Easiest Way to Prepare Award-winning Asian Sweet Potato Paste - Dieter's Version

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Simple Way to Make Perfect Asian Sweet Potato Paste - Dieter's Version. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Asian Sweet Potato Paste - Dieter's Version, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Asian Sweet Potato Paste - Dieter's Version delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Asian Sweet Potato Paste - Dieter's Version using 6 ingredients and 6 steps. Here is how you cook it.

I love SALASA's Asian Sweet Potato Paste, but I'm on a diet. I wanted to be able to enjoy sweet potato paste without worry, so I created a version for dieters. Since I didn't have any soy milk, I used low fat milk, but I think it would be more nutritious with soy milk. You can also try leaving out the soy milk or low fat milk, and increasing the amount of tofu. Use it in a variety of ways, say for Mont Blancs, cakes, or on bread. Recipe by Yumi`s cafe

Ingredients and spices that need to be Take to make Asian Sweet Potato Paste - Dieter's Version:

1. 1/2 large Sweet potato
2. 100 grams Tofu (silken)
3. 1 to 1 and 1/2 tablespoons Maple syrup
4. 80 ml Low fat milk (or soy milk)
5. 1 egg's worth Egg yolk
6. 1 tsp Condensed milk (optional)

Instructions to make to make Asian Sweet Potato Paste - Dieter's Version

1. Carefully wash off the sweet potatoes, wrap them in plastic wrap, and microwave, for about 3 and 1/2 minutes at 500W. Peel off the skins while still hot. Be careful not to burn yourself.
2. Slice them into 2-cm thick slices, add to a food processor with tofu (without draining), low fat milk (or better yet, soy millk ), and maple syrup, then pulse until smooth.
3. It's good as is, but it will become even smoother if passed through a strainer. Form the leftovers (the size of a large egg) into a ball, paint on a wash of egg white, and bake to make a baked sweet potato confection. Great for a bonus snack.
4. With the strained paste, add the egg yolk and condensed milk (optional, to taste), mix well, and set on low heat. It will burn easily, so stir continuously. Remove from heat once the egg has been heated thoroughly enough.
5. Transfer to a plastic container, and wrap in plastic wrap directly over the surface to prevent drying. Press out any air pockets.
6. Once it cools down, chill it in the refrigerator, then it's ready.

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