Hello, I’m Elise. Today, I’m gonna show you how to make soft and smooth japanese sweet potato cakes recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Soft and Smooth Japanese Sweet Potato Cakes Recipe
Soft and Smooth Japanese Sweet Potato Cakes is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Soft and Smooth Japanese Sweet Potato Cakes is something which I’ve loved my entire life.
To be with this recipe, we have to prepare a few ingredients. You can have soft and smooth japanese sweet potato cakes using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Soft and Smooth Japanese Sweet Potato Cakes:
- Prepare 1 large sweet potato, 470 g (16 oz)
- Make ready 50 g (1.76 oz, 1/4 cup) granulated sugar
- Take 30 g (1oz, 1/7 cup) unsalted butter
- Take 10 g (1/2 Tbsp) honey
- Make ready 1 egg yolk
- Take 50 g (1.8 oz, 1/5 cup) heavy cream
- Make ready 5 drops vanilla oil
- Take ■For brushing on the cake
- Get 1 egg yolk
- Take 1/2 tsp
- Take honey
- Get ※1cup=235cc(USA)
Instructions to make Soft and Smooth Japanese Sweet Potato Cakes:
- ★Recipe video★ (my You Tube channel)→https://youtu.be/flYdb3k2sgQ
- 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.
- Use a spoon to scoop out the flesh. (net weight; about 380g / 13.4 oz)
- 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.
- Add granulated sugar, unsalted butter, honey, egg yolk, and vanilla oil in order, mix well each time until combined.
- Add heavy cream in 3-4 parts and mix well each time until combined.
- 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.)
- Put egg yolk and 1/2 tsp in a small bowl. Mix well until combined. Brush the surface of 9 pieces with the egg mixture.
- 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!
So that’s going to wrap it up with this exceptional dish soft and smooth japanese sweet potato cakes recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
