They are easy, healthy and worth trying when sweet potatoes are in season.

It goes very well with Japanese tea, either matcha or sencha.

These Japanese sweet potato cakes are called 'chakin shibori'. Shibori means wringing and chakin means tea cloth in Japanese. Chakin shibori is a method for forming mashed ingredients in a thin cloth ( Note: I used cling wrap coz I didn't have the tea/muslin cloth). They can be eaten as snacks or as an ideal side dish for bentos. Preparation is simple; steam the sweet potato and mash with sugar, butter, milk and bake. As you can see, the traditional ones uses butter, but I used cheese instead, just for fun :P You can actually eat them straight after unwrapping, or you can choose to bake them if you prefer a slightly crispier texture with added flavor and crunch from toasted sesame seeds, like me :) 

Ingredients:

(Makes 4)

• 1 Japanese sweet potato, approx 150g
• 1/4 tbsp brown sugar
• 1 tsp shredded cheddar cheese (the original recipe uses butter)
• 3/4 tbsp fresh milk
• 1 egg yolk, beaten, for glazing
• White sesame seeds

1. Preheat oven to 180°C and line a baking tray with baking paper. 
2. Peel and steam the sweet potato til softened. Remove from heat and mash with a fork. While it's still warm, add these in (following this sequence): sugar, cheese and milk. Mix well. 
3. Divide the mixture into 4 portions and place onto plastic/cling wraps. Gently squeeze the wrapped portions into balls and twist the top of the plastic wrap to form patterned lines. <If you choose not to bake them, you can unwrap and serve them at this stage.> 

   Wrap and twist.

4. Unwrap and place the sweet potato cakes onto the prepared tray. Brush the cakes with beaten egg yolk and sprinkle with some white sesame seeds. 

   Brush with egg yolk.

   Sprinkle some sesame seeds on top.

5. Bake in the preheated oven for about 15 mins, or til the surface turn golden brown. Serve as snack or side dish for bentos.