Recipe Highlights
The sweet potatoes baked in a kakugama are far more delicious than those made with any other cooking tool. So once again, I’ve chosen a dish featuring baked sweet potatoes. These moist, sweet baked sweet potatoes are stuffed with blue cheese and turned into croquettes. The apple jam paired with it has a subtle tanginess, while the aroma of cumin seeds creates a perfect match, making it a dish that pairs beautifully with wine.
For the blue cheese, I used Fourme d'Ambert, which adds a sharp, spicy kick as an accent. (Feel free to use other blue cheeses as well.)
Ingredients (Serves 5–6) | Cooking Time: 1.5–2 hours) |
Instructions
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Make the Apple Jam:
Peel and finely chop the apples. Combine them with the sugar in a pot and let sit for 30 minutes. Then, heat over low heat and simmer until the apples are soft. Once cooled, mix in the toasted cumin seeds. -
Prepare the Sweet Potatoes:
Place the washed sweet potatoes in a kakugama. Cook on high heat for 5 minutes, then reduce to low heat and cook for 1–1.5 hours until a skewer slides through easily. -
Mash and Shape the Croquettes:
Peel the sweet potatoes while still hot and mash them. Mix in the potato starch. Once the mixture has cooled slightly, form it into balls, placing a piece of blue cheese at the center. Coat each ball in flour, then egg, and finally breadcrumbs. Fry in oil at 170°C (340°F) for about 5 minutes, or until golden brown.Tips:
- You can adjust the size of the croquettes to your preference.
- Making the croquettes the same size ensures even cooking and avoids issues like smaller ones bursting or larger ones remaining undercooked. Weighing the mixture to ensure uniform size is key for success.
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Serve:
Arrange the croquettes on a plate and serve with the apple jam on the side.
★Advantages of Using kakugama: |
Reason for Pairing this Dish with Red Wine
The paired wine is a cool-climate Pinot Noir from South Africa. Since the dish features the bold flavor of blue cheese, we chose an elegant wine with gentle, soft acidity and delicate tannins.