Moist Sweet Potato Cakes – a delicious recipe with Sweet potato, Milk, cream, Eggs, Sugar, Margarine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash the sweet potato well.
2
Cover with plastic wrap, and microwave to soften.
3
Insert a toothpick and if it goes through, it's ready.
4
I didn't peel the skin.
5
Add the sweet potato, milk and heavy cream in a blender, then mix until the mixture becomes smooth.
6
Add all the remaining ingredients, and blend well.
7
Pour the mixture into the cake pan lined with parchment paper.
8
Rap against a surface to remove air bubbles.
9
Bake in the oven preheated to 170C for 30 minutes, and it's done.
10
When it's freshly baked, if you insert a bamboo skewer, the batter will stick.
11
But if you let it cool and chill in the fridge, it will harden.
12
This is Moist Kabocha Squash Cake.
1503
kcal
Calories
18
g
Fat
102
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 300 grams Sweet potato (satsuma imo), 150 ml Milk, 100 ml Heavy cream, 3 Eggs (Medium), and more.
Yes, Moist Sweet Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
