Baked Sweet Potato
Strolling up the hilly Gerbera Street in Jiyuugaoka (自由が丘) for 10 minutes, a pastry shop Mont St. Clair was in our view. It was a tad smaller than I imagined but that in no way squashed my anticipation of what I was sure would be an amazing array of pastries to see. That was June of 2009. My voracious appetite to discover pastry shops drove me to this store. My husband was a willing partner in this search.
Hironobu Tsujiguchi (辻口博啓) operates this store and twelve others. He was born in Ishikawa prefecture, the son of the owner of a Japanese pastry shop Beniya (紅屋). He could have followed in his father’s foot steps if not for a strawberry shortcake he had for the first time at his friend’s birthday party. His training to become a pastry chef started right after graduating from high school. He won numerous and prestigious awards. He appeared on many variety/talk television shows – he beat iron chef Masahiko Kobe in Iron Chef in February of 1999, secret ingredient – Banana! He teaches Super Sweet cooking School on line as well as on-site in Jiyuugaoka. I’m short on space to list all his accomplishments though, I have to mention that in 2004, he opened a Japanese pastry shop ‘Waraku Beniya’ (和楽紅屋) to revive his father’s store which folded in 1985.
Sweet Potato is a familiar sweet to Japanese. I have not yet seen it in the US market. I followed his method almost entirely from his cook book ‘Sweets Done Right’ (ちゃんと作れるスイーツ). The only difference is that I mashed sweet potato all the way then strained it through the mesh to make it ultra creamy. Anyway, that’s how I dealt with the sweet potato that was getting new shoots.
Equipment: food scale, sieve, 8-2inch diameter (Wilton) party cups or 4, 2-1/2inch cups (available in craft store). Pastry brush
- Sweet potato 400g cook and peel skin. I wrapped in foil and put in the oven for about 1-1/2 hour. You could also steam whole then peel the skin. Roughly mash it while it’s hot.
- Butter 80g softened
- Granulated sugar 50g
- Honey 20g
- A pinch of salt
- Egg yolk 30g about 2 eggs. Beat well
- Rum flavoring 1/2 teaspoon or if you are using real rum 6g
- Put butter and sugar in a large bowl. Whisk well until color gets light and creamy.
- Add honey and continue to whisk
- Add salt and mix well.
- Add egg in three parts and continue to whisk.
- Add rum and mix. Heat oven to 340F at this point.
- Mash sweet potato with potato masher until it is like paste. Do not over mash if you like some texture. If you prefer smoother texture strain through a sieve.
- Combine mashed sweet potato and butter/egg mixture using a spatula. Do this with a quick and light motion.
- Fill potato batter into a piping bag with large star tip. Pipe out into each cup - this is optional process - Simply spoon out and use butter knife to make a mount.
- Brush with mixture of 1egg yolk plus 1 tablespoon water for shine.
- Place filled cups on cookie sheet and bake for 25minutes.Plain looking sweet potato needs some dressing up to do. Here I topped with whipped cream, chopped chestnuts and sprinkled with cinnamon.
We participate in beautification of our city park last Saturday. WERK Day is in it’s 13th run. Volunteers were treated to a pancake and omelet breakfast then divided into 5-6 groups for bark dusting, gravel paving in the dog run section or poison ivy and other noxious species removal.Memorial Park is the largest park in our city.
On the home front, we have our own beautification task to do also. Honey, can I volunteer to take a nap? The golden chain tree in our back yard is in full bloom. The vibrant yellow color lasts only for a week.The enjoyment was shared with bees too.The fig tree looks promising.I’m sure I didn’t plant the strawberry there. Over thriving strawberries delight my husband.
That evening my husband took me to Urban Farmer Steak House in downtown Portland for early Mother’s Day treat. We split the wagyu rib eye steak yet it was still too much! The food was great and the décor sooo urban chic!