A super simple sweet potato treat recipe without heavy cream. The butter gives it a rich flavor, and the bite-sized shapes make it extra fun and easy to eat. Just wrap, slice, and bake—no need to roll into balls, so it saves time too. Kids will love these little treats!
10 minutes
maki
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 oz Japanese satsumaimo sweet potatoes
- 3 tbsp. sugar
- 2 tbsp. milk
- 2 tsp. unsalted butter
- 1 egg (beaten, reserve 1 tbsp. for brushing)
- Black sesame seeds, for topping (optional)
INSTRUCTIONS
- 1
Cut the sweet potatoes into bite-sized pieces, soak briefly in water, then drain. Microwave at 600W for about 5 minutes until tender.
- 2
Mash with a fork, then mix in sugar, milk, butter, and most of the beaten egg (reserve about 1 tbsp. for brushing).
- 3
Wrap the mixture in plastic wrap, shape into a large rectangle, and cut into bite-sized squares with a knife.
- 4
Arrange on a baking tray, brush with the reserved egg (diluted with an equal amount of water), and sprinkle with sesame seeds if desired.
- 5
Bake in a toaster oven at 400°F (200°C) for about 12 minutes, or in a preheated oven at 400°F (200°C) for about 15 minutes.
RecipeID
324
Tips & Notes
・Adjust the amount of milk depending on the moisture level of the sweet potatoes. If the mixture is too soft, wrap in plastic wrap and let it rest for a few minutes to firm up.
・These taste best when enjoyed warm—the texture is fluffier and extra delicious!
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Sharing quick & easy “addictive meals” and authentic sweets made with just 2 ingredients ✨ With my background in school lunch cooking, I create recipes that bring joy to both kids and adults. Pastry Chef | 10 years in food education & school lunch cooking