Ingredients with Measurements:
- 2 cups of sweet potatoes, peeled and cut into small cubes
- 2 tablespoons of vegetable oil
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/4 cup of sesame seeds
- 1/4 cup of chopped walnuts
- 1/4 cup of honey
Special Equipment Needed:
- A medium-sized pot
- A medium-sized bowl
- A wooden spoon
- A sieve
- A rolling pin
- A baking sheet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium-sized pot, bring water to a boil. Add the sweet potatoes and cook for 10 minutes or until tender. Drain and set aside.
3. In a medium-sized bowl, combine the vegetable oil, sugar, salt, and pepper.
4. Add the cooked sweet potatoes to the bowl and mix until all the ingredients are evenly distributed.
5. Place the mixture onto a baking sheet and spread evenly.
6. Bake in the preheated oven for 15 minutes.
7. While the sweet potatoes are baking, toast the sesame seeds and walnuts in a dry skillet over medium heat for 3-4 minutes.
8. Remove the sweet potatoes from the oven and let cool for 10 minutes.
9. Place the cooled sweet potatoes in a sieve and press with a wooden spoon to remove excess liquid.
10. Place the sweet potatoes in a bowl and mash with a wooden spoon until a paste forms.
11. Add the toasted sesame seeds and walnuts to the mashed sweet potatoes and mix until evenly distributed.
12. Take a handful of the mixture and roll into a ball.
13. Place the ball onto a baking sheet and flatten with a rolling pin.
14. Drizzle with honey and bake in the preheated oven for 10 minutes.
15. Remove from the oven and let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 4-6
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients
- Vegetable oil can be substituted with olive oil.
- Sugar can be substituted with brown sugar.
- Walnuts can be substituted with almonds or pecans.
- Honey can be substituted with maple syrup.
Variations:
- Add dried fruits such as raisins or cranberries to the mixture.
- Add spices such as cinnamon or nutmeg to the mixture.
- Add chopped fresh herbs such as parsley or cilantro to the mixture.
Tips and Tricks:
- Make sure to press the sweet potatoes in the sieve to remove excess liquid before mashing.
- Make sure to flatten the balls with a rolling pin before baking.
- Drizzle with honey before baking for an extra sweet and sticky texture.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Serve on a platter with fresh fruit and a drizzle of honey.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
Pair with a glass of white wine or a cup of green tea.
Suggested Side Dishes:
Serve with a side of steamed vegetables or a salad.
Troubleshooting Advice:
- Make sure to press the sweet potatoes in the sieve to remove excess liquid before mashing.
- Make sure to flatten the balls with a rolling pin before baking.
Food Safety Advice:
Make sure to store the sweet potato tteokppang in an airtight container in the refrigerator for up to 3 days.
Food History:
Tteokppang is a traditional Korean dessert made with sweet potatoes. It is believed to have originated in the Joseon Dynasty (1392-1897).
Flavor Profiles:
Sweet Potato Tteokppang has a sweet and nutty flavor with hints of honey.
Serving Suggestions:
Serve as a dessert or a snack.
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Region: Korean