Comments on: Kyoto-style Chakin Shibori Sweet Potato with Cinnamon

By: Sweet Potato Cakes « Tess's Japanese Kitchen

Sweet Potato Cakes « Tess's Japanese Kitchen — Sun, 02 Oct 2011 15:21:39 +0000

[...] Chakin Shibori Sweet Potato with Cinnamon Sui-to Poteto (スウィートポテト) adapted from Kyoto Foodie makes about 20 [...]

By: kathy

kathy — Fri, 02 Apr 2010 19:32:30 +0000

Oh that looks yummy. We always have sweet potato and we either boiled it or make caramelized sweet potato fries. I gotta try this too.

By: Momo

Momo — Tue, 08 Dec 2009 21:26:28 +0000

will give this recipe a try! blog entry will be coming up as soon as my winter break begins! ty ty

By: Tedd

Tedd — Tue, 29 Sep 2009 19:55:51 +0000

I’ve eaten these made from a Japanese confectioner in Sacramento, one of the last shops of many, and I didn’t know it was sweet potato! I love them! I’m going to try making some myself.

I wonder if their is a good substitute for the egg and egg wash on top?

By: david

david — Mon, 28 Sep 2009 02:11:22 +0000

I made these last week and sent pictures to my stepmom in Kamakura. My dad said mine looked better than the ones she made! I’m so proud, because she is such a good cook and that’s a great compliment..plus they were so yummy! Thanks for the recipe, I will be making these again..

By: Peko Peko

Peko Peko — Sun, 27 Sep 2009 12:49:24 +0000

Hi Heidi, Glad to hear that you made this and it was a success! You are right about rinsing the cloth often, that was my experience too. Sorry that I didn’t mention that. I did want to check with a chakin shibori pro to see how often they rinse theirs. Don’t you have a foodie blog? We would love to see your creation!

By: Weekend Foodie Links: Sweet Treats : Blisstree - Family, Health, Home and Lifestyles

Sat, 26 Sep 2009 16:23:15 +0000

[...] Kyoto-style Chakin Shibori Sweet Potato with Cinnamon at Kyoto [...]

By: Heidi

Heidi — Wed, 23 Sep 2009 20:35:52 +0000

Oh, one thing I forgot to add – don’t neglect rinsing your cloth every so often if you decide to do it chakin shibori style, it really does make a difference in the shape of the spiral!

Ahh these are so tasty I had 3 more…muuuuust leeeeeave kitcheeeeen!

By: Heidi

Heidi — Wed, 23 Sep 2009 19:52:04 +0000

This was JUST what I was looking for! Very easy, and a perfect blend of sugar, spice, and flavor. I couldn’t help but eat one piping hot out of the oven!! At first you taste the potato, then the sugar, then the cinnamon. My egg wash didn’t come out like yours unfortunately because I added just a bit of water, but still lovely. I think next time I will whip all the chunks out with a mixer to get it smooth and creamy.

By: Peko Peko

Peko Peko — Fri, 18 Sep 2009 10:53:36 +0000

Hello Linda, I tried them both warm and cold and while I like cookies right out of the oven, these were sweeter after they had cooled to room temperature. Hello TK, You buy these? Where, in Japan? They are not very difficult to make. Kurikinton is quite expensive, but that is because it is made with chestnuts, and they are much more expensive than sweet potatoes. Hello Julia, Again, both are nice but the flavors were decidedly more fixed and pronounced cold. The texture, feel and aroma warm are very pleasant. This recipe makes about 10 or so, so you ought to have enough to enjoy both warm and cold! Tell us what you think when you make them.

By: Julia

Julia — Fri, 18 Sep 2009 07:09:19 +0000

Are these usually served while still warm from the oven? Or are they enjoyed cold?

By: TK

TK — Fri, 18 Sep 2009 04:01:35 +0000

Hi there.
These look and sound exactly what I spend lots of money on buying in the stores. I’ll definitely give this recipe a go.
Thanks for the post.