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Japanese Candy Potato Pie (スイートポテトパイ) is a well-liked fall dessert when candy potato is in season. Most Japanese bakeries carry some sorts of candy potato pastries, bread, or desserts. This candy potato pie is made with frozen puff pastry sheets that may be discovered at any supermarkets. Freshly boiled Japanese candy potato (Satsumaimo) is mashed and combined with butter, sugar, and milk, and sandwiched within the puff pastry sheets and baked. It’s so easy to make for breakfast or a day snack.
A field of frozen puff pastry sheet sometimes comes with 2 sheets, and every sheet will make 4 particular person pies. It is a nice dish to carry to a potluck, too. If you cannot discover the Japanese candy potatoes, you possibly can definitely substitute with different kind of candy potatoes. Alter the quantity of milk if it’s too gentle or laborious in texture.
Servings: 8 items
Japanese Candy Potato Pie made with frozen puff pastry sheet.
- 12 oz Japanese candy potato 1 medium potato
- 2 tbsp butter
- 4 tbsp sugar
- 1 tbsp milk
- 2 sheets frozen puff pastry sheet defrosted
- 1 egg
- 2 tsp black sesame seeds
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Preheat the over at 400F (200C).
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Peel the candy potato and minimize into 1/2″ rounds. Soak in water for 10 minutes and pressure. Boil the potato with sufficient water to cowl the floor for 13 to fifteen minutes till tender. Drain the water and switch to a medium bowl.
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Whereas the potatoes are nonetheless sizzling, mash with a fork and add butter, sugar, and milk and blend properly. Let cool and divide into 8.
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Reduce every puff pastry sheet into 8 rectangles. (Every sheet will make 4 particular person pies.) On the floor of 8 backside sheets, poke holes utilizing a fork. On the highest 8 sheets, minimize slits about 1/2″ aside. Place 1/8 of the potato filling on the middle of the underside triangle and canopy with the highest triangle. Press down the sides with a fork.
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Place the pies on the baking sheet lined with a parchment paper, and brush the floor with egg and sprinkle black sesame seeds on prime. Bake at 400F (200C) for 13 to fifteen minutes till puffed and golden brown.
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