Prepare the ingredients. Combine and sift the 'A' ingredients. Cut the sweet potato into rounds and blanch in water to remove excess starch.
Sauté the sliced and blanched sweet potatoes in the ※ butter.
Lightly season with the ※ sugar and ※ soy sauce. Let cool.
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.
Once the mixture has become creamy and past-like, gradually add in the beaten egg and mix.
(Add it in gradually so that the mixture doesn't separate!)
Gently fold in the sifted A ingredients in 2-3 batches.
Once it is thoroughly mixed,
Add in the rum.
Transfer the batter into the mold.
Here it is in muffin cups.
Decorate with the sautéed sweet potatoes.
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.
Optionally, spread rum on the top.
Your aromatic rum and sweet potato poundcake is complete.
Bake in muffin cups and give away as gifts.
Story Behind this Recipe
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.