Ingredients

Let’s Cook!

• 1
  My You tube Recipe Channel→ Fumie's Recipe https://youtu.be/MiVIju1-0X8
  
• 2
  [Preparation] Soften the butter at room temperature. Prepare room temperature egg. Preheat the oven to 200℃ / 392 F.
• 3
  [For Sweet Potato Filling] Place the diced sweet potatoes, granulated sugar, and water in a pot and heat over medium heat. Heat while stirring occasionally. When the water is almost gone and it has thickened, turn off the heat.
  
• 4
  Add salt and butter, and mix gently to coat the potatoes. Take it out in a small bowl and put the bowl in cold water to cool it well. Set it aside.
  
• 5
  [For Cake Batter ] Cream unsalted butter until smooth. Add cane sugar in 3 parts and mix well each time. Use an electric hand mixer to beat it on low speed for 2-3 minutes until whitish.
  
• 6
  Put an egg in another small bowl and beat it lightly until watery. Add the egg to the mixture in 4 parts. Beat it until well combined and smooth each time. The mixture should become like a smooth cream. Note: Use a room temperature egg to prevent separation. If it's cold, warm it up a little in a hot water bath.
  
• 7
  Add vanilla oil and mix well. Add ground almonds. Use a spatula to mix until smooth while crushing lumps.
  
• 8
  Sift half of the dry ingredients (cake flour and baking powder) over the mixture and fold it 10 times. Add half of the soy milk and fold it 10 times.
  
• 9
  Sift the remaining dry ingredients over the mixture and fold it 10 times. Add the remaining soy milk and fold it until you don’t see flour left.
  
• 10
  Add 2/3 of the sweet potato filling (not hot) and fold roughly. Put the batter in glassine-paper-lined muffin pan cups. Top with the remaining sweet potato filling and press lightly.
  
• 11
  Lower the oven to 180℃ / 356 F and bake for 30 minutes until golden brown. Take it out of the oven and let it cool for 5-10 minutes, then take it out from the pan and let it cool on a rack. If you don't eat it right away, wrap it with cling wrap while it's slightly warm.