Sweet potato cakes
Sweet potatoes are one of my favorite ingredients. They are so versatile, have natural sweetness and comforting. They can be converted to many kinds of snacks and deserts with minimal efforts. Though these deserts are called sweet potato cakes, they are not really “cakes”. This is a good desert to make when I need a break from wheat-based deserts and added sugar.
Recipe from “Tokyo Cult Recipes” by Maori Murota
Makes 8-10 cakes
Ingredients
400 gr sweet potato
40 gr butter
50 gr sugar (I omitted it)
2 tbsp evaporated milk
30 ml whipping cream + 1 tbsp extra (as I did not have whipping cream, I just added 1 tbsp evaporated milk)
How to
1. Cook the sweet potato whole in a saucepan of boiling water until it is completely cooked and tender in the middle, about 20 mins. (I steamed it in an electric pressure cooker for 8 mins on high pressure).
2. Remove the sweet potato and peel. Chop it roughly and place in a bowl with the butter. Use a stick blender to mash it to a past (I used a potato masher).
3. Add the sugar, evaporated milk, whipping cream and half the egg yolk (saving the other half for the next step). Mix together with a spatula until smooth.
4. Preheat the oven to 200C and line a baking tray with baking paper.
5. Mix the reserved half of the egg yolk with the extra tablespoon of cream to make a glaze.
6. Shape the sweet potato mixture into 10cm long “boats”.
7. Place on the prepared baking tray and brush with the glaze.
8. Bake for about 10 minutes or until they turn golden brown.
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