"Since I am just a kid, I am not allowed to cook often at my house. I live in South Korea, where sweet potatoes are just the best! I got this recipe from my cooking school and wanted to share a Korean taste."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and allow sweet potatoes to cool. Peel sweet potatoes, transfer to a bowl, and mash.
Heat a skillet over low heat; cook and stir almonds in the hot skillet until lightly toasted and fragrant, about 1 minute.
Beat 1 egg in a small bowl.
Mix beaten egg, almonds, milk, and honey into mashed sweet potatoes. Divide sweet potato mixture into 15 equal parts. Shape each manju into a sweet potato-shape; arrange on a baking sheet.
Beat remaining 1 egg and water together in a bowl. Brush egg mixture over each manju; top with peanuts.
Bake in the preheated oven until manju are golden brown, about 25 minutes.