Sweet Potato Pound Cake【Recipe Video】
Sweet Potato Pound Cake【Recipe Video】

Hi everyone, hope you’re having an amazing day. Today, I’m gonna show you how to prepare a distinctive dish, sweet potato pound cake【recipe video】. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sweet Potato Pound Cake【Recipe Video】 is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Sweet Potato Pound Cake【Recipe Video】 is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have sweet potato pound cake【recipe video】 using 13 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Sweet Potato Pound Cake【Recipe Video】:
  1. sweet potato, mashed
  2. heavy cream
  3. (7 oz, 9/10 us cup) unsalted butter, room temperature
  4. (5.3oz, 3/4 us cup) granulated sugar
  5. eggs (about 150g, 5.3 oz), room temperature
  6. vanilla oil
  7. almond flour
  8. (5.1 oz, 1 us cup + 2.5 Tbsp) cake flour
  9. baking powder
  10. For Topping
  11. sweet potato, diced
  12. honey
  13. black sesame
Instructions to make Sweet Potato Pound Cake【Recipe Video】:
  1. ★Recipe video★ (my You Tube channel)→youtu.be/c4zf3hQcCfE
  2. Cut sweet potato (for mash) into small (bite-size). Dice sweet potato (for topping) into about 1 cm (0.4 in) cubes. Soak them in water for about 10 mins.
  3. 10 mins later, drain well, and wrap loosely with plastic wrap. Microwave diced sweet potato to heat at 600W for 2 mins. Add honey to it, and mix roughly; set aside.
  4. Microwave the remaining sweet potato to heat at 600W for 6 mins. Mash it with a fork or rolling pin. Add heavy cream in 2 parts. Mix well each time. Strain it. Set aside.
  5. Grease the pan with the butter. Sprinkle bread flour with a tea strainer onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Preheat an oven to 200℃ / 392°F. Sift dry ingredients (cake flour + baking powder) twice.
  6. Cream the butter until smooth. Add granulated sugar in 3 parts. Mix well each time. Mix it with a hand mixer on low speed for 3 mins until white and fluffy. (If you use a whisk, mix it for 7 mins or more.)
  7. Use a spatula to scrape the butter on the inner side of the bowl. Mix it on low speed for another 1 min.
  8. Put eggs in a another bowl. Beat it lightly until it gets watery. Please warm the egg in hot water until room temperature if it's cold.
  9. Add the beaten egg to the butter in 4-5 parts. Mix thoroughly with a hand mixer on low speed after each addition until creamy. Scrape the batter on the inner side of the bowl, and mix with a hand mixer.
  10. Add vanilla oil, and mix well with a spatula. Add almond flour, and mix it while crushing lumps, until smooth.
  11. Mix lightly the mashed sweet potato to loosen. Add half of the butter mixture into the mashed potato. Mix well until combined.
  12. Put the potato mixture back to the butter mixture. Mix well until combined.
  13. Add all the flour at once. Fold it until powderiness disappears. Use a spatula to scrape the batter on the inner side or bottom, and fold it well.
  14. Put the batter into the pan, and flatten roughly. Top with the diced sweet potato. Push them in gently. Sprinkle the black sesame. Bake it at 170℃/ 338 F for 55 mins.
  15. Drop the pan lightly to prevent the cake from shrinking. Let it cool for 20-30 mins as it is. Remove the cake from the pan gently while it's warm.
  16. Wrap it with plastic wrap twice to seal. Let it sit overnight at room temperature. Done!

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