Easy! Kuri Kinton (Chestnut and Sweet Potato Paste) Made with Annoh-Imo Potatoes

• 660 grams Sweet potatoes (Anno-imo variety)
• 10 pieces Chestnuts in syrup (store-bought)
• 2 Gardenia seeds
• 50 ml Candied Japanese chestnut syrup
• 50 ml Mirin
• 50 ml Water from boiling the sweet potatoes

1. Peel the potatoes rather thickly and soak in water for 10 minutes.
2. Wash the potatoes well under running water and put in a pan.
3. Fill with a water to cover 1 cm above.
4. Next, add crushed gardenia seeds put into an empty tea bag.
5. Boil until they can be poked through easily with a skewer.
6. Reserve the broth in another container and discard the gardenia seeds.
7. Blend the still-hot potatoes and the ingredients marked in a food processor until smooth.
8. Soften the mixture to your liking by adding potato broth.
9. Mix in the candied chestnuts and it's done.
10. I used this in my Osechi (the New Year's feast) (see picture).

sweet potatoes, chestnuts, gardenia seeds, candied japanese, mirin, water

Taken from cookpad.com/us/recipes/151117-easy-kuri-kinton-chestnut-and-sweet-potato-paste-made-with-annoh-imo-potatoes (may not work)