I call this sweet potato and black sesame pound cake the Japanese version of banana bread! Dip it in coffee or tea and get your beta carotene fix at the same time!
Sweet Potato And Black Sesame Pound Cake
This may be the best baking experience I’ve had to date! I can’t tell you how nice it was to take this beautiful golden sweet potato and black sesame pound cake out of the oven. Everything about it was perfect; its color, shape, texture and taste. Moist, a little crumbly and with just the right amount of sweetness to be serve with your favorite accompaniment, this pound cake recipe is a keeper!
Ben and I ate the entire thing in the span of two days. We had it with our coffee for breakfast, as a mid afternoon snack and for dessert. And you want to hear something funny? We both dislike sweet potatoes! We find them too sweet on their own so I’ve had to come up with creative ways to incorporate them into dishes. I’m hoping that one day we can enjoy the taste of sweet potatoes since they are so healthy and nutritious.
Obviously, I’m eating pound cake here so it may not be the healthiest way to go about eating sweet potatoes!
But the way I look at it is I’d rather eat a dessert like this one, that has some good nutritious values, than something made with 100% chemical additives and processed ingredients. I like desserts and don’t intend to ever stop eating them – life is too short and eating is one of life’s greatest pleasures! But I’d rather eat one made with ingredients that are more wholesome. Not only is it better for my body, most of the time, it tastes better too.
My way of eating has always been about finding the right balance between good and bad, so you can say that this pound cake was my naughty treat for January.
Yes, it contains granulated sugar, but it also contains whole wheat flour, sweet potatoes, almonds, black sesame seeds and organic butter (grass fed cows make the butter higher in healthy fats and Vitamin K2).
And if you are worried about your baking skills, there’s no need to feel insecure. This sweet potato and black sesame pound cake is incredibly easy to make! Beginners are more than welcome to make it because I guarantee this is a no fail recipe.
Serve this yummy pound cake with a dollop of cream, you favorite ice cream flavor, jam, or a drizzle of caramel. Or naked just like that, which is how I ate mine.
Other healthier dessert options:
- Baked apples with walnuts and cider
- Olive oil, honey and apple cake
- Pumpkin oatmeal cookies
- Chocolate tofu brownies
- Mango sticky rice
Did you like this Sweet Potato And Black Sesame Pound Cake Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below
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Sweet Potato And Black Sesame Pound Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Category: Desserts
- Cuisine: Japanese
Description
This sweet potato and black sesame pound cake is moist and just sweet enough to satisfy your sweet tooth!
Ingredients
- 4 ounces sweet potato (peeled and chopped)
- 2 tablespoons milk
- 1/3 cup + 2 tablespoons organic butter such as Organic Valley
- 1/3 cup + 1 tablespoon granulated sugar
- 2 large eggs
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 tablespoon black sesame seeds
- 2 tablespoons shaved almonds
Instructions
- Preheat oven to 340ºF.
- Put the sweet potatoes in a microwave safe container and cover with a damp paper towel. Microwave 3-4 minutes, until tender.
- Transfer to a bowl and mash using a fork, until smooth. Add milk, 2 tablespoons butter and 1 tablespoon sugar. Mix well and set aside.
- In a separate bowl, add remaining sugar and butter and using an electric mixer, blend until the mixture is a pale yellow.
- Add eggs and sweet potato mixture and continue mixing. Slowly add flour and baking powder and mix until well blended.
- Stir in black sesame seeds and shaved almond using a spoon or silicone paddle.
- Grease or spray with cooking oil a 9″ x 4.5″ baking mold and pour the cake mixture into it. Bake for 30-40 minutes.
- Take the pound cake out of the oven and let cool to room temperature before serving.
Notes
Store this sweet potato and black sesame pound cake in an air tight container. It will keep at room temperature for about 3 days and in the fridge for about a week.
Nutrition
- Serving Size:
- Calories: 237
- Sugar: 9.3 g
- Sodium: 30.4 mg
- Fat: 14.8 g
- Saturated Fat: 7.8 g
- Carbohydrates: 23.6 g
- Fiber: 2.5 g
- Protein: 4.7 g
- Cholesterol: 77.1 mg
Interesting recipe. Am I able to substitute something else for the flour?
Hi Karine! Are you looking for a gluten-free substitute?
I liked this cake, used poppy seeds instead of the black sesame seeds. This was my only substitution, but I do have a comment/question. Baked the cake in a 9″ x 4″ loaf pan, but it did not rise to my expectations. Is this usual?
Hi Janel, it’s hard to tell without a picture but as long as the cake was moist and fluffy, you made it right 🙂
This sounds delicious and a great way to get more sweet potatoes into the kids’ diets. Does anyone have any suggestions for replacing the sesame seeds? My son is allergic to sesame. I know it won’t taste the same but I thought perhaps poppy seeds might work. Any other suggestions? Thanks
Poppy seeds are a great substitute, I would say yes, definitely try it! 🙂
How much is 4oz.? Do you go by weight or amount in a measuring cup?
Hi Sharon, I go by weight. I would say it’s about the same as a small sweet potato. I hope this helps!
Thank you. However, the recipe says that the pan size is 22″x12″x6″. That seems awfully large. Are those measurements correct? Sharon J.
Hi Sharon, that’s a misprint that was in cm, sorry about that! I’m using a 9″x 4.5″ pan.
Thank you so much for getting back to me so quickly. I thought that the pan looked about the size that you answered.
I have another question for you. For the Pumpkin Oatmeal Cookies Instant Oats are indicated.
I never buy that, I always use Quick Oats. What would you suggest?
Hello, can you use canned and pureed sweet potato instead?
Yes, I’m sure that would work well since the potato is mashed. I think you will get the same result 🙂
Hello, I tried with a canned sweet potato and it was so good!!! I didn’t have any wheat flour, so used white flour. Still, I must say it was very delicious. Will try with poppy seeds as well.
Thank you!