I'd bought sweet potatoes and left them for so long they were sprouting. I needed to use them up but didn't have any eggs!That's how I came up with this recipe.If you don't have a food processor a mixer or a strainer also works!The sweet potato paste shown in the picture is double the amount.Use the leftover paste in various ways. You can even eat it as-is!If your sweet potatoes aren't that sweet please add sugar. Recipe by Shoshomaro

I prefer fluffy cakes to heavy ones, so I experimented and arrived at this recipe.Please be careful not to mix too much when you are mixing the sweet potato mixture and egg mixture.When you eat it the next day, it will be even more moist and delicious. Recipe by nyonta

Asian sweet potatoes are in season. I made these since I got a lot of them.You can use a whisk for mixing.You can leave some potato chunks if you like. Recipe by cookyuki

I used 100 g of the sweet potato my husband grew in the garden, but I still have plenty left.Please adjust the amount of sugar used depending on the sweetness of the sweet potato.Our sweet potatoes aren't that sweet. It's a bit sad...Be careful not to burn yourself when making the caramel sauce. Recipe by uronn

This is a recipe using purple sweet potatoes. If you like a little more spice, increasing the cinnamon to 4 grams. Make this when sweet potatoes are in season~♪ For regular sweet potatoes, test it out without cinnamon first. (^_-)-☆ Purple sweet potatoes have an interesting color, so it'll become an interesting treat!If you reduce the amount of sweet potatoes, increase the flour by 20% and add baking powder, it will have the texture of a regular pound cake. If you let it sit for a day, the flavor is really melt-in-your-mouth delicious~♪ This is a pound cake you'll want to eat enjoy with a strong brew of black tea. Recipe by Shioaji

I wanted to make sweet potatoes easily using a food processor, so I came up with this.Baking time may vary depending on your oven, so be careful and adjust accordingly.If the potato sticks to your hands when you are shaping them, moisten your hands to make it easier to shape them.It'll taste the same even if the potatoes are a little moist.You need 450 g of the potato with the skin off. Recipe by Yuuyuu0221

The fall makes me crave sweet potato sweets. Since I didn't have the desire to make something that took much effort, I made these simple cakes.All you have to do is mix. If you don't have brown sugar, use light brown sugar or caster sugar.Please keep an eye on the oven and adjust the baking time as necessary. This recipe is also tasty with kabocha squash or apples. Recipe by Yossy

I made it for an event.This is a sweet potato version. The amount of the ingredients are different from the kabocha squash version, so be careful. When you use the blender, if the ingredients are not blending well, stir with a spatula, then turn on the blender again. Recipe by Komachi sakura

I've got big and tasty sweet potatoes. I tried to make large sweet potato cakes with them.This is a soft batter, so you can make also make a tart filling with this batter!Since the potatoes may clump at the piping tip, making it difficult to pipe out the mixture, you should mix the sweet potato mixture until very smooth, leaving no lumps.If you fill your piping bag too much, you won't be able to squeeze the mixture out well and it will be difficult to pipe. Pipe the batter in batches. Recipe by Atorie sara

My kids went on a field trip to a potato field and brought back lots of potatoes, so I quickly turned it into bread .I used milk creamer for the the sweet potato cream. You can use milk if you don't have it.You can either glaze them, or not glaze them. Recipe by Hanarinrin

Use this recipe to use up sweet potatoes!If you change up the flavors, the kids will be so excited.Adding salt and lemon juice gives these potatoes a firm taste.Adjust the amount of sugar to your tastes! Recipe by Shunshun

I wanted to eat a sweet potato cookie.When covering the sweet potato dough with the cocoa dough, to ensure it doesn't come off when baking be sure to stick it on tightly by rolling it around when wrapped up. If you're worried about it then use some egg whites as a sort of paste, which keeps it from falling apart. These can be stored in the freezer from step 5. Recipe by Akito mama