Soft and Smooth Japanese Sweet Potato Cakes

Ingredients

1. 1 large sweet potato, 470 g (16 oz)
2. 50 g (1.76 oz, 1/4 cup) granulated sugar
3. 30 g (1oz, 1/7 cup) unsalted butter
4. 10 g (1/2 Tbsp) honey
5. 1 egg yolk
6. 50 g (1.8 oz, 1/5 cup) heavy cream
7. 5 drops vanilla oil
8. For brushing on the cake
9. 1 egg yolk
10. 1/2 tsp rum
11. honey

Cooking Instructions

1. Wrap a sweet potato with a sheet of aluminum foil. Bake it at 190℃ / 374 F for 60-70 mins (no need to preheat). Bake it until soft enough to insert a skewer smoothl
2. Use a spoon to scoop out the flesh. (net weight; about 380g / 13.4 oz)
3. Transfer the sweet potato flesh onto the mash sieve and strain it by pressing with a spoon or spatula. Preheat an oven to 200℃ / 392 F.
4. Add granulated sugar, unsalted butter, honey, egg yolk, and vanilla oil in order, mix well each time until combined.
5. Add heavy cream in 3-4 parts and mix well each time until combined.
6. Divide it into 9 equal and use your hand to form each like sweet potato shape. Put them on a baking tray. (Depending on the water content of the sweet potato, the batter may be too soft for you to shape by hand. In that case, use a spatula or a spoon to put the batter on a baking tray and bake as it is.
7. Put egg yolk and 1/2 tsp rum in a small bowl. Mix well until combined. Brush the surface of 9 pieces with the egg mixture.
8. Bake it at 200℃/ 392 F for 15-20 mins or until golden brown. Brush freshly baked cakes with honey (optional). It’s all done!