar, egg yolk, butter and whipping cream, in that order.
Mix in rum and a little cinnamon powder. (Photo #3)
Fill ramekins with the sweet potato mixture up to the rim. Smooth the surface. (Photo #4)
Brush with beaten egg.* Bake in a preheated oven at 180 °C (356 °F) for about 20 to 30 minutes until golden. (*This is not included in the ingredients list. Have extra amount ready.)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 3 |
three 6cm ramekins |
0kcal |
120 minutes |
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| sweet potato |
150g |
| sugar |
30g |
| egg yolk |
10g |
| butter |
10g |
| whipping cream |
10g |
| rum |
5g |
| cinnamon powder |
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【Preparation】
-Allow butter to soften at room temperature.
【Notes】
This recipe requires 150g sieved cooked sweet potato. To make this amount, have one medium size raw sweet potato (200ー250g) ready.
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