Chestnuts and sweet potatoes are a smash hit combination in the osechi line-up. The sweet nuggets of chestnuts add a nice texture to the smooth paste of sweet potatoes.
1 jar of chestnuts in syrup (about a dozen)
350 grams of sweet potatoes
2 kuchinashi (dried gardenia pods)
80 cc mirin
100 cc of reserved syrup from chestnuts
sugar
salt
Peel the sweet potatoes and cook in water until tender with kuchinashi that are crushed and wrapped in cheesecloth or in a tea bag.
When the sweet potatoes are soft, push through a sieve.
In a pot add the mashed sweet potatoes, mirin, and chestnut syrup and cook until the paste is thicker. Add sugar and salt to taste.
Carefully fold in the chestnuts.
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