Sweet Potato Pound Cake

Name: Sweet Potato Pound Cake
Cuisine: American
Ingredients: 150 grams Sweet potatoes (for pound cake batter); 1 3/5 fl oz Milk; 150 grams + 40 grams Sweet potatoes (ingredient and topping); 2 tbsp Sugar; 1 tsp Milk; 90 grams Unsalted butter; 90 grams Sugar (if possible, powdered sugar); 2 Egg (room temperature); 2 tsp Brandy; 70 grams ◇Cake flour; 1 tsp ◇Baking powder; 1 appropriate amount Black sesame seeds

cookpad.japan @cookpad_jp

I wanted to have some sweet potatoes but I wanted some cake, too. So I granted this wish with this potato-filled cake I created. The potatoes inside this cake are boiled for sweetness and the cake itself was made to be not too dense.

Though it may be a bit annoying, straining the sweet potatoes will give them a softer feel.
Add in the egg a little at a time so they don't separate.
The cake will come out with a lighter finish if you use powdered sugar. Even if one part gets burned, it will still be delicious.
If you let the cake sit for a day, it will become moist and even more delicious. Recipe by Keyua

cookpad.japan @cookpad_jp

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Ingredients

150 gramsSweet potatoes (for pound cake batter)
1 3/5fl oz Milk
150 grams+ 40 grams Sweet potatoes (ingredient and topping)
2 tbspSugar
1 tspMilk
90 gramsUnsalted butter
90 gramsSugar (if possible, powdered sugar)
2Egg (room temperature)
2 tspBrandy
70 grams◇Cake flour
1 tsp◇Baking powder
1appropriate amount Black sesame seeds

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Steps

1

Line a pound cake pan with paper. Sift the ◇ powdered ingredients and set aside.
2

Cut the sweet potatoes that you'll use as a topping into 1.5 cm squares without peeling the skin off. Peel and then cut the remaining sweet potatoes into 1.5 cm squares. Put each amount separately in some water to soak.
3

Add the milk to the sweet potatoes set aside for the pound cake batter, wrap loosely with saran wrap, and microwave for 5 minutes.
4

Once the sweet potatoes are soft, mash with a potato masher, strain, and let cool.
5

Take the sweet potatoes set aside for topping and for going inside the cake, add sugar and milk, cover with saran wrap, then microwave for 4 minutes. Take off the saran wrap and then microwave for another 2 minutes. Remove and set aside the squares with skin on them.
6

With an electric mixer, beat the softened butter until creamy. Add sugar and then beat again until it turns somewhat white.
7

Add brandy 2 teaspoons at a time to the well-beaten eggs while mixing at high speed. Add up to 2/3 of the beaten eggs.
8

Once you've added about 2/3 of the beaten eggs, add in the sweet potatoes from step 4. (If the potatoes aren't completely cooled, the butter will melt.) Add in the remaining egg a little bit at a time.
9

Add in the potatoes from step 5 (no skin).
10

While sifting, fold the ◇ powdered ingredients into the batter.
11

Pour the batter into the pan, make a shallow hole down the middle of the cake, and top with sweet potatoes (skin on) and sesame seeds.
12

Bake in an oven at 160 ~ 170°C for 40 minutes. While it is still warm, remove the paper, and cover with a towel to cool. Once it has cooled down, wrap and store.
13

When cut, the cake should look like this. In this picture, 100 g of sweet potatoes were used for the potato chunks.
14

The sweet potatoes on top will become a little bit hard after baking. I believe it is best to try not to put too many on top.