Sweet Potato with Sweet Chestnuts

This is a Japanese sweet called “kuri kinton” that usually cooked for “osechi”, a traditional meal eaten on a new year’s day. However, you can eat anytime as a dessert when sweet potato and chestnuts are available at supermarkets. Most recipes use gardenia to give yellow color but I don’t use them and I also use brown sugar so it looks brown.

Ingredients
Sweet potato　　　　　　　　　700g (without skins)
Sweet chestnuts　　　　　　　　10pcs (you can buy them)
Sugar　　　　　　　　　　　　350g
Water used to boil sweet potato　about 200㏄

How to cook
1. Peel skins of sweet potato. Slice them and them soak in water. Change the water a few times.
2. Boil sweet potato until potatoes are easily mashed. Drain. Keep boiling water to be used later.
3. Put the boiled potatoes in a pan. Mash them. Add boiling water and mix well. The amount of water should be adjusted so that the potatoes become smooth, just OK to use a blender. Don’t make them watery.
4. Smooth potato with a blender.
5. Add sugar and cook again. Use low heat. Mix while cooking.
6. Add sweet chestnuts when the paste becomes thick and heavy.
7. Cook with chestnuts for 3 minutes. Cool in a pan. Eat cold.