A at-home version of the famous sweet-potato cake. Quick to prepare, less sugar, less butter than the ones you buy. I think they taste better… cos, I like the taste of the sweet potato, of course.
4 cakes (muffin size):
1 cooked big sweet potato (about 250 g), it can be boiled, steamed or baked
1 tbs brown sugar syrup or brown sugar
1/2 cup of boiled azuki beans
5 g butter
Weekday version (you need only 5 minutes of work)
Mix the azuki, the syrup and vanilla extract.
Peel the potato and paste the flesh with a fork, add a little water if it’s too dry. Mix in the egg and 4 g of melted butter.
In a muffin tray, fill 4 spaces with half of potato mix, add the beans in the middle, cover with the rest of potato. Add a very small bit of butter on each.
Bake about 20 minutes until top is golden.
Holiday version :
It’s the nearly same. Pass the potato paste through a sieve. Paste the azuki and pass them too.
Form 4 balls of azuki mix. Fill a pocket with the potato paste. On a cake paper cup, place a small layer of potato paste, put an azuki ball in the middle, and cover artistically with potato. Mix an egg yolk with a tbs of water, and with a brush, paint the cakes with that mix.
(that will look nicer, smoother than on my photo)
1 cake :
Cal : 102 F2.2g C17.7 P3.4