Satsumo-imo

Nothing Quite says "Love" like a potato

Not feeling like chocolate and food coloring this year?
Charm your loved ones with some sweet spuds or Satsumo-imo.
Japanese sweet potatoes aren't quite the same as American Yams. With purple skin and pale yellow flesh, they are less watery. sweeter and when cooked are dense and creamy with a slight nutty flavor.

3 Japanese sweet potato/Satsumo-imo
3Tbs unsalted butter
1/3 C sugar
3Tbs half and half
1/4 tsp vanilla extract
1egg yolk lightly beaten

1. Take 3 Satsumo-imo , peel and cut into 1/2" slices. Place slices into large bowl with water. Let the slices oak for 5mins, drain and rinse.
2. In a large pot, place slices in enough cold water to cover 1" above the taters. Bring to a boil then reduce the heat to medium, cook for 15 mins, until potatoes are soft. 
3. Drain and return to low heat for 2-4 mins to let the excess moisture evaporate. 
Add butter, sugar, vanilla extract and mix. Gradually add half-and-half until it's smooth and doughy.
4. Preheat oven to 400F/200C
5. Scoop a spoonful into a cupcake liner and shape like mini potato.
6. In a small bowl, whisk and egg yolk. Using basting brush, lightly glaze the top of each mini potato.
7. Bake on the top rack for 20mins or until golden brown.

Serve warm or chilled