Japanese Purple Sweet Potatoes Butter Cake

I simply love Japanese purple sweet potatoes. My whole house is always filled with the wonderful aroma of the sweet potatoes and gula melaka whenever I bake this cake. I am a bit disappointed with the colour of the baked cake this time, when I cut it out because its not as green as the one that I made previously as shown in the pictures below.

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The ingredients are :

Plain flour 200g

Butter 200g

200g castor sugar (here I use 90g only)

4 eggs

1/4 tsp salt

1 tsp baking powder

1/4 tsp baking soda

200g mashed purple sweet potatoes

50g diced puple sweet potatoes

100ml coconut milk

Optional:

I always likes to try adding in other new ingredients, such as Hershey's semi sweet choc chips, raisin/raisin in rum, cranberry/cranberry in rum, cheese etc. I even tried splashing some palm sugar syrup on the cake & put to bake & it smells heavenly. I had even tried splashing some in between the batter and its really yummy too. Just reduce some sugar if you want to add the palm sugar syrup.

Preheat ovem to 175C. Beat butter, sugar & salt until light & fluffy. Add in eggs, one at a time, beating thoroughly after each addition. Add in mashed & diced sweet potatoes and coconut milk. Fold in shifted flour, baking powder and soda. Mix well.

Pour batter into an 8-in baking pan and put into the oven to bake for 45mins or until cooked.

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