Monday, June 7, 2010

Twice Baked Japanese Sweet Potatoes

 One of the 'snacks' I love most from my childhood in Vietnam is "khoai lang nuong" - sweet potatoes baked over charcoal and sometimes burried in the hot ashes until the redolent air announced their perfect doneness. We kids would impatiently 'vua thoi vua an' -- eat while blowing on the potatoes in an attempt to cool them off quick (not recommended :))

 This dish gives a new 'twist' on the khoai lang nuong with the addition of cream and, twice baked the sweet potatoes are sooooo good they are to be eaten skin and all.

 Once again, I'll like to dedicate this to Delicious Vietnam hosted by Anh of A food lovers’ journey and Hong and Kim the Ravenous Couple.

- 4-5 small Japanese sweet potatoes (satsuma imo)
- 4 Tbsp cream
- 1 Tbsp unsalted butter melted
- 1 egg yolk for egg wash

1. Preheat oven to 350F
2. Scrub and wash the potatoes then dry with paper towel. Bake potatoes for 35' or so (until you can pierce it easily with a fork and the house starts to smell oh... heavenly :))
3. Cut the potatoes in half lengthwise and scrape the flesh out into a bowl.
4. Add cream and butter and mix and mash well
5. Scoop the mixture back into the potato shells, smooth out the surface and cover with a thin layer of egg wash
6. Put them back into the oven for 7-10' before serving, turn on the broiler for the last couple of minutes to get the 'brulee' look :) I over did it a bit in the pic above but ... everyone liked it that way skin and all, so there you have it :)


  1. My father told me how he loved potatoes baked under hot ashes and how he would try to eat one while blowing on it. I see it as a sweet link between Vietnam and Italy. Your twice-baked potatoes look delicious.

  2. Thanks Simona, that's interesting isn't it that from 2 opposite sides of the world we have the same habit?



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