Satsumaimo no ukishima / steamed bean paste cake with roasted sweet potato

This moist and gently sweet sponge cake is another great teatime companion. While it contains sweet bean paste, its egg and flour content lets it also complement Western meals when served as a dessert.  Below, I replaced some shiroan white bean paste with yakiimo roasted satsumaimo sweet potato, and threw in some apple bits cooked with mikan tangerine and cinnamon.

Whole recipe:
464 calories; 14.9 g protein; 5.8 g fat; 88.3 g carbohydrate; 78.7 g net carbs; 77 mg sodium; 196 mg cholesterol; 9.6 g fiber