Sweet potato cake recipe

Sweet potato cake is a dish made with sweet potatoes as raw materials. It not only tastes sweet and soft, but also has rich nutritional value. Sweet potatoes are rich in dietary fiber and a large number of trace elements. Regular consumption is very good for the body. The method of making sweet potato cake is also very simple. You need to prepare ingredients such as butter, sugar, yogurt, flour, sweet potatoes, etc., mix the flour and sweet potato sugar evenly and bake them.

How to make sweet potato cake?

Sweet Potato Cake

Material

60g butter, 60g granulated sugar, 1 egg, 20g yogurt, 100g high-gluten flour, 100g low-gluten flour, 1 sweet potato, honey as needed

practice

1. Pour sugar and eggs into the softened butter at room temperature, beat with an electric whisk until evenly mixed, then pour in yogurt and mix well.

2. Mix the high-gluten flour and low-gluten flour evenly, sift them, and mix them with the butter paste to form a dough.

3. Press the dough flat into the 8-inch cake batter. Wash and peel the sweet potatoes, cut them into small pieces, and evenly embed them in the dough.

4. After preheating the oven to 190 degrees, change it to 180 degrees and put the mold into the oven. It is best to put two small baking cups filled with water next to the mold so that the surface of the snack will not be too hard when baked. Bake for about 30-40 minutes. Insert a long bamboo stick into the center of the dough. If there are no powder particles on the stick, you can take it out. Brush the surface with honey and eat it hot or cold.

Tips

1. Pumpkin, taro, etc. can be used instead of sweet potato. If you are bold enough, pineapple or apple would also be a good choice. 2. Don’t cut the sweet potato cubes too big to avoid them being undercooked.

Sweet Potato Cake

Material

Sweet potato puree 400, milk 200cc, eggs 2, butter 80, sugar 100, low-grade flour 50, BP powder 13, ram liquor 1.

practice

1. Bring the butter to room temperature.

2. Cook the sweet potato puree and milk together. Sweet potatoes absorb the moisture from milk

3. Mix butter, sugar and eggs until they become white, add flour BP and mix.

4. Add the sweet potato and milk prepared in step 2 and mix well.

5. Oven at 170 degrees for 40-50 minutes

Sweet potato cake

Material

Half a sweet potato, 50 grams of low-gluten flour, 50 grams of sugar, two eggs

practice

1. Pour the eggs and sugar into an oil-free and water-free container.

2. Sift the low-gluten flour

3. Peel the sweet potatoes and cut them into small pieces

4. Place the container in a small pot of warm water

5. Then use an electric whisk to beat until the eight characters do not disappear.

6. Pour in flour

7. Then mix evenly

8. Put it into the small cake mold

9. Add small sweet potato cubes

10. Steam for about 18 minutes.

Sweet Potato Cheesecake

Material

105g whole wheat cracker crumbs, 50g white sugar, 55g butter, melted, 910g sweet potato, 3 packs of cream cheese (225g), softened, 175g white sugar, 75g sour cream, 60ml heavy whipping cream, 3 eggs, 165g small package brown sugar, 55g butter, 60ml heavy whipping cream, 120g chopped pecans

practice

1. Preheat the oven to 175 degrees Celsius. Mix together the graham cracker crumbs, 50 grams of sugar and 55 grams of melted butter or margarine. Pour the mixture into the bottom of a springform pan with a diameter of 23.75 cm. Bake in the oven for 10 minutes and remove from heat to cool. Do not turn off the oven.

2. Put the sweet potatoes into a baking tray and bake in the oven for about 1 hour, until a knife can be easily inserted into the center of the sweet potato. Do not turn off the oven. When the sweet potatoes are cool enough to handle, peel and mash.

3. Scoop 1 1/2 cups of sweet potato puree into a large bowl, add cream cheese, 175 grams of sugar, sour cream and 60 ml of cream, and beat until thick. Beat in the eggs one by one, stirring thoroughly after each beating, and finally pour over the cake base.

4. Bake in the oven for 1 hour, until a cake test rod inserted into the cake comes out clean. Turn off the oven power. Let the cake cool in the oven for 1 hour, leaving the oven door ajar.

5. Combine brown sugar and 60 ml butter or margarine in a thick small saucepan, stir over low heat until sugar is dissolved, then bring to a boil over high heat. Add another 60ml of cream and pecans and pour over the top of the cheesecake while still hot. Refrigerate and serve.