First, bake your sweet potato whole in an oven or air fryer until completely tender. You will know it is ready when a bamboo skewer glides through the thickest part with no resistance.

Next, carefully peel away the skin while the potato is still hot. Place the hot flesh into a bowl and mash it until completely smooth using a potato masher or sturdy spatula.

Then, weigh your mashed potato. Calculate 10% of that total weight in sugar and stir it into the warm potato paste until fully dissolved and glossy.

Finally, transfer the potato paste into a small piping bag. Pipe uniform, marble-sized rounds onto a parchment-lined tray and freeze them until completely solid.

First, whisk together the shiratamako flour and granulated sugar in a medium bowl. Gradually pour in the cold water, mixing thoroughly until a smooth, uniform paste forms.

Next, add the jyoshinko flour into a separate heatproof bowl. Carefully pour in the boiling hot water and mix quickly with a spatula to evenly distribute the heat.

Then, add the cold shiratamako mixture directly into the warm jyoshinko dough. Knead the two together with your hands until they combine into a perfectly smooth, pliable ball with the consistency of a soft earlobe.

Then, wait until the dumplings float to the surface. Let them cook for one additional minute, then immediately lift them out and plunge them into ice-cold water to set their texture.

After that, transfer the cooled dango onto a serving plate. Let the exterior dry slightly, because a dry surface ensures a much cleaner sear mark.

Finally, dip a toothpick into your red food coloring and gently dot two delicate eyes just below the ears.