Purple Sweet Potato Filling

Purple Sweet Potato Filling 

Original recipe: Taken online; couldn't find the source 

INGREDIENTS

400g purple sweet potato 

30g brown sugar 

2 tablespoons maltose sugar ; mai ya tang (I used honey)

50g corn oil (cooking oil)

STEPS

1. Steam sweet potato. Mash it. Use a hand blender to get smoother texture (I didn't do this on my first attempt and I think the result is a little coarse. So, I recommend doing this).
2. Place all ingredients into a wok and use low fire to cook the paste until thickens to your liking.
3. Store in fridge for a few days (meat tray) OR freeze it in freezer for longer storage time. 

NOTES

• This filling is multipurpose ranging from pau, tang yuan and bread filling.
• It's not too sweet for me. So if you want sweeter taste, you can add more sugar. 
• Definitely blend the sweet potato prior cooking next time. I blended after I finished everything.. It's better than not blending at all.