baked matcha sweet potato

Baked Matcha Sweet Potato

Baked Matcha Sweet Potato
Teatime with sweet potato! It is rich, creamy and toasty, and the texture is soft and fluffy! To make it decadent, you can use heavy cream instead of milk!
  • 400g (14 oz) Japanese sweet potatoes (satsuma imo)
  • 60cc (2 oz) milk
  • 1 tablespoon matcha powder30g (1 oz) butter
  • 3 tablespoons sugar
  • 60cc (2 oz) milk
  • 1 tablespoon matcha powder
  • 1 egg yolk
  1. Preheat the oven to 400F.
  2. Peel the sweet potatoes and slice into ½ inch disks. Boil in water over medium high heat.
  3. While boiling the potato, heat the milk. Add the matcha and mix well.
  4. When the sweet potatoes are soft and a skewer goes through easily, drain well. Puree the potatoes in a food processor (or mash them with a potato masher) while they are still hot.
  5. Add the butter and sugar to the potato and mix well. Add the milk and matcha mixture and mix well.
  6. Add ½ of the egg yolk to the potato mixture and mix well.
  7. Shape the sweet potato mixture into 12 ovals on a lined baking sheet .
  8. Add 1 tablespoon water to the remaining egg yolk and mix well. Brush the yolk onto the potatoes. Bake in the oven until golden for 20-30 minutes.

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