Sweet Potato Yogurt Cake

March 8, 2026

If you are looking for a guilt-free, low-calorie, and oil-free dessert that still delivers maximum satisfaction, this sweet potato yogurt cake will blow your mind. It features a silky, light Japanese cheesecake texture paired with a dense, naturally sweet potato base. It is simple to make at home.

✨ Why You’ll Love It

Oil-free: There are no added fats or butter in this recipe, the only natrual fats from the egg yolks.
Low calorie: Compare to the traditional cheesecake, the calories are reduced by about 80%. It's a perfect treat if you live a healthy lifestyle or on a fitness journey.
Quality carbs: Sweet potato base provides carbohydrates, fiber and satiety, it's one of the greatest "functional" ingredients.

📊 Nutritional facts per serving (Estimated)

Assuming the cake is cut into 6 servings

❤️Calories per serving: 110 kcal
🥩Protein: 5.5g
🧀Fat: 2.2g
🍠Carbohydrates: 18g

📝 Ingredients (19 x 11 cm x 5 cm loaf pan)

Sweet Patato Base:

Sweet potato: 300g
Milk: 40g–60g (adjust based on how dry your potatoes are)
Condense milk: 5g (optional for even healthier)

Yogurt Cake Part:

Eggs: 2 (not too small)
Greek yogurt: 120g
Low-gluten flour: 35g
Sugar or sweetener: 20g–25g (to be added to the egg whites)
Lemon juice: A few drops (to stabilize the meringue)
Vanilla extract: 2–3 drops (optional)

🥣 Preparation steps

Step 1: Preparation, steam the potatoes, preheat the oven at 120°C, line the pane

Steam the sweet potato slices for about 15 minutes until fully softened. Preheat the oven at 120°C. Line the baking pan both bottom and side with baking paper.

Step 2: Chill the egg whites

Separate the egg yolks and whites. Put the whites into a bowl and add the sugar/sweetener, lemon juice, and optional vanilla extract. Place the bowl in the freezer for about 5-10 minutes.

Step 3: Prepare the yogurt batter

In a separate bowl, whisk the egg yolks and Greek yogurt until smooth. Sift in the low-gluten flour and mix until the batter is smooth and lump-free.

Step 4: Whip and mix

Take the chilled whites out of the freezer and whisk until soft peaks. Gently fold the meringue into the yolk-yogurt batter.

Step 5: Assemble

Mash steamed sweet potatoes with milk, spread them firmly into the bottom of the baking pan, and pour the batter mixture on top.

Step 6: Low-temperature bake and rest

Use a water bath (place the baking pan in a tray with some hot water). For fan-assisted ovens, bake at 120°C for 70 minutes. For top and bottom heat ovens, bake at 140°C for 70 minutes. When it's done, leave the cake inside for another 15 minutes with the door closed. This prevents the cake from shrinking.

❓ Common questions

Why do I need to leave the cake in the oven for 15 minutes after baking?

This is called "tempering." It allows the cake to cool down gradually. Because this recipe is very moist, a sudden change in temperature can cause the air bubbles to shrink too quickly. Resting it for 15 minutes ensures the top stays flat and beautiful.

Why do I need to freeze the egg whites?

Freezing the whites until they are "slushy" creates a much more stable and fine-textured meringue. It prevents the cake from collapsing, and you can whip the egg whites easier.

What if I don't have Greek yogurt?

You can use regular yogurt, but ensure it is thick. If it is too liquid, the cake won't set properly. You can strain regular yogurt through a coffee filter for 2 hours to thicken it up.