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)
1
wasiancookery.com
Prepare Sweet Potatoes: Peel and cut Japanese sweet potatoes into chunks.
2
wasiancookery.com
Steam or Boil Sweet Potatoes: Steam or boil the sweet potato chunks until they are soft and easily mashable.
3
wasiancookery.com
Mash Sweet Potatoes: Mash the cooked sweet potatoes in a bowl until you achieve a smooth consistency.
4
wasiancookery.com
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.