Sweet Potato ‘Yōkan’ Cake
Sweet Potato ‘Yōkan’ Cake

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sweet potato ‘yōkan’ cake. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet Potato ‘Yōkan’ Cake is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Sweet Potato ‘Yōkan’ Cake is something which I have loved my entire life.

Sweet Potato 'Yōkan' Cake There is a Japanese sweet called 'Imo Yōkan', that is made with Japanese Sweet Potato. I have been trying to make it using Australian common orange-colour Sweet Potato, in some different traditional methods, and no method worked well. So, I decided to make it in a very different way. Great recipe for Sweet Potato 'Yōkan' Cake.

To get started with this particular recipe, we must prepare a few ingredients. You can cook sweet potato ‘yōkan’ cake using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sweet Potato ‘Yōkan’ Cake:
  1. Take 2 Sweet Potatoes *about 500g after peeled
  2. Take 1/4 cup Caster Sugar *You can add extra 1 to 2 tablespoons
  3. Make ready 1 pinch Salt
  4. Prepare 30 g Butter
  5. Prepare 1/2 teaspoon Vanilla Extract *OR 1 teaspoon Rum
  6. Get 2 tablespoons Plain Flour OR Flour of your choice
  7. Get 1 Egg *whisked

Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.—Kathy Theriot, St. In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl.

Steps to make Sweet Potato ‘Yōkan’ Cake:
  1. Peel skin of Sweet Potato, cut into chunky pieces, and steam for 20 minutes or until absolutely soft.
  2. Place softly cooked Sweet Potato in the heat-proof mixing bowl. Add Sugar, Salt, cold Butter and Vanilla, and blend, using a hand blender, until smooth. Allow to cool slightly. *Note: You may wish to use a food processor.
  3. Preheat oven to 160°C. Grease a loaf tin or small square cake tin, and line the base and sides with baking paper. *Note: Today I used a standard loaf tin.
  4. Add Flour and Egg to the cooled mixture (still warm is OK), and mix well. Spoon the mixture into the tin, smooth the surface, and bake for 30 minutes.
  5. Allow to cool in the tin. When cooled enough, chill in the fridge.

In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Fill batter into prepared baking pan. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.

So that’s going to wrap it up with this special food sweet potato ‘yōkan’ cake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!