スイートポテトケーキ｜coris cookingさんのレシピ書き起こし

Peel the sweet potato and cut into 1-1.5 cm pieces.
Put plenty of water and sweet potato in a bowl and soak for 5 minutes.
Drain the water in a colander, add the sweet potato and enough water to cover it in a pot, and put it on medium heat.
Bring to a boil, then reduce heat and simmer until tender.

Drain 1 into a colander, drain the hot water, and put it in a bowl while it is still hot.
Add sugar and beat with a hand mixer on low speed to form a smooth paste.
Add the egg yolk and mix with a whipper.
Add (A) in order and mix well each time.
Finally add cornstarch and mix.

Put the dough in a mold lined with baking paper and smooth the surface.
Pour boiling water until it covers the baking sheet.
Bake in an oven preheated to 150°C for about 35 minutes.
Thread a bamboo skewer and if the dough doesn't stick, it's done.
Leave at room temperature and remove from the mold when cooled.

Make crème chantilly by whisking (C) in ice water.
Put it in a piping bag with a star tip and squeeze it on top of 3 to decorate.
Finish by sprinkling black sesame seeds.