Recipe: Yummy Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】

Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】. Read Customer Reviews & Find Best Sellers. Transfer the sweet potato flesh onto the mash sieve and strain it by pressing with a spoon or spatula. Add granulated sugar, unsalted butter, honey, egg yolk, and vanilla oil in order, mix well each time until combined.

Whereas steamed orange potatoes can be mushy, airy, or even stringy (I'm sorry but it's true!), steamed Japanese sweet potatoes are dense, luscious, and spoonable—the texture of a really cold. Components in Japanese Sweet Potato Tubers. The phytonutrients associated with different colors in sweet potato do have different health properties. You can have Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】

1. It's 1 of large sweet potato, 470 g (16 oz).
2. You need 50 g of (1.76 oz, 1/4 cup) granulated sugar.
3. Prepare 30 g of (1oz, 1/7 cup) unsalted butter.
4. It's 10 g (1/2 Tbsp) of honey.
5. You need 1 of egg yolk.
6. It's 50 g of (1.8 oz, 1/5 cup) heavy cream.
7. Prepare 5 drops of vanilla oil.
8. Prepare of ■For brushing on the cake.
9. You need 1 of egg yolk.
10. You need 1/2 tsp of rum.
11. It's of honey.
12. You need of ※1cup=235cc(USA).

Besides that, however, sweet potato strains have a very similar nutritional profile. Rich in vitamins, minerals, and phytonutrients, sweet potato has been named the 'healthiest of all vegetables' by The Center for Science in the Public Interest []. Immediately inverted to cake plate to cool. Cake was so good, I didn't even bother to make orange confection glaze.

Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 instructions

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/flYdb3k2sgQ.
2. Wrap a sweet potato with a sheet of aluminum foil. Bake it at 190℃ / 374 F for 60-70 mins (no need to preheat). Bake it until soft enough to insert a skewer smoothly..
3. Use a spoon to scoop out the flesh. (net weight; about 380g / 13.4 oz).
4. Transfer the sweet potato flesh onto the mash sieve and strain it by pressing with a spoon or spatula. Preheat an oven to 200℃ / 392 F..
5. Add granulated sugar, unsalted butter, honey, egg yolk, and vanilla oil in order, mix well each time until combined..
6. Add heavy cream in 3-4 parts and mix well each time until combined..
7. Divide it into 9 equal and use your hand to form each like sweet potato shape. Put them on a baking tray. (Depending on the water content of the sweet potato, the batter may be too soft for you to shape by hand. In that case, use a spatula or a spoon to put the batter on a baking tray and bake as it is.).
8. Put egg yolk and 1/2 tsp rum in a small bowl. Mix well until combined. Brush the surface of 9 pieces with the egg mixture..
9. Bake it at 200℃/ 392 F for 15-20 mins or until golden brown. Brush freshly baked cakes with honey (optional). It's all done!.

Cake was moist, dense, but not heavy like a brick. This cake could pass as a soft sweet potato loaf depending on what you bake it in. Mash into a paste with a potato masher. There is a Murasaki Japanese sweet potato developed recently by the Louisiana people and looks exactly like your photo. It is grown mainly in California. (even has a US patent.) So the Japanese sweet potato purchased at the local market may have been bred in the US.