Moist Sweet Potato Cakes

• 300 grams Sweet potato (satsuma imo)
• 150 ml Milk
• 100 ml Heavy cream
• 3 Eggs (Medium)
• 7 tbsp Sugar
• 30 grams Margarine
• 15 drops Vanilla extract
• 3 tbsp White flour

1. Wash the sweet potato well.
2. Cover with plastic wrap, and microwave to soften.
3. Insert a toothpick and if it goes through, it's ready.
4. I didn't peel the skin.
5. Add the sweet potato, milk and heavy cream in a blender, then mix until the mixture becomes smooth.
6. Add all the remaining ingredients, and blend well.
7. Pour the mixture into the cake pan lined with parchment paper.
8. Rap against a surface to remove air bubbles.
9. Bake in the oven preheated to 170C for 30 minutes, and it's done.
10. When it's freshly baked, if you insert a bamboo skewer, the batter will stick.
11. But if you let it cool and chill in the fridge, it will harden.
12. This is Moist Kabocha Squash Cake.

sweet potato, milk, cream, eggs, sugar, margarine, vanilla, white flour

Taken from cookpad.com/us/recipes/151724-moist-sweet-potato-cakes (may not work)