Kuri Kinton (Chestnut and Sweet Potato Kinton)

• 1 middle sized sweet potato (about 250g without skin)
• 1 pack candied chestnuts (kuri no kanro-ni, mine was 160g)
• 1-1.5 Tbsp syrup of the candied chestnuts

1. Boil the washed and sliced sweet potato in a pot until it gets soft (as a skewer or fork goes smoothly into the potato) .
2. You can peel before boiling (though, I didn't this time).
3. Mash the potato.
4. Cut the chestnuts if you like.
5. Mix the chestnuts with the potato.
6. Add the syrup and mix well.
7. Enjoy!

sweet potato, pack candied chestnuts, syrup

Taken from cookpad.com/us/recipes/488923-kuri-kinton-chestnut-and-sweet-potato-kinton (may not work)