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Without fail cuisine ultimate Soft and Smooth Japanese Sweet Potato Cakes easy, yummy, practical.

12 ingredients, 9 steps, cooking Soft and Smooth Japanese Sweet Potato Cakes

How are you every body, at this time you get cook recipe Soft and Smooth Japanese Sweet Potato Cakes with 12 ingredients and 9 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 9 stages of easy cooking Soft and Smooth Japanese Sweet Potato Cakes.

Ingredients for Soft and Smooth Japanese Sweet Potato Cakes

1. It’s 1 : large sweet potato, 470 g (16 oz).
2. You need 50 g : (1.76 oz, 1/4 cup) granulated sugar.
3. You need 30 g : (1oz, 1/7 cup) unsalted butter.
4. It’s 10 g (1/2 Tbsp) : honey.
5. You need 1 : egg yolk.
6. It’s 50 g : (1.8 oz, 1/5 cup) heavy cream.
7. It’s 5 drops : vanilla oil.
8. Prepare : ■For brushing on the cake.
9. Prepare 1 : egg yolk.
10. It’s 1/2 tsp : rum.
11. It’s : honey.
12. Prepare : ※1cup=235cc(USA).

If all basic ingredients Soft and Smooth Japanese Sweet Potato Cakes it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Step by Step Cooking Soft and Smooth Japanese Sweet Potato Cakes

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/flYdb3k2sgQ
   
2. Wrap a sweet potato with a sheet of aluminum foil. Bake it at 190℃ / 374 F for 60-70 mins (no need to preheat). Bake it until soft enough to insert a skewer smoothly.
   
3. Use a spoon to scoop out the flesh. (net weight; about 380g / 13.4 oz)
   
4. Transfer the sweet potato flesh onto the mash sieve and strain it by pressing with a spoon or spatula. Preheat an oven to 200℃ / 392 F.
   
5. Add granulated sugar, unsalted butter, honey, egg yolk, and vanilla oil in order, mix well each time until combined.
   
6. Add heavy cream in 3-4 parts and mix well each time until combined.
   
7. Divide it into 9 equal and use your hand to form each like sweet potato shape. Put them on a baking tray. (Depending on the water content of the sweet potato, the batter may be too soft for you to shape by hand. In that case, use a spatula or a spoon to put the batter on a baking tray and bake as it is.)
   
8. Put egg yolk and 1/2 tsp rum in a small bowl. Mix well until combined. Brush the surface of 9 pieces with the egg mixture.
   
9. Bake it at 200℃/ 392 F for 15-20 mins or until golden brown. Brush freshly baked cakes with honey (optional). It's all done!
   
10. Finish and Enjoy.

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