Moist Sweet Potato Cakes

Moist Sweet Potato Cakes

I made this for an event. Using a blender makes it easy!! It's moist and very delicious

Ingredients: 21 cm square pan

Sweet potato (satsuma imo)
300 g
150 ml
Heavy cream
100 ml
Eggs (Medium)
7 tablespoons
30 g
Vanilla extract
15 drops
White flour
3 tablespoons


1. 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.
2. 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.
3. 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.
4. 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.
5. This is Moist Kabocha Squash Cake Recipe ID: 2359240.

Story Behind this Recipe

I made it for an event.