Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake

1. 1

   Thickly peel off the skin from the sweet potato, rough chop, then soak for up to 10 minutes in water.

2. 2

   Drain, wrap loosely in plastic wrap, then microwave until tender.

3. 3

   After microwaving for 6 to 7 minutes at 500W, you should be able to easily skewer the potato all the way through.

4. 4

   Remove the plastic wrap, then cool.

5. 5

   Combine the ingredients in a food processor (or mixer), then process for 2 to 3 minutes on full strength!

6. 6

   When it gets white like shown in the photo, add the cooled sweet potato, then process again on full strength.

7. 7

   The lumps from the sweet potato should disappear and the batter should become even.

8. 8

   It should be thick.

9. 9

   Put the batter in a rice cooker, sift in the flour and baking powder, then fold with a rubber spatula while spinning the bowl around.

10. 10

    When the batter reaches an even consistency, remove the batter from the sides with a rubber spatula, then turn on the switch!

11. 11

    When the rice cooker signals that it is done, pierce the cake with a skewer.

12. 12

    If it comes out clean, then it's done; if it doesn't, then switch on the rice cooker (or bake?)

13. 13

    1 or 2 more times.

14. 14

    When it's done, turn it over onto a rack.

15. 15

    Before taking it out of the rice cooker, shake the bowl to make it release easier.

16. 16

    It should have a nice golden surface and be fluffy and rich!

17. 17

    You can serve it right away or let it sit overnight.

18. 18

    I baked it in an oven!

19. 19

    I filled muffin molds with the batter, then baked it for 20 minutes at 190C.

20. 20

    They rose to be as fluffy as in this photo.

21. 21

    Here is a variation on this recipe: Butter-Free Rice Cooker Chocolate Cake

22. 22

    And here is a Japanese style one: Adzuki & Sesame Seed Japanese Style Cake in the Rice Cooker

* Per serving · 4 servings · Values may vary.