By eatmundo · July 12, 2026
🇯🇵AI-generated imageA classic Japanese New Year sweet made of sweetened mashed sweet potato with whole chestnuts. It represents prosperity and is known for its beautiful, bright golden color.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Peel 400g of sweet potatoes thickly, cut them into 2cm rounds, rinse them, and boil in 500ml of water for 15 minutes until very tender.
- 2
Drain the sweet potatoes thoroughly and place them in a sturdy bowl while still hot. Drain 200g of chestnuts in syrup, reserving 60ml of the syrup.
- 3
Mash the hot sweet potatoes and press them through a fine-mesh sieve into a fine, uniform paste without any lumps.
- 4
Place the paste in a small saucepan over low heat and add 60g of sugar, the 60ml of reserved chestnut syrup and a pinch of salt.
- 5
Stir constantly for 5 minutes until the sugar dissolves and the paste turns glossy.
- 6
Keep stirring over low heat for about 5 more minutes so the paste loses its excess moisture.
- 7
Continue to stir until the mixture thickens and pulls away from the sides of the pan, then gently fold in the chestnuts and warm them through for 1 minute.
- 8
Cool down completely and serve in small, decorative bowls.
Frequently Asked Questions
What is Kuri Kinton?
Kuri Kinton is a Japanese sweet dish of smooth mashed sweet potato with whole chestnuts in syrup, sweetened with sugar and the chestnut syrup. It is traditionally served at the Japanese New Year as part of Osechi-ryori, its golden color symbolizing economic prosperity and wealth.
Should I use fresh chestnuts or jarred ones for Kuri Kinton?
This recipe uses jarred chestnuts in syrup (kuri no kanroni); their syrup is part of the sweetening, so the 60g of sugar is already balanced for it. Plain boiled fresh chestnuts are not sweet enough and provide no syrup.
How do I achieve the perfect consistency for the chestnut paste?
Press the boiled sweet potatoes through a fine-mesh sieve while they are still hot to remove all lumps and fibers before cooking the paste with sugar and syrup.
What is the best way to prevent the chestnut paste from drying out?
Add the chestnut syrup to keep the paste soft, stop cooking once it pulls away from the pan, and cool it covered with plastic wrap directly touching the surface to prevent a crust from forming.
Is Kuri Kinton alcohol-free?
Yes, this version is. Some Japanese cooks stir in a tablespoon or two of mirin for extra gloss, which adds a little alcohol; it is left out here.
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