Sweet Potato Cake

Name: Sweet Potato Cake
Yield: 6 servings
Cuisine: American
Ingredients: 250 grams Sweet potato; 200 ml Soy milk (or milk); 2 Eggs; 2 tbsp Sugar; 2 tbsp Vegetable oil; 2 tbsp Pancake mix

cookpad.japan @cookpad_jp

I had 1/2 of a sweet potato leftover so I decided to make a cake with it. It weight just 250g...and I used 1 pack (200ml) of soy milk, so there are no leftovers after making this cake.

If you don't have any pancake mix, you can use 2 tablespoons of cake flour and 1/3 teaspoon of baking powder sifted together iinstead. If you only mash the sweet potato roughly, the cake will have a chunky texture. Recipe by invitro

I had 1/2 of a sweet potato leftover so I decided to make a cake with it. It weight just 250g...and I used 1 pack (200ml) of soy milk, so there are no leftovers after making this cake.

cookpad.japan @cookpad_jp

I had 1/2 of a sweet potato leftover so I decided to make a cake with it. It weight just 250g...and I used 1 pack (200ml) of soy milk, so there are no leftovers after making this cake.

Saved

Ingredients

6 servings

250 gramsSweet potato
200 mlSoy milk (or milk)
2Eggs
2 tbspSugar
2 tbspVegetable oil
2 tbspPancake mix

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Steps

1

Wash and peel the sweet potatoes and cut into round slices (the potatoes should weigh about 200 g at this point). Soak the potatoes in water for 5 minutes.
2

Whilst the potatoes are soaking, line the cake tin with kitchen parchment paper and preheat the oven to 170℃.
3

Add the soy mlk and drained potatoes into a pan and simmer over low heat. Once the potatoes start to soften and fall apart, mash the potatoes with a fork or spoon, and keep simmering until the potatoes have a paste-like texture.
4

※After simmering the water will continue to evaporate as it cools as well, so it's best to stop the heat when you think the texture is a bit softer than a custard.
5

Combine the eggs and sugar in a separate bowl and whisk for 1 - 2 minutes, until the mixture turns pale.
6

Add the vegetable oil and whisk for a further 1 minute. When it is all blended in well add the sweet potato paste and mix well with the whisk.
7

Add the pancake mix and keep stirring.
8

Pour the batter into cake tins and bake for 30 minutes at 170℃. The batter in the photos has been split between 2 mini pound cake tins and topped with black sesame seeds.
9

They look a bit like daigaku imo ("university potatoes", a traditional sweet potato snack.).