Imo Yokan — Sweet Potato Jelly

Peel the sweet potato, cut into roughly 2 cm rounds and soak briefly in additional water. Boil in fresh water until tender, drain and press through a sieve while hot.

Bring the measured water and agar to a boil and dissolve thoroughly before adding the sugar. Stir in the mashed sweet potato, transfer to a mold and cool until set. Cut into pieces.