We are making a scrumptious autumn dessert made from sweet potatoes. This dessert is simply called Sweet Potato in Japan, and it is moist, aromatic and very delicious.
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Sweet Potato Cake Recipe (Moist Aromatic Autumn Dessert Made From Sweet Potatoes)
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
2 Sweet Potatoes gross weight 500g/1.10 lbs, net weight 270~300g/9.5~10.6 oz 50 g Sugar 20 g Butter 60 ml Heavy Cream 1 Egg Yolk 1/2 tbsp Rum A few drops Imitation Vanilla Extract 1 Egg Yolk for coating 1/2 tsp Water Toasted Black Sesame Seeds
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's cook the sweet potatoes. Wash the sweet potatoes beforehand and wrap it with a paper towel.
- Wet the paper towel with water.
- Tightly wrap the sweet potato with plastic wrap.
- Tightly wrap it again with plastic wrap to prevent the water from evaporating.
- This process will keep the moisture from evaporating.
- Heat the potatoes in the microwave for 5 minutes. Then, turn them over. Heat the potatoes for 5 to 6 more minutes.
- Remove the sweet potatoes from the microwave.
- Pierce the potato with a bamboo skewer to check if the inside is soft enough.
- Cut the sweet potato in half lengthwise.
- While it is still hot, scoop out the flesh of the potato with a spoon. When still hot, it is easier to scoop it out, and the sugar blends in quickly.
- Be careful not to break the skin of the potato.
- Transfer the flesh of the potatoes into a heavy pot.
- Add the sugar.
- Mash the sweet potato thoroughly with a potato masher.
- Add the butter and mix well.
- Next, add the heavy cream.
- Distribute evenly.
- Crack the egg in a bowl. Add the egg yolk into the potato mixture and mix it well.
- Finally, add the rum and a few drops of imitation vanilla extract and stir to combine thoroughly.
- When the mixture is evenly mixed, turn on the burner and heat the pot on low heat.
- Mix until the mixture easily comes off the bottom of the pot.
- Quickly transfer the mixture to a plate to keep it from drying out.
- Let's stuff the mixture back into the skin of the sweet potato.
- Use plastic wrap to shape the sweet potato with your hands.
- Fill all the skin with the sweet potato mixture.
- Crack the egg into a bowl. Separate the egg yolk from the egg white.
- Add the water to the egg yolk and mix it well.
- Coat the top of the sweet potato with the diluted egg yolk.
- Sprinkle on the black sesame seeds.
- Let's make supporting bases to bake the sweet potato. Roll up a sheet of aluminum foil into a pillow shape.
- Arrange the 4 supporting bases on a baking sheet.
- Place the baking sheet in the oven and pre-heat it to 200 °C (392 °F).
- Then, place the sweet potato on each supporting base. This will help to bake the sweet potato evenly and keep the skin from becoming too hard.
- Bake at 200 °C (392 °F) for about 10 minutes. Avoid overbaking otherwise its moist texture will be lost. When the surface is slightly dry and lightly browned, it's ready.
- Remove the baking sheet from the oven.
- The surface becomes slightly golden brown and the inside is soft and moist.
Recipe Notes
The skin of the sweet potato is used for a container, so please prepare good looking sweet potatoes with clean skin.
To microwave the sweet potatoes, it takes about 2 minutes at 500 watts per 100 grams of sweet potato. Adjust the time according to the size of the sweet potato.
