How To Make Purple Sweet Potato Paste

Making purple sweet potato paste is straightforward and doesn’t require complicated steps. In this recipe, you'll find two approaches: one for a smooth paste and another for a simpler, more basic version.

Course Dessert

Cuisine Chinese

Prep Time 30

Cook Time 40

Servings

Calories 278kcal

Ingredients

650 g purple sweet potatoes
60 g granulated sugar
200 g milk
20 g corn oil
20 g maltose

Instructions

Prepare the Purple Sweet Potatoes:

Start by peeling and slicing 650g of purple sweet potatoes into even pieces. This will ensure they cook evenly.
Place the sliced sweet potatoes in a steamer and steam for about 20 minutes, or until they are fully cooked and tender. If there's any water in the steaming tray, discard it to avoid making the paste too watery.

Blend the Sweet Potatoes:

Transfer the steamed sweet potatoes to a blender.
Add 60g of granulated sugar and 200g of milk to the blender.
Blend the mixture until it becomes completely smooth.

Cook the Paste:

Pour the smooth sweet potato mixture into a non-stick pan.
Set the pan over medium-low heat and begin to stir continuously. This process helps to evaporate excess moisture and thicken the paste.
After some moisture has evaporated and the mixture starts to thicken, add 20g of corn oil. Continue to stir to incorporate the oil evenly.
When the mixture begins to come together and form a cohesive mass, add 20g of maltose. This will help to give the paste a slight sheen and improve its texture.
Continue to stir-fry the mixture for about 40 minutes. You’ll know it’s ready when it no longer sticks to the spatula or the pan and has a dense, firm consistency.

Cool and Use:

Allow the paste to cool completely.
Once cooled, the paste is ready to be used. It’s perfect for filling mooncakes, pastries, or other desserts.

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