Japanese cuisine · Desserts & Sweets

Kuri Kinton

Golden sweet potato purée with candied chestnuts, glazed to a shine for the New Year's feast.

Ingredients · for 6 servings

• 800 g sweet potatoes
• 250 g chestnuts (pre-cooked, or jarred candied chestnuts as a substitute)
• 180 g sugar
• 1 organic lemon
• 300 ml water
• 1 pinch salt

Instructions

1. Peel the sweet potatoes, cut into 3 cm thick slices and soak for 20 min. in cold water with the juice of half a lemon, so the purée stays pale and bright.
2. Cover the drained slices with fresh water and simmer for 20–25 min. until a fork slides in without resistance.
3. Drain the hot slices and pass them through a fine sieve while still warm — this makes the mixture silky rather than fibrous.
4. Boil the sugar, water and a pinch of salt in a wide pot for 5 min. into a light syrup, then stir in the sweet potato mixture.
5. Simmer over low heat, stirring constantly, for 10–12 min. until the mixture is thick and glossy and briefly shows the bottom of the pot when the spoon is pulled through.
6. Fold in the chestnuts, season with a little grated lemon zest and serve cooled in small bowls.