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1
Wash the sweet potato thoroughly and peel the potato partially, as shown in the picture.
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2
Cut off both ends, wrap with plastic wrap, and microwave until softened enough to mix and mash.
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3
Separate the egg whites and yolks.
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4
You'll make a meringue with the whites, so keep in the refrigerator until use.
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5
Bring the butter to room temperature.
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6
Sift together the cake flour and cinnamon.
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7
Preheat the oven to 180C.
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8
Mash and stir the softened sweet potato to your desired texture.
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9
Add the heavy cream, condensed milk, and honey.
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10
Mash it all together.
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11
Using a wooden spatula, mix the softened butter until fluffy.
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12
When it becomes white and fluffy, add the caster sugar and mix with a hand mixer or whisk.
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13
Keep mixing until the texture of the sugar becomes fluffy and no longer coarse.
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14
Add the beaten room temperature egg yolk a little at a time and mix with each addition.
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15
Add the mixture from Step 4 to the bowl from Step 5 and combine with a spatula.
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16
Make the meringue.
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17
Add a pinch of salt (not listed) into the chilled egg whites.
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18
Beat with a hand mixer.
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19
Mix in the sugar a little at a time until firm peaks form.
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20
Divide the meringue in half and mix one half at a time into Step 6.
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21
Lightly oil the pan and line with parchment paper.
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22
When the meringue is completely mixed into the batter, add the ingredients a little at a time and mix until thoroughly combined.
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23
Once mixed, pour into the pan.
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24
Create a long well in the center.
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25
Bake at 180C for 50~55 minutes.
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26
It has a lot of moisture, so it might not look done, but if you stick a toothpick or skewer in the middle and it comes out clean, it's ready.
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27
It's kind of heavy, so it's like eating a Japanese sweet
