Purple Sweet Potato Paired with Sweet Potato Chestnut Kinton

• 15 Sweet chestnuts in syrup
• 200 grams Sweet potato
• 200 grams Purple sweet potato
• 40 grams Sugar (white sugar)
• 1 tbsp Candied chetnuts syrup
• 15 Sugared red beans (optional)
• 1 Gardenia seed (optional)

1. Completely peel the sweet potatoes, and rinse in water.
2. Crack the gardenia seed open, and add it to the sweet potato pot, add the purple sweet potatoes to another pot, and boil until you can poke through with a skewer.
3. Take both varieties of sweet potatoes out of their respective pots, add 20 g salt to each, and mash with either a hand mixer or a fork.
4. Add syrup to both varieties of sweet potato and mix, but make adjustments so that it doesn't become too soft.
5. Wrap each sweet potato variety in cloth or plastic wrap along with the candied chestnuts, and squeeze.
6. Top with sugared red beans or gold leaf to your liking, and it is done.
7. I added it to my osechi.

sweet chestnuts, purple sweet potato, sugar, syrup, red beans

Taken from cookpad.com/us/recipes/171688-purple-sweet-potato-paired-with-sweet-potato-chestnut-kinton (may not work)