After seeing how beautiful my coconut mochi bunt cake came out, I really wanted to use my Nordic Ware Chrysanthemum Bundt Pan again. I’ve also been wanting to make a dessert using japanese sweet potatoes, after tasting some japanese treats with sweet potato filling.
Japanese sweet potatoes, called satsumaimo, have a purplish skin and a yellow flesh. They are starchier than the American varieties of sweet potatoes and I like the starchier texture.
I went hunting for a sweet potato bundt cake recipe, and chose one I found by Sauce and Sensibility. I followed the recipe as written, except I used japanese sweet potatoes. It’s pretty simple to whip up, though there is the extra step of having to mash the sweet potatoes.
The cake came out tasting great. It tasted very similar to the sweet potato cupcakes as well as the pumpkin cake variations I have made. I do wish that the sweet potato taste was more distinct. I could have probably substituted for pumpkin and not have noticed much of a difference. Also, the fact that the sweet potatoes are a much lighter yellow color did not seem to affect the color of the cake. I think next time I will try making a sweet potato pie with these potatoes to see if I bring out the taste of the japanese sweet potatoes.
Also, for some reason, I didn’t like how this cake looked in my bundt pan as much. It came out fine and slid out easily, but I liked how the coconut bundt looked in the chrysanthemum bundt shape better. If I make this cake again, I will use another bundt shape.
Recipe slightly adapted from recipe found on Sauce and Sensibility
2 cups mashed sweet potatoes (I used japanese sweet potatoes)
2 ¾ cups flour
2 tsp. ground cinnamon
1 ¼ tsp. ground ginger
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp salt
1 2/3 cups sugar
1 cup vegetable oil
4 large eggs
1 tsp. vanilla extract
1. Preheat oven to 325 degrees. Thoroughly grease a 12 cup Bundt pan. I use a pam spray that has flour already added to it.
2. In a medium bowl combine the flour, baking soda, baking powder,
cinnamon, and salt.
3. In a large mixing bowl combine the sweet potatoes,
oil, and sugar. Beat until smooth. Add eggs and beat until combined. Then add the flour mixture and beat until just blended. Add the vanilla and mix on low speed until blended. Pour the batter into the Bundt pan.
4. Bake for 1 hour and 5 minutes or until a cake tester comes out mostly clean. Cool the cake in the pan, and then invert onto a cake platter.