フライパンにさつまいもを入れ、さつまいもが浸る程度の水（分量外）を注ぎ、蓋をして中火で3〜5分ほど蒸し焼きにする。竹串がスッと通ればOK。水気を切り、フライパンを振りながら水分を飛ばす。
蒸したさつまいもを熱いうちに潰し、太香胡麻油、きび砂糖、豆乳、きなこを加えて混ぜる。
手で食べやすい大きさに成形し、トースターのトレイに並べる。
溶いた卵を表面に塗り、トースターで焼き色がつくまで焼く（230℃のオーブンで10分ほど）。
焼きあがったら皿に盛り、お好みできなこ（分量外）を振る。
Peel the sweet potatoes and cut them into bite-sized pieces.
Place the sweet potatoes in a frying pan, add enough water (not included in the ingredients list) to cover them, cover with a lid, and steam-fry over medium heat for 3-5 minutes. They are done when a bamboo skewer can easily pierce them. Drain the water and shake the pan to evaporate any remaining moisture.
Mash the steamed sweet potatoes while they are still hot, then add sesame oil, brown sugar, soy milk, and kinako (roasted soybean flour) and mix well.
Shape the dough into bite-sized pieces and arrange them on the toaster tray.
Brush the surface with beaten egg and bake in a toaster oven until golden brown (about 10 minutes in a 230°C oven).
Once baked, place on a plate and sprinkle with kinako (roasted soybean flour) if desired.
