Sweet potato yokan

• 1. Warm sweet potato paste and mix until smooth
  2. Mix with 35 degree white couverture
  3. Add butter, sugar and then add egg slowly. Keep mixing.
  4. Add corn starch and cake flour, Cognac
  5. Spread on the frame and bake at 170/160 degree for 35 min

Mascapone cream

• Mix all ingredients and whisk

Assemble

• - Slice the baked sweet potato yokan as the bar shape
  - Pipe the mascapone cream on top