👨‍🍳 作り方

1. 1

   Boil the cubed sweet potatoes in water until very tender. Drain well and mash them into a smooth purée. Set aside to cool slightly.

2. 2

   Preheat your oven to 180°C (350°F). Grease and flour a cake pan (approx. 22-24 cm diameter).

3. 3

   In a large bowl, cream together the softened butter and sugar until light and fluffy.

4. 4

   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. 5

   Add the cooled sweet potato purée to the butter mixture and mix until well combined.

6. 6

   In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.

7. 7

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined; do not overmix.

8. 8

   Pour the batter into the prepared cake pan and spread evenly.

9. 9

   Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

10. 10

    Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.