Chop the sweet potato into small cubes, and soak in water to remove the bitterness. Transfer to a heatproof dish, wrap in plastic wrap, and microwave (for 2 to 3 minutes at 500W).
Heat water and sugar in a sauce pan, and add the sweet potatoes once the sugar dissolves. Simmer until the liquid boils out.
Bring the eggs to room temperature. Sift together the almond powder, cake flour, cinnamon, and baking powder. Microwave or double boil the butter to melt.
Beat the egg in a bowl, add the brown sugar and honey, and mix well. There's no need to beat until foamy.
Sift in the dry ingredients, stir until smooth, then add the rum.
Mix in the melted butter, a little at a time, then add about half of the boiled sweet potatoes and lightly mix.
Pour into small baking cups, top with the remaining sweet potatoes, and sprinkle black sesame seeds. Bake for about 20 minutes in an oven at 170℃.
Story Behind this Recipe
The fall makes me crave sweet potato sweets. Since I didn't have the desire to make something that took much effort, I made these simple cakes.
All you have to do is mix. If you don't have brown sugar, use light brown sugar or caster sugar. Please keep an eye on the oven and adjust the baking time as necessary. This recipe is also tasty with kabocha squash or apples.