Satsumaimo Sweet Potato Pound Cake
Fall is here and so are Satsuma-imo (Japanese sweet potato)! So, I baked them into a pound cake! With less butter & sugar than the usual pound cake, you'll really enjoy the sweetness of the Satsuma-imo! The steps describe a microwave method for softening the potato, but you'll actually get a moister texture with steaming. I used a 20 x 10 cm (8 x 4 in) pan and baked at 180°C/350°F for 35 min.
- Flour (200g)
- Baking powder (4 g)
- Egg (1)
- Butter (80g)
- Honey (80g)
- Milk (70g/70ml)
- Satsuma-imo/Japanese sweet potatoes (around 100g)
Cut the sweet potatoes into dice-sized cubes, wrap and microwave for 2-3 minutes until soft. *Note you can also steam to soften! Remove the egg from the refrigerator and let it get to room temperature (this helps keeps it from separating when you mix with the warm ingredients).
Preheat the oven to 180°C/350°F. Mix the flour and baking powder.
Soften (but don't completely melt!) the butter in the microwave or however you like.
Next we'll be mixing the honey and egg into the butter little by little (mixing each in thirds). So, mix in a third of the honey...
Then mix in a third of the egg... then repeat two more times! This helps keep the ingredients from separating from each other so you get a smooth batter! Remember that the egg should be room temperature!
Next, add the flour and "cut" into the mixture (as opposed to stirring in). You should get a crumbly texture.
Add the milk, and "cut" in!
Ah! and don't forget the sweet potato! Gently mix in those too ;)
Add the batter into your baking pan. Bake at 180°C/350°F for 35 minutes.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.