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Sweet Potato Cake
Sweet Potato Cake

Before you jump to Sweet Potato Cake recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us believe that comfort foods are bad for us and that we have to stay away from them. Often, if your comfort food is essentially candy or other junk foods, this can be true. Otherwise, comfort foods may be super nutritious and good for you. There are some foods that, when you eat them, may improve your mood. When you are feeling a little down and are in need of an emotional pick-me-up, test out a few of these.

Make a few trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all fantastic for helping to raise your mood. This is because these nuts are rich in magnesium, which helps to increase serotonin levels. Serotonin is the “feel good” chemical that tells your brain how you feel at all times. The higher your levels of serotonin, the better you are going to feel. Not just that, nuts, particularly, are a great source of protein.

You can see, you don’t need junk food or foods that are not good for you just so to feel better! Try a couple of of these tips instead.

We hope you got insight from reading it, now let’s go back to sweet potato cake recipe. To make sweet potato cake you only need 6 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Sweet Potato Cake:
  1. Take Sweet potato
  2. Take Soy milk (or milk)
  3. Provide Eggs
  4. Take Sugar
  5. Take Vegetable oil
  6. Prepare Pancake mix
Instructions to make Sweet Potato Cake:
  1. Wash and peel the sweet potatoes and cut into round slices (the potatoes should weigh about 200 g at this point). Soak the potatoes in water for 5 minutes.
  2. Whilst the potatoes are soaking, line the cake tin with kitchen parchment paper and preheat the oven to 170℃.
  3. Add the soy mlk and drained potatoes into a pan and simmer over low heat. Once the potatoes start to soften and fall apart, mash the potatoes with a fork or spoon, and keep simmering until the potatoes have a paste-like texture.
  4. ※After simmering the water will continue to evaporate as it cools as well, so it's best to stop the heat when you think the texture is a bit softer than a custard.
  5. Combine the eggs and sugar in a separate bowl and whisk for 1 - 2 minutes, until the mixture turns pale.
  6. Add the vegetable oil and whisk for a further 1 minute. When it is all blended in well add the sweet potato paste and mix well with the whisk.
  7. Add the pancake mix and keep stirring.
  8. Pour the batter into cake tins and bake for 30 minutes at 170℃. The batter in the photos has been split between 2 mini pound cake tins and topped with black sesame seeds.
  9. They look a bit like daigaku imo ("university potatoes", a traditional sweet potato snack.).

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