• Sweet potato250-300g
• Cake flour15g
• ★Cream cheese (Philadelphia)200g
• ★Sugar70-80g
• ★Eggs2
• ★Milk200cc

1. 1

   Peel 250-300g of sweet potato, cut into bite-sized pieces, cover with plastic wrap, and microwave for 3-5 minutes until cooked through.

2. 2

   Bring 200g of cream cheese to room temperature and preheat the oven to 170°C.

3. 3

   Place the cooked sweet potato and ★ seasonings in a bowl and mix with a food processor until smooth.

4. 4

   Sift in 15g of cake flour and fold gently until there are no lumps of flour remaining.

5. 5

   Pour the batter into a pan and bake in a 170°C oven for about 50 minutes.

6. 6

   Once baked, let cool to room temperature, then refrigerate before serving.

Philadelphia brand cream cheese is recommended. A 15cm pan size works best, but you can adjust based on the amount of batter you have.

• Calories295 kcal
• Protein7.1 g
• Fat14.5 g
• Carbs34.5 g
• Sodium0.3 g