Kuri Kinton: Japanese Sweet Chestnut and Sweet Potato Mash

Ingredients

• 500g (1.1 lb) sweet potatoes, peeled and cubed 500g (1.1 lb) sweet potatoes, peeled and cubed
• 200g (7 oz) cooked and peeled chestnuts 200g (7 oz) cooked and peeled chestnuts
• 100g (3.5 oz) granulated sugar 100g (3.5 oz) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 60g, 30g
• Protein: 3g
• Fiber: 5g
• Salt: 0g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the sweet potatoes. Cook until tender, approximately 15-20 minutes.
2. 2.
   Drain the sweet potatoes and transfer them to a mixing bowl.
3. 3.
   In a separate saucepan, combine the chestnuts, sugar, and water. Cook over medium heat until the sugar has dissolved and the chestnuts are soft, about 10 minutes.
4. 4.
   Remove the chestnuts from the heat and let them cool slightly.
5. 5.
   In a food processor or blender, puree the chestnuts until smooth.
6. 6.
   Add the chestnut puree, vanilla extract, and ground cinnamon to the cooked sweet potatoes.
7. 7.
   Mash the mixture together until well combined and smooth.
8. 8.
   Transfer the Kuri Kinton to a serving dish and let it cool completely before serving.

Treat your ingredients with care...

• Sweet potatoes — Choose sweet potatoes that are firm and free from blemishes. Boiling them until tender ensures a smooth texture in the final dish.
• Chestnuts — If using fresh chestnuts, make a small incision on the flat side of each chestnut before cooking to prevent them from bursting. If using canned or vacuum-sealed chestnuts, ensure they are cooked and peeled before using.

Tips & Tricks

• For a smoother texture, pass the chestnut puree through a fine-mesh sieve before adding it to the sweet potatoes.
• Adjust the sweetness by adding more or less sugar according to your preference.
• Serve Kuri Kinton chilled for a refreshing twist.

Serving advice

Serve Kuri Kinton as a side dish or a dessert. It pairs well with savory dishes like grilled meats or can be enjoyed on its own as a sweet treat.

Presentation advice

Garnish the Kuri Kinton with a sprinkle of ground cinnamon or a few roasted chestnuts for an elegant touch. Serve it in individual bowls or as a beautiful mound on a decorative plate.