How to make ★Spicy Sweet Potato Cake★〜さつまいもスパイシーケーキ〜(EP132)

Posted on Posted in Cakes, treats

Today I’m going to be making, “Spicy Sweet Potato Cake.”

It’s the season of Japanese Sweet potato.

Japanese Sweet potato is dryer, compare to orange-fleshed one. But it’s sweeter.

I love to eat as “Yakiimo” but this recipe is an exception.


I’ve been making this cake since I started my business and was very popular among my customers.

I used to make with sour cream but now I use strained yogurt for the healthy arrange.

The liquid separated from the yogurt can be used for marinate chicken or bread making. Do not throw that away.


Keep it in mind, if your cake batter is not mixed well, the texture become rougher and less moist.


Today I used a big tart tin, but you can definitely use round pan to make a taller cake.

The cake and potatoes are both moist but the crispy on the outside.


Spicy after taste is the character of this cake. Freshly brewed coffee is my choice for the afternoon break, but for kids, the milk is the best accompany.


Give it a try and let me know how you like it!

Spicy Sweet Potato Cake

moist, sweet and spicy.
Prep Time15 mins
Cook Time40 mins
yogurt strain time1 hr
Course: Dessert
Cuisine: Japanese
Keyword: japan,, japan, japanese food, japanese cake, japanese recipe, fish recipe, healthy recipe, horse mackerel, japanese sweet potato, spice cake, sweet potato, sweet potato cake
Servings: 8 slices
Cost: $10


  • bowl, oven


・Sauteed Sweet Potato

  • 600 g

    sweet potato

    (1.3 pounds)

  • 30 g

    butter for sautee 

    2 tbsp
  • 30 g

    sugar for sautee

    2 tbsp
  • 1 tsp

    cinnamon powder

  • tsp

    ground nutmeg

  • tsp

    ground black pepper

・Cake batter

  • a pinch of salt

  • 300 g

    plain yogurt

    ※130~140g after straining

  • ½ cup

    vegetable oil ※canola oil

  • 170 g

    cake flour

    (11/2cup )

  • ½ tsp

    baking powder

  • 2 tbsp

    raisins marinated in rum

・crumb topping

  • 50 g


  • 50 g almond powder
  • 50 g flour
  • A pinch salt
  • ½ tsp

    cinnamon powder


strained yogurt

  • let's strain plain yogurt.
    Set a strainer on a bowl and place a piece of kitchen towel. Pour the yogurt and let it strain for about an hour. You will have creamy and thick yogurt like Greek yogurt with this method. Better do this a night before.

auteed sweet potato

  • Meanwhile, let's make Cut your sweet potato into 1cm slices. Soak in water to remove excess starch. 

    Heat your frying pan on medium. Add in butter and swirl the pan to melt. Add in drained sweet potato and sautee until the color changes a bit for a couple of minutes.

    Add in sugar and cook until the sugar dissolves. Add in the spices, cook until evenly coated. 

    Turn off the heat and set aside until used.

  • Grease the pan and preheat the oven for 170℃(320℉)

Cake batter

  • Crack your egg into a large bowl. Beat until the yolks and white combine.

    Add in sugar and continue whisking for about a 3 to 4 mins.
    The mixture should thick this after whisking. 

    Add in the oil in 3 times. Mix well until homogenize each time.

    Add in strained yogurt and mix to combine.

    Shift together the flour and baking powder twice and mix in to the egg mixture.

    Fold in the flour into the egg mixture. When the no flour remains to be seen, mix until smooth with the cutting motion.

    When the batter looks shiny like this, add in raisin marinated in rum and sauteed sweet potatos.

    Mix until each sweet potatoes evenly covered with the batter.

    Transfer to the prepared tin. Even the surfece.

    This is optional, but sprinkle crumb topping on the batter.

    Pop it in the oven for 30 to 40 mins or until the surface is golden brown, and the skewer stick into the potato easily.

    Leave it as it is for about 10 mins, then take out onto a rack.

    Serve warm or chilled. 


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