An old-fashioned farmer's snack, "golden-baked sweet potatoes."
I made a very tasty sweet potato sweet based on a recipe from the Co-op Pal System.
| Material ( Serves 3-4 people ) | |
|---|---|
| sweet potato (Ipomoea batatas) | 500g (17.64oz) |
| weak flour | 3 tablespoons |
| sugar | 3 tablespoons |
| butter | 20g (0.71oz) |
Sweet potatoes are so sweet and juicy. There are other ways to enjoy sweet potatoes besides baking or steaming! This is "Koganeyaki ( golden baked sweet potato)," a recreation of an old-fashioned snack.
Golden baked sweet
potatoes Recipe
Ingredients
What you need The recipe is based on the one provided by the Co-op Pal System.500g (17.64oz) sweet potato (about 1 large size)
3 tablespoons flour
3 tablespoons sugar
20g (0.71oz) butter
Preparation
Peel sweet potatoes and cut into 2 cm cubes.
Put the cut sweet potatoes in a pan and pour enough water (not included in the quantity) to fill the pan to the brim. Boil over heat until soft.
Once the sweet potatoes are cooked, drain them in a colander, return them to the drained pot, and cook over low heat, tossing and shaking, until powdery.
Put the cooked sweet potatoes in a bowl and mash them coarsely. Add the flour and sugar, mix well, and when the mixture becomes sticky, form into cylinders 6 to 7 cm in diameter and cut into rounds 1 to 2 cm wide (about 8 equal pieces).
Once the ingredients are mixed together
Mix well and form into bars.
And cut into rounds.
Heat butter in a frying pan and cook the sliced potatoes over low heat. When both sides are browned, it is done!
jus
ready
Golden baked sweet potatoes How do they taste?
The surface is crispy and fragrant, while the inside is moist, sticky, and smooth. The richness of the butter and the rich sweetness of the sweet potatoes meld together in your mouth!
The part close to the skin has a unique bitterness, and the original flavor of the sweet potato is also used. The mouth feel is that of a sweet potato, and the taste is the deliciousness of the sweet potato itself (enhanced by a little butter).
It may not be photogenic, but the taste is guaranteed! By the way, if you make it without butter, you can enjoy a more rustic, old-fashioned flavor.
