Sweetpotatoes Around the World
When you think of a sweetpotato, there is a good chance that you associate it with classic American and Southern recipes. And while it is certainly true that the sweetpotato is a staple in America, the same is true for much of the world. From the Spainish Turnovers to African Sweetpotato Stew, the sweetpotato is truly is a vegetable with international flair. With great recipes like Thai Sweetpotato Fritters and these Sweetpotato Latkes, the versatility of this yummy gem has been adapted to almost every combination of exotic spice and regional cooking methods. Discover the wide world of sweetpotatoes – a cultural melting pot of goodness – served right in your kitchen.
This weeks recipe is a Japanese take on Twice-Baked Sweetpotatoes. The delicate flavor and moisture of the sweetpotatoes is enhanced with rich cream and sugar to make a scrumptious twice-baked dessert.
Ingredients
2 Sweetpotatoes
4 Tablespoon Sugar
1 1/2 Tablespoon Butter
1/4 cups Heavy Cream
1 Egg Yolk
1/2 tbsp Rum
A Few Drops of Vanilla Extract
Egg Wash:
1 Egg Yolk for Gloss Finish
1/2 tsp Water
Black Sesame Seeds
Directions:
Bake the sweetpotatoes and then cut in half lengthwise. Scoop out the centers into a saucepan and save skins. Add sugar, vanilla, butter, cream, egg yolk and rum. Mash well, and then heat on stove top until the mixture is hot throughout. Stuff skins with sweetpotato mixture. Prepare egg wash by mixing the egg yolk with water and then brush over each potato. Top with black sesame seeds. Bake in a 400 degree oven until golden brown.