Updated: Apr 14, 2020
(Mashed Sweet Potatoes with Sweetened Chestnuts )
(by Sui Nakashima)
12 oz. sweet potatoes, peeled
1 cape jasmine seed (available at Asian markets)
3 oz. mirin
2 - 4 T. sugar
4 oz. sweetened chestnuts in syrup, chopped
4 oz. syrup from sweetened chestnuts
pinch of salt
Pierce potato skins and slice in rounds about 3/4 inch thick.
Crush the cape jasmine, and tie in cheesecloth.
Place potatoes in a pot with water to cover, along with the cheesecloth, and boil until softened.
Drain potatoes, and discard cheesecloth. Mash the potatoes with mirin and sugar.
Push mixture through a fine sieve. Return mixture to pot with syrup, and cook over low heat.
When the mixture has absorbed all the liquid so that you can draw a line in the bottom of the pot, add the chestnuts and salt. Form small mounds for serving, decorated with chestnut.