After the super humid summer, I’m always busy with eating (and cooking)..
We call it as “Shokuyoku no Aki” which means Autumn appetite.
There’re so many seasonal ingredients I love but I introduce one of them, sweet potato (Satsuma-imo) 🙂
Ingredients (18cm whole cake mold)
500g sweet potato
120g cream cheese, with room temparature
35g butter, with room temparature
2 Tbs. of cake flour
1. Steam the whole sweet potato (or bake with oven) for 30-40mins, or until it’s cooked.
Peel off the skin by hand and mush it.
#You can use microwave to cook the sweet potato, but you can get much more sweetness if you cook them slowly, with lower temparature for longer time.
#When you mush it, you don’t neet to make it smooth. It’s nice texture and the taste if you have tiny chunks.
# When you mush it, you would get more liquid if you use food processor instead of mush it. So if you like the hearty fluffy texture, it’s better to do it by hand.
2. Add all the butter and the cream cheese in the bowl, mix well with spatula.
3. Add all the beaten egg and sugar in the bowl, then mix well.
Shift the flour and add the milk little by little.
How much liquid is included in the potato is depends on the potato.! so please adjust the milk amount 🙂
This time, I used 100cc.
4. Pour all the mixture in the mold then bake it in the oven for 30mins.
This picture looks whitish color, but it’s more yellow actually.
5. I like to eat it during it’s hot, with ice cream together.
If you prefer cold cake, I would add double abount of cream cheese to make it more creamy 🙂
☆It’s nice to use drained yogurt instead of milk, or cream cheese.
☆I like to add some liquar and cinnamon in the cakas well.
.. By the way, if you live in Japan, please try these too, it’s on sale only this season.
Pumpkin, Japanese sweet potato, and Japanese chestnuts.
I eat one of them every single day..
My favorite is pumpkin ❤