Sweet Potato Pound Cake (13 Ingredients)

Welcome to the world of Cookpad Recipes, a place where you can find tasty and straightforward recipes for any occasion.

Today's feature is the sweet potato pound cake. This pleasing recipe is simple and quick to prepare.

All you require are 13 ingredients and the readiness to follow 16 simple steps.

• 350 g (12 oz) sweet potato, mashed
• 6 Tbsp heavy cream
• 200 g (7 oz, 9/10 us cup) unsalted butter, room temperature
• 150 g (5.3oz, 3/4 us cup) granulated sugar
• 3 eggs (about 150g, 5.3 oz), room temperature
• 10 drops vanilla oil
• 25 g (4 Tbsp) almond flour
• 145 g (5.1 oz, 1 us cup + 2.5 Tbsp) cake flour
• 4 g (1 tsp) baking powder
• For Topping
• 90 g (3.2 oz) sweet potato, diced
• 2/3 Tbsp honey
• black sesame

A healthy and nutritious diet is crucial for maintaining good health. Consuming a variety of foods that provide essential nutrients helps our bodies perform various important functions.

Foods loaded with vitamins, minerals, fibers, and antioxidants are key to bolstering our immune system and shielding us from chronic diseases such as diabetes, heart disease, and cancer.

Additionally, a healthy diet aids in maintaining an ideal weight, controlling cholesterol and blood pressure levels, and even balancing hormones. For growing children and teenagers, proper nutrition is crucial for their full physical development and brain growth. For adults, a well-rounded diet can significantly enhance daily productivity and energy levels.

In essence, adopting a healthy eating habit as a part of your lifestyle is a long-term investment in better health and improved quality of life.

We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "sweet potato pound cake".

• ★Recipe video★ (my You Tube channel)→youtu.be/c4zf3hQcCfE

  

• Cut sweet potato (for mash) into small (bite-size). Dice sweet potato (for topping) into about 1 cm (0.4 in) cubes. Soak them in water for about 10 mins.

  

• 10 mins later, drain well, and wrap loosely with plastic wrap. Microwave diced sweet potato to heat at 600W for 2 mins. Add honey to it, and mix roughly; set aside.

  

• Microwave the remaining sweet potato to heat at 600W for 6 mins. Mash it with a fork or rolling pin. Add heavy cream in 2 parts. Mix well each time. Strain it. Set aside.

  

• Grease the pan with the butter. Sprinkle bread flour with a tea strainer onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Preheat an oven to 200℃ / 392°F. Sift dry ingredients (cake flour + baking powder) twice.

  

• Cream the butter until smooth. Add granulated sugar in 3 parts. Mix well each time. Mix it with a hand mixer on low speed for 3 mins until white and fluffy. (If you use a whisk, mix it for 7 mins or more.)

  

• Use a spatula to scrape the butter on the inner side of the bowl. Mix it on low speed for another 1 min.

  

• Put eggs in a another bowl. Beat it lightly until it gets watery. Please warm the egg in hot water until room temperature if it's cold.

  

• Add the beaten egg to the butter in 4-5 parts. Mix thoroughly with a hand mixer on low speed after each addition until creamy. Scrape the batter on the inner side of the bowl, and mix with a hand mixer.

  

• Add vanilla oil, and mix well with a spatula. Add almond flour, and mix it while crushing lumps, until smooth.

  

• Mix lightly the mashed sweet potato to loosen. Add half of the butter mixture into the mashed potato. Mix well until combined.

  

• Put the potato mixture back to the butter mixture. Mix well until combined.

  

• Add all the flour at once. Fold it until powderiness disappears. Use a spatula to scrape the batter on the inner side or bottom, and fold it well.

  

• Put the batter into the pan, and flatten roughly. Top with the diced sweet potato. Push them in gently. Sprinkle the black sesame. Bake it at 170℃/ 338 F for 55 mins.

  

• Drop the pan lightly to prevent the cake from shrinking. Let it cool for 20-30 mins as it is. Remove the cake from the pan gently while it's warm.

  

• Wrap it with plastic wrap twice to seal. Let it sit overnight at room temperature. Done!

  

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

If you find this site helpful, remember to add it to your bookmarks and share it with your loved ones, friends, and relatives.