There is a Japanese sweet called ‘Imo Yōkan’, that is made with Japanese Sweet Potato. I have been trying to make it using Australian common orange-colour Sweet Potato in some traditional methods, and no method worked well. So, I decided to make it in a very different way. Finally, I am happy with this cake, and its texture is similar to cheesecake’s texture.


6 to 8 Servings


2 Sweet Potatoes *about 500g after peeled
1/4 cup Caster Sugar *You can add extra 1 to 2 tablespoons
1 pinch Salt
30g Butter
1/2 teaspoon Vanilla Extract *OR 1 teaspoon Rum
2 tablespoons Plain Flour OR Flour of your choice
1 Egg *whisked

  1. Peel skin of Sweet Potato, cut into chunky pieces, and steam for 20 minutes or until absolutely soft.
  2. Place softly cooked Sweet Potato in the heat-proof mixing bowl. Add Sugar, Salt, cold Butter and Vanilla, and blend, using a hand blender, until smooth. Allow to cool slightly. *Note: You may wish to use a food processor.
  3. Preheat oven to 160°C. Grease a loaf tin or small square cake tin, and line the base and sides with baking paper. *Note: Today I used a standard loaf tin.
  4. Add Flour and Egg to the cooled mixture (still warm is OK), and mix well. Spoon the mixture into the tin, smooth the surface, and bake for 30 minutes.
  5. Allow to cool in the tin. When cooled enough, chill in the fridge.