Photo: Korea Ministry of Food and Drug Safety

Sugar Down Sweet Potato Cake

Name: Sugar Down Sweet Potato Cake
Cuisine: South Korea
Ingredients: 65 g Chestnut sweet potato (65 g); 18 g Yogurt (18 g); 7 g Kiwi (7 g); 7 g Pineapple (7 g); 2 g Sponge cake (castella) (2 g); 5 g Blueberries (5 g)

수(Sugaer)다(Down) 고구마 케이크

Dessert

DessertsCourse

228kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Sugar Down Sweet Potato Cake

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Chestnut sweet potato밤고구마(65 g)
65 g
Yogurt요거트(18 g)
18 g
Kiwi키위(7 g)
7 g
Pineapple파인애플(7 g)
7 g
Sponge cake (castella)카스테라(2 g)
2 g
Blueberries블루베리(5 g)
5 g

Nutrition per serving

228kcal

44.2gCarbs

4.8gProtein

3.5gFat

29.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the sweet potato thoroughly, peel it, and steam it.
Mash the steamed sweet potato and mix it with the yogurt.
Grind the sponge cake through a sieve to make crumbs.
Cut the kiwi and pineapple into suitable sizes.
Put step 2 in a mousse mold and spread it flat, add the kiwi, blueberries, and pineapple, top with yogurt, then add more sweet potato and spread it flat.
Sprinkle with the sponge cake crumbs and top with kiwi, blueberries, and pineapple.

💡 TipUsing yogurt instead of sweetened whipped cream adds a smooth, tangy flavor and reduces sugar intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.