Kuri Kinton, Sweet Potato Mash with Candied Chestnuts

What you need

• 400 g (14 oz) sweet potatoes, yellow-fleshed
• 1 piece dried gardenia pod, optional, for a golden color
• 130 g (2/3 cup) granulated sugar
• 100 ml (scant 1/2 cup) syrup from the candied chestnuts
• 2 tbsp mirin
• 1 pinch salt
• 18 piece candied chestnuts in syrup (kuri no kanroni), drained, syrup kept
• 3 tbsp mizuame (Japanese starch syrup), or light corn syrup

Method

Restated from the original video

1. 1

   Cut the sweet potatoes into slices 3-4 cm (1 1/2 in) thick and peel them generously, removing the dark layer under the skin.

2. 2

   Soak the slices in cold water for about 1 hour, changing the water once or twice, to draw out bitterness.

3. 3

   If using the gardenia pod, crush it into 2 or 3 pieces and put them in a tea bag or a small piece of cheesecloth.

4. 4

   Drain the sweet potato and put it in a pot with the gardenia pod and water to cover. Boil until very soft, 15-20 min. Lift out the gardenia pod once the water is as yellow as you like.

5. 5

   Drain the sweet potato well. While still hot, mash it with two thirds of the sugar, then press it through a fine sieve for a smooth texture.

6. 6

   Return the sieved sweet potato to the pot and add the rest of the sugar, the chestnut syrup, mirin and salt. Stir over low heat, occasionally swirling the pot, until slightly thickened, 4-5 min.

7. 7

   Fold in the chestnuts and the mizuame. Keep stirring over low heat until the mixture is thick and the spoon leaves a clear trail on the bottom of the pot, 5-8 min.

8. 8

   Spoon the mixture onto a tray in rounded portions and let it cool to room temperature before serving.

Imported from kyounoryouri.jp. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.