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Kuri Kinton

(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.


(Read Magic Time, the story that accompanies this recipe.)


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