Imo Yokan (Sweet Potato Dessert)

Ingredients (serves 4-6):

12 oz. Satsuma-imo sweet potato (may substitute with American sweet potato)
1 tsp. agar-agar (kanten) powder (or 2 tsp. agar-agar (kanten) powder when using American sweet potato) (may substitute with 1 Tbsp. corn starch or 2 Tbsp. corn starch when using American sweet potato)
3 Tbsp. sugar
1 Tbsp. light brown sugar
5 oz. water

You will need a shallow 13 oz. or larger rectangular food container as a mold.

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1

Peel and slice potatoes into 1/2 inch thick bite-sized pieces.

2

Add 3 cups of water (not included in the ingredients list) to the deep pan of your Gourmet d'Expert® Electric Skillet (EP-RAC50), and place the steaming plate inside with its legs at the HIGH position.

3

Line parchment paper on the steaming plate. Place potatoes from step 1 on the lined steaming plate and cover the lid. Turn the control lever to 280ºF. Once it reaches a boil (or when steam begins to rise from the gap between the pan and the lid), steam for 12 minutes or until cooked through.

4

Turn the control lever to OFF. Transfer steamed potato pieces to a food processor and puree to smooth paste, set aside. Be careful of the hot steam when transferring potatoes.

5

Drain steamed water from the pan then add agar-agar powder, sugar, light brown sugar and 5 oz. water to the pan. Turn the control lever to 360ºF and stir to dissolve sugar.

6

Add potato paste from step 4 to the pan. Stir continuously, bring to a boil and cook for 2 minutes.

7

Turn the control lever to OFF. Transfer paste to a food container, smooth the surface and cover with plastic wrap.

8

Allow paste to cool to room temperature, then refrigerate for a minimum of 3 hours. Unmold yokan and cut into serving size pieces.

9

Enjoy!