Wash the sweet potato well. Cover with plastic wrap, and microwave to soften. Insert a toothpick and if it goes through, it's ready. I didn't peel the skin.
Add the sweet potato, milk and heavy cream in a blender, then mix until the mixture becomes smooth. Add all the remaining ingredients, and blend well.
Pour the mixture into the cake pan lined with parchment paper. Rap against a surface to remove air bubbles. Bake in the oven preheated to 170℃ for 30 minutes, and it's done.
When it's freshly baked, if you insert a bamboo skewer, the batter will stick. But if you let it cool and chill in the fridge, it will harden.
This is Moist Kabocha Squash Cake Recipe ID: 2359240.
Story Behind this Recipe
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.