Nutrition Facts

Per serving

Calories from

Protein 3%
Carbs 94%
Fat 3%

Fat Low 1 g 1%
Saturated Fat Low 0 g 0%
Carbohydrates High 88 g 29%
Fiber High 5 g 20%
Sugar High 78 g 156%
Protein 3 g 6%
Cholesterol Low 0 mg 0%
Sodium Low 135 mg 5%

% Daily Value is based on a 2,000 calorie diet.

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Kuri Kinton (Candied Chestnuts and Sweet Potatoes)

Name: Kuri Kinton (Candied Chestnuts and Sweet Potatoes)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 1.1 lb Japanese sweet potato (Satsumaimo); 1 jar kuri kanroni (chestnuts in heavy syrup) (7 oz, 200 g; about 10 chestnuts; also known as marrons glacés); ½ cup sugar; ½ tsp Diamond Crystal kosher salt; 3 Tbsp syrup from kuri kanroni; 1 Tbsp mirin; 2 kuchinashi no mi (dried gardenia pods) (optional; these pods give a bright yellow tint when simmered with the sweet potatoes; if you can find them, crack the pods in half and wrap in cheesecloth)

Prep 30m

Cook 30m

Total 1h

This Kuri Kinton recipe combines Japanese sweet potatoes and candied chestnuts in a deliciously sweet and savory dish. With just a few simple ingredients like sugar, salt, and mirin, this traditional Japanese recipe is a perfect side dish for any meal. Add a pop of color with optional kuchinashi no mi for a beautiful presentation.

Ingredients

6 servings

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1.1 lb Japanese sweet potato (Satsumaimo)

1 jar kuri kanroni (chestnuts in heavy syrup) (7 oz, 200 g; about 10 chestnuts; also known as marrons glacés)

½ cup sugar

½ tsp Diamond Crystal kosher salt

3 Tbsp syrup from kuri kanroni

1 Tbsp mirin

For The Coloring

2 kuchinashi no mi (dried gardenia pods) (optional; these pods give a bright yellow tint when simmered with the sweet potatoes; if you can find them, crack the pods in half and wrap in cheesecloth)