Kuri kinton (sweet potato and chestnut purée, osechi)

A sweet purée of sweet potato and chestnut, golden in colour, served at the Japanese New Year among the osechi dishes. It is enjoyed cold or lukewarm, a symbol of prosperity for the year ahead.

40 min
4 servings
Medium
Budget-friendly
🇯🇵 Japan

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Ingredients

Spices & seasoning

Fine salt

Optional extras

1 tsp Vanilla extract

Nutrition facts

229 kcal per serving

Protein: 2.6 g
Carbohydrates: 47.2 g
of which sugars: 21.5 g
Fat: 0.7 g
of which saturated fat: 0.2 g
Fiber: 5.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Wash the sweet potatoes, peel them and cut them into large chunks. Put them in a pan of cold water.
Bring to a boil then let cook for 15 to 20 minutes, until a knife blade slides easily through the pieces.
Drain carefully then mash the hot sweet potato with a fork or potato masher to obtain a smooth purée.
Return the purée to the pan with the sugar, mirin, salt and 2 tablespoons of cooking water.
Heat gently, stirring for 5 minutes, until the mixture glistens and holds together.
Add the chestnuts cut into irregular pieces, mix gently without fully crushing them, then cook for 3 more minutes.
Let it cool completely before refrigerating; the purée will be firmer and prettier to serve.