Hello, I am Jane. Today, I’m gonna show you how to prepare sweet potato pound cake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sweet Potato Pound Cake Recipe
Sweet Potato Pound Cake is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Sweet Potato Pound Cake is something which I have loved my entire life.
To be with this recipe, we have to first prepare a few ingredients. You can cook sweet potato pound cake using 12 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Potato Pound Cake:
- Take 150 grams Sweet potatoes (for pound cake batter)
- Make ready 1 3/5 fl oz Milk
- Get 150 grams + 40 grams Sweet potatoes (ingredient and topping)
- Prepare 2 tbsp Sugar
- Get 1 tsp Milk
- Get 90 grams Unsalted butter
- Take 90 grams Sugar (if possible, powdered sugar)
- Prepare 2 Egg (room temperature)
- Prepare 2 tsp
- Make ready 70 grams ◇Cake flour
- Get 1 tsp ◇Baking powder
- Make ready 1 appropriate amount Black sesame seeds
Steps to make Sweet Potato Pound Cake:
- Line a pound cake pan with paper. Sift the ◇ powdered ingredients and set aside.
- Cut the sweet potatoes that you’ll use as a topping into 1.5 cm squares without peeling the skin off. Peel and then cut the remaining sweet potatoes into 1.5 cm squares. Put each amount separately in some water to soak.
- Add the milk to the sweet potatoes set aside for the pound cake batter, wrap loosely with saran wrap, and microwave for 5 minutes.
- Once the sweet potatoes are soft, mash with a potato masher, strain, and let cool.
- Take the sweet potatoes set aside for topping and for going inside the cake, add sugar and milk, cover with saran wrap, then microwave for 4 minutes. Take off the saran wrap and then microwave for another 2 minutes. Remove and set aside the squares with skin on them.
- With an electric mixer, beat the softened butter until creamy. Add sugar and then beat again until it turns somewhat white.
- Add 2 teaspoons at a time to the well-beaten eggs while mixing at high speed. Add up to 2/3 of the beaten eggs.
- Once you’ve added about 2/3 of the beaten eggs, add in the sweet potatoes from step 4. (If the potatoes aren’t completely cooled, the butter will melt.) Add in the remaining egg a little bit at a time.
- Add in the potatoes from step 5 (no skin).
- While sifting, fold the ◇ powdered ingredients into the batter.
- Pour the batter into the pan, make a shallow hole down the middle of the cake, and top with sweet potatoes (skin on) and sesame seeds.
- Bake in an oven at 160 ~ 170°C for 40 minutes. While it is still warm, remove the paper, and cover with a towel to cool. Once it has cooled down, wrap and store.
- When cut, the cake should look like this. In this picture, 100 g of sweet potatoes were used for the potato chunks.
- The sweet potatoes on top will become a little bit hard after baking. I believe it is best to try not to put too many on top.
So that’s going to wrap this up with this exceptional dish sweet potato pound cake recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
