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1
Thickly peel off the skin from the sweet potato, rough chop, then soak for up to 10 minutes in water.
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2
Drain, wrap loosely in plastic wrap, then microwave until tender.
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3
After microwaving for 6 to 7 minutes at 500W, you should be able to easily skewer the potato all the way through.
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4
Remove the plastic wrap, then cool.
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5
Combine the ingredients in a food processor (or mixer), then process for 2 to 3 minutes on full strength!
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6
When it gets white like shown in the photo, add the cooled sweet potato, then process again on full strength.
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7
The lumps from the sweet potato should disappear and the batter should become even.
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8
It should be thick.
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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.
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10
When the batter reaches an even consistency, remove the batter from the sides with a rubber spatula, then turn on the switch!
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11
When the rice cooker signals that it is done, pierce the cake with a skewer.
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12
If it comes out clean, then it's done; if it doesn't, then switch on the rice cooker (or bake?)
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13
1 or 2 more times.
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14
When it's done, turn it over onto a rack.
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15
Before taking it out of the rice cooker, shake the bowl to make it release easier.
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16
It should have a nice golden surface and be fluffy and rich!
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17
You can serve it right away or let it sit overnight.
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18
I baked it in an oven!
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19
I filled muffin molds with the batter, then baked it for 20 minutes at 190C.
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20
They rose to be as fluffy as in this photo.
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21
Here is a variation on this recipe: Butter-Free Rice Cooker Chocolate Cake
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22
And here is a Japanese style one: Adzuki & Sesame Seed Japanese Style Cake in the Rice Cooker
