When I was a child, my mother often made sweets using sweet potatoes. In those days, no one had the oven in their kitchen, so she used a steamer to make cakes. These ‘Steamed Sweet Potato Cakes’ taste different from what I used to eat in Japan, because Sweet Potatoes are different. I miss Japanese Sweet Potato, but what can I do? I can’t get them where I live now. Australian Gold Sweet Potato Cakes taste different, but they are still delicious.


16 Cakes


1 medium Sweet Potato *about 500g
1/4 teaspoon Salt
1/4 Caster Sugar *add more if you like sweeter flavour
1 cup Self-Raising Flour
Water OR Milk
*Note: You may wish to add some spices or/and dried fruit.

  1. Peel skin Sweet Potato and cut into about 1cm cubes. Place in a bowl, add Salt and Sugar, mix well, and set aside for 15 to 20 minutes. Plenty of liquid will come out.
  2. Add Self-Raising Flour and mix well. Most likely you would need to add some Water OR Milk to make the batter soft enough to combine well with Sweet Potato pieces. *Note: Do not make it too runny.
  3. Place a heaped large tablespoonful of the mixture on a piece of baking paper (size 10 x 10cm). Repeat with the remaining mixture. *Note: Alternatively you can use cupcake cases, but non-stick paper is preferred.
  4. Pour hot water into a steamer pot and bring to the boil over high heat. Place the mixture into steamer, cover with lid and cook for 10 minutes. Repeat with the remaining cakes.
  5. Enjoy warm or cold.
  6. Oven Method: If you prefer, you can bake them in the oven at 180℃ for 20 to 30 minutes. You can use ramekins or baking cups. You may wish to add some Butter to the mixture.