Sweet Potato Cake

Name: Sweet Potato Cake
Yield: 16
Ingredients: Butter (for greasing); 4 cups of sweet potatoes (540 g); 1 cup of all-purpose flour (120 g); 1 1/2 cups of grated carrots (270 g); 1 tablespoon of active dry yeast; 1 tablespoon of sesame seed; 4 eggs; 1/2 cup of butter (100 g); 1 cup of coconut milk (240 ml); 1 cup of whole milk (240 ml)

1
Butter (for greasing)
2
4 cups of sweet potatoes (540 g)
3
1 cup of all-purpose flour (120 g)
4
1 1/2 cups of grated carrots (270 g)
5
1 tablespoon of active dry yeast
6
1 tablespoon of sesame seed
7
4 eggs
8
1/2 cup of butter (100 g)
9
1 cup of coconut milk (240 ml)
10
1 cup of whole milk (240 ml)

Ingredients

1
Butter (for greasing)
2
4 cups of sweet potatoes (540 g)
3
1 cup of all-purpose flour (120 g)
4
1 1/2 cups of grated carrots (270 g)
5
1 tablespoon of active dry yeast
6
1 tablespoon of sesame seed
7
4 eggs
8
1/2 cup of butter (100 g)
9
1 cup of coconut milk (240 ml)
10
1 cup of whole milk (240 ml)

Directions

1
Preheat the oven to 350°F
2
Grease a 9x13 inch baking dish with butter. Reserve
3
In a blender, blend all the ingredients until smooth (about 5 minutes)
4
Transfer to the reserved baking dish
5
Bake in the preheated oven at 350°F until a toothpick inserted into the center comes out clean (about 45 minutes)
6
Let it cool down
7
Unmold onto a plate and cut into 16 diamond-shaped pieces
8
Let it come to room temperature and serve immediately
9
327 calories per serving