Sweet potato butter cake
I love butter cakes. They are simple and sweet. They taste great for breakfast or an afternoon snack. I saw a recipe for a pumpkin butter cake on Table for 2…or more. The cake looked so delicious. I knew I had to try it.
I don’t have any pumpkin so I decided to try making a version with some sweet potatoes. Specifically, I decided to use a Japanese sweet potato, called satsumaimo, which has yellow flesh and a purplish red skin. This type of sweet potato is more starchy than the common ones found in American grocery stores. They are also very sweet. I always find yams to be too runny and wet, so I prefer these Japanese ones because of the starchier texture.
The cake came out beautifully. The outside crust had an almost sugary crunch. The inside was soft, smooth, sweet and oh so delicious. This cake didn’t last long.
I definitely will make it again and I’ll try the pumpkin version once when I get some pumpkin.
- 100 g granulated sugar
- 100 g unsalted butter
- 1/2 tsp vanilla extract
- 3 large eggs
- 150 g cake flour
- 1 tsp baking powder
- 100 g steamed sweet potato
- 3 tbsp milk
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Preheat oven to 350°F. Line a 7 x 3 inch loaf pan.
Beat sugar, butter and vanilla until light and fluffy. Add in eggs, one at a time, beating well after each addition. In a separate bowl, mix flour and baking powder.
In a food processor or blender, puree the steamed sweet potato and milk.
Add in half of the flour mixture to the egg/butter mixture. Then add in the sweet potato puree and mix until combined. Put in remaining flour and beat until just combined. Pour batter into prepared pan.
Bake for 45-50 minutes or until done when knife inserted comes out clean.