Step 1

To make the sweetpotato buns:

Put all ingredients in a stand mixer with the hook attachment.

Step 2

Mix the ingredients for 2 minutes using the lowest speed then 5 minutes in high speed.

Step 3

Transfer the dough into a large bowl and cover it with cling wrap and a kitchen towel. Let the dough-proof in a warm area for 1 hour.

Step 4

At the end of the hour, punch down the dough, turn dough onto a floured surface and knead further by hand. 

Step 5

Divide the dough into 100g buns.

Step 6

Gently roll each portion of dough into a ball and place on a flat oven tray with baking parchment, 2 to 3 inches apart.

Step 7

Cover with a clean towel and let the dough rise again until puffy and almost doubled (this will take approximately one hour).

Step 8

Meanwhile, preheat oven to 220°C.

Step 9

Once the dough has risen, brush the tops of the buns lightly with the egg wash, then transfer the tray to the oven and bake for 15 minutes or until the tops are golden brown.

Step 10

Transfer to a rack to cool completely before slicing.

Step 11

To make the sweetpotato ketchup:

Mix the sugar and agar in a bowl and add all remaining ingredients to a saucepan.

Step 12

Boil the mixture on a medium heat and keep stirring until it’s boiling. Once it’s reached boiling point, add the agar and sugar.

Step 13

Boil for a further minute then pour the ketchup mix into a bowl and cover it with cling film.

Step 14

Keep in the fridge until set and then blend at high speed until the mixture is smooth.

Step 15

Once blended, it is ready to serve.