Since I am just a kid, I am not allowed to cook often at my house. I live in South Korea, where sweet potatoes are just the best! I got this recipe from my cooking school and wanted to share a Korean taste.

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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and allow sweet potatoes to cool. Peel sweet potatoes, transfer to a bowl, and mash.

  • Heat a skillet over low heat; cook and stir almonds in the hot skillet until lightly toasted and fragrant, about 1 minute.

  • Beat 1 egg in a small bowl.

  • Mix beaten egg, almonds, milk, and honey into mashed sweet potatoes. Divide sweet potato mixture into 15 equal parts. Shape each manju into a sweet potato-shape; arrange on a baking sheet.

  • Beat remaining 1 egg and water together in a bowl. Brush egg mixture over each manju; top with peanuts.

  • Bake in the preheated oven until manju are golden brown, about 25 minutes.

Cook's Notes:

If you don't like peanuts, you can put any kind of topping you like such as dried fruit, other kinds of nuts, etc.

If you prefer, the shape of the sweet potato mixture doesn't have to be sweet potato-shaped. It could be round, square, or heart-shaped.

Nutrition Facts

126 calories; protein 5.2g 10% DV; carbohydrates 13.4g 4% DV; fat 6.1g 9% DV; cholesterol 63.6mg 21% DV; sodium 56.2mg 2% DV. Full Nutrition