Vegan Japanese Dessert: Sweet Potato, Apple & Gardenia Seeds Kinton

Directions

1. -Peel the sweet potato, cut in four legthwise and across again every 2 cm. Leave aside in clear cold water.
2. -Peel the apple, cut into 8 wedges and slice again every 5 mm. Drop in a stainless pot. Add lemon and sugar. Cover with lid and simmer on a low fire until softened.
3. -Cut the kuchinashi no mi/Gardenia seed in two and insert it in a small cooking bag (gauze as for bouquet garni).
4. -In a different pan, drop the sweet potato with ebnough water to boil them. Add the kuchunashi no mi/gardenia seed. Boil until the sweet potato is soft enough to be easily skewered with a bamboo/wooden toothpick.
5. -Throw the water of the sweet potato out. Keep cooking the sweet potato to let their water evaporate.
6. -Add １/３ of the apple to the sweet potato and mix well.
7. -Serve the sweet potato topped with the cooked apple.
8. <strong>NOTES:</strong>
9. -Roast some some walnuts and top the dessert with them!