Learn to make Japanese sweet potato cake (Suito Poteto, スイートポテト)!! Easy to make very simple dessert yet super delicious, one of the best sweet potato recipes to try.
Japanese Sweet Potato Cake
(Suito Potato)
Sweet Potato Cake is a traditional Japanese sweet potato dessert. We call it just simply “Sweet Potato” in Japan. But, if you say it in Japanese pronunciation, not ‘Sweet Potato’ but “Suito Potheto” (スイートポテト)
It has been one of my favorite Japanese snacks ever since I came to Japan. It is also one of the best sweet potato desserts I’ve ever had. They are perfect for enjoying as a snack. They are also delicious as a dessert and pair well with slightly bitter Japanese green tea.
More Sweet Potato Recipes to Try!!
Japanese Sweet Potato (Satsuma-Imo)
Japanese sweet potatoes, or satsuma-imo in Japanese, are sweet and starchy. They have deep purple skin and pale yellow to white flesh. The flesh is less watery with a creamy texture so they are perfect for making desserts. If available, use Japanese sweet potato for a rich, creamy texture and delicate sweetness!
Satsuma-imo: Japanese sweet potatoes with deep purple skin
HOW DO YOU MAKE SWEET POTATO Cakes?
Japanese Sweet Potato is a simple, traditional dessert made with Satsuma-imo, or Japanese sweet potatoes. The basic recipe includes boiled sweet potatoes, sugar, melted butter, and milk. Mashed sweet potato is mixed with milk, butter, and sugar. The mixture is then made into the shape of sweet potatoes (or a small oval shape) and baked.
ingredients
- Sweet Potatoes: Japanese sweet potato is the best for making sweet potato cakes. If you can’t find them, make sure to choose sweet potatoes that are dense, creamy, and less watery.
- Butter or margarine: Butter makes the cakes creamier giving them a rich taste.
- Milk or heavy cream: Milk is used, but for richer, creamier sweet potato cakes, heavy cream can be substituted.
- Salt: A pinch of salt adds a nice flavor.
- Egg yolk: An egg yolk for egg washing. Some recipes call for egg yolk to make the cake mixture. I make sweet potato cake mixture without adding egg yolk. But, you can add an egg yolk to make the mixture if you like it that way.
- Sugar: Adjust the amount of sugar depending on the sweetness of the sweet potato you use.
HOW DO YOU COOK SWEET POTATOES?
- Boil: Peel the sweet potatoes and then soak them in water for about 5 minutes. You can also cut them into evenly sized-pieces before boiling them. Cook them in hot water until fork tender.
- Steam: Cut the sweet potatoes into evenly sized pieces and then soak them in cold water for 5 minutes. Place them in a steamer and steam until fork tender.
- Microwave: Cut the sweet potatoes into evenly sized pieces and then soak them in cold water for 5 minutes. Place them in a microwavable bowl add two tablespoons of water and then wrap the bowl tightly. Microwave for two minutes and check. Then heat one minute at a time until it’s fork tender.
How do you make
the sweet potato cake mixture
You can make the sweet potato cake mixture an old-fashioned way by hand. You can also make it the easy way in a food processor. It depends entirely on how you prefer to make them.
The old-fashioned way; By hand
If you like your sweet potato cakes dense and a bit lumpy, mash the sweet potatoes. Then, make the cake mixture by hand. In Japan, traditionally a mesh strainer is used for making extra creamy and lump-free mashed sweet potatoes.
While the sweet potatoes are still hot, put them into a bowl. Then mash by hand with a potato masher or fork until almost smooth. Then use the back of a spoon to press the mash through a fine sieve (mesh strainer) into a bowl.
The easy way; in a food processor
If you like them perfectly smooth and airy, use a food processor. A food processor is a great tool for mashing sweet potatoes. It is also effective for making sweet potato cake mixture, the easy way. It cuts the prep time down to just a few minutes.
The texture of the cakes is more creamy and silky than the cakes made by hand. It’ll take your cakes up to a whole new level, both in taste and appearance.
CHEESECAKE RECIPES TO TRY
I am a big fan of cheesecake and I have tried pretty much many cheesecake recipes. I have shared several cheesecake recipes on this blog and many more to come…
Japanese sweet potato cake
step-by-step recipe (By hand)
Prep Time 30 min
Cook Time 10 min
Servings 6 to 10
Ingredients
300 g sweet potatoes, boiled
2 tbsp butter or margarine, melted
Pinch of salt
2 tbsp sugar, adjust as needed
100 ml fresh cream or milk, adjust as needed
1 egg yolk, for egg wash
1 tbsp water, for egg wash
Instructions
Preheat oven to 200°C. Peel the sweet potatoes and soak them in water for about 5 minutes. You can also cut them into pieces before soaking them.
Boil, steam, or microwave sweet potato until fork tender. I used boiled sweet potatoes.
While the sweet potatoes are still hot, put them into a bowl. Then mash by hand with a potato masher or fork until almost smooth.
Then use the back of a spoon to press the mash through a fine sieve (mesh strainer) into a bowl. In Japan, a mesh strainer is traditionally used for making extra creamy and lump-free mashed sweet potatoes.
Add sugar, salt, and butter and mix very well. Then gradually add heavy cream or milk, mixing well in between. Once you achieve a smooth doughy consistency with a pliable texture, don’t add any more.
Divide it into 6 to 10 equal portions.
Shape the sweet potato with your hands and place them on a baking sheet.
Whisk together egg yolk and water to make the egg wash. Use a pastry brush and gently apply egg wash on the top of each sweet potato.
Bake at 200 °C for about 10 minutes until the surface is lightly browned.
Japanese sweet potato cake
step-by-step recipe (food processor)
Prep Time 20 min
Resting Time 30 min
Cook Time 10 min
Servings 6 to 10
300 g sweet potatoes, boiled
2 tbsp butter or margarine, melted
Pinch of salt
2 tbsp sugar, adjust as needed
100 ml fresh cream or milk, adjust as needed
1 egg yolk, for egg wash
1 tbsp water, for egg wash
Instructions
Preheat oven to 392F/200°C. Peel the sweet potatoes and soak them in water for about 5 minutes. You can also cut them into pieces before soaking them.
Boil, steam, or microwave sweet potato until fork tender. I used boiled sweet potatoes.
Mash the potato while it is still hot in a food processor.
Add the melted butter, sugar, and salt and mix. Then gradually add heavy cream or milk, mixing well in between. Once you achieve a smooth doughy consistency, don’t add any more.
Transfer the mixture to a bowl.
Cover it with plastic wrap to keep it from drying out and then refrigerate it for about 30 minutes. You can easily handle the cake mixture when it is cold.
Grease the foil-type liners with butter.
Place the potato filling into the liner using two spoons.
Use plastic wrap to shape the sweet potato with your hands.
Make as many as you can…
Whisk together the egg yolk and water to make the egg wash.
Gently apply the egg wash with a brush on the top of each sweet potato cake.
Bake the sweet potato cakes for about 10 minutes until the surface is lightly golden brown.
Brush freshly baked sweet potato cakes with honey.
THANK YOU FOR STOPPING BY
I love hearing from you so feel free to leave a comment on the post. If you make any of my recipes, I’d love to see pics of your creations #joyofeatingtheworld or @joyofeatingtheworld
BEST! Japanese sweet potato cake (Suito Poteto)
Ingredients
- 300 g sweet potatoes boiled
- 2 tbsp butter or margarine melted
- 2 tbsp sugar adjust as needed
- Pinch of salt
- 100 ml fresh cream or milk adjust as needed
- 1 egg yolk for egg wash
- 1 tbsp water for egg wash
- 1 tbsp honey to brush the cakes
Instructions
- Preheat oven to 392F/200C.
- Peel the sweet potatoes and soak them in water for about 5 minutes and then boil until soft. (You can also cut them into pieces before soaking and boiling.)
- Boil, steam, or microwave sweet potato until soft. (I used boiled sweet potatoes.)
- Next, mash the potato in a food processor.
- Add the melted butter, sugar, and salt while it is still hot. Then gradually add heavy cream or milk, blending well in between. Once you achieve smooth doughy consistency, don’t add any more.
- Transfer the mixture to a bowl. Cover it with plastic wrap to keep it from drying out and refrigerate for about 30 minutes. (You can easily handle the cake mixture when it is cold.)
- Grease the foil-type liners with butter.
- Place the potato filling into the liner using two spoons.
- Use plastic wrap to shape the sweet potato with your hands.
- Whisk together the egg yolk and water to make the egg wash.
- Gently apply the egg wash on the top of each sweet potato cake with a brush.
- Bake the sweet potato cakes for about 10 minutes in the preheated oven until lightly brown.
- Brush freshly baked sweet potato cakes with honey.
Notes
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