Amaguchi Tumai Kuru (Sweetened Okinawan Potato)
- 3 cups mashed Okinawan sweet potatoes (about 3 pounds)
- 3 tablespoons sweetened condensed milk
- 2 tablespoons sesame seeds, roasted
- 1 egg yolk
Amaguchi Tumai Kuru (Sweetened Okinawan Potato)
Featured in the Honolulu Star-Advertiser on August 31, 2011.
Ingredients:
Directions:
- Preheat oven to 300°F.
- Spray a baking sheet with cooking spray.
- Boil potatoes, peel and mash.
- Add condensed milk.
- Shape into three oblong pieces.
- Brush top with egg yolk and sprinkle with sesame seeds.
- Place onto prepared baking sheet and bake for 15 minutes.
- Slice and serve.
Makes 12 servings.
Note: The unbaked mixture can be used as a filling for any mochi or manju recipe.
Tip: Place the whole, unpeeled potatoes in microwaveable container with ¼ cup of water; cover and microwave on HIGH for about 15 minutes.
Approximate Nutrient Analysis per serving:
90 calories, 2 g fat, 0.5 g saturated fat, 20 mg cholesterol, 20 mg sodium, 16 g carbohydrate, 2 g fiber, 8 g sugar, 2 g protein
