Because we forget how we did this every year, now it goes in a place I’ll remember to find it. They look similar to this one from M’s Kitchen blog, but are created inside the potato skins instead of placed into separate paper shells.
sweet potatoes 6~8 medium
1/2 C granulated sugar
1/2 C butter – softened to room temperature
1/4 C sweetened condensed milk
3 egg yolks – beaten lightly
Black sesame seeds
For glaze (prior to baking to give a shiny surface)
1 egg yolk -beaten
1 tsp Mirin (japanese sweet rice wine)
-or- 1 tsp sugar dissolved in 1 tsp water
Preheat oven to 350F
Steam potatoes until fork tender. Cool to touch. Slice in half lengthwise. Using a spoon, carefully scoop out the potato centers to a separate bowl, leaving about 1/8-inch of potato attached to the skins. Or for a simpler version, just peel the skins from the potatoes, and place the potato mixture (as follows) into small baking dishes.
Mash the scooped potatoes with a fork or potato masher until smooth. Mix in the butter, sugar, and condensed milk. When combined, add the egg yolks and rum. Fill the scooped-out skins with the potato mixture just to the top of each skin.
Place skins on a foil-lined baking sheet and bake for 15-20 minutes until fragrant. Remove from oven and brush tops lightly with the sweetened egg wash. Sprinkle each potato with a few black sesame seeds for decoration. Return sheet to the oven for another 5 minutes until slightly browned and golden.
* This is the slightly different appearance of a Japanese/Asian Sweet Potato, when raw.