Sweet Potato Pound Cake

Name: Sweet Potato Pound Cake
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 small Sweet potato; 1 dash ※ Butter; 1 +1 teaspoon ※ Sugar; 1 drop ※ Soy sauce; 70 grams [A] Cake flour; 20 grams A) Almond powder; 1/2 tsp A) Baking powder; 1 Egg; 50 – 70 grams Sugar; 70 grams Butter; 1 tbsp Rum; 1 small amount Sesame seeds (to garnish)

cookpad.japan @cookpad_jp

I wanted to make a moist pound cake and also had half a sweet potato that I wanted to use up, so I made this.

The trick is to thoroughly whip the butter and sugar so that you incorporate lots of air.
It'll come out moist and fluffy.
If sautéing the potatoes in Step 2 is too much trouble, just sprinkle with a bit of sugar and microwave.
The baking time and temperature will differ according to your oven, so adjust as necessary. Recipe by Youtank

I wanted to make a moist pound cake and also had half a sweet potato that I wanted to use up, so I made this.

cookpad.japan @cookpad_jp

I wanted to make a moist pound cake and also had half a sweet potato that I wanted to use up, so I made this.

Saved

Ingredients

6 servings

1/2 smallSweet potato
1 dash※ Butter
1+1 teaspoon ※ Sugar
1drop ※ Soy sauce
70 grams[A] Cake flour
20 gramsA) Almond powder
1/2 tspA) Baking powder
1Egg
50– 70 grams Sugar
70 gramsButter
1 tbspRum
1 smallamount Sesame seeds (to garnish)

Saved

Steps

1

Prepare the ingredients. Combine and sift the 'A' ingredients. Cut the sweet potato into rounds and blanch in water to remove excess starch.
2

Sauté the sliced and blanched sweet potatoes in the ※ butter.
3

Lightly season with the ※ sugar and ※ soy sauce. Let cool.
4

Bring the butter to room temperature (or gently warm in the microwave, being careful not to melt it). Cream the butter and sugar, adding the sugar in batches.
5

Once the mixture has become creamy and past-like, gradually add in the beaten egg and mix.
6

(Add it in gradually so that the mixture doesn't separate!)
7

Gently fold in the sifted A ingredients in 2-3 batches.
8

Once it is thoroughly mixed,
9

Add in the rum.
10

Transfer the batter into the mold.
11

Here it is in muffin cups.
12

Decorate with the sautéed sweet potatoes.
13

Top with sesame seeds. Bake for 35 minutes at 170°C and it's done. If making muffins, bake for 25 minutes at 170°C.
14

Optionally, spread rum on the top.
15

Your aromatic rum and sweet potato poundcake is complete.
16

Bake in muffin cups and give away as gifts.