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Before you jump to Sweet Potato Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is today a great deal more popular than in the past and rightfully so. There are numerous illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Even though we’re always being advised to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. Most people typically think that healthy diets call for much work and will significantly change how they live and eat. In reality, however, simply making a couple of modest changes can positively affect everyday eating habits.

Initially, you should be very careful when food shopping that you don’t unthinkingly put things in your basket that you don’t want to eat. For example, have you ever checked how much sugar and salt are in your breakfast cereal? A great healthy option can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy at the start of the day. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a regular part of your new healthy eating plan.

All in all, it is easy to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to sweet potato cake recipe. To make sweet potato cake you need 6 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sweet Potato Cake:

1. Prepare Sweet potato
2. Prepare Soy milk (or milk)
3. Get Eggs
4. Use Sugar
5. You need Vegetable oil
6. Prepare Pancake mix

Steps to make Sweet Potato Cake:

1. Wash and peel the sweet potatoes and cut into round slices (the potatoes should weigh about 200 g at this point). Soak the potatoes in water for 5 minutes.
2. Whilst the potatoes are soaking, line the cake tin with kitchen parchment paper and preheat the oven to 170℃.
3. Add the soy mlk and drained potatoes into a pan and simmer over low heat. Once the potatoes start to soften and fall apart, mash the potatoes with a fork or spoon, and keep simmering until the potatoes have a paste-like texture.
4. ※After simmering the water will continue to evaporate as it cools as well, so it's best to stop the heat when you think the texture is a bit softer than a custard.
5. Combine the eggs and sugar in a separate bowl and whisk for 1 - 2 minutes, until the mixture turns pale.
6. Add the vegetable oil and whisk for a further 1 minute. When it is all blended in well add the sweet potato paste and mix well with the whisk.
7. Add the pancake mix and keep stirring.
8. Pour the batter into cake tins and bake for 30 minutes at 170℃. The batter in the photos has been split between 2 mini pound cake tins and topped with black sesame seeds.
9. They look a bit like daigaku imo ("university potatoes", a traditional sweet potato snack.).

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