Sweet potato is an indigenous ingredient in the Philippines. Our weather and soil is perfect for growing root crops in most of the places in our country. Locally, we have at least three varieties of sweet potato available in our local supermarket- purple, yellow, and orange.
In this recipe, we are using the most common, the yellow flesh, its moisture and starch content is the most ideal for the dish.
From one of our Japan trips, we got to try one of their Autumn specialty, Japanese sweet potato cake. I remembered walking along Asakusa and I got curious and tried one. In my mind, it was just a sweet potato custard, but it was love at first bite. It was sweet and creamy with a lighter sweet potato finish.
So here’s our version and tell us what you think.
Comment below for suggestions and feedback.
Japanese Sweet Potato Cake
Yield: 4-6 servings
500-600g. Sweet Potato (yellow flesh) – 2-3 pcs.
1/4 cup Full Cream Milk or Cream
2 Tbsp. White Sugar
1 pc. Egg Yolk
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
2 Tbsp. Unsalted Butter, melted
1 pc. Egg Yolk for basting
- Preheat oven at 180°C/350°F.
- Wash the sweet potato until all the loose soil is removed. Pat dry and spread it in a baking tray. Bake for 45 mins. to an hour, depending on the size of the potato.
- After baking, cool it for 10 mins. before cutting it in half crosswise. Scoop all the meat, but leaving the skin intact. Make sure not to scoop the meat to clean to prevent it from tearing.
- In a separate bowl, mash all the sweet potato flesh then add all the ingredients. Mix well.
- Scoop the sweet potato mixture in their skin shell. Flatten it a bit to compress the filling. Return it to the baking tray. Lightly brush each one with egg yolk. Then bake for 12-15 mins. until the top is golden brown. Serve warm.
- To reheat, just cook it in the oven for 3 mins. at 180°C/350°F or on a oven toaster for a minute.