|Five of them.|
Sweet potato and chestnut cake – a gourmet gift for late autumn! approach
Peel and cut the sweet potatoes into chunks and place them in a pan to steam and soften.
Wash and chop the chestnuts on the surface, cook in a pan of cold water for 5 minutes and then remove from the heat.
Remove the shells from the chestnuts and cut them into small pieces.
Mash the sweet potatoes while they are still hot, add the sugar, butter, egg yolk and the chopped chestnuts.
Mix well. If the sweet potatoes are dry, add a little milk to adjust the firmness of the mashed sweet potatoes.
Place the mashed sweet potatoes on a plate, flatten them with your hands and a spatula, shape them into squares, then cut them into bite-sized cubes with a knife.
Beat the other egg yolk, dip a brush into the egg wash and spread it over the sweet potato cubes, garnish with a few sesame seeds.
Preheat the oven to 200℃ for about 10 minutes, until the surface is lightly browned.