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Amaguchi Tumai Kuru (Sweetened Okinawan Potato)

Featured in the Honolulu Star-Advertiser on August 31, 2011.

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Ingredients:

Amaguchi Tumai Kuru (Sweetened Okinawan Potato)

  • 3 cups mashed Okinawan sweet potatoes (about 3 pounds)
  • 3 tablespoons sweetened condensed milk
  • 2 tablespoons sesame seeds, roasted
  • 1 egg yolk

Directions:

Preheat oven to 300°F. Spray a baking sheet with cooking spray. Boil potatoes, peel and mash. Add condensed milk. Shape into three oblong pieces. Brush top with egg yolk and sprinkle with sesame seeds. Place onto prepared baking sheet and bake for 15 minutes. Slice and serve. Makes 12 servings.

Note: The unbaked mixture can be used as a filling for any mochi or manju recipe.

Tip: Place the whole, unpeeled potatoes in microwaveable container with ¼ cup of water; cover and microwave on HIGH for about 15 minutes.

Approximate Nutrient Analysis per serving:
90 calories, 2 g fat, 0.5 g saturated fat, 20 mg cholesterol, 20 mg sodium, 16 g carbohydrate, 2 g fiber, 8 g sugar, 2 g protein

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