Japanese Sweet Potato Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 93.1
  • Total Fat: 4.6 g
  • Cholesterol: 37.6 mg
  • Sodium: 13.0 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.0 g

View full nutritional breakdown of Japanese Sweet Potato Cake calories by ingredient


Introduction

Okay, it isn't really a cake. It is a luscious, decadent twice baked Japanese confection make of sweet potato, butter, cream and honey. Okay, it isn't really a cake. It is a luscious, decadent twice baked Japanese confection make of sweet potato, butter, cream and honey.
Number of Servings: 8

Ingredients

    Sweet potatoes, about 2 medium

    2-3 tablespoons butter, softened

    1/4 cup sugar

    One egg yolk

    2 T cream

Tips

To lighten this up, you can use milk or half and half instead of cream, but don't skimp on the butter. Egg substitute could also be used instead of the yolk. Personally, I can only eat a quarter of a potato, so for me this is really 8 servings!


Directions

Roast the sweet potatoes (skin on) in the oven until soft, about 30 minutes depending on the size. Let cool and spoon out the potato into a bowl. Mash the potato then add the cream, softened butter, sugar and egg yolk. Divide the filling into the potato skins and bake for another 20 minutes until a little brown on top. It helps to put then on parchment paper to prevent sticking.

Serving Size: 4 servings (half a potato each)

Number of Servings: 8

Recipe submitted by SparkPeople user EILCAH.