Sweet Potato Pound Cake

• 150 grams Sweet potatoes (for pound cake batter)
• 1 3/5 fl oz Milk
• 150 grams + 40 grams Sweet potatoes (ingredient and topping)
• 2 tbsp Sugar
• 1 tsp Milk
• 90 grams Unsalted butter
• 90 grams Sugar (if possible, powdered sugar)
• 2 Egg (room temperature)
• 2 tsp Brandy
• 70 grams Cake flour
• 1 tsp Baking powder
• 1 appropriate amount Black sesame seeds

1. Line a pound cake pan with paper.
2. Sift the powdered ingredients and set aside.
3. Cut the sweet potatoes that you'll use as a topping into 1.5 cm squares without peeling the skin off.
4. Peel and then cut the remaining sweet potatoes into 1.5 cm squares.
5. Put each amount separately in some water to soak.
6. Add the milk to the sweet potatoes set aside for the pound cake batter, wrap loosely with saran wrap, and microwave for 5 minutes.
7. Once the sweet potatoes are soft, mash with a potato masher, strain, and let cool.
8. Take the sweet potatoes set aside for topping and for going inside the cake, add sugar and milk, cover with saran wrap, then microwave for 4 minutes.
9. Take off the saran wrap and then microwave for another 2 minutes.
10. Remove and set aside the squares with skin on them.
11. With an electric mixer, beat the softened butter until creamy.
12. Add sugar and then beat again until it turns somewhat white.
13. Add brandy 2 teaspoons at a time to the well-beaten eggs while mixing at high speed.
14. Add up to 2/3 of the beaten eggs.
15. Once you've added about 2/3 of the beaten eggs, add in the sweet potatoes from step 4.
16. (If the potatoes aren't completely cooled, the butter will melt.)
17. Add in the remaining egg a little bit at a time.
18. Add in the potatoes from step 5 (no skin).
19. While sifting, fold the powdered ingredients into the batter.
20. Pour the batter into the pan, make a shallow hole down the middle of the cake, and top with sweet potatoes (skin on) and sesame seeds.
21. Bake in an oven at 160 ~ 170C for 40 minutes.
22. While it is still warm, remove the paper, and cover with a towel to cool.
23. Once it has cooled down, wrap and store.
24. When cut, the cake should look like this.
25. In this picture, 100 g of sweet potatoes were used for the potato chunks.
26. The sweet potatoes on top will become a little bit hard after baking.
27. I believe it is best to try not to put too many on top.

sweet potatoes, milk, sugar, milk, butter, sugar, egg, brandy, flour, baking powder, appropriate amount black sesame seeds

Taken from cookpad.com/us/recipes/143608-sweet-potato-pound-cake (may not work)