Easiest Way to Make Appetizing Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】

Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】. Transfer the sweet potato flesh onto the mash sieve and strain it by pressing with a spoon or spatula. Add granulated sugar, unsalted butter, honey, egg yolk, and vanilla oil in order, mix well each time until combined. Scoop about a tablespoon of the sweet potato mixture into the center of the dough and bring the edges to the center and smooth together.

In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend. Melt butter in a large pot over medium heat. You can cook Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】

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

Take one portion and roll it into a smooth ball. Arrange it in a parchment lined baking tray and cover with plastic wrap. Cover the lid with a kitchen towel to prevent condensation (please don't skip! Cover the pan with the lid and slowly bring water to a boil.

Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】 step by step

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!.

On picture, I used purple sweet potato but feel free to use any available sweet potato. *Type O, diabetic, and Keto diet friendly recipe. On picture, I used purple sweet potato but feel free to use any available sweet potato. *Type O, diabetic, and Keto diet friendly recipe.. Melt the butter in a large frying pan, with medium heat, fry both sides of the cakes until slightly burned and nicely coloured. It has a soft and smooth texture. Soft and Smooth Japanese Sweet Potato Cakes【Recipe Video】.

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