2 Japanese sweet potatoes1 cup Kuchinashi no mi (Gardenia fruit, often used for yellow coloring)Sugar (to taste)Pinch of salt2 tablespoons Mirin2 tablespoons Honey1 cup Kuri no kanroni (boiled chestnuts in syrup)
Prepare Sweet Potatoes: Peel and cut Japanese sweet potatoes into chunks.
Steam or Boil Sweet Potatoes: Steam or boil the sweet potato chunks until they are soft and easily mashable.
Mash Sweet Potatoes: Mash the cooked sweet potatoes in a bowl until you achieve a smooth consistency.
Coloring with Kuchinashi no mi: If using Kuchinashi no mi for color, extract the juice and add it to the mashed sweet potatoes. Mix well.