Sweet Potato Manju Recipe | Keeping It Relle

Buttery, flaky dough encasing a sweet potato filling and baked to golden brown perfection is what makes this Japanese sweet potato manju recipe so amazing.

Where do I start with manju? It’s like a single serving portion of pie packaged up perfectly for a grab and go sweet treat.

Follow along as I show you how to make homemade sweet potato manju.

Find recipe details at https://bit.ly/sweet-potato-manju-recipe

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Sweet Potato Manju Recipe
Ingredients:
For the shell
2 ⅔ cup all purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
1 ½ cup unsalted butter
6 tablespoons milk
4 egg yolks

For the filling
1 ½ cup Okinawan sweet potatoes
¼ cup granulated sugar
¼ cup water

For the egg wash
1 egg
1 tablespoon water

Directions:
For the dough: Add flour, sugar, and salt to a large mixing bowl and whisk to combine. Then add butter. Using a dough cutter or by hands gradually incorporate butter to flour mixture. Mix until the dough resembles crumbly sand. Try to work quickly to keep the butter as cold as possible.
Next add milk and egg yolks. Mix until well combined and a dough ball can be formed. Roll dough into a log and place in plastic wrap or the plastic alternative of your choice and put in the refrigerator for an hour to set.
While the dough is in the refrigerator start your sweet potato filling. Place a small pot of water on the stove over medium high heat and heat to a rolling boil. Peel and cube up sweet potato and add to boiling water. Boil until fork tender or about 10-15 minutes.
While the potatoes are boiling start the simple syrup. To another small pan over medium high heat add sugar and water. Boil until sugar dissolves and the mixture is clear or about 5 minutes. Set aside.
Once potatoes have finished mash until a smooth consistency is reached. Then add your simple syrup and mix until well combined.
Preheat oven to 350F.
Once the dough has set you can begin to assemble the manju. Cut the dough log into 18 equal pieces. Flatten each piece into a round disc keeping the center thicker and the edges thinner. Scoop about a tablespoon of the sweet potato mixture into the center of the dough and bring the edges to the center and smooth together. Shape dough in to a round ball with a slightly flattened top.
Place manju on a parchment paper lined baking sheet.
For the egg wash: whisk egg and water together. Brush the tops of the manju with the mixture.
Bake for 20-25 minutes or until golden brown. Cool and ENJOY!

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